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A close up of a bowl of pozole verde de pollo.
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5 from 17 votes

Pozole Verde de Pollo

We love making a big batch of delicious Pozole Verde de Pollo because we love the leftovers and it reheats so well. It makes for a super easy weeknight dinner!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: dinner
Cuisine: Mexican
Servings: 4
Calories: 298kcal
Author: Teri & Jenny

Ingredients

  • 1 ½ quarts chicken stock
  • 3 boneless, skinless chicken breasts
  • 1 pound tomatillos, husked and quartered
  • 3 garlic cloves
  • 2 roasted poblano peppers, seeded
  • 1 medium yellow onion, quartered
  • 1 jalapeno pepper, halved and seeded
  • 2 limes, juiced
  • 1 bunch cilantro
  • 1 (28 ounce) can hominy, drained
  • Salt and pepper to taste

garnishes

  • shredded green cabbage
  • diced onion
  • minced cilantro
  • matchstick cut radishes
  • minced oregano
  • lime wedges

Instructions

  • Pour stock into a large pot, season with salt and pepper and simmer. Season chicken with salt and pepper and add chicken breasts and continue to poach until chicken has cooked through, 12 to 15 minutes. Remove chicken from pot and shred once cool enough to handle. Reserve stock.
  • Place tomatillos, garlic, poblano peppers, yellow onion, jalapeno, lime juice, and cilantro into a blender and puree until smooth.
  • Pour mixture into a heavy bottom skillet and simmer for about 20 minutes, stirring occasionally. Season with salt and pepper.
  • Stir puree into reserved stock and simmer.
  • Add shredded chicken and hominy and continue to simmer for about 10 minutes. Adjust seasonings as needed.
  • Serve with array of garnishes.

Notes

Makes 2 quarts

Nutrition

Calories: 298kcal | Carbohydrates: 29g | Protein: 29g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 65mg | Sodium: 612mg | Potassium: 1178mg | Fiber: 5g | Sugar: 13g | Vitamin A: 463IU | Vitamin C: 79mg | Calcium: 50mg | Iron: 2mg