16 Ingredients 5 Steps 30min

Mexican Chicken Pozole Verde

Diego Aceves at SideChef
Mexican Chicken Pozole Verde Recipe | SideChef
16 Ingredients 5 Steps 30min

Mexican Chicken Pozole Verde

Diego Aceves at SideChef
Estimated Cost
Estimated Cost


1 can
(28 oz)
with 1/2 the liquid
reserve some for garnish
Serrano Chilis
deseed for less spicy and cut into pieces
1 bunch
preferably a small bunch
4 cloves
1 tsp
Mexican Oregano
1/2 tsp
2 cans
(14 oz)
White Hominy
drained and well-rinsed
6 cups
Chicken Stock
(3 cups)
meat picked and shredded
to taste
Tortilla Chips
for serving


Avocados , sliced
1/2 head
Iceberg Lettuce , shredded
preferably a small head
1 bunch
Radishes , thinly sliced
2 up to 3 radishes per 8 servings
Limes , quartered
to taste
Mexican Crema
or Sour Cream

Cooking Instructions

Step 1
To make the salsa verde, add the Tomatillos (1 can) , White Onion (1) , Fresh Cilantro (1 bunch) , Serrano Chilis (2) , Garlic (4 cloves) , Mexican Oregano (1 tsp) , and Salt (1/2 tsp) into the bowl of a blender or food processor. Pulse until pureed.
Step 2
In a heavy-bottomed soup pot over medium-high heat, cook the mixture until it goes from bright green to olive green, 5-10 minutes.
Step 3
Add the Chicken Stock (6 cups) along with the White Hominy (2 cans) . Cook for 10 minutes, stirring occasionally.
Step 4
Add the Rotisserie Chicken (1) and cook for an additional 5 minutes.
Step 5
Serve warm with Tortilla Chips (to taste) on the side, garnished with Iceberg Lettuce (1/2 head) , Avocados (2) , Radishes (1 bunch) , onion, cilantro, and Mexican Crema (to taste) . Finish with the juice from a Lime Wedges (2) and serve.
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