Mexican Chicken Pozole Verde

16 INGREDIENTS • 5 STEPS • 30MINS

Mexican Chicken Pozole Verde

Recipe

5.0

4 ratings

This quick and easy pozole Verde recipe is like a warm hug in a bowl. Filled with fresh flavors from the tomatillos, onions, and cilantro, a kick of spice from the serranos, and chicken, this delicious Mexican-style stew is perfect for cold days. The traditional recipe is hominy-based, but feel free to use chickpeas if you don’t have any hominy grits.

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This quick and easy pozole Verde recipe is like a warm hug in a bowl. Filled with fresh flavors from the tomatillos, onions, and cilantro, a kick of spice from the serranos, and chicken, this delicious Mexican-style stew is perfect for cold days. The traditional recipe is hominy-based, but feel free to use chickpeas if you don’t have any hominy grits.

Diego Aceves at SideChef

Hi, I'm Diego, SideChef videographer. I'm all about getting the right angles and making food look amazing!

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30MINS

Total Time

$3.75

Cost Per Serving

Ingredients

Servings

8

us / metric

1 can
(28 oz)

with 1/2 the liquid

1

White Onion, diced

reserve some for garnish

2

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

1
(3 cups)

Rotisserie Chicken

meat picked and shredded

to taste

Tortilla Chips

for serving

Garnish

2

Avocados, sliced

1/2 head

Iceberg Lettuce, shredded

preferably a small head

1 bunch

Radish, thinly sliced

2 up to 3 radishes per 8 servings

2

Limes, quartered

to taste

Mexican Crema

or Sour Cream

Nutrition Per Serving

VIEW ALL

Calories

313

Fat

14.7 g

Protein

18.5 g

Carbs

30.9 g

Love This Recipe?

Mexican Chicken Pozole Verde

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Diego Aceves at SideChef

Hi, I'm Diego, SideChef videographer. I'm all about getting the right angles and making food look amazing!

https://www.sidechef.com/

Cooking Instructions

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step 1

To make the salsa verde, add the Tomatillo (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), Radish (1 bunch), onion, cilantro, and Mexican Crema (to taste). Finish with the juice from a Lime Wedges (2) and serve.

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