Mexican Chicken Pozole Verde

Recipe

16 INGREDIENTS • 5 STEPS • 30MINS

Mexican Chicken Pozole Verde

5

3 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.

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!

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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.

30MINS

Total Time

$3.76

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

65

Fat

2.2 g

Protein

4.5 g

Carbs

6.4 g

Mexican Chicken Pozole Verde

Save

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 InstructionsHide images

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 Limes (2) and serve.

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