Chicken Pozole Verde

By: Yvette Marquez-Sharpnack

  • Yield:

    8 servings


Salsa Verde:

  • 1 1/2 pounds tomatillos, husks removed
  • ½ cup chopped onion 
  • 1 to 2 jalapeños or serrano chile peppers, stemmed
  • 3 cloves garlic, smashed and peeled
  • Handful fresh cilantro leaves
  • ¼ cup pepitas, toasted
  • 1 teaspoon kosher salt


  • 1 (32-ounce) carton chicken broth
  • 2 ½ cups water
  • 2 pounds chicken breast
  • 1 small white onion, quartered
  • 2 garlic cloves, peeled
  • 1 teaspoon salt
  • 2 (29-ounce) cans Mexican style hominy, drained


  • Diced avocado
  • Lime wedges
  • Diced onion
  • Sliced radishes
  • Chopped cilantro
  •  Finely shredded iceberg lettuce 
  • Mexican Oregano
  • Crema Mexicana
  • Toasted bolillos
  • Tostadas


Salsa Verde:

  1. In a large saucepan cook tomatillos, onion, jalapeño, and garlic in a large amount of boiling water about 8 minutes or until tomatillos turn light green. Drain liquid.
  2. In a blender combine the tomatillo, onion, peppers, garlic, cilantro, pepitas, and salt.
  3. Cover and blend until smooth.


  1. In a 6-quart caldero or stockpot place broth, water, chicken, onion, garlic, and salt and bring to a boil and then lower heat to medium-low for 20 minutes or until chicken is no longer pink. 
  2. Shred the chicken into small pieces.
  3. In a blender combine 1 cup of the cooked chicken broth with onions and garlic and blend. Reserve the remaining broth.
  4. Add the shredded chicken, blended broth, salsa verde, and hominy to the caldero or stockpot with reserved broth. Partially cover and bring to a boil. Lower the heat and simmer for 20 minutes. If necessary, season with salt.
  5. Spoon pozole into soup bowls. Let your guests add the garnishes to suit their own taste. Serve with toasted bolillos or tostadas.