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Home » Recipes » Chicken » Green Chicken Pozole + VIDEO

Green Chicken Pozole + VIDEO

Last Updated November 16, 2021. Originally Posted November 16, 2021 By Maggie Unzueta

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

Green Chicken Pozole (Pozole Verde de Pollo) is a tasty and comforting Mexican stew. It’s filled with chicken and hominy swimming in a tangy tomatillo sauce.
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A spoon with pozole verde over the bowl and the toppings.
A spoon with pozole verde over the bowl and the toppings.

Green Chicken Pozole (Pozole Verde de Pollo) is so tasty and so comforting!

I like to make things easy for myself during the cooler months. There’s too much going on with all the holiday activities. 

To save on time, I make extra sauces when I have a chance. That way, dinner is ready in a snap! 

I do the same thing with Red Chicken Pozole. That is, I will make the red sauce ahead of time. 

My family gets fed a home cooked meal,  and the local pizza place isn’t delivering … again. 

How to Make Salsa Verde

A collage showing how to make salsa verde.
  • Add green tomatillo, onion, garlic, and water in a stock pot. 
  • Bring to a boil and cook for 7 minutes. 
  • Blend all the ingredients with salt and cilantro. 

Here, we’re making a basic salsa verde. 

Try making a double batch and freezing it in a sealable bag for up to 6 months. 

In fact, you can use store-bought salsa verde instead and save yourself this step. 

Whats the difference between red and green pozole?

The main difference is the sauce used. In red pozole, a red chile sauce is used to make the stew. In green pozole, as in this recipe, a green tomatillo sauce is used.

How to Cook the Chicken

A collage showing how to cook and shred chicken.
  • Add the chicken, salt, pepper, bay leaf, onion, garlic, and water in a large stock pot. 
  • Bring to a boil and cook. 
  • Discard the onion, garlic, bay leaf. 
  • Before shredding, let the chicken cool slightly. 

Leave the chicken broth in the stock pot for the next step in this recipe. 

Pro Tip:

Use rotisserie chicken. Remove the skin and skip this step completely.

Another idea, cook chicken and freeze it ahead of time. The tangy and robust flavors from the sauce will mask any freezer burn.

A collage showing how to make chicken pozole verde.
  • To the chicken broth, add the shredded chicken, salsa verde, oregano, and bay leaf. 
  • Cover and cook. 

What are the three varieties of pozole?

There are three main varieties of pozole – green, white, and red. Either the stew is made with green salsa verde as in this recipe, white with no salsa, or red pozole made with a red chile salsa. The protein varies from pork, chicken, or even vegetarian as in Pozole de Frjiol.

A wooden spoon with green pozole over a cooking pot.
  • Rinse the hominy and add to the pot. 
  • Then, cook for 5 minutes, or until heated through.

Pozole gets its name from the Náhuatl word “pozolli” and refers to the foam produced when corn is boiled. This stew dates back to pre-colonial times.

If you can’t find corn hominy at your local grocery store, you can always buy it online.

Can you eat hominy raw?

When found in a can, the hominy is already cooked. You can even eat it out of the can.

A picture of green chicken pozole served in a Mexican clay plate surrounded by all the toppings.

Storing Instructions

In the fridge, store the pozole covered for up to 5 days. Or, store in a sealable freezer bag for up to 4 months.

Ideas for Toppings

  • Shredded cabbage
  • Shredded lettuce
  • Diced onion
  • Jalapeno slices
  • Toasted Chile de Arbol
  • Cilantro
  • Radishes
  • Oregano
  • Lime

A combination of these toppings is what makes an amazing and wholesome Green Chicken Pozole (or Pozole Verde de Pollo) recipe.

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Did you make this recipe? Please rate the recipe below!

A spoon with pozole verde over the bowl and the toppings.

Green Chicken Pozole

Green Chicken Pozole (Pozole Verde de Pollo) is a tasty and comforting Mexican stew. It’s filled with chicken and hominy swimming in a tangy tomatillo sauce.
5 from 5 votes
Print Pin Rate
Course: Dinner
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Servings: 6 people
Calories: 339kcal
Author: Maggie Unzueta

Ingredients

To Cook the Chicken:

  • 10 cups water
  • 1 4 lbs chicken (skin removed, cut into 8 pieces)
  • 1 onion
  • 4 garlic cloves
  • 1 tbsp salt
  • 1 tsp pepper
  • 1 bay leaf

For the Salsa Verde:

  • 2 lbs tomatillos (about 16) husks removed and rinsed
  • 4 serrano peppers stems removed
  • 2 garlic cloves
  • 1/4 onion
  • 4 cups water
  • 1/2 bunch cilantro
  • 1 lime juice
  • 1 tsp salt

To Make the Pozole:

  • 1 tsp oregano (ground or whole)
  • 1/2 tsp salt (more if needed)
  • 1 bay leaf
  • 1 32-oz can hominy (drained and rinsed)

Instructions

To Cook the Chicken:

  • In a large stock pot, add the chicken, onion, garlic, salt, pepper, and bay leaf.
  • Cover with water and cook for 1 hour.
  • Once cooked, remove the chicken to cool slightly.
  • Discard the onion, garlic, and bay leaf.
  • Reserve the chicken broth inside the stock pot.
  • Shred the chicken and set aside.

For the Salsa:

  • Remove the husks from the tomatillos and rinse well.
  • Place the tomatillos, serranos, onion, and garlic in a medium stock pot.
  • Cover with water and bring to boil.
  • Simmer for 7 minutes.
  • Discard the water.
  • Add all the ingredients from the pot into a blender.
  • To the blender, also add salt, lime juice, and cilantro.
  • Blend until smooth.
  • Set aside until ready to use.

To Make the Pozole:

  • Add the oregano, bay leaf, salt, and shredded chicken to the pot with the chicken broth.
  • Drain and rinse the hominy.
  • Add the hominy to the pot and cook covered for 10 minutes.
  • Serve with your favorite toppings and enjoy.

Video

Notes

If using rotisserie chicken, cook for only 10 minutes. 
IDEAS FOR TOPPINGS
Shredded cabbage, Shredded lettuce, Diced onion, Cilantro, Radishes, Oregano, Lime, Jalapeno slices, Toasted Chile de Arbol
 

Nutrition

Calories: 339kcal | Carbohydrates: 15g | Protein: 26g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 95mg | Fiber: 5g | Sugar: 7g | Iron: 2mg
Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

Filed Under: Chicken, Mexican, Recipes

About Maggie Unzueta

Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

Reader Interactions

Comments

  1. Luly O

    November 17, 2021 at 3:25 pm

    5 stars
    Just mde it today! Easy, healthy and really delicious!! Thank you!

    Reply
    • Maggie Unzueta

      November 21, 2021 at 11:12 am

      Yay! So glad you liked this recipe. You’re quite welcome.

      Reply
  2. Swathi

    November 20, 2021 at 3:17 pm

    5 stars
    Green chicken pozole looks yum.

    Reply
    • Maggie Unzueta

      November 23, 2021 at 10:07 am

      Thanks. It is YUM!

      Reply
  3. Addie

    November 20, 2021 at 7:37 pm

    5 stars
    So warm and cozy!

    Reply
    • Maggie Unzueta

      November 21, 2021 at 11:09 am

      Yes! The best.

      Reply
  4. Sabrina

    November 20, 2021 at 11:32 pm

    5 stars
    I am so in love with pozole! Thanks for the easy tips anc recipe. A favourite now 🙂

    Reply
    • Maggie Unzueta

      November 21, 2021 at 11:09 am

      I’m in love with pozole too. Glad you enjoyed it!

      Reply
  5. Adriana

    March 12, 2022 at 9:01 am

    5 stars
    An outstanding recipe that proves Mexican food can be healthful as well as delicious! Fun for St Patrick’s day! Thanks

    Reply
    • Maggie Unzueta

      May 12, 2022 at 6:07 pm

      Yes, I twist on St. Patricks Day, for sure.

      Reply

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