This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
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
- 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
- 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.
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.
- 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.
- 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.
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
A combination of these toppings is what makes an amazing and wholesome Green Chicken Pozole (or Pozole Verde de Pollo) recipe.
Hungry for More?
Did you make this recipe? Please rate the recipe below!
Green Chicken Pozole
To Cook the Chicken:
For the Salsa Verde:
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, shredded chicken, and salsa 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.