Chicken Pozole Verde

Disyembre 15, 2025

ni Emanuel Lusca
Chicken Pozole Verde

Binigay na oras para makapag ayos: 10 min

Oras ng pagluluto: 50 min

Kabuuang Oras: 60 min

May-akda: Luz A., Staff

Antas ng Kasanayan: Madali

Lutuin: Mehikano

Mga Paghahain: 10-12

Mga sangkap

  • 16 cups water
  • 1 6 lb 14-oz can hominy (110-oz), drained and rinsed
  • 1 rotisserie chicken
  • 1/2 tasa ng tubig
  • 1 lb tomatillos
  • 3-4 poblano chiles
  • 1/4 of medium yellow onion
  • 1/2 bungkos ng sariwang cilantro
  • 4 Tbsp chicken bouillon
  • Asin sa panlasa

Mga garnish

  • Cabbage, shredded
  • Mga labanos, hiniwa
  • Limes, hiwa sa wedges
  • Mexican sweet bread or tostadas

Pozole Verde is a beloved soup with deep roots in Mexican tradition, often enjoyed during celebrations and family gatherings. This easy 1-hour version brings the vibrant flavors of tomatillos, poblano chiles, and hominy together with the convenience of using rotisserie chicken. Hearty, comforting, and full of bold, green chile flavor, it’s perfect for feeding your family with less stress. Serve it hot with classic garnishes like cabbage, radishes, and lime, and enjoy with Mexican sweet bread or crispy tostadas for an authentic touch.
 
Health tip: Pozole is a good source of protein, fiber, and essential vitamins – supporting energy, gut health, and keeping your immune system strong.

How to Make Chicken Pozole Verde

  1. In a large pot, bring water to a boil. Add the hominy and cook at a steady boil for 45 minutes.
  2. While the hominy is cooking, shred the rotisserie chicken and set aside.
  3. In a small pot, add 1/2 cup of water, tomatillos, and poblano chiles. Cover and steam over medium heat for about 10 minutes, or until softened. Drain and set aside to use in the sauce.
  4. To make the sauce: Add tomatillos, poblano chiles, onion and cilantro into a blender. Blend until smooth.
  5. Pour the blended sauce into the pot with the hominy, then add the shredded rotisserie chicken. Season with chicken bouillon powder and salt to taste. Stir well to combine.
  6. Serve hot, garnished with shredded cabbage and sliced radishes. Enjoy with a side of Mexican sweet bread or tostadas!

Tip: Boil hominy in chicken broth for more flavor.
(10 cups water + 6 cups chicken broth)

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