Blanca Fernandez Recipe

Pozole Verde/Green Pozole

By Blanca Fernandez BlancaTere

Recipe Rating:
 1 Rating
Cooking Method:
Stove Top

Blanca's Story

My son prefers this pozole to the traditional red one.


1 can(s)
large homney
2 lb
chicken breast
2 lb
chicken thighs
2 Tbsp
mexican oregano
1 bunch
swiss chard
1 lb
spinach, fresh
tomatillos, peeled washed and crushed
jalapenos, fresh, washed
1 bunch
green onions,washed, chopped
1 can(s)
light beer
5 clove
garlic, minced
1/2 bunch
cilantro, fresh
poblano chiles,cleaned, halved
salt to taste

Directions Step-By-Step

In a stock pot boil 2 gallons of water, add chicken, salt (I use a pinch at this point) and add oregano. Lower heat and cook chicken. Once cooked, remove chicken from broth. Keep the broth in the stock pot.
In a blender, blend the rest of the ingredients.
Add the blended mix to the stock pot and add in the Homney (make sure you give the Homney a rinse prior to throwing it in). Bring the broth to a boil for about 20 -30 minutes. Lower heat to a simmer and add chicken. Let simmer for about 10 minutes. Taste and add more salt if needed. Serve and garnish with fresh cilantro,onion,radish,lemon,salsa,and cabbage.

About this Recipe

Course/Dish: Chicken Soups, Other Soups
Regional Style: Mexican