Pozole Verde/Green Pozole

Recipe Rating:
 1 Rating
Serves: 6
Cooking Method: Stove Top


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
2 tomatillos, peeled washed and crushed
8 jalapenos, fresh, washed
1 bunch green onions,washed, chopped
1 can(s) light beer
5 clove garlic, minced
1/2 bunch cilantro, fresh
2 poblano chiles,cleaned, halved
salt to taste

The Cook

Blanca Fernandez Recipe
Lightly Salted
Watsonville, CA (pop. 51,199)
Member Since Oct 2011
Blanca's notes for this recipe:
My son prefers this pozole to the traditional red one.
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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.

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user Blanca Fernandez BlancaTere - Apr 18, 2012
Blanca Fernandez [BlancaTere] has shared this recipe with discussion group:
All things, any thing Mexican
user Jeanne Benavidez jeanneben - Apr 19, 2012
This sounds wonderful. Since I'm not a fan of Swiss Chard (bitterness), I will just double the spinach....got to be good.
user Blanca Fernandez BlancaTere - Apr 19, 2012
You can also double the cilantro. One of my aunts substitutes the Swiss Chard for lettuce.
user Blanca Fernandez BlancaTere - Apr 26, 2012
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user Bobby Webb Bobdoescooking - Dec 20, 2013
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