Pozole Verde/Green Pozole

Blanca Fernandez


My son prefers this pozole to the traditional red one.


★★★★★ 1 vote

Stove Top


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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

How to Make Pozole Verde/Green Pozole


  • 1In 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.
  • 2In a blender, blend the rest of the ingredients.
  • 3Add 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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About Pozole Verde/Green Pozole

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

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