Pozole Verde/Green Pozole

Blanca Fernandez


My son prefers this pozole to the traditional red one.


★★★★★ 1 vote

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

How to Make Pozole Verde/Green Pozole


  1. 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.
  2. In a blender, blend the rest of the ingredients.
  3. 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.

Printable Recipe Card

About Pozole Verde/Green Pozole

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

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