🌿 Discovering Pozole Verde with Chicken: A Delicious Bowl of Mexican Heritage
Pozole Verde with Chicken is much more than just a soup. It’s a celebration of Mexican culture, history, and family traditions — all served in a single, comforting bowl. In this article, you’ll learn everything about this beloved dish: where it comes from, what makes it special, how to cook it step by step, health benefits, and serving suggestions that will truly impress.
📜 A Brief History of Pozole Verde
Pozole is an ancient Mexican stew that dates back to pre-Columbian times. Originally, it was a ceremonial dish made with maize (hominy) and often pork. Over time, regional variations developed across Mexico, and Pozole Verde — known for its vibrant green sauce made from tomatillos, cilantro, and green chilies — became a specialty of the state of Guerrero.
The chicken version is a lighter, healthier twist that has become popular among home cooks and food lovers worldwide.
🥣 Ingredients You’ll Need
Here’s what you’ll need to make a classic Pozole Verde with Chicken (serves 6):
✅ 1 whole chicken (about 3–4 lbs), cut into pieces (or use boneless skinless chicken breasts for a lighter version)
✅ 1 large onion, quartered
✅ 4 garlic cloves
✅ 2 bay leaves
✅ 1 teaspoon dried oregano
✅ Salt to taste
✅ 1.5–2 cups hulled hominy (canned or pre-cooked)
✅ 1 pound fresh tomatillos, husked and rinsed
✅ 2–3 fresh jalapeños or serrano peppers (adjust to taste)
✅ 1 bunch fresh cilantro
✅ ½ cup fresh spinach (optional, for deeper green color)
✅ 2 tablespoons vegetable oil
🍲 Step-by-Step Cooking Instructions
Step 1: Prepare the Chicken
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Place the chicken pieces in a large pot.
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Add the quartered onion, garlic cloves, bay leaves, oregano, and a generous pinch of salt.
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Cover with water (about 8 cups) and bring to a boil.
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Reduce heat and simmer for about 40 minutes until the chicken is fully cooked and tender.
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Remove the chicken from the broth, let it cool slightly, and shred the meat using two forks.
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Strain the broth and keep it warm.
Add photo here: “Shredded chicken in a bowl next to a pot of hot broth.”
Step 2: Make the Green Sauce
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Boil the tomatillos and jalapeños in water for about 8–10 minutes until they soften and change color.
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Drain and transfer to a blender.
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Add fresh cilantro, optional spinach, and about 1 cup of the reserved chicken broth.
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Blend until smooth.
Step 3: Combine and Simmer
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Heat the vegetable oil in a large pot.
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Carefully pour in the green sauce and cook over medium heat for about 5–7 minutes, stirring occasionally.
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Add the shredded chicken, hominy, and reserved broth.
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Bring everything to a simmer and cook for another 15–20 minutes so the flavors blend beautifully.
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Taste and adjust seasoning with salt if needed.
🥑 Traditional Garnishes and Serving Tips
What makes pozole truly special are the toppings! Serve your Pozole Verde with an assortment of fresh garnishes so everyone can customize their bowl:
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Thinly sliced radishes
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Shredded cabbage or lettuce
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Avocado slices
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Fresh lime wedges
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Dried oregano
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Chopped onions
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Crispy tostadas or tortilla chips
🌱 Health Benefits
Pozole Verde with Chicken isn’t just delicious — it’s also nutritious:
✔ Rich in lean protein: Chicken provides high-quality protein with less fat than pork.
✔ Packed with vitamins: Tomatillos and cilantro add vitamin C, antioxidants, and minerals.
✔ Digestive fiber: Hominy is a good source of dietary fiber.
✔ Low in processed ingredients: Most ingredients are fresh, whole foods.
By adjusting toppings and using less oil, you can keep this dish both hearty and healthy.
📝 Cooking Tips & Variations
✅ If you like a spicier kick, add more jalapeños or a splash of hot sauce.
✅ Add pumpkin seeds (pepitas) to your green sauce for a richer, nutty flavor.
✅ Use turkey instead of chicken for a holiday twist.
✅ Freeze leftovers: Pozole freezes very well and tastes even better the next day.