# Pozole Verde de Pollo

Delicious Pozole Verde de Pollo, easy to make.

- Cuisine: Mexican
- Category: Soup
- Language: en

## Ingredients

- 5 lbs chicken
- 1 whole whole white onion
- 2 garlic heads
- 3 tbsp salt
- 5 bay leaves
- 110 oz White Hominy (Maíz Blanco)
- 1 tsp chicken bouillon
- cabbage
- white onion
- cilantro
- radish
- lime
- 1 Anaheim pepper
- 2 pasilla peppers
- 12 tomatillos
- 1 bunch spinach
- small bunch radish leaves
- small bunch cilantro
- 1 tsp oregano
- 1 tsp black peppercorn
- 3 cups chicken broth
- 3 cups Hominy
- chicken broth
- 2 jalapeños
- 5 garlic cloves
- 3 tbsp chicken bouillon
- salsa macha

## Instructions

1. Set a pot to high heat with eight quarts of water.
2. Add one whole onion, two garlic heads, and three tablespoons of salt to the boiling water.
3. Mix, cover, and let it boil for a few minutes.
4. Add 5 pounds of bone-in breast, thighs, and legs chicken to the pot.
5. Add five bay leaves.
6. Cover the pot and cook for 15 minutes.
7. While waiting, roast two poblano peppers and one Anaheim pepper over an open flame.
8. Once roasted, place the peppers in a plastic bag to sweat.
9. After 15 minutes, add 110 ounces of white hominy (Maíz Blanco) to the pot.
10. Mix, cover, and cook for 30 minutes.
11. Peel the roasted peppers using a spoon and remove the seeds.
12. Boil 12 tomatillos in a separate pot until they change color.
13. Once the tomatillos have changed color, remove them from the pot.
14. After 30 minutes, remove the chicken from the pot and let it cool before shredding.
15. Remove the onion and garlic heads from the pot.
16. Reserve about four cups of the broth.
17. Reduce the heat to low, cover the pot, and continue cooking.
18. In a blender cup, add 3 cups of hominy, 1 cup of the reserved broth, 2 cleaned and deveined jalapeños, 3 tablespoons of chicken bouillon, and 5 garlic cloves.
19. Blend the mixture until smooth.
20. Add this blended hominy mixture into the pot with the broth.
21. Mix, cover, and continue cooking.
22. To make the green salsa, add one bunch of spinach, some radish leaves, a small bunch of cilantro, the two poblano peppers and one Anaheim pepper, the 12 tomatillos, one teaspoon of oregano, one teaspoon of black peppercorn, and three cups of the reserved broth into a blender cup.
23. Blend until smooth.
24. Add the shredded chicken (skin and bones removed) back into the pot.
25. Add the green salsa into the pot, straining it as you pour.
26. If the salsa is too thick, add more broth to thin it out.
27. Mix and check for additional salt or chicken bouillon to taste.
28. Cover the pot and cook for an additional 30 minutes.
29. Serve the pozole in a bowl.
30. Top with shredded cabbage, radishes, onion, cilantro, and salsa macha.

## Equipment

- pot
- lid
- tongs
- plastic bag
- knife
- spoon
- strainer
- blender
- ladle
- bowl

## Source

- Original video: https://www.instagram.com/reel/DOrkdFfEqsZ/?igsh=NTc4MTIwNjQ2YQ==
- Recipe page: https://www.cliprecipe.com/recipe/1a7cc74b-de5f-4444-a71c-7537a43f9257
- Extracted: 2025-12-12

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt