# Pozole Verde de Pollo

- Servings: 1 servings
- Cuisine: Mexican
- Category: Soup
- Difficulty: easy
- Language: en

## Ingredients

- 8 quarts water
- 1 whole white onion
- 2 whole garlic head
- 3 tbsp salt
- 5 lbs chicken
- 5 whole bay leaf
- 110 oz white hominy
- 2 whole poblano pepper
- 1 whole anaheim pepper
- 12 whole tomatillo
- 3 cups hominy
- 4 cups chicken broth
- 2 whole jalapeño
- 3 tbsp chicken bouillon
- 5 whole garlic clove
- 1 bunch spinach
- 1 small bunch radish leaves
- 1 small bunch cilantro
- 1 tsp oregano
- 1 tsp black peppercorn
- to taste cabbage (optional)
- to taste radish (optional)
- to taste white onion (optional)
- to taste cilantro (optional)
- to taste salsa macha (optional)

## Instructions

1. Set a large pot with eight quarts of water to high heat and bring to a boil.
2. Add one whole onion, two heads of garlic, and three tablespoons of salt. Cover and boil for five minutes.
3. Add five pounds of chicken and five bay leaves. Cover and cook for 15 minutes.
4. Roast two poblano peppers and one Anaheim pepper, then place in a plastic bag to sweat.
5. Add 110 ounces of hominy to the pot. Cover and cook for 30 minutes.
6. Peel the roasted peppers, remove the seeds, and boil tomatillos until they change color.
7. Remove the cooked chicken from the pot to cool before shredding. Remove and discard the onion and garlic heads. Reserve four cups of the broth.
8. Blend three cups of hominy, one cup of reserved broth, two cleaned and deveined jalapeños, three tablespoons of chicken bouillon, and five garlic cloves.
9. Add the blended mixture to the pot and continue cooking.
10. Blend one bunch of spinach, radish leaves, cilantro, roasted peppers, tomatillos, one teaspoon of oregano, one teaspoon of black peppercorn, and three cups of reserved broth.
11. Add the shredded chicken (de-skinned and de-boned) and the green salsa through a strainer into the pot. Add extra broth if needed for consistency.
12. Cover and cook for an additional 30 minutes. Check for salt or chicken bouillon to taste.

## Equipment

- pot
- plastic bag
- spoon
- blender cup
- strainer

## Tips

- Use a spoon to peel roasted peppers easily.
- Adjust salt or chicken bouillon to taste after adding the green sauce.
- Add more broth if the soup is too thick.

## Source

- Original video: https://www.facebook.com/share/v/1EtD15VTFS/
- Creator: Lov.kari
- Recipe page: https://www.cliprecipe.com/recipe/8731022d-dad9-414b-a569-f580b5d367d1
- Extracted: 2026-09-10

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