Pozole verde is a true hearty and comforting Mexican stew made with hominy and tender meat, sometimes pork and other times made with chicken like this recipe. The green Verde sauce is made using a mix of tomatillos, garlic and green chilies. For this recipe I use our homemade Salsa Verde but you can use store bought.
This soul comforting Pozole Verde is typically served with a variety of appetizing toppings. This can range from radishes, lettuce, avocado, onion and lime. I wouldn't skip this as it's what makes this dish an absolute show stopper! You will love this.
About This Pozole Verde Recipe
Lately, we’ve been diving deep into Mexican cooking, and being based in the UK, we know firsthand how tricky it can be to find some traditional ingredients locally. Luckily, we were able to order hominy and tomatillos online to make our own homemade salsa verde. We even made a big batch and whipped up some delicious Enchiladas Verdes too!
This recipe is designed to be super easy and accessible for everyone, no matter where you live. Nowadays, salsa verde is widely available in most major supermarkets and if you can’t find hominy, don’t worry, there are great substitutions you can use (see below for ideas). While this recipe uses simple, easy-to-find ingredients, we highly recommend making as much as possible fresh for the best flavor.
Ingredients
Using the freshest ingredients in this Pozole Verde recipe makes all the difference. Below, you will see the ingredients laid out along with a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.
See recipe card for quantities.
- Chicken Breast
- Verde Sauce - Homemade or store bought. This is now easily available in UK stores.
- Chicken Broth
- Hominy
- Onion
- Cilantro (Coriander)
- Salt & Pepper
See recipe card for quantities.
Instructions
You will find photographs of each step below, along with a full layout including the ingredients in the recipe card. Use whichever format works best for you. These steps are clear and easy to follow, so you can cook along with confidence.
- Step 1: In a large saucepan, heat the chicken broth and add the salt, pepper, onion and coriander. Bring to a simmer.
- Step 2: Add the chicken to the pan and cover. Reduce the heat and allow the chicken to poach for 15-20 minutes.
- Step 3: Your chicken should be fully cooked through and poached well in teh broth.
- Step 4: Remove the chicken from the broth and place into a bowl.
- Step 5: Using two forks, shred your chicken well.
- Step 6: Remove the onion and coriander from the broth and set the broth to one side. You will need this later.
- Step 7: In a clean pan, heat the verde sauce over a medium heat for 2 minutes.
- Step 8: Stir in the shredded chicken and the hominy. Coat well.
- Step 7: Now add the broth to the pan and bring to a rolling simmer. Allow at least 5-10 minutes for the flavors to develop. You can leave this for as long as 2 hours.
- Step 8: Top with your favorite accompaniments. We topped ours with pickled red onion, shredded corn tortilla chips, avocado and a lime wedge. Delicious!
What about the Salsa Verde?
You can use premade Salsa Verde, it can be found in a few good food stores and you will need around 1lb 11oz (750ml). Alternatively, for a more authentic, fresh and vibrant Salsa Verde you can make it yourself. Follow this Salsa Verde recipe and you will have the perfect amount of salsa to make your Pozole Verde.
What about the tomatillos?
The Salsa Verde recipe for this Pozole Verde calls for tinned tomatillos as you cannot easily source fresh tomatillos in the UK. They can be bought online on a lot of different retailers, including Amazon. The ease with tinned tomatillos is that they are already cooked so can be blended straight away. If you're lucky enough to be able to source fresh tomatillos then I would definitely use them over tinned to get the freshest Salsa Verde possible! Simply remove the husks and the stems, add them to a baking tray and roast in the oven for 15-20 minutes at 400F/200C. Then, add them to your blender with the other ingredients.
Substitutions
- Hominy - If you can’t find canned or dried hominy, try using canned chickpeas or cannellini beans as a substitute. They won’t have the exact same texture, but they’ll add a nice bite and bulk to the stew. Alternatively, check Latin or international stores for giant corn (mote), which is closer to hominy.
- Chicken stock - If you're running low on good quality chicken stock then vegetable stock will work just as well!
Serving Size (Serves 4)
This recipe is written to serve 4. Most of the time, we cook for 2 and enjoy the leftovers the next day - it makes the effort of cooking something fresh and delicious even more worthwhile. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding an extra piece of protein and adjusting the sides. Make it yours, enjoy the process, and don’t stress about being exact.
Storage
Fridge: Allow your dish to cool completely, then store in an airtight container for up to 3 days. Flavors often develop even more after a night in the fridge.
Freezer: Portion and freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.
Top Tip
For the best flavor, let your pozole simmer gently for at least 1.5 to 2 hours. This slow cooking lets the meat become tender and allows the salsa verde to fully infuse the broth, making every spoonful rich and delicious!
FAQ
Yes! Thighs are more forgiving and stay juicy with longer cooking, which makes your pozole even more flavorful.
The chicken is done when it easily shreds with a fork and reaches an internal temperature of 75°C (165°F). Avoid overcooking to keep it tender.
Definitely! Cook on low for 6-8 hours or high for 3-4 hours. Add chicken breasts later in the cooking time to prevent them from drying out.
Related
Looking for other recipes like this? Try these:
Recipe
Pozole Verde
Learn how to prepare pozole verde, a delicious Mexican dish featuring a flavorful Verde sauce and tasty toppings.
Ingredients
- 3 large (1.5lb/650g) Chicken Breast
- 2 cups (500ml) Salsa Verde
- 6 cups (1.5L) Chicken Broth
- 1 tin (25oz) Hominy
- 1 large white Onion
- handful Cilantro (Coriander)
- 1 teaspoon each Salt & Pepper
Instructions
- In a large saucepan, heat the chicken broth and add the salt, pepper, onion and coriander. Bring to a rolling simmer.
- Add the chicken to the pan and cover. Reduce the heat to med-low and allow the chicken to poach for 15-20 minutes. Your chicken should be fully cooked through. Remove the chicken from the broth and place into a bowl. Using two forks, shred your chicken well.
- Remove the onion and coriander from the broth and set the broth to one side. You will need this later.
- In a clean pan, heat the verde sauce over a medium heat for 2 minutes. Stir in the shredded chicken and the hominy. Coat well.
- Now add the broth to the pan and bring to a rolling simmer. Allow at least 5-10 minutes for the flavors to develop. You can leave this for as long as 2 hours
- Top with your favorite accompaniments. We topped ours with pickled red onion, shredded corn tortilla chips, avocado and a lime wedge. Delicious!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 484Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 152mgSodium: 3252mgCarbohydrates: 37gFiber: 7gSugar: 10gProtein: 60g
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