Green Chicken Pozole Recipe ┃ Authentic Mexican Pozole Verde de Pollo

Traditionally, both pozole rojo and green pozole are made with a mixture of pork (carne de cerdo) and chicken (pechugas de pollo) and are typically high in fat. This makes them popular dishes for patriotic celebrations, Christmas, weddings, or special events. But what if we turned them into a nutritious, low-fat version that we can enjoy all year round without any guilt? Hola Pozole Verde de Pollo Recipe!

I use skinless chicken and make sure to remove any visible fat. Sometimes, I like to substitute hominy (maíz pozolero) with chickpeas, which add protein and minerals to the recipe, but that’s up to you. I always buy canned hominy, and Juanita’s brand has a great one. You can also find frozen hominy in supermarkets. Here are the instructions for whichever option you choose—chickpeas or hominy. Traditional pozole uses hominy.

I’ll guide you through this recipe step by step with photos. The recipe card below has detailed ingredients and explanations.

Cooking the Chicken and the broth!

Step 1: Place 6 liters of 1.5 gallons of water in a large pot (olla grande) and bring to a boil.
Step 2: Add 1 celery stalk, 3 bay leaves, 1/4 onion (media cebolla), 1 teaspoon of salt, and 1 garlic clove (diente de ajo) to the boiling water.
Step 3: Add the chicken (pechuga de Pollo or chicken thighs, I usually use a full chicken) and let the ingredients infuse the caldo de pollo as the chicken cooks.

Step 4: Boil the chicken for 20 minutes or until you pierce the breast with a fork and no liquid comes out.
Step 5: Once cooked, remove the vegetables and any impurities. Reserve the chicken broth and allow the chicken to cool slightly before shredding it to add to the pozole.
Follow the same steps if using an Instant Pot; choose the poultry button for cooking.

Chicken Cooking Tip: You can tell your chicken is done when the meat around the ends of the bones starts to pull away.

Green Sauce for Pozole

To prepare the delicious salsa verde for chicken pozole, you’ll need to roast some ingredients. Here are two options:

Option 1: Coat the vegetables lightly with oil and place them in the air fryer for three minutes, including the pumpkin seeds but excluding the spinach. Air fry at 350°F for three minutes. Shake the basket and air fry for another two minutes or until the vegetables are roasted. Peel the poblano skin and remove the seeds. Transfer the roasted vegetables and pumpkin seeds to a blender, then add the spinach. If you do not have an air fryer, you can use a hot griddle. It takes longer, but it is the traditional Mexican way.

Step 3: Blend the roasted ingredients into a sauce and add it to the reserved chicken broth. Bring to a boil over high heat.

Step 4: Add 1 tablespoon of dry oregano, 1 teaspoon of cumin, and salt to taste.

Step 5: Add 4 cups of cooked hominy; I always use canned hominy and shredded chicken for convenience. Let everything simmer together for about 10 minutes so the flavors can meld.

You can lower the heat once the soup starts boiling; remember to stir occasionally.

Step 6: Serve and enjoy this traditional Mexican stew cooked in a nutritious way for your family.

Traditional garnishes for Pozole

The toppings for pozole can vary according to regional traditions:

Diced radishes
Chopped onion (cebolla picada)
Lime juice (gotitas de limón)
Finely chopped lettuce or cabbage (in some regions) I like it with finely chopped cabbage.
Tostadas (crisp tortillas)
Sour cream (some people like to spread it on tostadas to accompany the pozole)
Avocado (not traditional in Chihuahua, where I’m from, but used in other states)
Tortillas (in the north, we serve this dish with tostadas, but in some places in the south, they eat it with tortillas, just like menudo)

Variations of Pozole

Guerrero Style: People often add pork cracklings, sardines in tomato sauce, as well as traditional radishes, lime, and chopped onion (cebolla picada).
Michoacán Style: The red sauce includes tomatoes, and it’s typically served with tortillas instead of tostadas.

Is Pozole healthy?

Yes, if prepared properly, pozole can be a very nutritious dish. The chicken provides protein, and the variety and quantity of vegetables and seeds in this recipe contribute essential vitamins and minerals, making it a well-rounded meal. That’s why it’s considered a main dish, typically accompanied by tostadas, lime, finely chopped lettuce, radishes, and a bit of extra salsa for those who like it extra spicy.