Chicken Pozole Verde
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warming Mexican stew of tender shredded chicken and hominy in a vibrant green broth made from chiles, tomatillos, and herbs. Finished with fresh toppings like cabbage and avocado for authentic flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 18- 2 poblano peppers
- 1 tablespoon vegetable oil
- ½ pound fresh green tomatoes ()
- ½ jalapeño (seeded and diced)
- ½ serrano pepper (seeded and diced)
- 1 small white or yellow onion (chopped)
- 10 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ cup roughly chopped cilantro
- ½ cup roughly chopped baby spinach (optional)
- salt and freshly ground black pepper (to taste)
- 6 cups chicken broth ((you can also use the broth from the boiled chicken breasts))
- 4 pounds bone-in skin-on chicken breasts (you can also use thighs, leg-quarters, or drumsticks.)
- 1 gallon water (for boiling)
- 15 ounces dry hominy (maíz pozolero) (soaked overnight per instructions on the packaging)
- shredded cabbage (for topping)
- sliced avocado (for topping)
At a glance
PER SERVING · TIME 270M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 3h 30m
- Sodium
- 403mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 451mg
- Calcium
- 22mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 403MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.