Green Chicken Pozole

Green Chicken Pozole


Serves 4-6

  • 2 Lb Bone-In Chicken Breast

  • 1 Small Chicken Backbone

  • 2 /25 Oz Canned White Hominy (rinsed under cold water)

  • 1/2 White Onion

  • 1/2 Head of Garlic Cloves (cut lengthwise)

  • 2 Tsp Dry Oregano

  • 1 Dry Bay Leaf

  • 2 Poblano Peppers

  • 1 Lb Green Tomatillos (peeled)

  • 1 1/2 Cup Cilantro (lightly packed)

  • 2 Garlic Cloves (peeled)

  • 12 Cup Filtered Water

  • Sea Salt to Taste

Spicy Green Sauce

  • 1/2 Lb Green Tomatillos

  • 2 Serrano Chilis

  • 1 Garlic Clove (peeled)

  • 2 Tbsp Filtered Water

  • Sea Salt to taste


  • 4-5 Red Radishes (sliced)

  • Limes (wedged)

  • 1/2 White Onion (diced)

  • 10-12 Tostadas

  • 1 Small Iceberg Lettuce (thinly sliced)

  • Avocado (optional)


  1. In a large stock pot add the hominy, chicken breast and back, white onion, garlic head, a couple of large pinches of sea salt and bay leaf cover with 12 cups of filtered water. Bring to a boil over medium heat and skim any fat from the cooking liquid. Once it has been skimmed add the dry oregano. Continue to cook for 30 minutes.

  2. While that is cooking, bring water to a boil in a medium sauce-pan. Add tomatillos, and poblano peppers. Turn off heat and let sit in hot water for 15 minutes. In your blender add cilantro, 2 garlic cloves, poblanos, and tomatillos, plus 2 cups of water and 2 teaspoons of salt. Blend until smooth.

  3. Remove the chicken back, large pieces of onion and garlic head and discard. Follow by removing the chicken breasts and setting aside. Now add the tomatillo sauce, and lower the heat to medium-low. Let simmer for 30 minutes, meanwhile shred the chicken breast and add back to the soup. Taste for salt.

Spicy Green Sauce

  1. In your blender add the tomatillos, serrano peppers, 1/2 tsp salt, 1 garlic clove, and water. Blend until smooth, add more salt to taste, set aside.

To Serve

  1. Serve pozole and top with lettuce, onion, radishes, avocado (optional) and spicy green sauce and lime to taste. Don't forget the corn tostadas, enjoy!