This pozole verde de pollo is made with tender chicken simmered in a delicious soup made of hominy and salsa verde. The flavorful green pozole can be served with chopped onion, cabbage, radishes, and a squeeze of lime.
Place hominy into a large pot. Add chicken, garlic, onion, and salt. Cover with water.
Cook for 1 hour. Remove onion and garlic from the pot and discard. Remove chicken and set aside.
Place tomatillo salsa in a blender. Add onion, serrano chili, roasted poblano, cilantro, radish leaves, pepitas, and garlic.
Pour 2 cups of water and blend until you’ll have a smooth sauce.
Add the green sauce to the pot with hominy and allow to simmer for 20 minutes. Adjust with salt and turn off the heat.
Shred the chicken and place it in a bowl (read note 2).
Make the spicy salsa verde (optional)
Place jalapeño chilies in a blender. Add garlic, cilantro, pepper, oregano, and salt. Pour in ½ cup of water and blend until smooth.
In a small saucepan heat the oil over medium heat. Add the sauce and let it simmer for 10 minutes.
Adjust with salt and turn off the heat. Transfer the salsa to a jar or bowl.
How To Serve
Add pozole verde on a bowl. Add some shredded chicken on top, and garnish with chopped onions, shredded lettuce, and radishes.
Sprinkle some oregano and serve with spicy salsa verde, a squeeze of lime, and tostadas.
Notes
You can make this recipe as spicy as you’d like or not spicy at all. Omit the hot peppers (jalapeno or serrano) or add as much as you’d like to make it spicier!
After shredding the chicken you can either return it to the pot or serve it on top of pozole.
If you can't find radishes leaves, use a bunch of spinach instead.