My first time having Pozole was one not to be forgotten as it was the traditional Pozole rojo con puerco. It was spicy and even better the next day. The cabbage and hominy are the staples while the lime is the period to the end of this perfect recipe. Since, I have had all types of Pozole from Pozole with chicken, Pozole with green sauce, Pozole garnished with radishes or tortilla strips or avocado.
My Pozole recipe came both from a combination of my favorite recipes and the dining circumstances. On this particular day I was making dinner for a friend who, sadly, does not eat pork so instead my mind set was to bring on the organic chicken. My love for salsa verde has grown to over come salsa roja so we were going green and thus was born a Pozole verde con pollo. 
After adding the shredded chicken back in, taste it. Please. This is when you will start to fall in love with your soup or know that it need just that little bit more oregano. This is now your Pozole so make sure you like it. 
When it comes to garnishes there are endless options. I would have done this soup slightly different if making it again by adding thinly sliced radishes for that color pop and some bite. As stated before, cabbage and lime are necessary, while avocado adds a creamy texture that is delicate and a favorite of mine. Do what you like and as always, do it differently when going back for seconds so to find your ideal flavor and texture mix. 
California Love – Pozole Verde con Pollo
- Total Time: 60 minutes
- Yield: 6 servings 1x
Description
This vibrant Pozole Verde con Pollo combines tender shredded chicken and hominy in a flavorful green sauce made from tomatillos and pumpkin seeds, garnished with fresh toppings for a satisfying meal.
Ingredients
- 1/3 cup roasted, salted pumpkin seeds
- 1 lb. tomatillos, husked and chopped
- 1 medium white onion, chopped
- 1 jalapeño, diced
- 1/2 tsp. salt
- 1/2 tsp. fresh cracked black pepper
- 3/4 cup cilantro, plus extra for garnish
- 1 whole organic chicken, cooked and shredded
- 2 cups hominy, drained and rinsed
- 4 cups chicken broth
- 1 tbsp. dried oregano
- 1 lime, cut into wedges
- 1 avocado, sliced
- 1 cup shredded cabbage
- Optional: thinly sliced radishes, tortilla strips
Instructions
- Toast the pumpkin seeds in a dry skillet over medium heat until they start to pop and turn golden brown, about 3-5 minutes. Season with 1/2 tsp. salt while hot. Allow to cool slightly, then grind in a spice grinder until fine.
- In a large pot, sauté the chopped tomatillos, white onion, and diced jalapeño over medium heat until the onions are soft and translucent, about 8-10 minutes.
- Add the ground pumpkin seeds to the pot and stir to combine.
- Stir in the chicken broth, shredded chicken, hominy, and oregano. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
- Taste the pozole and adjust seasoning with additional salt, pepper, or oregano as needed.
- Serve hot, garnished with cilantro, lime wedges, avocado slices, shredded cabbage, and optional radishes or tortilla strips.
Notes
Taste the soup after adding the shredded chicken to adjust seasoning to your preference. Garnish with your choice of toppings like radishes or tortilla strips for added texture. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 750
- Fat: 15
- Carbohydrates: 30
- Fiber: 8
- Protein: 25
- Cholesterol: 60
