California Love - Pozole Verde con Pollo
Recipe Type: Entree
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6
A Pozole was once born in a small Northern California town...
  • ⅓ cup roasted, salted pumpkin seeds
  • 1 lb. tomatillos, husked and chopped
  • 1 medium white onion, chopped
  • 1 jalapeƱo, diced
  • ½ tsp. both salt & fresh cracked black pepper
  • ¾ cup cilantro, plus extra for garnish
  • 2 lbs. organic bonless skinless chicken thighs
  • 3 cups plus 1 cup low-sodium organic chicken stock
  • 1 tsp. cumin
  • 1 Tblsp. oregano
  • 1 can (29oz) white hominy, drained and rinsed
  • Napa cabbage, shredded
  • Avocado
  • Red Onion
  • Radish, thinly sliced
  • Lime
  1. Toast pumpkin seeds and salt when hot with 1 tsp. salt
  2. After cooling for a few minutes, add to spice grinder and grind
  3. Saute tomatillos, white onion, ground pumpkin seed and jalapeƱos till onions are translucent, about 5 mins
  4. Puree, with emulsion blender or in food processor, saute mixture, ¾ cup cilantro, salt & fresh cracked black pepper
  5. Add puree, 3 cups chicken stock, chicken thighs, cumin, oregano to a large pot and bring to a boil over medium heat; turn to low and simmer for 15 minutes
  6. Remove chicken and let cool to a point where it can be shredded with two forks while removing gristle; about 5 minutes
  7. Add shredded chicken, hominy, and 1 cup stock back into pot; simmer over medium-low for 20 minutes
  8. Garnish with cabbage on the bottom of the bowl and lime squeezed over top; other garnishes are all tasty as well
Recipe by Honest Cooking at