green pozole

This Pozole Verde (Mexican Green Pozole) con pollo is my favorite winter soup. This bright and flavorful soup is a lot like a Mexican stew using tomatillos, pepitas, chicken and hominy!  Top it with fried tortilla chips or tostadas, slices of avocado, thinly sliced radishes and cilantro for some added freshness and texture.

Pozole Verde Recipe

pumpkin seeds/pepitas

bone-less (skin-less chicken thighs)

yellow onion

tomatillos (husks removed and roughly chopped)

garlic (peeled)

poblano pepper

jalapeño (stems removed)

oregano

chicken broth

cilantro leaves

(24-ounce) can hominy (drained)

tortillas

avocado

radishes

To a small skillet, set over medium-low heat, add the pumpkin seeds and a pinch of salt. Toast for about 2 minutes, shaking the pan every now and then. When they start to brown, pour them right into the jar of your blender (we’ll be adding more stuff to the blender later!). Cover the blender and pulse until ground, about 30 seconds to a minute.

To the Instant Pot, add the chicken, onion, tomatillos, garlic, poblano pepper, jalapeño, Mexican oregano, chicken broth and 2 teaspoons of salt. Close the “vent” and set the pressure cooker to high and timer to 15 minutes.

When the Instant Pot goes off, do a quick release. I like to cover the valve with a clean kitchen towel and flip it open using a wooden spoon’s handle. When there is no more pressure, remove the lid, opening it away from you. 

Remove the chicken and place on a cutting board. Place a strainer atop a big bowl, and pour the liquid through. Transfer all of the solids (the pepper, onion, tomatillos, etc.) to the blender, along with a cup of liquid (you can eyeball this measurement). Add the cilantro to the blender uncovered. It&#x27;ll cool off a bit while we do the next step.

Pour the strained broth back into the Instant Pot; and then add the hominy. Set the machine to the “saute” function and place the timer on 5 minutes. This will cook the hominy a bit while we blend up the green sauce and shred the chicken.

Back to the blender! Allowing some steam to escape from the blender, process until very smooth, about 2 minutes.

Shred the chicken using two forks. By this time, the broth and hominy should be very warm. Add the chicken back to the Instant Pot, along with the remaining blender green sauce. Give it a big stir and adjust the salt to your liking. I added an additional 2 teaspoons of kosher salt.

Divide amongst bowls and garnish with crispy chips, slices of avocado, radishes, jalapeño, sliced cabbage and/or diced onion. 

To Make it in an Instant Pot:

To a medium to large pot, set over medium-high heat, add the chicken, onion, tomatillos, garlic, poblano pepper, jalapeño, Mexican oregano, chicken broth and 2 teaspoons of salt. Bring to a simmer and cook for about 30 to 40 minutes, until the chicken is cooked and the tomatillos have softened.

Remove the chicken and transfer to a cutting board. Place a strainer atop a big bowl, and pour the liquid through.

Transfer all of the solids (the pepper, onion, tomatillos, etc.) to the blender, along with a cup of broth (you can eyeball this measurement). Add the cilantro to the blender.

Pour the chicken broth back to the pot, along with the hominy and turn the flame to medium-heat. This will warm up the broth and cook the hominy a bit while we blend up the sauce and shred the chicken.

Back to the blender, allowing some steam to escape from the blender, process until very smooth, about 2 minutes.

Shred the chicken using two forks. By this time, the broth and hominy should be very warm. Add the chicken back to the pot, along with the remaining blender green sauce. Give it a big stir and adjust the salt to your liking. I added an additional 2 teaspoons.

To Make on the Stove in a Large Pot:

Green Pozole with Chicken

hominy (108 oz) (3.06 Kg)

chicken

garlic +4 garlic cloves (divided)

Tbsp salt

tomatillos (find these at the Mexican market

white onions (divided)

1-3 Serrano peppers (stems removed)

cilantro

pepitas (optional, ask

water

iceberg lettuce head

avocados

limes

Dry oregano leaves

tostadas

Open the can of hominy and rinse well in a colander until the water is clear.  Place the hominy in your largest pot, considering the hominy and the whole chicken are going to need to fit.  If you don’t have a large enough pot, split everything in half and place into two pots.

Clean and cut the chicken into 4 pieces and place it all in the pot with the hominy. Take the two garlic heads whole, rinse them and throw them in the pot, too.  Lastly, put water in the pot until it covers everything so far. Bring it to boil and then lower the temperature to medium and let it simmer for 45-55 minutes or until the chicken is cooked.

Take the chicken out of the soup and let it cool.

Remove garlic heads from the broth. Then, you can do one of two things: Discard them or cut off the ends of the heads, squeeze the garlic pulp out of their skin, and return the pulp to the broth along with the salsa.

In the meantime, prepare the salsa: You may need to do this part in batches, unless you have an industrial blender. In a blender, mix well the 4 cloves of peeled garlic, half an onion, two pounds of tomatillos (peeled and wash), serrano chiles (to taste, one for flavor, two for heat), cilantro, salt, and pepitas. Add up to two cups of water in order to blend smoothly.

Add the salsa to the soup pot with the hominy and let it simmer for 15-20 minutes on low heat until the salsa changes in color from bright green to olive green. Taste for salt. The soup is ready to serve.

While the broth is simmering with the salsa, shred the cooked chicken by hand.  At this point, you have two options, either add the shredded chicken straight to the pot or keep the chicken separate and add a little bit to each bowl as you serve it to make sure everyone who wants some gets some.

Wash the lettuce and finely chop. Wash and finely slice the radishes and chop the remaining onions. Slice the avocados and cut the limes into halves.

Serve the soup in a traditional ceramic pozole dish, or a bowl, adding some shredded chicken, lettuce, radishes, chopped onion, avocado, a pinch of dry oregano, and lime juice.

Accompany with tostadas (by tostadas, I mean fried tortillas, you can get them at Mexican markets or check the Hispanic Food aisle at your store)

Serving the Pozole

Want to know how to make a Mexican pozole in less than 30 minutes? This authentic pozole recipe combines pozole verde and pozole rojo.

30-Minute Pozole Recipe

olive oil

pork

onion,

sea salt

cumin

coriander

chipotle

smoked paprika

white hominy, drained and rinsed

tomatoes

Sliced radishes, chopped cilantro, diced red onions, shredded cabbage, diced avocado, and slices of lime

Heat the olive oil in a large soup...

Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.

Add the pieces of bite-sized pork and stir...

Add the pieces of bite-sized pork and stir so the pork doesn’t stick to the pot. Cook until browned – about 5-7 minutes.

Remove pork from pan. Leave any liquid in...

Remove pork from pan. Leave any liquid in the pan and add onions. Cook until onions turn to gold, about 5 minutes.

Add salt and spices and cook until fragrant,...

Add salt and spices and cook until fragrant, about 1 minute.

Add chicken broth, hominy, and diced tomatoes. Turn...

Add chicken broth, hominy, and diced tomatoes. Turn up the heat to high and bring pozole soup to a boil.

Add pork back to the pan. Lower heat...

Add pork back to the pan. Lower heat and cover. Cook pozole soup for 10 minutes.

Ladle pozole soup into bowls. Serve at the...

Ladle pozole soup into bowls. Serve at the table with bowls of chopped cilantro, diced red onions, shredded cabbage, diced avocado, and slices of lime for garnishing. Encourage everyone to add more garnishes as they eat their pozole!

Tangy tomatillos, green chiles, and cilantro are featured in the broth of this vegan pozole verde. Each bite is filled with tender hominy and shredded jackfruit, making it a healthy and delicious Mexican stew!

Vegan Pozole Verde

vegetable broth (0.19)

dehydrated jackfruit,

can hominy, drained & rinsed (1.30)

garlic (0.04)

onion

epazote (0.02)

(~8-10) tomatillos (0.45)

jalapeños

pumpkin seeds (0.14)

cilantro (0.14)

garlic (0.16)

Mexican oregano (0.03)

salt, more to taste (0.01)

onions

Cilantro

Shredded lettuce or cabbage

Lime wedges

Sliced chiles

In a large stockpot, add soaked and shredded jackfruit, vegetable broth, hominy, garlic, and onion. Bring to a simmer while you prep the salsa verde.

Add tomatillos, onion, jalapeños or serranos, and pumpkin seeds to another pot. Bring to a boil then reduce to a simmer. Once tomatillos soften and turn slightly darker, drain the water.

Add cooked vegetables to a blender along with cilantro, garlic, Mexican oregano, and salt. Blend on high until smooth.

Remove garlic and onion from the large stockpot and pour in salsa verde from the blender. Add 1-2 sprigs of epazote and continue cooking for about 20 more minutes. Taste and adjust salt to your liking.

To serve, ladle soup into a bowl and garnish with diced onions, shredded lettuce or cabbage, radishes, jalapeños, lime, avocado, or tostadas. Happy eating!

https://www.youtube.com/watch?v=eUifVFdgTOE

📋 FULL RECIPE 📋
https://brokebankvegan.com/pozole-verde/

Tangy tomatillos, green chiles, and cilantro are featured in the broth of this vegan pozole verde (green pozole). Each bite is filled with tender hominy and shredded jackfruit, making a healthy and delicious Mexican stew!

Ingredientes en Español:
Sopa
4 tazas de caldo de verduras
0.88 onzas de yaca deshidratada
1 lata de 30 onzas de maíz molido, escurrido y enjuagado
1-2 dientes de ajo
½ cebolla blanca pequeña
1-2 ramitas frescas de epazote
Salsa verde
1 libra (~ 8-10) de tomatillos
1 cebolla blanca pequeña
2 jalapeños o serranos
¼ de taza de semillas de calabaza
½ taza de cilantro
4 dientes de ajo
1 cucharadita de orégano mexicano
1 cucharadita de sal, más al gusto
Para servir opcional
Cebollas en cubo
Cilantro
Lechuga o repollo rallado
Rábanos en rodajas
Rodajas de limón
Chiles en rodajas

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Welcome to Broke Bank Vegan! We make Mexican food cheap, easy, and vegan. Learn how to turn simple ingredients into big, bold, and flavorful dishes.

#pozoleverde #greenpozole #veganpozole

Pozole Verde (Vegan Green Pozole with Jackfruit)

You&#x27;ll love this Pozole Verde! It&#x27;s a Mexican stew made with chicken and hominy that&#x27;s flavored with tomatillos, poblano peppers, jalapenos, cilantro, garlic, and onion.

BEST Pozole Verde with Chicken

chicken breasts (about 2 pounds)

(28-ounce) can whole tomatillos (drained)

white onion (roughly chopped)

poblano peppers (stems and seeds removed, roughly chopped)

jalapenos (stems and seeds removed, roughly chopped)

garlic (smashed)

fine sea salt (plus more to taste)

(28-ounce) cans hominy (drained)

To a medium pot, add the chicken broth...

To a medium pot, add the chicken broth and bring to a simmer over medium heat. Add the chicken breasts and turn the heat down to medium-low (or until the broth is barely simmering) and cook until the chicken is cooked, tender, and reaches an internal temperature of 165 F on an instant read meat thermometer.

Use tongs to move the chicken to a...

Use tongs to move the chicken to a plate, and let it cool before shredding it. Reserve the cooking liquid.

Add the tomatillos, onion, poblano peppers, jalapenos, cilantro,...

Add the tomatillos, onion, poblano peppers, jalapenos, cilantro, garlic, and oregano to a food processor. Blend until the mixture is smooth.

Heat a large lidded pot over medium heat,...

Heat a large lidded pot over medium heat, then add the olive oil and swirl to coat the bottom of the pot. Add the tomatillo mixture and salt, and mix. Cover the pot (it will splatter while it cooks) and saute until the peppers and onions are cooked.  You can tell the peppers and onions are cooked because they won’t have a pungent raw flavor anymore and the color will change from a vibrant green to a yellowish green. This will take about 10-15 minutes.

Add the reserved cooking liquid, and stir to...

Add the reserved cooking liquid, and stir to combine. Stir in the shredded chicken and drained hominy, and simmer until the hominy is heated through (about 15 minutes).

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