How to Make POZOLE VERDE, The BEST Step By Step Recipe + All the Secret TIPS

Ingredients

• 2 pieces Chicken Leg Quarters (bone‑in, skin‑on for maximum flavor)
• 6 pieces Chicken Breasts (cooked, then cubed)
• 0.5 medium Onion (quartered, added to broth)
• 3 cloves Garlic (added to broth and later blended)
• 6 leaves Bay Leaves (for broth flavor)
• 6 tablespoons Chicken Bouillon (powdered or dissolved cubes)
• 1 tablespoon Salt (for broth seasoning)
• 8 cups Water (for broth base)
• 1 can Hominy (pre‑cooked, drained and rinsed)
• 8 pieces Tomatillos (husked, rinsed)
• 3 pieces Poblano Peppers (roasted, skins removed, seeded)
• 2 pieces Jalapeño Peppers (roasted, skins removed, seeded)
• 1 cup Roasted Pumpkin Seeds (also called pepitas, adds nutty depth)
• 1 cup Baby Spinach (loosely packed, adds subtle green color)
• 0.5 bunch Cilantro (leaves only, roughly chopped)
• 2 radishes Radish Leaves (leaves only, thinly sliced)
• 1 tablespoon Mexican Oregano (dried, adds authentic flavor)
• 1 teaspoon Black Pepper (ground)
• 2 tablespoons Maseca Instant Corn Masa (for thickening, mixed with water to a paste)
• 1 piece Lime (cut into wedges for serving)
• 4 pieces Tostada Shells (optional, for crunch)
• 2 tablespoons Mexican Crema (optional topping)

Instructions

1. Prepare the Chicken Broth

   Place the chicken leg quarters, half onion, garlic cloves, bay leaves, chicken bouillon, salt, and water in a large stockpot. Bring to a boil, then reduce to a gentle simmer and cook until the meat is tender, about 35‑40 minutes.

   Time: PT5M

   Temperature: high heat

2. Strain and Set Aside Broth

   Using a slotted spoon, remove the cooked chicken pieces, onion, and garlic from the pot. Discard the bay leaves. Reserve the clear broth for later use.

   Time: PT5M

3. Blend the Green Sauce

   In a blender, combine the reserved onion and garlic, tomatillos, roasted poblano peppers (stem and seeds removed), roasted jalapeños, pumpkin seeds, baby spinach, cilantro leaves, radish leaves, Mexican oregano, and black pepper. Add two cups of the hot chicken broth and blend until completely smooth.

   Time: PT10M

4. Combine Sauce with Remaining Broth

   Pour the blended green sauce back into the stockpot with the remaining chicken broth. Stir well and bring the mixture to a boil over high heat.

   Time: PT5M

   Temperature: high heat

5. Add Hominy and Cubed Chicken

   Cubed the cooked chicken breasts into bite‑size pieces. Gently add the drained hominy and cubed chicken to the boiling broth. Sprinkle Mexican oregano and black pepper, then stir.

   Time: PT5M

   Temperature: high heat

6. Simmer the Pozole

   Reduce the heat to medium‑low and let the pozole simmer, uncovered, for 25‑30 minutes so the flavors meld.

   Time: PT30M

   Temperature: medium‑low heat

7. Thicken with Masa

   In a small bowl, mix 2 tablespoons of Maseca instant corn masa with enough water to form a thin paste. Stir the paste into the simmering pozole and cook for an additional 5 minutes.

   Time: PT5M

   Temperature: medium‑low heat

8. Final Taste Check

   Remove the pot from heat. Taste and adjust seasoning with salt, pepper, or a squeeze of lime if needed.

   Time: PT5M

9. Serve and Garnish

   Ladle the pozole into bowls. Top each serving with shredded lettuce or cabbage, extra cilantro, thinly sliced radish leaves, lime wedges, and a drizzle of Mexican crema. Serve with crisp tostada shells on the side.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

45g

Fat

10g

Fiber

8g