Pozole Verde/ Green Pozole

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I am so excited about this one you guys. I love, love pozole! Even when I grew up eating the red version of pozole, this “Pozole Verde” has become my favorite and my go to Pozole. It is easier to make and even more flavorful than red pozole (I hope the pozole patrol don’t come get me). I started by making the chicken broth with bone-in chicken breast, onion, garlic and spices. The green in this pozole comes from roasted poblano peppers, tomatillos, jalapeños and cilantro. It packs a punch but you can always modify it to your taste buds. I shredded the chicken breast and added it to the broth along with some hominy. To serve it, I prepare shredded cabbage and radishes, finish it with a big squeeze of lime and baked tostadas. I am getting hungry for it all over again!.

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Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

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