Chicken Pozole Verde with Radish and Avocado

Chicken Pozole Verde with Radish and Avocado


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Pozole is a Mexican stew that is usually warm and spicy. Pozole verde is green and usually served with chicken, while pozole rojo is served with pork.

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Chicago, IL

Time needed

10 min preparation + 90 min cooking

Serving Size / Yield

6 servings


  • 1 pound of chicken thighs
  • 1 pound tomatillos, husked
  • 1 yellow onion, chopped
  • 1 bunch of cilantro
  • 1 can of hominy, drained
  • 3 jalapeño peppers, chopped
  • 6 cups of chicken broth
  • 1 tablespoon fresh oregano, chopped
  • 1 teaspoon of salt
  • Lime, radish, jalapeño, avocado, cilantro, oregano, to serve

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In a large pot over high heat, bring the chicken thighs, tomatillos, onion, jalapeños, chicken broth, oregano and salt to a boil. Then reduce the heat and let simmer for 1 hour. Remove the chicken from the pot, shred, then set aside. Next, remove the vegetables from the broth and transfer to a blender. Blend the vegetables together with oregano and a cup of broth until smooth. Add the hominy, chicken, and vegetables to the pot and cook for 15 minutes. Serve with limes, radishes, avocado, cilantro, and jalapenos.

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