Whole Roasted Chicken Pozole Verde is much more than your typical roasted chicken recipe—it’s a vibrant and celebratory dish steeped in tradition and rich with flavor. A staple of Mexican cuisine, Pozole Verde is often reserved for special occasions due to its time-intensive preparation. But the result is well worth it: tender shredded chicken swimming in a vibrant green broth infused with roasted tomatillos, peppers, fresh herbs, and spices. With a base of hominy that adds texture and heartiness, this dish becomes a comforting, one-pot meal that everyone at the table will savor.
The broth itself is the soul of this dish, made by charring fresh ingredients like tomatillos, poblano peppers, jalapeños, and sweet onions. These are then blended with fragrant herbs such as cilantro and oregano, plus spices like smoked paprika, cinnamon, cumin, and chili powder, to create a savory, smoky, and slightly tangy flavor. Adding roasted chicken to the mix elevates the broth even further, creating a depth of flavor that feels both rustic and refined.
This dish offers endless opportunities for customization with garnishes. Add creamy diced avocado, spicy sliced jalapeños, crunchy tortilla strips, or a dollop of sour cream to your bowl for added layers of flavor and texture.
Whether served for a holiday meal, a weekend gathering, or simply as a comforting dinner, Whole Roasted Chicken Pozole Verde will warm hearts and bring everyone together around the table.
Ingredients
For the Roasted Chicken:
1 Sanderson Farms® Whole Frying Chicken
Salt and pepper to taste
For the Pozole Verde Broth:
2 liters chicken stock or broth
8 tomatillos
2 jalapeños
2 poblanos
1 medium sweet onion
8 garlic cloves
3 bay leaves
2 tsp cinnamon
1 tbsp smoked paprika
1 tsp cumin
2 tsp chili powder
1 bunch cilantro
2 bunches scallions
1 bunch oregano
45 oz hominy (canned, drained, or pre-cooked)
½ cup lime juice
Optional Garnishes:
Diced avocado
Sliced red radishes
Lime wedges
Chopped scallion
Chopped cilantro
Diced jalapeños
Tortilla strips
Sour cream
Directions
For the Roasted Chicken:
Preheat oven to 425°F.
Remove the chicken from the refrigerator one hour before roasting. Season liberally with salt and pepper, and truss the chicken.
Roast at 425°F for 75–90 minutes, checking the internal temperature at 75 minutes. The breast meat should reach at least 165°F and the leg meat at least 175°F.
Let the chicken rest for 15–20 minutes, then shred it into large chunks.
For the Pozole Verde Broth:
Char the tomatillos, peppers, onion, and garlic in a sauté pan with oil or cooking spray until browned and deeply roasted. Steam the peppers in a covered bowl for 10–15 minutes, then peel and reserve.
Blend the charred vegetables with scallions, cilantro, oregano, cinnamon, cumin, smoked paprika, chili powder, lime juice, and 1 cup of chicken stock until smooth.
In a pot, bring the remaining chicken stock to a simmer. Add hominy, bay leaves, and the vegetable puree. Season to taste and simmer for at least 30 minutes.
Add the shredded chicken to the broth, bring back to a simmer, and adjust seasoning with salt, pepper, and lime juice.
Assembly:
Serve the Pozole Verde in large bowls, and top with your favorite garnishes. Enjoy this flavorful dish with a side of warm tortillas or crusty bread!
