If there’s one thing Abuela Emma is known for, it’s her ability to bring the family together over a delicious, hearty meal. Her Pozole Verde is more than just a recipe—it’s a celebration of love, culture, and tradition. This authentic dish combines tender chicken, vibrant green sauce, and hominy to create a comforting bowl of flavors that warms both the heart and the belly. Whether you’re gathering for a holiday, a celebration, or just a casual family dinner, this dish is sure to become a staple at your table.
Pozole Verde is a traditional Mexican soup that balances the smoky, tangy flavors of roasted tomatillos and peppers with the rich, savory taste of chicken. The tender hominy provides texture and heartiness, while fresh garnishes like cilantro, shredded lettuce, and lime elevate each spoonful with a burst of freshness.
Ingredients
Broth:
3 pounds of chicken breast with bone (or a mix of chicken breasts and legs)
2 garlic cloves
1/2 onion
Salt to taste
1/2 tsp peppercorn
1/2 tsp ground coriander
1/2 tsp ground cumin
A handful of cilantro
Chicken bouillon (to taste)
Green Sauce:
1 poblano pepper, roasted, seeded, and deveined
1 Anaheim pepper, roasted, seeded, and deveined
1 serrano pepper, roasted
10 tomatillos, husks removed and roasted
1 small piece of onion, roasted
2 garlic cloves
A handful of cilantro (to taste)
1/2 tsp dried oregano
Salt and pepper to taste
1 cup of chicken broth
Vegetable oil
Directions
Prepare the Broth: Fill a pot halfway with water and bring it to a boil. Reduce to a simmer and add chicken, garlic, onion, peppercorn, coriander, cumin, cilantro, salt, and chicken bouillon. Ensure the chicken is submerged and cook for 45 minutes.
Make the Green Sauce: Roast the peppers, tomatillos, and onion. Once roasted, remove seeds and veins from the peppers. Blend all sauce ingredients (except the oil) until smooth.
Cook the Sauce: Heat oil in a skillet and cook the sauce until it darkens slightly. Adjust seasoning to taste and set aside.
Shred the Chicken: Remove the chicken from the pot. Discard the skin and bones, then shred the meat into bite-sized pieces.
Combine Ingredients: Strain the broth to remove solids. Add white hominy and the green sauce to the pot, cooking together for 30 minutes.
Finish the Dish: Return the shredded chicken to the pot and simmer briefly. Adjust seasoning as needed.
Serve and Garnish: Ladle the pozole into bowls and garnish with cilantro, shredded lettuce, chopped onion, and a squeeze of lime.
Pro Tip: Serve with tostadas or warm tortillas for a complete meal.
This Pozole Verde is sure to transport you to Abuela Emma’s kitchen, where every bite is infused with love. Bon appétit!
