Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Authentic Chicken Pozole Verde Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 8 reviews

Chicken Pozole is a traditional Mexican stew featuring tender roasted chicken simmered in a flavorful broth made with ancho and guajillo chiles, hominy, and aromatic spices. This hearty, warming dish is garnished with fresh vegetables, herbs, and lime, offering a perfect balance of smoky, savory, and tangy flavors. Ideal for family gatherings or cozy meals, this recipe guides you through making an authentic pozole from scratch using stovetop cooking techniques.

  • Total Time: 2 hours 30 minutes
  • Yield: 10 servings

Ingredients

Main Ingredients

  • 2 tablespoons olive oil
  • 1 large yellow onion, peeled and roughly chopped
  • 4 garlic cloves, smashed
  • 2 medium to large-sized carrots, peeled and thickly sliced
  • 1 whole roasting chicken (4 to 4 1/2 pounds)
  • 2 ribs celery, thickly sliced
  • 1 bay leaf
  • 50 ounces (about 4 cups) canned white hominy, drained and rinsed
  • 2 dried ancho chiles, seeded
  • 2 dried guajillo chiles, seeded

Spices and Herbs

  • 1 tablespoon cumin seeds
  • 1 ½ tablespoons dry oregano
  • 1 tablespoon white distilled vinegar
  • 1 small bunch fresh cilantro with stems (about 1/3 cup)
  • Coarse salt and freshly cracked black pepper, to taste

Toppings and Garnishes

  • Sliced radishes
  • Avocado, peeled, seeded, and sliced
  • Thinly sliced green cabbage or iceberg lettuce
  • Lime wedges
  • Small diced yellow onion
  • Tortilla chips

Instructions

  1. Sauté vegetables: Heat olive oil in a large 2-gallon pot over medium heat. Add chopped onions, smashed garlic cloves, and sliced carrots. Lightly season with coarse salt and sauté for 10 to 12 minutes, stirring occasionally until browned, which builds the base flavor for the broth.
  2. Cook the chicken: Add the whole roasting chicken, sliced celery, and bay leaf to the pot. Pour in 1 gallon of water, bring to a simmer, then reduce the heat to low or medium-low. Simmer gently for 75 to 80 minutes until the chicken is cooked through and tender.
  3. Separate chicken and strain broth: Carefully remove the chicken from the pot to a plate. Strain the broth into a separate large pot, setting aside the strained vegetables (except the bay leaf) for later use.
  4. Add hominy to broth: Pour the drained and rinsed hominy into the pot with strained stock. Heat gently over low to medium heat to warm the hominy through.
  5. Toast dried chiles: While the chicken cools, place the seeded ancho and guajillo chiles in a large cast-iron or carbon steel pan over medium heat. Press each chile down with a spoon or spatula frequently for 2 to 3 minutes to lightly toast and release their aroma.
  6. Simmer chiles: Cover the toasted chiles with water and simmer over low heat for 30 minutes until softened.
  7. Toast cumin seeds: In a medium skillet, toast cumin seeds over low to medium heat while stirring constantly for about 4 to 5 minutes until fragrant. This step is optional but enhances the spice flavor.
  8. Grind cumin: Transfer toasted cumin seeds to a mortar and pestle or spice grinder and grind finely.
  9. Prepare chile sauce: In a blender, combine the strained vegetables (from step 3), 2 cups of the strained chicken broth, softened chiles (not the soaking liquid), ground cumin, oregano, white vinegar, fresh cilantro (including stems), and salt. Blend until smooth to create a rich and aromatic sauce.
  10. Combine sauce and broth: Pour the blended chile mixture back into the pot with the stock and hominy. Stir well to integrate all flavors.
  11. Shred chicken and simmer: When the chicken is cool enough to handle, remove the skin and bones, and shred the meat with your hands. Add the shredded chicken to the pot and cook for an additional 20 to 25 minutes to allow the flavors to meld together.
  12. Season and serve: Adjust seasoning with salt and add a squeeze of fresh lime or lemon juice for brightness if desired. Serve the pozole hot with garnishes such as sliced radishes, avocado, cabbage or lettuce, diced onion, lime wedges, and crunchy tortilla chips on the side.

Notes

  • Use dried ancho and guajillo chiles for authentic flavor; rehydrate by toasting then simmering to release their smoky taste.
  • Straining the broth keeps the stew clear and enhances texture, but reserve the strained vegetables to blend into the sauce for depth.
  • Don’t skip toasting the cumin seeds to unlock their aromatic oils and boost flavor complexity.
  • Adjust lime juice and salt at the end for a balanced and fresh finish according to your taste.
  • Leftover pozole thickens over time; add a bit of broth or water when reheating to loosen the stew.
  • This recipe serves about 10 people, perfect for gatherings or meal prep.
  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Category: Soup/Stew
  • Method: Stovetop
  • Cuisine: Mexican

Find it online: https://avascooking.com/authentic-chicken-pozole-verde-recipe/