Go Back
+ servings
Pozole verde from above with garnishes
Save Recipe Print Recipe Pin Recipe
4.8 from 5 votes

Authentic Pozole Verde Recipe

If you love our Pozole Rojo recipe, then you will want to try this Pozole Verde recipe. The preparation is similar, but there are some important differences!
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main Course, Soup
Cuisine: Mexican
Keyword: pozole
Servings: 8 Cups
Calories: 150kcal


  • 2 Chicken Breasts
  • 5 Slices Bacon Chopped
  • 10 Tomatillos Skin removed and rinsed
  • 4 Cups Chicken Broth from cooking the chicken or store bought.
  • 1/2 Garlic Head
  • 5 Cloves of Garlic
  • 1/2 Onion
  • 1/4 bunch Cilantro
  • 3 Bay leaves
  • 1 Jalapeno Optional
  • 1/2 105 Oz can of Hominy
  • Salt To taste for cooking chicken and salsa verde
  • 5 Peppercorns
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 clove
  • 1 cup spinach
  • 1/2 bunch radish leaves


  • Lettuce Chopped
  • Radish Sliced
  • Tortilla Chips
  • Mexican Crema
  • Cilantro Chopped
  • Panela Cheese
  • Dried Oregano
  • Salsa verde


  • Cook the chicken breasts in 6 cups of water with salt, bay leaves, 1/2 head of garlic, 1/4 onion, and oregano. Boil until cooked (around 20-30 minutes).
  • Once cooked, remove the chicken breasts and cool before shredding and setting aside.
  • Strain the resulting chicken broth and set aside. Dispose of the other ingredients that were cooked with the chicken. You can use store bought chicken broth if you would prefer, but the chicken broth from making the chicken will have a better flavor.
  • Cook the bacon in a frying pan, drain the fat, and set aside. 
  • In a large pot, add the bacon, the rinsed hominy, and the chicken stock and cook over medium-low heat. 
  • Sautee 1/4 onion, 5 cloves of garlic, peppercorns, thyme, oregano, the clove, and the jalapeno (optional) for 3-5 minutes. 
  • Add the above ingredients to a blender with the tomatillos, spinach, radish leaves, and cilantro and blend until smooth. Add to a frying pan with 1 tsp of olive oil and saute for approximately 5 minutes. 
  • Add the above ingredients and the shredded chicken to the pot with the bacon, hominy and chicken stock and add salt to taste.  Bring to a boil for about 15 minutes. 
  • Serve hot with garnishes


Serving: 1Cup | Calories: 150kcal | Carbohydrates: 5g | Protein: 15g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 591mg | Potassium: 483mg | Fiber: 1g | Sugar: 2g | Vitamin A: 453IU | Vitamin C: 18mg | Calcium: 28mg | Iron: 1mg
Tried this recipe?Mention @mylatinatable or tag #mylatinatable!