A Mexican green pozole with chicken, hominy, tomatillo sauce, green chile, oregano, radish, lettuce, and lime.
25 min prep 70 min cook
Keeps the screen on · step-by-step guide · built-in timer
Put the chicken thighs in a pot with onion, garlic, salt, and 7 cups of water.
Boil the chicken for 35 minutes, remove and shred the meat, and strain the broth.
Boil the tomatillos and green peppers for 8 minutes, until softened.
Blend the tomatillos, green peppers, and fresh cilantro into a smooth sauce.
Add the chicken broth, shredded chicken, hominy, green sauce, and oregano to the pot.
Simmer the pozole verde over low heat for 25 minutes.
Finely shred the lettuce and slice the radishes and limes.
Ladle the soup into bowls and serve with lettuce, radish, and lime.
💡 Tip: If you cannot find tomatillos, use green tomatoes and a little lime juice; taste the acidity and adjust the lime at the end.
🍽️ Serving suggestion: Serve pozole verde in large bowls with radish, lettuce, lime, and optional corn tortillas.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~395
kcal calories
28
g protein
46
g carbs
11
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
No adaptations yet. Be the first to add one!
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Try a similar recipe in the same category at a different complexity.
Selected from the same category and tags
Found an error in this recipe?