Pozole Verde With Chicken

Green pozole with chicken

In honor of Fall and the closing of National Hispanic Heritage month, I bring you a Pozole Verde with Chicken.  Traditionally Pozole is made with a red sauce and pork meat.  The Guru in our Family of making the best Pozole (and Menudo) by the way is none other than my Mama.  So proud of that :).  But I’m not sharing her secrets to making a Bomb Pozole yet, for now you can enjoy my green version which has turned out to be a big hit.  In case you haven’t noticed yet, I love Chile Verde.

by Stephanie Chavez

Author & Content Creator for Spanglish Spoon.

    • Stephanie Chavez

      Great question Jaynaile!
      If you don’t have a blender, I would suggest dicing the chiles, tomatillos and onion into small pieces and making a sofrito first. Add that to the broth after you remove the chicken to debone.

  1. Teresa

    Hi. I came across your recipe for chili verde menudo and I noticed you mentioned roasting the garlic cloves with skin on but did not mention to remove the skin after. Do you leave it on? Thanks .

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