Mexican
Chicken Pozole Verde
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Chicken Pozole Verde is Mexican home cooking, eaten at dinner. On the plate it is the dish at the centre and the soup. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Simmer the chicken thighs in the broth until cooked through, about 20 minutes, then shred and reserve the broth.
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Roast the tomatillos, jalapenos, poblano, and half the onion until charred, then peel the poblano.
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Toast the pumpkin seeds in a dry pan until they pop, then blend them with the charred vegetables, garlic, cilantro, and oregano.
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Stir the green sauce into the reserved broth with the shredded chicken and drained hominy.
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Simmer everything together for 25 minutes and season with salt.
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Serve topped with shredded cabbage, sliced radish, remaining onion, and lime wedges.
Watch how to cook Chicken Pozole Verde
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Mexican dinner is a plate rather than a single dish. These are the courses that normally sit beside Chicken Pozole Verde, read from the same composition Dinejot builds a real meal from.
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The protein alongside
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The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Chicken Pozole Verde carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 560 kcal
- Protein
- 38 g
- Carbs
- 38 g
- Fat
- 28 g
- Fiber
- 6 g
- Sugar
- 2 g
- Sodium
- 1180 mg
- Saturated fat
- 6 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Chicken Pozole Verde takes about 90 minutes from a cold stove to the table, and the cooking itself is a proper project. It is eaten at dinner. It is at its best in the fall and winter, which is when what goes into it is worth buying.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.