Green Chicken Pozole by MAGGI® with chicken, hominy, and green broth made with MAGGI Bouillon and Mexican oregano.
Soups

Green Chicken Pozole

Official MAGGI®
Green Chicken Pozole
Recipe Info - Skill Level
Level
Intermediate
Recipe Info - Prep Time
Prep 
20 min
Recipe Info - Cook Time
Cook 
1 hr 30 min
Recipe Info - Serving Size
Servings
16 to 18 servings (about 1 1/4 cups each)

Pozole is a traditional Mexican soup usually served at Christmastime. Hearty and delicious, this one is full of chicken and hominy and flavored with cilantro and chiles for an extra kick.

Green Chicken Pozole from Official MAGGI® brings the cherished taste of a classic Mexican dish to your home. This green pozole is teeming with tender chicken and hominy, imparting a rich, soothing flavor in each spoonful. Its vibrant color and robust taste are attributed to the fresh cilantro and chiles, which infuse the soup with an invigorating kick, making it a crowd-pleaser during the holidays.

This authentic green chicken pozole is ideal for festive gatherings and special family dinners. The green pozole ingredients include a hint of freshness from cilantro and the fiery touch of chiles, creating a bold and hearty flavor profile. For an added savory depth, this recipe includes MAGGI Chicken Flavor Bouillon Tablet and dried Mexican oregano, enriching the overall taste effortlessly.

If you're wondering how do you make green chicken pozole, rest assured, this intermediate-level recipe is manageable yet richly rewarding. Perfect for Christmas, Posadas, or even Day of the Dead celebrations, this dish is categorized under delightful chicken green pozole recipes. With Official MAGGI® at the core, this green pozole recipe combines traditional flavors with contemporary ease, ensuring each meal is both memorable and satisfying.

Ingredients

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The Secret Ingredient

Front view of packaging for MAGGI Chicken Bouillon 6 Hard Tablets with an illustrated chicken on dark blue and yellow label.

Chicken Bouillon 6 Hard Tablets

Make It

Step 1

Combine 16 cups water, chicken, 1/3 cup onion and 2 cloves garlic in a large stockpot. Cook over medium heat for 35 minutes. Remove from heat; set aside to cool.

Step 2

Remove chicken from stock. Discard bones and skin; shred meat into bite-sized pieces.

Step 3

Strain chicken stock; set aside.

Step 4

Place tomatillos, jalapeño and remaining 3 cups water in medium stockpot. Boil for 10 minutes or until tomatillos darken in color. Discard water.

Step 5

Place 3 cups chicken stock, tomatillos, jalapeño, poblano, 1/3 cup cilantro, 1/3 cup onion, bouillon and remaining garlic clove in blender; cover. Blend until smooth.

Step 6

Heat oil in a large saucepan over medium heat; pour in tomatillo sauce and boil for 15 minutes.

Step 7

Heat remaining chicken stock over medium heat; add hominy. Add oregano and cumin. Boil for 15 minutes; add tomatillo salsa and boil for an additional 15 minutes. Add chicken during the last 5 minutes of boiling time.

Step 8

Serve with shredded lettuce, radish slices, remaining cilantro, remaining chopped onion and lemon juice.

Tip:

Use turkey breast or pork meat for a variation of this recipe.

Ingredients