Homemade Green Chicken Pozole



  • 1 tbsp. of oil
  • 2 boiled chicken breasts, shredded
  • 5 cups of Juanita’s Mexican Style Hominy (110 oz. can)
  • 4 poblano peppers
  • 5 tomatillos
  • ½ bunch of cilantro
  • ½ bunch of  parsley
  • 2 stems of epazote (can substitute dried epazote or fresh oregano)
  • 1 serrano pepper
  • 2 tsp. of oregano
  • 2 cloves of garlic, diced
  • ¼ white onion, diced
  • ½ cup of ground peeled pumpkin seed (or ground green mole)
  • 2 bay leaves
  • 6 cups of chicken broth
  • Salt to taste


  1. In a pot, heat one tablespoon of oil and add 2 cloves of garlic and ¼ of a white onion, diced. While that cooks, add all the green ingredients to the blender; poblano peppers, tomatillos, serrano pepper, cilantro and parsley. Blend well until you get a thick paste and strain if desired. Add to the pot.
  2. Add to the pot 2 stems of epazote, bay leaves, chicken broth, shredded chicken, Juanita’s Hominy and ground pumpkin seed. Once it begins to boil add oregano and salt.
  3. Boil for approximately 15-20 minutes. It’s ready to serve!


Shredded lettuce or cabbage, chopped onion, lime, cubed radish and avocado.

Recipe created by: Master Chef Mondragón.

Download the recipe here