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Anjie’s Green Chile Chicken Pozole

Anjie green pozole

This green chile chicken pozole is a traditional treat that Anjie Villalobos, one of our favorite Familia Kitchen homecooks, makes on the regular with her granddaughter Charlee. ”She and I are kindred spirits in so many ways—most especially in the kitchen! Char loves cooking and is always enthusiastic to participate and very curious about all things culinary. (I have learned that if you stick just about anything into a tortilla, give her some hot sauce and call it a taco, nine times out of 10 she will eat it and love it! 😅)

Anjie reports that she also learned to make pozole at a young age. ”I grew up watching my mom and my grandma make it. For the most part they would make the traditional red pozole with pork, mostly around the holidays and whenever we would have big family gatherings. Over these past years, Mom started experimenting with green chicken pozole and it quickly became a family favorite. No doubt there are many different methods and variations for making it, but I find this easy and reliably delicious!”

”I make pozole at least once a month. Sometimes I make green and sometimes I make red, just depending on what I am in the mood for. It’s an easy and healthy dish so I often make a big pot. As with most soups and stews, I find it tastes even better the next day!”

”We are a family who thinks of recipes as more of a guideline than something to be strictly followed. We are not ones to measure or write things down. For this one, I just took the basic ingredients my mom uses and then made it my own. I’ve got to tell you, coming up with the measurements and sharing the steps for cooking methods was the hardest part of this! I am usually one to feel my way through without really thinking. 🙃 That is probably the way I approach most of life … although that has gotten me into big trouble in certain areas of life, it seems to work for me in the kitchen!”

”I’ve had so many great pozoles, but if pressed (and maybe I’m being nostalgic), I would say my grandmother’s pozole was the best I have ever had. She put so much love into all that she cooked, and her love could be tasted in everything.”

For more family recipes from Anjie, check out her and her mom, Zelma’s Grandma Pino’s New Mexican Sweet Chile Rellenos, guacamoleMexican frijoles de olla or refried beans, and garlicky shrimp tacos—served on her handmade corn tortillas (see how to make them set-by-step here).

Ready to Make Anjie’s Green Chile Chicken Pozole?

Anjie’s Green Chile Chicken Pozole

4 from 5 votes
Recipe by Anjie Villalobos Cuisine: Mexican
Servings

8

servings
Prep time

10

minutes
Cooking time

40

minutes

Ingredients

  • For Chicken and Broth
  • 2 lb. 2 chicken breast

  • 64 oz. 64 chicken broth

  • 3 3 bay leaves

  • 2 Tbsp 2 salt

  • 6 cloves 6 garlic, chopped

  • 2 2 serranos, sliced lengthwise

  • 1/2 1/2 large white or yellow onion, in one chunk

  • 2 Tbsp 2 Mexican oregano, heaping

  • For Green Salsa
  • 18 to 20 18 to 20 tomatillos

  • 12 12 serranos, chopped

  • 1/2 1/2 large white or yellow onion, quartered

  • 1 Tbsp 1 salt

  • 3 cloves 3 garlic

  • 1 bunch 1 cilantro, large

  • 1 1/2 cups 1 1/2 water

  • For Combined Pozole
  • 75 oz. 75 white hominy, cooked and drained

Directions

  • Cook the Chicken
  • In a large pot on the stove or in a crock pot, add chicken and cover with broth. Add bay leaves, 6 cloves of garlic, 2 sliced serranos, 1/2 onion in one chunk, and Mexican oregano.
  • Cook until chicken shreds with a fork—about 1 hour on the stove or 3 hours in a crock pot on high.
  • Make the Green Salsa
  • Broil serranos and tomatillos in oven until the chiles are blackened on top—about 15 to 20 minutes.
  • Once serranos and tomatillos are roasted, remove from the oven Add to blender with the rest of the salsa ingredients. Mix on medium speed until thoroughly blended, about 2 minutes.
  • Putting It All Together!
  • When chicken is done cooking, remove and discard the onion half and bay leaves.
  • Add green salsa mixture and 75 oz. of white hominy to the same pot. Cook for an additional 1 hour.
  • Garnish with your favorite toppings—consider: cilantro, avocado, pico de gallo, sliced cabbage and/or radishes. Serve caliente.

Notes

  • Anjie admits she likes her pozole a little salado, so this recipe uses 3-ish Tbsp of salt, depending on how she feels the days she’s cooking. She encourages cocineros to use less or more salt, according to taste.
Green pozole
Anjie’s granddaughter Charlee helps prep their family’s recipe for green chile chicken pozole.
Green pozole
Charlee preps the tomatillos for broiling—before adding to the green sauce.
Green pozole
The broiled tomatillos and chiles are ready to blend into the pozole’s green sauce.
Green pozole
Pozole
Garnished and served at the holiday table!
chile rellenos
Anjie, top right, with Charlee, first row left, and great-grandmother Zelma, left, at a family gathering to make their legendary New Mexican Sweet Chile Rellenos together.

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Suggestions and questions from our readers

  1. I am making your Green Chili Chicken Pozole today. My question is regarding the salt that is called for in the recipe for the Chicken and Broth portion of the recipe. It calls out for 3 tablespoons and then it also calls out for an additional 2 tablespoons in the chicken/broth instructions. Is 5 tablespoons total correct for the chicken broth portion? Then in the salsa portion it calls out for 1 additional tablespoon of salt. That equates to a total of 6 tablespoons of salt if I followed the recipe as it is stated. Is this correct or a typo? Please confirm, thank you so much 😊

      1. Just talked to Anjie and she says: you are 100% right. The recipe accidentally lists the salt twice. We’re going to fix the recipe to say: 2 Tbsp for the chicken mixture and 1 Tbsp for the salsa. Anjie says she likes things a bit on the salty side—but not 6 Tbsp salty side!😱

        Thank you, Jana. For your helpful catch, Familia Kitchen will be sending you, on us, a bottle of Loisa organic adobo seasoning. Please send me your mailing address privately to my email: kim at familiakitchen + .com.