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Chicken Pozole Verde With Nixtamal Corn

Chef: Oscar Moreno ~ Mexo

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This comforting pozole verde features tender shredded chicken simmered in a vibrant green broth made from tomatillos, roasted poblano and serrano peppers, garlic, and onion.

The heart of the dish is nixtamalized white corn (hominy), which adds an earthy depth and chewy texture, enhancing both tradition and nutrition. Topped with crisp red cabbage, thin-sliced radishes, creamy avocado, chopped onion, and cilantro, this dish is a celebration of flavor and color. Served with crunchy tostadas for the perfect bite.

This dish offers an authentic mexican taste with a vibrant flavor profile.

Traditional at Heart: Chicken Pozole Verde with Nixtamal Corn

  • Prep Time: 90 mins
  • Cook Time: 60 mins
  • Serving Size: 4 Servings

Ingredients

For Pozole Base:

  • 1 lb boneless skinless chicken thighs or breast
  • 6 cups water
  • 2 cups cooked nixtamal corn (hominy) or Mexican style canned hominy 25oz
  • ½ white onion (for broth)
  • 2 garlic cloves
  • 2 tsp salt

For Salsa Verde:

  • 8 tomatillos, husked and rinsed
  • 1 poblano pepper, roasted and peeled
  • 2 serrano chiles (adjust to heat preference)
  • ¼ white onion
  • 2 garlic cloves
  • ½ cup fresh cilantro
  • 1 tsp dried oregano
  • 1 tbsp vegetable oil or chicken fat

For Garnish (each portion):

  • 1 cup finely shredded red cabbage, ¼ cup per portion
  • 4 red radishes, thinly sliced, 1 radish per portion or 6 slices
  • 1 ripe avocado diced, ¼ of the avocado per portion
  • ½ cup chopped white onion, 1 tbs per portion
  • ½ cup chopped cilantro, 1 tbs Per portion
  • Lime wedges (optional)
  • Tostadas (4–8 pieces)

Directions

For the Chicken & Hominy:

  1. In a pot, add chicken, water, ½ onion, garlic, and salt. Simmer for 25–30 minutes or until the chicken is fully cooked.
  2. Remove chicken, shred, and reserve. Discard onion.
  3. Add the cooked nixtamal corn to the chicken broth and simmer on low while preparing salsa.

For the Salsa Verde:

  1. Boil tomatillos, serrano chiles, onion, and garlic for 8–10 minutes until soft.
  2. Blend with poblano, cilantro, oregano, and a bit of cooking water until smooth.

Fry the Salsa:

  1. In a skillet, heat oil or lard.
  2. Add the blended salsa and cook on medium heat for 10 minutes, stirring occasionally.

Assemble the pozole:

  1. Add the salsa verde and shredded chicken back into the pot with the broth and hominy.
  2. Simmer everything together for 10 more minutes, adjust salt as needed.

Serve:

Ladle 8 oz into bowls. Top with red cabbage, radish, avocado, onion, and cilantro. Serve with tostadas and lime wedges (optional).

Nutritional Highlights:

Calories: ~280 kcal Protein: ~20g (from chicken and hominy) Healthy Fats: From avocado (~6g) Fiber: ~5g (thanks to nixtamal corn, cabbage, radish, avocado) Vitamins: Rich in vitamin C (tomatillo, radish), vitamin K (cabbage), folate (cilantro), and potassium Digestive Benefits: Thanks to nixtamalized corn’s increased calcium content and bioavailable niacin, aiding gut and metabolic health.

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