Jul 14 2026
Restaurants›LUNA Mexican Kitchen - The Alameda›Pozole Verde De Pollo Recipe

Pozole Verde De Pollo Recipe

Inspired by LUNA Mexican Kitchen - The Alameda
Time1h
Serves6

nixtamal organic hominy stewed in house-made tomatillo chicken broth with Mary's free-range chicken, served with green cabbage, onion and cilantro, red radish

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Ingredients

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Pozole Base

Toppings

Method

Prepare the Broth

  1. 1

    Cook the Chicken

    In a large pot, combine the free-range chicken, water, quartered onion, and salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to low and simmer for about 25-30 minutes, or until the chicken is fully cooked.

  2. 2

    Make the Tomatillo Sauce

    While the chicken is simmering, in a separate pot, boil the tomatillos and jalapeños in water for about 10 minutes, until softened. Drain and blend with minced garlic, half the cilantro, black pepper, and a splash of the chicken broth until smooth.

  3. 3

    Combine Broth and Sauce

    Once the chicken is cooked, remove it from the pot and set aside to cool slightly. Add the blended tomatillo sauce to the remaining broth and stir to combine. Shred the chicken once cool enough to handle and return it to the pot.

  4. 4

    Add Hominy

    Stir in the organic nixtamal hominy into the broth. Cook for an additional 15-20 minutes on low heat to allow the flavors to meld.

Serve

  1. 5

    Prepare Toppings

    In a serving bowl, arrange shredded green cabbage, diced onion, and sliced red radish.

  2. 6

    Dish Up the Pozole

    Ladle the pozole into bowls and serve hot, allowing each person to add their desired toppings and a squeeze of lime juice.

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