Comforting Green Pozole

By • September 19, 2013 1 Comments

3 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: This is a traditional recipe from the central part of Mexico and usually eaten on the weekends. While slightly spicy, this is a recipe that nobody can resist. I'm sure you'll love it!Rodrigo Salas


Serves 4-6

  • 2 Chicken breasts, boneless and skinless
  • 1 Garlic head, washed and halved horizontally
  • 1 White onion, peeled and halved
  • 1 tablespoon Salt
  • 1/2 tablespoon Whole cumin seeds
  • 1 (28 0z) Can, white hominy with liquid
  • 1 1/2 cups Mölli Mexico City Cooking Sauce
  • 4 cups Chicken broth
  • 3 cups Water
  • 4 sprigs Epazote or cilantro
  • 1/4 cup White onion, diced (garnish)
  • 1 Avocado, pitted and diced
  • 2 Limes, cut in wedges (add juice only)
  • 4 Small radishes, diced
  • 1 cup Shredded lettuce
  • 3 tablespoons Dry oregano (garnish)
  • Salt to taste
  1. • Place the chicken, halved garlic head, halved onion, salt, cumin seeds, hominy, broth, water and Mexico City sauce in a 6 quart slow cooker. Cover and cook on low for 4 hours, until chicken is fully cooked. Remove chicken, place in a large plate and let cool.
  2. • Shred the meat into medium sized pieces. Return chicken to pot. Add the epazote or cilantro and continue cooking on low for 2 more hours. Discard halved onion, halved garlic head and epazote or cilantro springs.
  3. • Serve in large bowls with the diced onion, limes, avocado, radishes, lettuce and oregano on the side. Provecho!

More Great Recipes: Soups|Chicken