Chicken pozole verde with tomatillos and green chiles
Heart-Check Certified

Chicken pozole verde with tomatillos and green chiles

Gluten-Free, Dairy-Free, Soy-Free, Lean & Clean

2 Servings, 430 Calories/Serving

20 – 30 Minutes

Holy pozole! This clean eater's version of a Mexican classic relies on mild green chiles and optional spicy poblano for big flavor that is as healthy as it is delicious.

In your bag

  • 1 red onion
  • 2 or 3 cloves peeled fresh garlic
  • 1 poblano (optional)
  • 1 cup cooked hominy
  • 10 ounces boneless skinless chicken thigh pieces
  • 6 ounces crushed tomatillos
  • ¼ cup diced mild green chiles
  • 2 teaspoons dried Mexican oregano
  • 3 or 4 sprigs fresh cilantro
  • 1 lime
  • 2 tablespoons roasted pumpkin seeds

Chef's Tip

To get dinner on the table even faster, in Step 1, start prepping and cooking the chicken while you prepare the pozole ingredients.

Make It Leaner

Skip the pumpkin seeds and you’ll drop 50 calories and 4.5 grams of fat from each serving. Turn the dish into 3 servings, and you’ll shed 140 calories and 6 grams of fat from each.

Ingredient IQ

A popular ingredient in Mexico and the American South, hominy is made from whole corn kernels soaked in an alkaline solution and then washed. The process, which is called nixtamalization, improves the nutritional value of the kernels. You might also know ground hominy as masa or hominy grits.

Nutrition per serving



Prep the pozole ingredients

  • Peel and coarsely chop the red onion; set aside ¼ cup for garnish.
  • Finely chop, press, or grate enough garlic to measure 2 teaspoons.
  • If using the poblano, remove the stem, ribs, and seeds; coarsely chop the poblano. Wash your hands after handling.
  • Rinse the hominy.


Sear the chicken

  • Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season lightly with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, stirring occasionally, until browned but not yet cooked through, 2 to 3 minutes. Transfer to a plate. Do not clean the pan.


Cook the pozole

In the same pan used for the chicken, add the onion, season with salt and pepper, and cook over medium-high heat, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the garlic and cook until fragrant, about 1 minute. If using, add the poblano and cook, stirring occasionally, until starting to soften, 3 to 4 minutes.
Add the hominy, tomatillos, green chiles, oregano, chicken and any accumulated juices, and 1 cup water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly, 8 to 10 minutes. Season to taste with salt and pepper.
When the pozole is almost done, prepare the garnishes.


Prep the garnishes

  • Strip the cilantro leaves from the stems. Strip the cilantro leaves from the stems.
  • Finely chop the remaining ¼ cup red onion.
  • Cut the lime into wedges.



Transfer the pozole to individual bowls and garnish with the cilantro, pumpkin seeds, and remaining onion. Serve with the lime wedges.

Calories: 430, Protein: 36g (72% DV), Fiber: 7g (28% DV), Total Fat: 18g (28% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 3g, Saturated Fat: 3g (15% DV), Cholesterol: 115mg (38% DV), Sodium: 470mg (20% DV), Carbohydrates: 33g (11% DV), Total Sugars: 9g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.

The Heart-Check Certification indicates the recipe meets the American Heart Association®'s nutrition requirements: no butter, no added salt from your pantry, and reflects the lower amounts of oil suggested for preparation.