Chicken pozole verde with tomatillos and green chiles

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Heart-Check Certified

Chicken pozole verde with tomatillos and green chiles

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

2 Servings, 430 Calories/Serving

20 – 35 Minutes

Holy pozole! This clean-eater's version of a Mexican classic is as healthy as it is delicious, relying on mild green chiles and an (optional) spicy fresh chile for big flavor.

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In your bag

1 bag serves 2 (2 bags serve 4)
  • 1 red onion
  • 2 or 3 cloves peeled fresh garlic
  • 1 green or red fresh chile (such as jalapeño or serrano) (optional)
  • 1 cup cooked hominy
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 6 ounces crushed tomatillos
  • ¼ cup diced mild green chiles
  • 2 teaspoons dried Mexican oregano
  • 1 lime
  • 3 or 4 sprigs fresh cilantro
  • 2 tablespoons roasted pumpkin seeds

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 [6] 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.

Make It Ahead
The pozole (Steps 1 through 3) can be prepared up to 1 day ahead. Let cool, then cover and refrigerate overnight. About 20 minutes before serving, gently rewarm the pozole and prepare the garnishes (Step 4).

Nutrition per serving

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, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the pozole ingredients

  • Peel and coarsely chop enough onion to measure ¾ cup [1½ cups]. Finely chop enough of the remaining onion to measure ¼ cup [½ cup]; set aside for garnish.
  • Finely chop, press, or grate enough garlic to measure 2 teaspoons [4 tsp].
  • If using the fresh chile, remove the stem, ribs, and seeds; coarsely chop the chile. Wash your hands after handling.
  • Rinse the hominy.


Sear the chicken

  • Pat the chicken dry with a paper towel. Cut the chicken crosswise into 1-inch-wide strips, then cut the strips crosswise into 1-inch cubes. Season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the chicken and cook, stirring occasionally, until browned but not yet cooked through, 2 to 3 minutes. Add more oil between batches if needed.
Transfer to a plate. Do not clean the pan.


Cook the pozole

In the same pan used for the chicken, if dry, add 2 to 3 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the coarsely chopped onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add as much fresh chile as you like 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 [2 cups] 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

  • Cut the lime into wedges.
  • Remove any coarse stems from the cilantro sprigs.



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

Kids Can!

  • Measure the onion and garlic.
  • Press the garlic (if you have a press).
  • Remove any coarse stems from the cilantro.

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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.