Mexican Green Pozole Recipe

Green Pozole 


1 dried pasilla chile (chile negro)

2 (14.5 ounce) cans chicken broth

1 cup Herdez® Salsa Verde

1 pound Always Tender® pork tenderloins, cut into 1-inch cubes

1 pound chicken breast, cut into 1-inch cubes

1 large onion, diced

2 cloves garlic, minced

1 bay leaf

2 teaspoons dried Mexican oregano

1 tablespoon ground cumin

1 (4.25 ounce) can diced green chiles

2 (15 ounce) cans hominy


Soak the dried chile in boiling water for 20-30 minutes or until softened; drain well. Remove the stem from the chile and place the hydrated chile in a food processor with 1 cup of chicken broth. Puree until smooth.

Pour the pureed chile mixture into a slow cooker. Add the remaining ingredients to the slow cooker. Cover and cook on HIGH for 5-6 hours or LOW for 7-8 hours. Remove the bay leaf before serving. Spoon soup into bowls and serve with shredded lettuce, sliced radishes, onions, cheese and fresh cilantro.

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