How to Make Pozole Verde de Pollo (Mexican Green Soup with Chicken and Hominy)


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If you’ve ever cooked that great Rick Bayless recipe for pozole verde, the Mexican meat and hominy soup flavored with green chilies and tomatillos, you’d know …

35 replies
  1. Van Halpert
    Van Halpert says:

    Thank you! I made it for the first time today and it tasted amazing! I used chicken breast because my family hates dark meat and I used 3 of each pepper. It was incredible! Very easy!

    Reply
  2. Juan Jacobo Guzman
    Juan Jacobo Guzman says:

    Pork yes, chicken no.
    Pork yes, chicken no.

    Seriously, Ken, chicken pozole is seen in Mexico as a healthy and wussy way to eat the real stuff. Just like eating nachos and the men stuff are chilaquiles.

    Reply
  3. Bryce
    Bryce says:

    Hey Kenji (or perhaps gracious commenter), I've never made this recipe so I'm not sure how critical each ingredient is in producing the end flavor, but I am allergic to pumpkin seeds, are they a big deal for this dish? Also, I am a huge fan of bay leaf and use it in pretty much any soup I make, would dropping in one or two compliment or harm the flavor? Thanks!

    Reply
  4. George Bowen
    George Bowen says:

    I thank you so much for the video on the Green Pazole soup. The video was short and to the point. I just finished making it as per your video and it turned out great. I have been on planet for 77 years and it’s the best soup I have ever had. Thanks again.

    Reply
  5. John G
    John G says:

    Kenji, you are in the Pantheon of food gods, but in this vid, you should NOT discard the skin and bones but reserve them for stock. Otherwise, excellent as usual.

    Reply

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