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    You are in: Home / Recipes / Green Chicken Pozole Recipe
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    Green Chicken Pozole

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    Tish's Note:

    Mexican origination from one of my beloved neighbors Janelle.

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    Units: US | Metric



    1. 1
      Boil chicken and pork together for about 1 hour in water.
    2. 2
      While it's cooking put 2 chopped onions and whole garlic clove.
    3. 3
      Skim off fat about every 15-20 minutes.
    4. 4
      Add chili and let cook another 15 minutes.
    5. 5
      Add 1 onion and bunch of cilantro, menudo mix, can of chicken broth, hominy and continue to cook for at least 0.5 hour.
    6. 6
      When served, crush oregano, cilantro, onion and squeeze lemon to taste.

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    Ratings & Reviews:

    • on March 06, 2003


      This was sooooo delicious! Thanks for posting this! I used 2 boneless chicken breasts, 3 chicken thighs and some boneless pork strips. This was heavenly! I used about 1T of the menudo spice in the soup and we used the rest as part of the garnish. Didn't use the "extra heat" as my 4 year old son wouldn't have eaten it if it were too spicy!

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    • on November 05, 2001


      Very spicy but I really liked the mingling of tastes. I wouldn't add as much spice but it is excellent!!

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    • on May 05, 2003


      This was excellent and not that difficult to prepare. I did add a can of black beans with lime juice and a can of diced tomatoes.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Green Chicken Pozole

    Serving Size: 1 (238 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 241.9
    Calories from Fat 113
    Total Fat 12.5 g
    Saturated Fat 3.6 g
    Cholesterol 64.3 mg
    Sodium 385.6 mg
    Total Carbohydrate 11.4 g
    Dietary Fiber 1.9 g
    Sugars 2.2 g
    Protein 19.4 g

    The following items or measurements are not included:

    Las Palmas Green Chili Sauce

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