Grilled Chicken Pozole Verde



  • 1/4 cup olive oil
  • 2 chicken breasts
  • 25 oz. can of hominy, drained
  • 1 quart chicken stock
  • 2 tablespoons diced jalapeños
  • 1 can diced green chiles
  • 1 sweet pepper diced
  • 6 tomatillos, quartered
  • 1 medium white onion, finely diced
  • 6-8 cloves of garlic, roughly chopped
  • 1 bunch of cilantro, chopped
  • 1 lime, juiced
  • 1 tablespoon:
    • Oregano
    • Chili powder
  • 1 teaspoon:
    • Granulated garlic
    • Onion powder
    • Cayenne
    • Paprika
    • Cumin
    • Coriander
  • Kosher salt
  • Ground black pepper
  • 2 bay leaves

For serving:

  • Cotija cheese
  • 2-3 thinly sliced radishes
  • Sliced avocado
  • Tortilla chips


  1. First marinate the chicken by mixing 2 tablespoons of olive oil and all of the seasonings in a large bowl. Thoroughly coat each piece, cover and allow to marinate for at least 20 minutes.
  2. Preheat grill to 400°.
  3. Cook marinated chicken for 8-10 minutes on each side or until the internal temperature reaches 165°. When done, let rest before thinly slicing.
  4. While the chicken is cooking, sauté the diced onions and garlic with the remaining 2 tablespoons of olive oil until the mixture begins to caramelize.
  5. Add the quartered tomatillos, diced peppers and green chiles. Sauté for an additional 2-3 minutes before pouring in the chicken stock, lime juice and drained hominy. Toss in the bay leaves and half of the chopped cilantro.
  6. Add the sliced grilled chicken and bring to a simmer and allow to cook for 20-30 minutes. Remove bay leaves before dishing.
  7. Serve with sliced radishes, crumbled cotija cheese, more cilantro and avocado. Tortilla chips for dipping are a must.

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