Green pozole

Green pozole

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Step 1 Transfer the tomatillo and the jalapeño into a blender and blend with the cilantro, onion, garlic and oregano. Add water as needed to get a thick sauce.
Step 2 Drain the hominy and incorporate it with the green sauce in a new pot. Add the chicken stock and bring to a boil. Taste and season with salt to taste.
Step 3 Serve and top with the shredded chicken. Garnish with anything, from sliced avocado and radishes to tortilla chips and shredded lettuce.


  • Skip the chicken and use vegetable stock for a vegan green pozole. 
  • Adjust the spiciness by adjusting the number of jalapeño peppers. 


  • Calories: 378 
  • Carbohydrates: 31g 
  • Protein: 45.3g 
  • Fat: 7.9g 

Also find our products on : 



  • 1 lbs. La Costeña hominy  404d090f-49b0-4955-8901-59519aed539f
  • 28 oz La Costeña tomatillo 7ff8f75b-2acb-44b2-ac3e-8c14502eec90
  • 2 whole jalapeños La Costeña e24683ce-bd84-4cb9-87e7-616e47855682
  • 1 tbsp salt, plus more if needed
  • 1/2 cup cilantro, chopped
  • 1/2 white onion
  • 2 garlic cloves
  • 1 tsp dry oregano
  • 4 cups chicken stock
  • 4 cups shredded chicken


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Mexico Rico
Mexico Rico