Sunday, November 4, 2012

Pozolillo Verde {Green Chicken & Corn Pozole} #SundaySupper

When the weather starts to get a little chilly, I don't think there's anything more soul warming than a steaming bowl of chicken soup.  That's why for this week's Soul Warming #SundaySupper, hosted by The Girl in the Little Red Kitchen, I'm sharing my recipe for Pozolillo Verde.  

For those of you wondering why it's called Pozolillo in Spanish and not Pozole, it's because literally translated, Pozolillo means "little Pozole".  The reason we call it "little Pozole" is because Pozolillo is made with regular corn kernels, which are smaller in size than hominy, which is what is traditionally used to make Pozole.  Another reason is because Pozolillo is made with chicken instead of pork, which makes the cooking time considerably shorter than Pozole.

And that my friends, concludes today's Spanish lesson.  Now back to the soup...

What I love most about Pozolillo Verde is that it's made with what I think is one of the greatest flavor combinations ever invented: chicken, corn, and roasted poblano peppers.  The roasted poblano pepper offers just the right amount of spice to make the broth flavorful, but not overly spicy, making this soup a wonderful addition to your menu when you're looking for something to warm you up when the weather outside is frightful.  Or if you're like me, this soup is also delightfully soothing and soul warming when you're feeling under the weather.

Pozolillo Verde
(Green Chicken & Corn Pozole)


  • 2 pounds boneless, skinless chicken breasts, cut in large bite-size pieces
  • 2 cups yellow corn kernels (fresh, frozen, or canned)
  • 1 medium onion, cut in half 
  • Fresh cilantro
  • 2 cloves garlic
  • 1 large Poblano pepper
  • 8 tomatillos, husks removed
  • Shredded cabbage 
  • Finely chopped onion 
  • Thinly sliced radishes 
  • Limes
  • Tostada shells or corn tortillas

Fill a 3-quart pot with 8 cups of water.  Add the chicken, corn kernels, the medium onion, one clove of garlic, and a couple of sprigs of fresh cilantro; season with salt.  Cover pot and bring soup to a boil over high heat.  Reduce heat to medium-low and let simmer for  about 45 minutes.  Using a slotted spoon, remove the onion, garlic and cilantro.

While the chicken is cooking, roast the poblano pepper over an open flame for a few minutes on each side, until the skin has charred.  (You can also roast the poblano pepper on top of a griddle or comal, or in the broiler.)  Place the roasted poblano pepper in a plastic bag and let sit for 5 to 10 minutes.  (This allows the poblano pepper to "sweat", which will make removing the charred skin much easier.) 

In a medium saucepan, boil the tomatillos with two cups of water over medium-high heat until fully cooked.  Let cool slightly.

Peel the poblano pepper by removing the charred skin.  Remove the seeds and stem.  (*Important note: If you are not accustomed to working with chile peppers, please wear disposable gloves when peeling the poblano pepper. And as a precaution, wash your hands thoroughly with soap and baking soda afterwards.)  

Puree the roasted poblano pepper with the remaining clove of garlic, the cooked tomatillos and about 1 cup of the water they were cooked in.  Pour the puree into the chicken soup; season with salt.  Cover and let simmer for an additional 15 to 20 minutes, or until the corn kernels are fully cooked, if using fresh.

Ladle Pozolillo Verde into bowls.  Top with shredded cabbage, chopped onion, thinly sliced radishes, and a squeeze of fresh lime juice.  Serve with tostada shells or warm corn tortillas.  Enjoy!!!

*You might also like Pozolillo Rojo and Traditional Mexican Pozole.  

For more Soul Warming dishes, be sure to check out what my #SundaySupper friends have cooked up this week.

Main Entrees: 
Join on us on Twitter throughout the day during #SundaySupper.  In the evening we will meet at 7pm EST for our weekly #SundaySupper live chat. 
All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.
We’d also love to feature your Sunday Supper Soul Warming Recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.



  1. I have been wanting to try making Chicken Pozole and this is the perfect recipe. So glad you shared it during #SundaySupper!

  2. Love the flavors of this soup. The mild heat from the peppers is fabulous.

  3. I'd love to try this Leslie. Love the radish garnish!

  4. Oh my gosh looks amazing. I love tomatillos and poblanos. I need to give this a try.

  5. Pozole is one of my favorite things to eat in the whole wide world! However, I have never tried Pozolillo - can you believe it? It's on my short-list...because...YUM!

  6. I've never had Pozole but have always wanted to try it. This sounds really good! I think I might suprise hubby!

  7. Paula @ Vintage KitchenNovember 4, 2012 at 9:41 AM

    I wish I could find poblanos and tomatillos just like that. This pozolillo sounds wonderful, and I loved your spanish lesson Leslie! Have a great sunday

  8. I love posole! This sounds fantastic!!!!

  9. Excellent Spanish lesson! I'm absolutely loving the ingredients of this recipe. Gorgeous photography, as always :-) Happy Sunday Supper, Leslie!

  10. I enjoyed the Spanish lesson!! And I know I would enjoy a bowl of that wonderful soup!!

  11. WOW! I have a few poblano's in my kitchen which I need to cook over the next two days - I know what I am making now :)

  12. So good and the lesson was a bonus.

  13. Leslie can u please add more salsa recipes please

  14. Victoria of Flavors of the SunNovember 5, 2012 at 8:37 AM

    I have never thought to make pozole from regular corn. How inspired! My son is coming to visit soon and will love this.

  15. Thank you for posting this recipe. I've always wanted to make chicken pozole.

  16. this soup sounds delicious! I love corn and poblano peppers. Thanks for sharing!

  17. This soup sounds great! Beautiful photos too Leslie!

  18. I had a huge harvest of tomatillos this year and I have been looking for new ways to use them. So thanks for sharing this.

  19. My favorite use is southern fried chicken thighs (dusted with flour
    before frying in olive oil), rice and pozole (hominy). Not classically
    Mexican, but delicious.

  20. This looks delicious Leslie :) I just love the tomatillos and corn here and cannot wait to try your recipe!!Looks perfect for this time of the year :)
    Soni's Food for Thought

  21. MMMmmm...what great flavors for this soup!

  22. My favorite use is southern fried chicken thighs (dusted with flour
    before frying in olive oil), rice and pozole (hominy). Not classically
    Mexican, but delicious.

  23. Corn soup is one of my favorites and am sure the taste is delicious when it goes with chicken meat. Great recipe! Thanks Leslie!

  24. This looks really satisfying--I think I need to make this soon!

  25. This soup is delicious !! I didn't have corn kernels so I used the typical mexican hominy found canned. It turned out to be very very good and definitely warmed my soul. Bless your heart for sharing this recipe.thank you !!



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