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Green Pozole

Serving Size: 6 or more servings
This flavourful recipe is a fantastic lunch or dinner option. Top it with lime wedges, sliced radishes, shredded iceberg lettuce, toasted pumpkin seeds, corn tortilla chips and avocado to kick it up an extra notch. 
Prepared Meals
Green Pozole


  • 1 box M&M Food Market Boneless Skinless Chicken Breasts
  • 3-4 bay leaves
  • 2 medium onions, chopped
  • 1 large onion, chopped
  • 1 Tbsp Mexican oregano (Greek or Canadian oregano will work as well)
  • 10-12 whole garlic cloves
  • 1 can (2.84 L) hominy corn (if you want less, use two 750 mL cans)
  • 2-3 canned poblano peppers
  • 3 canned serrano peppers (use less if you do not want it to be spicy)
  • 1 can (2.84 L) tomatillos, drained
  • 1 - 1 1/2 cups toasted pumpkin seeds


  1. In a large pot, cover frozen chicken breasts with water and slowly simmer.
  2. Season with the bay leaves.
  3. Add in 2 medium chopped onions, oregano and 4 cloves of garlic.
  4. Allow to simmer for 1 hour.
  5. Add in corn half way through.
  6. While the chicken simmers, use a separate pan and sauté together the large chopped onion and the remaining cloves of garlic. When cooked, set aside to cool (the onions will look translucent).
  7. Purée together the sautéed onions and garlic, poblano peppers, serrano peppers, tomatillos and toasted pumpkin seeds until very fine. 
  8. Remove chicken and cut into pieces, return to broth.
  9. Add the puréed ingredients to the broth.
  10. Add salt and pepper to taste.