Green Pozole

This savory pork, chicken and hominy stew is perfect for both special occasions and everyday dinners.


  • 1 dried

    pasilla chile (chile negro)

  • 2 (14.5- ounce) cans

    chicken broth

  • 1 cup

    HERDEZ® Salsa Verde

  • 1 pound

    Always Tender® pork tenderloins, cut into 1-inch cubes

  • 1 pound

    chicken breast, cut into 1-inch cubes

  • 1 large

    onion, diced

  • 2 cloves

    garlic, minced

  • 1

    bay leaf

  • 2 teaspoons

    dried Mexican oregano

  • 1 tablespoon

    ground cumin

  • 1 (4.25-ounce) can

    diced green chiles

  • 2 (15-ounce) cans


Print Recipe



  1. Soak dried chile in boiling water for 20-30 minutes or until softened; drain well. 

  2. Remove stem from chile and place in food processor with 1 cup of chicken broth. 

  3. Puree until smooth. 

  4. Pour pureed chile mixture and all remaining ingredients into slow cooker, cover and cook on HIGH for 5-6 hours or LOW for 7-8 hours.

  5. Remove bay leaf before serving. 

  6. Spoon soup into bowls and serve with shredded lettuce, sliced radishes, onions, cheese and fresh cilantro.


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