CFew dishes are as comforting and soul-warming as a steaming bowl of pozole, and Odessa native Teresa Vasquez’s Chicken Pozole Verde is no exception. Rooted in tradition yet simple enough for home cooks, this recipe combines tender shredded chicken, hearty hominy, and a vibrant verde broth infused with roasted jalapeños, garlic, and fresh herbs. It’s a dish that’s perfect for gatherings, whether you’re feeding a crowd on game day, celebrating the holidays, or simply craving something rich and nourishing during cooler weather.
The beauty of pozole lies in its versatility. While this recipe shines on its own, it also invites customization—load it up with your favorite garnishes like crisp radish slices, shredded cabbage, or a squeeze of lime. Pair it with warm corn tortillas or chips for dipping, and you have a complete meal that delivers both comfort and bold, zesty flavor. Whether you’re a fan of traditional Mexican cooking, discovering the joy of hominy for the first time, or simply searching for a one-pot wonder, this pozole verde will quickly become a household favorite.
recipe 
yields
Serves 6-8
2 bone-in chicken breasts
1½ tablespoons lemon pepper
1 tablespoon chopped garlic
4–6 bay leaves
1½ cups chopped celery, divided
½ cup fresh cilantro, chopped
1 large can Bush’s white hominy, drained
3-4 roasted jalapeños, blended (or jarred diced jalapeños to taste)
1 tablespoon Mrs. Dash Onion & Herb blend
More cilantro, shredded cabbage, radishes, and lime wedges for garnish
Ingredients
Special Equipment: Instant Pot
steps
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- Make the chicken: Place chicken breasts in Instant Pot and cover fully with water. Add lemon pepper, garlic, bay leaves, ½ cup celery, and cilantro. Seal and cook on “Manual” for 60 minutes. Once done, remove Instant Pot liner carefully for easier handling and place on towel to protect counter. Remove chicken and bones and shred meat. Transfer broth to a large stockpot on the stove.
- Make the pozole: To broth, add drained hominy, shredded chicken, remaining 1 cup celery, blended jalapeños, and Mrs. Dash seasoning. Bring mixture to a boil, then reduce to a simmer for 30 minutes. Ladle into bowls and garnish with more cilantro, shredded cabbage, sliced radishes, and lime, or enjoy as is.
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Recipe by
Teresa Vasquez, a native of Odessa, Texas
