Royal Prestige Green Pozole with Chicken

Let this fragrant and exquisite Green Chicken Pozole envelop your tastebuds, your home, and your heart.

  • Servings 40
  • 1 hr. 10 mins.
  • Medium



  • 8 lbs. Chicken Breast, boneless and skinless
  • 12 lt. Chicken Broth or Water
  • 6 cloves Garlic
  • 1/4 White Onion, chopped
  • 6 cups Mexican-style Salsa Verde
  • 1 1/2 cups Pumpkin Seeds
  • 4 lbs. precooked Mexican-style hominy, rinsed
  • 1/2 cup Cilantro, chopped
  • Salt to taste


  • Cabbage, shredded (Cone #4)
  • Radish, sliced (Cone #4)
  • Avocado, sliced
  • White Onion, small chopped
  • Lime, quartered
  • Ground Oregano
  • Mexican Corn Tostadas


  1. In the 20‐quart Stock Pot, add chicken breasts, chicken broth, cloves garlic and white onion. Cover and cook at high temperature until the Redi‐ Temp® valve whistles (approximately 25 minutes).
  2. Meanwhile, with the Royal Vort‐XTM blend salsa verde and the pumpkin seeds, at full speed for 1 minute. Set aside.
  3. Using the Royal Cutter, shred cabbage and slice the radishes, using Cone #4. Set aside.
  4. Once the chicken is cooked, carefully remove it from the pot and shred it with the help of 2 forks. Continue cooking all ingredients already in the pot at medium‐low heat.
  5. In the same pot, add salsa verde, hominy, cilantro, shredded chicken and salt to taste. Cover with the valve open, and cook at high temperature until it whistles (in 8 to 10 minutes).
  6. Reduce heat to low and, when the valve stops whistling, close it and cook for 20 more minutes.
  7. Serve Pozole with the garnishes. Enjoy!

Pro Tips


Baked Pesto Chicken

Try this baked pesto chicken recipe for your next dinner! A delicious chicken filled with basil and walnuts pesto and wrapped in crispy, yet tender pastry.


Colombian Hominy and Pork Stew

Make this delicious and traditional ‘cuchuco’ this holiday season, a classic staple from central Colombia.

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