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Rio Grande Pozole Verde

  • Difficulty Moderate
  • Time 1 hour
Spiceology Rio Grande Pozole Verde Recipe
Click the play button above to watch the recipe video!

It’s a wonderful thing that this recipe makes a ton of soup because you’ll want to enjoy this over and over again.

Chef Christian Gill shares his recipe for Pozole Verde with a healthy heaping of our Rio Grande Tex-Mex blend.

Rio Grande has a balance of big earthy flavors and the right amount of heat with cumin, Mexican oregano, New Mexico chile powder, chili flake, and more.

Check out more of Chef Christian’s recipes over on Youtube.
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Spiceology Rio Grande Pozole Verde Recipe

Rio Grande Pozole Verde

  • Author: Chef Christian Gill
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 46 servings 1x


  • 1.5 lbs Tomatillos (husk and halved)
  • 1 lb Poblano (chunked)
  • 2 large Jalapenos (quartered)
  • 1 large White Onion (chunked)
  • 6 Garlic Cloves (whole)
  • 8 lb Whole Chicken
  • 3/4 cup Spiceology Rio Grande blend
  • 2 cans Hominy
  • 8 cups Chicken Stock
  • 1 Lemon
  • 1 bunch Cilantro
  • 2 Limes (quartered)
  • 1/2 cup Radish (thin sliced)
  • 1 quarter Green Cabbage (thinly sliced)
  • 1 bag Tortilla Chips
  • 1 Red Onion (thinly sliced)
  • 1 Avocado (chunked)


  1. Preheat oven to 425 degrees.
  2. Spatchcock whole chicken and generously coat in Spiceology Rio Grande, a touch of olive oil and juice from the lemon.
  3. Roast at 425 F uncovered for 15 minutes, then reduce heat to 375 F and cover with foil and finish to 160 F. Remove from oven and let cool.
  4. In a food processor combine onion, peppers, tomatillos, 1/2 the cilantro, and garlic cloves.
  5. Pulse to a fine pulp. It may take two or three passes and adding ingredients slowly depending on your food processor.
  6. In a large stock pot, heat 2 tbsp of olive oil and add the puree. Sautee for 2-3 minutes and add chicken stock and 1/4 cup of remaining Rio Grande blend. Bring to a boil. Reduce heat to low and simmer covered for ten minutes.
  7. While Pozole is simmering, remove meat from chicken and add to the pot.
  8. Drain cans of hominy and add to the pot. Continue to simmer for an additional 10 minutes.
  9. Take the other half of the bunch of cilantro and mince with stems and set aside.
  10. Once Pozole has simmered and turned a deep earthy moss green, serve in large bowls.
  11. Garnish with your choice of prepared sides.
  12. Devour.


It’s important to give these flavors time to marry in the pot. The longer it sits the better it gets. It’s going to be a pulpy, dense Pozole because that’s how I prefer a Verde, but you can add more stock to thin it out if you wish!

Used in this Recipe

Picture of rio grande tex spice blend in a pile

Rio Grande Tex-Mex Blend


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