Green pozole with chicken and avocado (blood pressure healthy) is a flavorful, slow-cooker soup inspired by traditional Mexican cuisine. Built on a base of hominy, or dried field corn, this entrée soup is hearty and comforting while still supporting blood pressure–friendly eating. Hominy can often be found online if it’s not available locally, and it gives pozole its signature texture, making the dish feel truly satisfying.
The vibrant green broth is made with tomatillos and cilantro, layered with cumin, garlic, oregano, onion, and a touch of jalapeño. These ingredients bring bold flavor without relying on excess salt, while also providing phytonutrients that support overall wellness. Chicken adds lean protein and essential B vitamins, helping make this soup filling and balanced for everyday meals.
To finish, creamy avocado and fresh lime add brightness and heart-healthy fats, enhancing both flavor and nutrition. At HLT Nutrition Co., we help you enjoy dishes like green pozole with chicken and avocado while supporting healthy blood pressure goals.
Ingredients:
1 tablespoon extra virgin olive oil
½ large white onion, chopped
2 cloves garlic, chopped
1 jalapeño, halved lengthwise, seeded, and sliced into thin half-moons
½ teaspoon ground cumin
1 pound tomatillos, husks removed, quartered
3 cups less-sodium chicken broth
1 teaspoon dried oregano
¼ teaspoon kosher salt
12 ounces boneless, skinless chicken breasts
1 ½ cups fresh cilantro, plus more for serving
15-ounce can hominy, drained and rinsed
1 avocado, diced
4 radishes, thinly sliced
2 limes, cut into wedges
Instructions:
In a large skillet (or slow-cooker if it is multi-function), heat the oil over medium-high heat. Add the onion and cook until tender, three to four minutes. Add the garlic, jalapeño, and cumin and cook for 1 minute.
Transfer to a slow cooker (or switch to slow cook function). Add the tomatillos, broth, oregano, salt, and chicken. Cook on low setting for six hours.
Remove the chicken. Add the cilantro to the soup. Using a handheld immersion blender or a regular blender, puree the soup. Add the hominy and simmer for two minutes to heat. Shred the chicken using two forks and return it to the soup.
Divide the soup among bowls and top with the avocado, radishes, and remaining cilantro. Serve with lime wedges.
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