by Indigenous Food Labs

Chicken + Nettle Pozole

Servings: 4



Blanch Nettles

  1. Heat about 4 quarts of water to boiling in a large pot.

  2. Add nettles to boiling water, and blanch for 30 seconds. Drain, and immediately place greens in an ice water bath to stop the cooking process and preserve color and texture.

  3. Drain thoroughly.

  4. Rough chop and set aside.


  1. In a large pot, heat oil over medium heat. Add wild onions to hot oil and sauté 2-3 minutes until fragrant and wilted.

  2. Add hominy (and liquid), water, salt, sumac, and optional seasonings, if using. Heat just to boiling.

  3. Add chicken and blanched nettles. Reduce heat, and simmer for 20-25 minutes, or until chicken is cooked through.

  4. Remove cooked chicken breast(s) from soup and place in a bowl to shred into bite-sized pieces using two forks. Return shredded chicken to the pot and stir to combine. Salt to taste.


  1. Top pozole with additional fresh wild onions, and optional cilantro, and green chilis, if available. Serve hot.


*Use Beef, Ground, Frozen if bison is unavailable.

**Use onion (white or yellow) if wild onions are unavailable

***Any sturdy green (purslane, lamb’s quarter, spinach, kale, chard, mustard greens) will work well for this recipe

Keywords: Chicken, Pozole


PROMOTING INDIGENOUS FOODWAYS EDUCATION - Our mission is to promote Indigenous foodways education and facilitate Indigenous food access.

As a participant in the U.S. Department of Agriculture (USDA) Indigenous Food Sovereignty Initiative, NĀTIFS works with its Indigenous Food Lab and partner Indigenous chefs across the country to develop recipes and accompanying cooking videos that demonstrate how to combine Indigenous & locally forageable foods with items available to tribal communities through the Food Distribution on Indian Reservations (FDPIR) federal emergency food program.

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