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Lucy Sanchez’s Favorite Pozole Verde (Her Mother’s Recipe)

Life Time team member Lucy Sanchez shares this beloved recipe of her mother's — and the story that surrounds it.
Lucy Sanchez and her mother

Lucy (right) shares a hug with her mother.

For Lucy Sanchez, a yoga instructor and boutique manager at Life Time San Antonio at the Rim and Life Time San Antonio 281, her favorite food serves up the flavors of home and family.

“I was born in El Paso, Texas, but for most of my childhood lived in Ciudad Juárez, Chihuahua, in Mexico,” says Sanchez. “Being raised by two Mexican parents, I always had the best homemade food. When I moved to San Antonio in 2009, I fell in love with its Hispanic roots and heritage that kept me feeling close to my Mexican background.”

When Sanchez went home from school to visit her family, her mother would always ask her what she’d like her to cook while she was there. “My answer was always the same: pozole verde! It has long been one of my favorite dishes. My mom is an amazing talent in the kitchen, but this one tops my list. I’ve yet to try a better one than hers, and I’m so excited to share it.”

Living in the United States now for quite some time, Sanchez says she often misses the smells, tastes, colors, and textures of her family’s authentic Mexican cuisine. For those wishing to also re-create that experience at home, she encourages making the meal into a group activity.

“This is my mother’s original recipe translated from Spanish, and with this dish, there are so many opportunities to get everyone in the family involved and make it fun together,” says Sanchez. “Little ones can rinse or help with shredding chicken while adults can help prepare anything that involves slicing and cutting. I hope you enjoy it as much as I do!”

Note there is no serving size or prep or cook times for this recipe as it’s a passed-down family recipe often made from memory.

  • Makes
  • Prep Time
  • Cook Time


  • 4 chicken thighs (boneless)
  • 1/2 onion (whole)
  • 2 garlic cloves
  • 4 bay leaves
  • 2 cubes chicken bouillon
  • 1/4 lettuce head
  • 4 grilled poblano peppers (peeled and seeds removed)
  • 1 bunch cilantro, stems removed
  • 3 cans (16 oz.) of white hominy (dried white corn soaked in alkali solution)
  • Optional garnishes to serve: pico de gallo (diced jalapeños, onions, tomatoes, cilantro, and a pinch of salt), sliced avocado, thinly sliced lettuce, thinly diced radish, sliced lemon, or tostadas


Bring a large pot of water to a boil on the stovetop. Add chicken thighs, onion, garlic cloves, bay leaves, and chicken bouillon. Boil until chicken is fully cooked (about 10 minutes).
Once chicken is done, drain 2 cups of the broth into a medium pot to save. Set chicken aside.
In a blender or food processor, add the reserved chicken broth, along with the lettuce, poblano peppers, and cilantro leaves. Blend. (Lettuce gives the broth a thicker consistency.)
In a separate bowl, rinse the white hominy well with water. Once it is rinsed, drain with the colander, and add to the original large pot where you had cooked the chicken and broth. Add the mix from the blender. Bring to a boil.
Shred the chicken thighs and add them to the large pot with the broth and white hominy. Bring to a boil again.
Reduce to low heat and simmer for about 15 to 20 minutes to allow flavors to combine.
Allow guests to serve themselves and provide additional garnishes for topping.

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