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Chicken Pozole Verde Soup balances bright tomatillo tang with tender shredded chicken for a satisfying, warming bowl. The broth is herb-forward and silky, and the hominy gives it a gentle chew you’ll enjoy on colder nights.
People search for this recipe when they want a reliable, weeknight-friendly version of pozole verde that still tastes authentic. You can make it with pantry staples and finish bowls with quick, crunchy toppings to suit your family’s tastes.
Why Make This Recipe
This recipe is straightforward and uses familiar ingredients like chicken broth, canned hominy, and fresh tomatillos and cilantro. Prep is mostly chopping and blending, and active cooking time is limited to sautéing and a simmer.
It’s suitable for casual dinners and easy to scale for a crowd or potluck. If you prefer a slow-cooker approach, try this crockpot Mexican chicken green pozole for hands-off cooking.
The method keeps the chicken moist and infuses the broth with roasted pepper and garlic flavor without complicated steps. Leftovers reheat well and often taste better after a day as flavors meld.
How to Make Chicken Pozole Verde Soup (Mexican Green Pozole)
The approach blends sautéed aromatics and roasted tomatillos into the broth, then simmers chicken until tender. Blending the cooked peppers and tomatillos creates a silky, evenly flavored base that distributes cilantro and garlic throughout the soup. Simmering with hominy and shredded chicken finishes the bowl quickly and lets toppings highlight texture contrasts.
Ingredients
- 2 tablespoons olive oil
- 1 large onion (peeled and chopped)
- 1 jalapeño pepper (seeded, deveined and chopped)
- 2 poblano peppers (seeded and chopped)
- 6 garlic cloves (minced)
- 1 pound tomatillos (husked, rinsed and quartered)
- 8 cups chicken broth (divided)
- 1 small bunch fresh cilantro (leaves and tender stems)
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 bay leaf
- 1 teaspoon salt
- 2 pounds boneless and skinless chicken thighs or breast
- 2 (15-ounces) cans hominy, drained and rinse
- 1 teaspoon chicken bouillon (or more to taste – optional)
- Ground black pepper to taste
- Thinly sliced radishes
- sliced avocado
- sliced jalapeños
- lime wedges
- fresh cilantro
- shredded cabbage
- tortilla chips
Directions
- Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onions, jalapeños and poblano peppers and sauté stirring often for 3-4 minutes or until the onions start to become translucent.
- Stir in the garlic and tomatillos and sauté, stirring regularly for about 4-5 minutes or until the peppers have softened. Remove from the heat.
- Transfer the onion mixture into a blender and add about a cup of chicken broth (cold broth is fine). Add the fresh cilantro and blend until the mixture is completely smooth. You can add additional broth, if needed.
- Return the blended mixture to the pot or Dutch oven and add the remaining broth, dried oregano, ground cumin, ground coriander, bay leaf and salt. Stir to combine.
- Add the chicken and bring to a boil over medium heat. Reduce the heat to low, cover the pot partially and simmer for about 30 minutes or until the chicken is tender and cooked through.
- Transfer the chicken to a plate or cutting board and shred it with two forks. Return the chicken to the pot and stir in the hominy.
- Cook uncovered for 10 minutes over medium heat. Taste the soup and stir in the chicken bouillon if the soup lacks depth of flavor. Simmer for about 5 minutes and season to taste with salt and ground black pepper.
- Serve in soup bowls garnished with your favorite toppings.
How to Serve Chicken Pozole Verde Soup (Mexican Green Pozole)
Ladle into warmed bowls and let diners add toppings: thinly sliced radishes, shredded cabbage, sliced avocado, and lime wedges are classic. Offer sliced jalapeños for extra heat and tortilla chips for crunch.
Pair bowls with a crisp, citrusy beer or an unadorned sparkling water to cut the richness. A side of warm corn tortillas or toasted bolillos works well to soak up broth.
Garnish with extra fresh cilantro and a squeeze of lime just before serving to keep the bright flavors distinct.
How to Store Chicken Pozole Verde Soup (Mexican Green Pozole)
Cool the soup to room temperature before storing. Refrigerate in airtight containers for up to 4 days. For longer storage, freeze in meal-sized portions for up to 3 months.
When reheating from frozen, thaw overnight in the refrigerator and reheat gently on the stovetop to prevent the chicken from drying. Add a splash of chicken broth or water if the soup thickens in the fridge or freezer.
Keep crunchy toppings separate until ready to serve to preserve texture.
Tips to Make Chicken Pozole Verde Soup (Mexican Green Pozole)
- Use tomatillos that are bright green and slightly soft for the best acidity.
- Roast or char poblanos briefly before chopping to deepen their flavor.
- Seed the jalapeño if you want milder heat; leave seeds for spicier bowls.
- Blend with reserved cold chicken broth to achieve a smooth, even sauce.
- Use thighs for richer flavor and more forgiving texture; breasts work if you prefer lean meat.
- Rinse canned hominy well to remove excess sodium and any canning liquid.
- Taste before adding chicken bouillon; salt levels vary and the bouillon can overpower.
- Finish with lime and cilantro to lift the flavors before serving.
Common Mistakes to Avoid
A common mistake is overblending or blending hot liquids, which can cause steam pressure in the blender. Cool the mixture slightly or add chilled broth before blending.
Another issue is overcooking the chicken until it becomes dry. Simmer gently and remove the chicken once it shreds easily to keep the meat tender.
Variations
If you prefer pork, substitute 2 pounds of pork shoulder and simmer until fork-tender for a traditional pork pozole verde. For a vegetarian version, replace chicken with roasted cauliflower or jackfruit and use vegetable broth, adding plant-based protein like chickpeas for substance.
FAQs
What is pozole verde?
Pozole verde is a Mexican stew made with hominy and a green sauce based on tomatillos, green chilies, and herbs.
Can I use frozen tomatillos?
Yes. Thaw and drain them well before sautéing, though fresh tomatillos yield brighter flavor.
Is hominy the same as corn?
Hominy is corn treated with an alkali (nixtamalized) and has a chewier, puffed texture that’s essential for pozole.
How long does it take to make?
Active prep takes about 20–30 minutes; simmering the chicken adds about 30 minutes for a total around one hour.
Can I make this ahead for a party?
Yes. The soup holds and often improves after a day. Keep toppings separate until serving.
How spicy is this recipe?
Spice depends on the jalapeños and whether you include seeds. Remove seeds for mild heat and add sliced jalapeños at the table for control.
Can I use store-bought green salsa instead of blending tomatillos?
You can, but fresh-blended tomatillos and cilantro provide a cleaner, fresher flavor.
What are good toppings for texture?
Radishes, shredded cabbage, tortilla chips, and avocado add crunch and creaminess to balance the broth.
Conclusion
If you want additional technique notes and a slightly different ingredient list, see this detailed Chicken Pozole Verde – Stellanspice guide for another perspective.