✨ Description
Chicken Pozole Verde is a comforting and vibrant Mexican classic made with tender shredded chicken, hearty hominy, and a rich green sauce crafted from tomatillos, fresh herbs, and mild chiles.
This one-pot soup is flavor-packed, nourishing, and naturally gluten-free, making it perfect for cozy dinners, meal prep, or feeding a crowd. With its bright, zesty broth and satisfying texture, it’s a dish that feels both wholesome and indulgent.
🕒 Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Servings: 6
- Difficulty: Easy
🛒 Ingredients
For the Pozole
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 jalapeño pepper, seeded and chopped
- 2 poblano peppers, seeded and chopped
- 6 garlic cloves, minced
- 1 lb tomatillos, husked, rinsed, and quartered
- 8 cups chicken broth (divided)
- 1 small bunch fresh cilantro (leaves + tender stems)
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 bay leaf
- 1 teaspoon salt
- 2 lbs boneless, skinless chicken (thighs or breasts)
- 2 cans (15 oz each) hominy, drained and rinsed
- 1 teaspoon chicken bouillon (optional)
- Black pepper to taste
Optional Toppings
- Sliced radishes
- Avocado slices
- Jalapeño slices
- Lime wedges
- Fresh cilantro
- Shredded cabbage
- Tortilla chips
👩🍳 Instructions
1. Sauté the aromatics
Heat olive oil in a large pot over medium-high heat. Add onion, jalapeño, and poblano peppers. Cook for 3–4 minutes until softened.
Stir in garlic and tomatillos, and cook for another 4–5 minutes until fragrant and tender.
2. Blend the green sauce
Transfer the mixture to a blender. Add about 1 cup of chicken broth and fresh cilantro. Blend until smooth and vibrant.
3. Build the soup
Return the blended sauce to the pot. Add remaining broth, oregano, cumin, coriander, bay leaf, and salt. Stir well.
4. Cook the chicken
Add the chicken and bring to a gentle boil. Reduce heat, partially cover, and simmer for about 30 minutes until fully cooked and tender.
5. Shred the chicken
Remove chicken, shred using two forks, then return it to the pot.
6. Add hominy & finish
Stir in hominy and simmer uncovered for 10 minutes. Taste and adjust seasoning. Add bouillon if needed for deeper flavor.
7. Serve
Ladle into bowls and top with your favorite garnishes. Finish with a squeeze of fresh lime for a bright, authentic touch.
💡 Tips for Success
- ✔️ Rinse tomatillos well to remove their sticky coating
- ✔️ Use chicken thighs for richer flavor
- ✔️ Adjust spice by adding more jalapeños or using serrano peppers
- ✔️ Let the soup rest for 10–15 minutes before serving for deeper flavor
🔄 Variations
- 🌶️ Spicier version: Add serrano peppers
- 🥛 Creamy pozole: Stir in sour cream or cream cheese
- 🐔 Shortcut: Use rotisserie chicken (add at the end)
- 🥗 Low-fat: Use chicken breast and skip bouillon
❓ FAQs
Is pozole verde spicy?
It’s mildly spicy, but you can easily adjust the heat level.
Can I make it ahead?
Yes! It tastes even better the next day.
How do I store leftovers?
Store in an airtight container in the fridge for 3–4 days or freeze for up to 3 months.
🍽️ Serving Suggestions
- Serve with warm tortillas or tortilla chips
- Pair with a light salad
- Add extra lime and herbs for freshness
🥗 Nutrition (per serving approx.)
- Calories: 285 kcal
- Protein: 36 g
- Carbs: 12 g
- Fat: 10 g
- Fiber: 3 g