Chicken Pozole Verde | A Flavorful & Comforting Mexican Soup

🎉 Introduction
Few soups are as warming, flavorful, and vibrant as Chicken Pozole Verde. A classic Mexican dish, pozole is known for its hearty base of hominy (dried corn kernels that have been nixtamalized), savory broth, and protein—traditionally pork, but in this version, tender chicken takes the spotlight.

The “verde” in pozole verde comes from the bright green sauce made with roasted tomatillos, green chiles, cilantro, and other aromatics. This sauce brings a fresh, tangy, and slightly spicy flavor that makes the soup irresistible. Garnished with radishes, avocado, cabbage, or tortilla chips, pozole verde is more than a soup—it’s a full meal in a bowl.

This version is also weeknight-friendly thanks to the use of shredded chicken and canned hominy, while still delivering authentic flavor.

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🧰 Equipment Needed

• Large soup pot or Dutch oven
• Blender or food processor
• Tongs
• Cutting board and sharp knife
• Measuring cups and spoons
• Ladle

🛒 Ingredients

👑 VIP ACCESS · FREE TODAY ONLY

Adem Recipes Daily

Free app • 1800+ recipes • iOS & Android

Categories

🎂 Birthday 🍳 Breakfast 🍽️ Lunch 🍲 Dinner 🍰 Dessert 🥗 Salad 🥤 Drinks 💚 Healthy 🎄 Christmas 🦃 Thanksgiving 🎃 Halloween

Suggested recipes

Butterscotch Choc Chip Cookies

Raspberry Crumble Cookies

Honey BBQ Chicken Tacos

Creamy Clam Chowder

For the soup:

• 2 lbs boneless, skinless chicken thighs (or breasts)
• 8 cups low-sodium chicken broth
• 2 cans (15 oz each) hominy, drained and rinsed
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp salt (plus more to taste)
• ½ tsp black pepper

For the verde sauce:

• 1 lb tomatillos, husked and rinsed
• 2 poblano peppers, seeded
• 2 jalapeños (adjust for spice preference)
• ½ cup fresh cilantro leaves
• 1 tsp cumin
• 1 tsp dried oregano
• Juice of 1 lime

For garnish (optional but recommended):

• Sliced radishes
• Shredded cabbage or lettuce
• Diced avocado
• Fresh cilantro
• Lime wedges
• Tortilla chips or tostadas

👩‍🍳 Directions

Step 1: Prepare the Chicken

• Place chicken thighs in a large pot with chicken broth.
• Bring to a boil, then reduce to a simmer.
• Cook for 20–25 minutes, until chicken is tender and cooked through.
• Remove chicken, shred with two forks, and set aside. Reserve broth.

Step 2: Roast Vegetables for Verde Sauce

• Preheat oven broiler.
• Place tomatillos, poblano peppers, and jalapeños on a baking sheet.
• Broil for 6–8 minutes, turning occasionally, until charred and softened.

Step 3: Blend Verde Sauce

• Transfer roasted tomatillos and peppers to a blender.
• Add cilantro, garlic, cumin, oregano, lime juice, salt, and pepper.
• Blend until smooth.

Step 4: Cook the Verde Sauce

• Heat olive oil in the soup pot over medium heat.
• Pour in the blended verde sauce.
• Cook for 5–6 minutes, stirring occasionally, until slightly thickened and fragrant.

Step 5: Assemble the Soup

• Add shredded chicken, reserved broth, and hominy to the pot with the verde sauce.
• Stir well and bring to a gentle simmer.
• Cook for 15–20 minutes to allow flavors to meld.

Step 6: Taste & Adjust

• Taste the soup and adjust seasoning with extra salt, pepper, or lime juice if needed.

Step 7: Serve

• Ladle pozole into bowls.
• Top with garnishes like radishes, cabbage, avocado, cilantro, lime, and tortilla chips.

🍽️ Servings & Timing

• Servings: 6 bowls
• Prep time: 20 minutes
• Cook time: 45 minutes
• Total time: 1 hour 5 minutes

🧊 Storage & Reheating

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze cooled soup (without garnishes) for up to 3 months.
• Reheating: Warm on the stovetop over medium heat. Add fresh garnishes after reheating.

🥄 Variations

• Vegetarian Pozole Verde: Replace chicken with pinto or black beans and use vegetable broth.
• Spicy Kick: Add extra jalapeños or a serrano pepper for more heat.
• Creamier Version: Stir in a few tablespoons of sour cream or Greek yogurt before serving.
• Low-Carb Option: Skip the hominy and add extra zucchini or cauliflower.
• Slow Cooker Version: Add all ingredients (except garnishes) to a slow cooker and cook on low for 6 hours.

❓ 10 FAQs

1. What is hominy and can I substitute it?
   • Hominy is dried corn kernels treated with lime. If you can’t find it, substitute with canned corn (texture will differ).
2. Can I use rotisserie chicken?
   • Yes! Shred it and add directly to the verde sauce and broth.
3. Is pozole verde spicy?
   • It’s mildly spicy, but you can adjust the jalapeños to taste.
4. Can I make this gluten-free?
   • Yes, pozole verde is naturally gluten-free.
5. What’s the difference between pozole rojo and pozole verde?
   • Pozole rojo uses red chiles and has a smoky flavor, while verde uses tomatillos and green chiles for a fresher taste.
6. Can I use chicken breasts instead of thighs?
   • Yes, but thighs are juicier and add more flavor.
7. How do I thicken the broth?
   • Blend in some hominy or add a spoonful of masa harina.
8. Can I make this soup ahead of time?
   • Yes, it tastes even better the next day as flavors develop.
9. What sides pair well with chicken pozole verde?
   • Mexican rice, quesadillas, or warm tortillas.
10. Can I make this in an Instant Pot?
    • Yes, cook chicken and broth for 12 minutes, shred, then follow with sauce and hominy.

🏁 Conclusion
This Chicken Pozole Verde is a flavorful, hearty soup that delivers both comfort and nutrition. With its zesty verde sauce, tender chicken, and chewy hominy, every spoonful is packed with authentic Mexican flavor. Garnished with fresh toppings, it’s a complete meal that feels both vibrant and satisfying.

Once you try this recipe, it will surely become a favorite for cozy nights and festive gatherings alike.

Chicken Pozole Verde | A Flavorful & Comforting Mexican Soup

Few soups are as warming, flavorful, and vibrant as Chicken Pozole Verde. A classic Mexican dish, pozole is known for its hearty base of hominy (dried corn kernels that have been nixtamalized), savory broth, and protein—traditionally pork, but in this version, tender chicken takes the spotlight. The “verde” in pozole verde comes from the bright green sauce made with roasted tomatillos, green chiles, cilantro, and other aromatics. This sauce brings a fresh, tangy, and slightly spicy flavor that makes the soup irresistible. Garnished with radishes, avocado, cabbage, or tortilla chips, pozole verde is more than a soup—it’s a full meal in a bowl. This version is also weeknight-friendly thanks to the use of shredded chicken and canned hominy, while still delivering authentic flavor.

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Ingredients Equipment Method Notes

Ingredients

  

For the soup:

• 2 lbs boneless skinless chicken thighs (or breasts)
• 8 cups low-sodium chicken broth
• 2 cans 15 oz each hominy, drained and rinsed
• 1 medium onion chopped
• 4 cloves garlic minced
• 2 tbsp olive oil
• 1 tsp salt plus more to taste
• ½ tsp black pepper

For the verde sauce:

• 1 lb tomatillos husked and rinsed
• 2 poblano peppers seeded
• 2 jalapeños adjust for spice preference
• ½ cup fresh cilantro leaves
• 1 tsp cumin
• 1 tsp dried oregano
• Juice of 1 lime

For garnish (optional but recommended):

• Sliced radishes
• Shredded cabbage or lettuce
• Diced avocado
• Fresh cilantro
• Lime wedges
• Tortilla chips or tostadas

Equipment

• Large soup pot or Dutch oven
• Blender or food processor
• Tongs
• Cutting board and sharp knife
• Measuring cups and spoons
• Ladle

Method

 

Step 1: Prepare the Chicken

1. Place chicken thighs in a large pot with chicken broth.
2. Bring to a boil, then reduce to a simmer.
3. Cook for 20–25 minutes, until chicken is tender and cooked through.
4. Remove chicken, shred with two forks, and set aside. Reserve broth.

Step 2: Roast Vegetables for Verde Sauce

1. Preheat oven broiler.
2. Place tomatillos, poblano peppers, and jalapeños on a baking sheet.
3. Broil for 6–8 minutes, turning occasionally, until charred and softened.

Step 3: Blend Verde Sauce

1. Transfer roasted tomatillos and peppers to a blender.
2. Add cilantro, garlic, cumin, oregano, lime juice, salt, and pepper.
3. Blend until smooth.

Step 4: Cook the Verde Sauce

1. Heat olive oil in the soup pot over medium heat.
2. Pour in the blended verde sauce.
3. Cook for 5–6 minutes, stirring occasionally, until slightly thickened and fragrant.

Step 5: Assemble the Soup

1. Add shredded chicken, reserved broth, and hominy to the pot with the verde sauce.
2. Stir well and bring to a gentle simmer.
3. Cook for 15–20 minutes to allow flavors to meld.

Step 6: Taste & Adjust

1. Taste the soup and adjust seasoning with extra salt, pepper, or lime juice if needed.

Step 7: Serve

1. Ladle pozole into bowls.
2. Top with garnishes like radishes, cabbage, avocado, cilantro, lime, and tortilla chips.

Notes

🧊 Storage & Reheating

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze cooled soup (without garnishes) for up to 3 months.

Reheating: Warm on the stovetop over medium heat. Add fresh garnishes after reheating.

🥄 Variations

Vegetarian Pozole Verde: Replace chicken with pinto or black beans and use vegetable broth.

Spicy Kick: Add extra jalapeños or a serrano pepper for more heat.

Creamier Version: Stir in a few tablespoons of sour cream or Greek yogurt before serving.

Low-Carb Option: Skip the hominy and add extra zucchini or cauliflower.

Slow Cooker Version: Add all ingredients (except garnishes) to a slow cooker and cook on low for 6 hours.

❓ 10 FAQs

What is hominy and can I substitute it?

Hominy is dried corn kernels treated with lime. If you can’t find it, substitute with canned corn (texture will differ).

Can I use rotisserie chicken?

Yes! Shred it and add directly to the verde sauce and broth.

Is pozole verde spicy?

It’s mildly spicy, but you can adjust the jalapeños to taste.

Can I make this gluten-free?

Yes, pozole verde is naturally gluten-free.

What’s the difference between pozole rojo and pozole verde?

Pozole rojo uses red chiles and has a smoky flavor, while verde uses tomatillos and green chiles for a fresher taste.

Can I use chicken breasts instead of thighs?

Yes, but thighs are juicier and add more flavor.

How do I thicken the broth?

Blend in some hominy or add a spoonful of masa harina.

Can I make this soup ahead of time?

Yes, it tastes even better the next day as flavors develop.

What sides pair well with chicken pozole verde?

Mexican rice, quesadillas, or warm tortillas.

Can I make this in an Instant Pot?

Yes, cook chicken and broth for 12 minutes, shred, then follow with sauce and hominy.

🏁 Conclusion
This Chicken Pozole Verde is a flavorful, hearty soup that delivers both comfort and nutrition. With its zesty verde sauce, tender chicken, and chewy hominy, every spoonful is packed with authentic Mexican flavor. Garnished with fresh toppings, it’s a complete meal that feels both vibrant and satisfying.

Once you try this recipe, it will surely become a favorite for cozy nights and festive gatherings alike.