Name: Chicken Pozole Verde Soup (Mexican Green Pozole) Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mexican
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-ounce) cans hominy, drained and rinsed; 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

Jump to Recipe

Introduction

Chicken Pozole Verde is a vibrant Mexican green soup full of flavor and comforting warmth. Made with tender chicken, hominy, and a tangy blend of tomatillos and peppers, this dish is perfect for gatherings or a satisfying weeknight meal.

A rustic bowl filled with green broth soup that has a slightly oily texture, with visible small chunks of white shredded chicken and hominy scattered throughout. On top, there are finely shredded white cabbage piled in the center, with bright pink-edged thinly sliced radishes arranged around it. Small cubes of ripe green avocado and fresh green cilantro leaves are also placed on the surface, adding fresh color contrast. A silver spoon rests inside the bowl, which has a light speckled off-white finish. The bowl sits on a white marbled texture surface with a small matching bowl of cracked black pepper nearby. photo taken with an iphone --ar 4:5 --v 7

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-ounce) cans hominy, drained and rinsed
1 teaspoon chicken bouillon (optional, to taste)
Ground black pepper to taste
Thinly sliced radishes, sliced avocado, sliced jalapeños, lime wedges, fresh cilantro, shredded cabbage, tortilla chips (for serving)

Instructions

Step 1: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion, jalapeño, and poblano peppers. Sauté, stirring often, for 3-4 minutes until the onions start to become translucent.
Step 2: Stir in the minced garlic and quartered tomatillos. Continue sautéing for 4-5 minutes until the peppers soften. Remove the pot from heat.
Step 3: Transfer the cooked vegetables into a blender. Add about 1 cup of the cold chicken broth and the fresh cilantro. Blend until completely smooth, adding more broth if necessary to help blend.
Step 4: Pour the blended mixture back into the pot. Add the remaining chicken broth, dried oregano, ground cumin, ground coriander, bay leaf, and salt. Stir everything together.
Step 5: Add the chicken to the pot and bring it to a boil over medium heat. Reduce the heat to low, partially cover, and simmer for about 30 minutes or until the chicken is cooked through and tender.
Step 6: Remove the chicken and shred it using two forks. Return the shredded chicken to the pot and stir in the drained hominy.
Step 7: Cook the soup uncovered over medium heat for 10 minutes. Taste and add chicken bouillon if desired for extra depth of flavor. Simmer for another 5 minutes and season with salt and black pepper to taste.
Step 8: Serve hot in bowls topped with your favorite garnishes like radishes, avocado, jalapeños, lime wedges, fresh cilantro, shredded cabbage, and tortilla chips.

Tips & Variations

For a milder soup, adjust or omit the jalapeño and poblano peppers according to your heat preference.
Use chicken thighs for juicier meat, but chicken breast works well if you prefer leaner cuts.
Swap fresh tomatillos with canned green salsa (salsa verde) for a quicker version.
Add a squeeze of fresh lime at serving time to brighten the flavors.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low to medium heat, stirring occasionally. You can also freeze the soup for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A large shallow white bowl holds a green broth soup with a slightly oily surface. Inside the soup are bite-sized pieces of white chicken and small round hominy kernels. On top, there is a small pile of thin white shredded cabbage in the center. Around the cabbage are thin, delicate slices of radish with white centers and pink edges, along with chunks of light green avocado. Small green cilantro leaves are scattered on top, adding freshness. A silver spoon rests inside the bowl. The bowl sits on a white marbled surface with a small white dish of cracked black pepper nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pozole vegetarian?

Yes, substitute the chicken broth with vegetable broth and replace the chicken with beans or mushrooms for a vegetarian version. The hominy and green sauce will still provide plenty of flavor and texture.

What is hominy and where can I find it?

Hominy is dried corn kernels treated with an alkaline solution to remove the hull and germ, giving it a soft, chewy texture. It is commonly sold in cans labeled “hominy” or “white hominy” at most supermarkets or Latin grocery stores.