Chicken Pozole Verde: A Flavorful Mexican Comfort Food

Chicken Pozole Verde is a comforting Mexican soup made with tender chicken, hominy, tomatillos, green peppers, fresh cilantro, and warm spices. Unlike red pozole, this version gets its vibrant green color and fresh flavor from tomatillos, poblanos, jalapeño, and cilantro.

The combination of tender chicken and chewy hominy makes this soup hearty enough for a full meal. The green chile and tomatillo base adds a bright, slightly tangy flavor, while cumin, oregano, and coriander give the broth a warm, savory depth.

This recipe is also easier than it might seem. Once the green sauce is prepared, everything comes together in one pot and simmers until the chicken is tender and the flavors have blended.

Quick Recipe Overview

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 6–8
Course: Soup
Cuisine: Mexican
Difficulty: Easy to Moderate

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, skinless chicken thighs or breasts
• 2 (15-ounce) cans hominy, drained and rinsed
• 1 teaspoon chicken bouillon, optional, or more to taste
• Ground black pepper, to taste

How to Make Chicken Pozole Verde

1. Prepare the Green Vegetables

Remove the husks from the tomatillos and rinse them well to remove the sticky residue.

Seed and chop the jalapeño and poblanos. If you want a little more heat, you can leave some of the jalapeño seeds in place.

Chop the onion and mince the garlic.

2. Sauté the Aromatics

Heat the olive oil in a large Dutch oven or heavy-bottomed soup pot over medium heat.

Add the chopped onion, jalapeño, and poblano peppers. Cook for about 5–7 minutes, stirring occasionally, until the vegetables begin to soften.

Add the minced garlic and cook for another 30 seconds to 1 minute, just until fragrant.

3. Build the Green Pozole Base

Add the quartered tomatillos to the pot along with about 4 cups of the chicken broth.

Stir in the oregano, cumin, coriander, and salt.

Bring the mixture to a gentle simmer and cook for about 10–12 minutes, until the tomatillos and peppers are very tender.

4. Blend the Green Sauce

Carefully transfer the cooked tomatillo mixture to a blender.

Add the fresh cilantro and blend until smooth.

Work in batches if necessary and be especially careful when blending hot liquids. Remove or loosen the blender lid according to the manufacturer’s instructions to allow steam to escape safely.

For a slightly more rustic pozole, you can leave the mixture a little less smooth.

5. Cook the Chicken

Return the blended green sauce to the pot.

Add the remaining chicken broth and the chicken thighs or breasts.

Add the bay leaf and bring the soup to a gentle simmer.

Cover partially and cook for about 20–25 minutes, or until the chicken is completely cooked through and tender.

Chicken should reach an internal temperature of 165°F (74°C).

6. Shred the Chicken

Remove the cooked chicken from the pot and place it on a plate or cutting board.

Once cool enough to handle, shred or chop the chicken into bite-sized pieces.

Return the chicken to the pot.

7. Add the Hominy

Add the drained and rinsed hominy to the soup.

Stir well and simmer for another 10–15 minutes. This gives the hominy time to warm through and absorb some of the green broth.

If using chicken bouillon, add about 1 teaspoon at this stage.

Taste the soup and adjust the seasoning with additional salt and black pepper as needed.

8. Finish and Serve

Remove the bay leaf before serving.

Ladle the hot Chicken Pozole Verde into bowls and serve with your favorite toppings.

Fresh cilantro, diced onion, sliced radishes, avocado, lime wedges, and shredded cabbage all work beautifully with the bright green broth.

Tips for the Best Chicken Pozole Verde

Use fresh tomatillos. Firm, fresh tomatillos with bright green skin provide the tangy flavor that makes green pozole distinctive.

Rinse the tomatillos well. After removing the papery husks, tomatillos have a naturally sticky coating. A thorough rinse removes it before cooking.

Control the heat with the jalapeño. Removing the seeds and membranes makes the soup milder. For more heat, leave some of them intact or add another jalapeño.

Don’t skip the cilantro. Fresh cilantro is an important part of the green sauce and gives the pozole its fresh herbal character.

Use chicken thighs for extra tenderness. Chicken breasts work well, but boneless skinless thighs tend to stay especially juicy during simmering.

Don’t overcook the hominy. The hominy is already cooked, so it only needs enough time to heat through and absorb some of the broth.

Taste at the end. Chicken broth and bouillon can vary considerably in saltiness. Adjust the final seasoning only after all the ingredients have been added.

Ingredient Substitutions

Chicken

Boneless skinless chicken thighs or breasts both work well. Thighs tend to produce a richer, more tender result, while breasts are leaner.

Hominy

White or yellow hominy can be used. Both provide the characteristic chewy texture of pozole.

Poblano Peppers

If poblanos are unavailable, you can use another mild green pepper. The flavor will be slightly different, but the soup will still be enjoyable.

Chicken Broth

Low-sodium chicken broth is ideal because it gives you better control over the salt.

Fresh Cilantro

Fresh cilantro provides the best flavor for the green sauce. If you strongly dislike cilantro, you can reduce the amount, although it will change the traditional flavor of the pozole.

Chicken Bouillon

The bouillon is optional. If your broth already has a rich flavor, you may not need it.

Recipe Variations

Spicy Chicken Pozole Verde

Leave some jalapeño seeds and membranes intact or add an extra jalapeño for more heat.

You can also serve the soup with sliced fresh jalapeños at the table.

Creamy Pozole Verde

For a richer variation, stir a small amount of Mexican crema into individual servings rather than adding it directly to the pot.

Pozole Verde with Pork

For a more traditional variation, replace the chicken with boneless pork shoulder and allow additional cooking time until the pork becomes tender.

Extra-Vegetable Pozole

Add zucchini, spinach, or additional peppers to increase the vegetable content.

Rotisserie Chicken Pozole Verde

To save time, use shredded cooked rotisserie chicken. Prepare the green broth and simmer the hominy first, then add the cooked chicken during the final 10 minutes.

How to Store and Reheat

Allow leftover Chicken Pozole Verde to cool before transferring it to airtight containers.

Store it in the refrigerator for up to 3–4 days.

The flavors often become even more developed after resting overnight.

Reheat gently on the stovetop over medium-low heat, stirring occasionally. You can also reheat individual portions in the microwave.

If the pozole thickens in the refrigerator, add a splash of chicken broth or water while reheating.

Can You Freeze Chicken Pozole Verde?

Yes. Chicken Pozole Verde freezes well.

Allow the soup to cool completely, then transfer it to freezer-safe containers, leaving some room for expansion.

Freeze for up to about 3 months for the best quality.

Thaw overnight in the refrigerator and reheat gently on the stovetop.

Best Toppings for Pozole Verde

The toppings are one of the best parts of serving pozole. Set out several options and let everyone build their own bowl.

Try:

• Fresh cilantro
• Diced white onion
• Sliced radishes
• Shredded cabbage
• Avocado
• Lime wedges
• Sliced jalapeños
• Mexican crema
• Crumbled queso fresco
• Tortilla chips
• Thinly sliced lettuce

A generous squeeze of fresh lime just before eating brightens the rich green broth and balances the earthy peppers and spices.

What to Serve with Chicken Pozole Verde

Pozole is filling on its own, but a few simple sides work well alongside it.

Serve it with:

• Warm corn tortillas
• Tortilla chips
• Mexican rice
• Avocado salad
• Fresh green salad
• Refried beans
• Homemade salsa

For a simple meal, a bowl of pozole with fresh toppings and warm tortillas is more than enough.

Nutrition Information

Estimated per serving, based on 8 servings and without optional toppings. Actual nutrition will vary depending on the chicken, broth, hominy, and bouillon used.

• Calories: ~390
• Protein: ~39g
• Carbohydrates: ~35g
• Fat: ~14g
• Saturated Fat: ~3g
• Fiber: ~6g
• Sugar: ~8g
• Sodium: ~1,150mg

Frequently Asked Questions

What is Chicken Pozole Verde?

Chicken Pozole Verde is a Mexican soup made with chicken and hominy in a green broth flavored with tomatillos, green chiles, cilantro, and spices.

What makes pozole verde green?

The green color comes primarily from tomatillos, poblano peppers, jalapeño, and fresh cilantro. Together they create the characteristic bright green sauce.

Is Chicken Pozole Verde spicy?

It can be. The heat depends largely on the jalapeño peppers and how much of their seeds and membranes are used. Removing them creates a milder soup.

Can I use chicken breasts instead of thighs?

Yes. Chicken breasts are a good lean option. Be careful not to overcook them, since they can become dry more quickly than chicken thighs.

Do I need to cook the tomatillos before blending?

Yes. Cooking them with the onion and peppers softens them and develops their flavor before they are blended into the green broth.

Can I use canned tomatillos?

Fresh tomatillos are preferred, but canned tomatillos can be used when fresh ones aren’t available. Drain them first and adjust the seasoning to taste.

What is hominy?

Hominy is corn that has undergone a process called nixtamalization. It has a distinctive chewy, slightly puffy texture and is a key ingredient in traditional pozole.

Can I make Chicken Pozole Verde ahead of time?

Yes. Pozole is an excellent make-ahead meal. The flavors often become more developed after sitting overnight in the refrigerator.

How can I make pozole verde less spicy?

Use a single jalapeño, remove all the seeds and membranes, and choose mild poblano peppers. You can also serve spicy toppings separately so everyone can adjust the heat.

Final Thoughts

Chicken Pozole Verde is a hearty, flavorful soup that brings together tender chicken, chewy hominy, tangy tomatillos, green chiles, and fresh cilantro in one comforting bowl.

The green broth is what makes this pozole stand out. Sautéing the vegetables first, blending them with cilantro, and then simmering the sauce with chicken creates layers of flavor without making the recipe overly complicated.

Finish each bowl with fresh lime, cilantro, onion, radishes, or avocado, and serve it with warm tortillas for a satisfying Mexican-inspired meal.

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