Chicken Pozole Verde

Chicken Pozole Verde is a flavorful and comforting Mexican soup that’s perfect for any occasion. This vibrant dish combines tender, shredded chicken with hominy in a tangy, smoky green sauce made from fire-roasted Anaheim peppers, tomatillos, and fresh cilantro.

It’s a wonderful balance of savory, spicy, and earthy flavors, and it’s traditionally served with a variety of fresh toppings like cabbage, radishes, and lime.

Whether you’re making it for a family meal or a festive gathering, this hearty pozole will warm both your soul and your stomach!

Chicken Pozole Verde Recipe

Ingredients:

8-9 bone-in, skin-on chicken thighs

1 onion (for boiling)

1 head of garlic (for boiling)

1 bay leaf

3 Anaheim peppers

1/2 onion (for the salsa)

10-13 tomatillos (husked)

3 jalapeños

1 bunch of cilantro

1 teaspoon salt (adjust to taste)

1 chicken bouillon cube (Knorr)

1/2 teaspoon cumin

Chicken broth (as needed)

3 fresh garlic cloves (for the salsa)

1 teaspoon oregano (dried)

2-3 cups hominy (canned or dried, depending on preference)

Oil (for simmering the salsa)

Toppings:

Shredded cabbage

Radishes (sliced)

Lime wedges

Chopped onion

Chopped cilantro

Tostadas

Instructions:

Boil the Chicken:

In a large pot, combine the chicken thighs, 1 whole onion, head of garlic (unpeeled), and a bay leaf.

Add enough water and chicken broth to cover the chicken.

Bring to a boil, then reduce to a simmer and cook for 45 minutes to 1 hour, or until the chicken is tender and falling off the bone.

Once cooked, remove the chicken, discard the skin and bones, and shred the chicken. Set aside.

Fire-Roast the Anaheim Peppers:

Place the Anaheim peppers directly over an open flame or under a broiler until the skin is charred and blistered.

Once roasted, place the peppers in a paper bag and close it to let them steam for a few minutes.

Peel off the charred skin, remove the seeds, and set the peppers aside.

Prepare the Salsa:

In a separate pot, boil the half onion, tomatillos, and jalapeños until the tomatillos turn pale green, about 5-7 minutes. Remove immediately once they start to change color—do not let them burst open as it will make the salsa bitter.

Once boiled, add the onion, tomatillos, jalapeños, roasted Anaheim peppers, cilantro, salt, chicken bouillon, cumin, fresh garlic, and oregano to a blender.

Add a little chicken broth (about 1/4 cup) and blend until smooth.

Strain the salsa through a fine-mesh sieve to remove any solids.

Simmer the Salsa:

Heat some oil in a pan over medium heat. Pour in the blended salsa and simmer for 10-15 minutes, stirring occasionally, to allow the flavors to meld together.

Combine the Soup:

Add the shredded chicken and hominy to the pot with the broth (from boiling the chicken).

Pour in the simmered salsa and stir to combine.

Let the pozole simmer for about 20-30 minutes until the hominy softens and the flavors are well combined. Add more chicken broth if needed to adjust the consistency.

Serve:

Ladle the pozole into bowls and serve with your choice of toppings: shredded cabbage, sliced radishes, lime wedges, chopped onion, chopped cilantro, and tostadas.

TIP: Be sure to remove the tomatillos from the boiling water immediately after they turn pale green to avoid them bursting and making the salsa bitter.

Enjoy your Chicken Pozole Verde with all your favorite toppings!

Notes:

Chicken Choice:

While this recipe uses chicken thighs (which are juicy and flavorful), you can substitute with pork if preferred. Pork shoulder or pork butt work well for a rich and tender pozole.

Roasting the Peppers:

Fire-roasting the Anaheim peppers adds a smoky depth to the flavor of the salsa. If you don’t have a grill or open flame, you can also use a dry skillet or broiler to roast them.

Tomatillos:

Be sure to monitor the tomatillos carefully while boiling. As mentioned, remove them immediately after they turn pale green. If they burst open, they may turn the salsa bitter, so timing is key!

Hominy:

Canned hominy is the most convenient option, but if you’re using dried hominy, be sure to soak and cook it thoroughly before adding it to the soup. Dried hominy may require several hours of cooking, so plan ahead.

Adjusting the Spice Level:

For a milder pozole, reduce the number of jalapeños or remove the seeds and membranes from the peppers before boiling them. You can also skip the jalapeños entirely and rely on the Anaheim peppers for a more subtle heat.

Consistency:

If you prefer a thicker pozole, you can blend some of the cooked hominy with the salsa mixture before adding it back to the broth. This will create a creamier texture.

Toppings:

The beauty of pozole lies in its customization. Besides the suggested cabbage, radishes, lime, onion, and cilantro, you can add avocado, crushed tortilla chips, or even a dollop of sour cream. Tostadas are great for added crunch!

Make Ahead:

This pozole tastes even better the next day, as the flavors continue to meld. It can be made in advance and stored in the fridge for up to 3 days. Simply reheat and adjust seasoning if needed before serving.

Freezing:

Pozole freezes well! If you have leftovers, let the soup cool to room temperature and store it in an airtight container for up to 3 months. Reheat gently on the stove when ready to enjoy again.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I make Chicken Pozole Verde with pork instead of chicken?

Yes, you can easily substitute pork for chicken in this recipe! Pork shoulder or pork butt are the best cuts for pozole, as they become tender and flavorful when cooked.

Just follow the same steps as you would with chicken, but be sure to adjust the cooking time as pork may take a bit longer to become tender, typically 1.5–2 hours of simmering.

Can I make this recipe ahead of time?

Absolutely! In fact, pozole often tastes even better the next day as the flavors have more time to meld.

You can make it up to 3 days ahead and store it in an airtight container in the fridge.

Simply reheat it gently on the stove when you’re ready to serve.

The hominy may absorb some of the broth, so feel free to add a bit more chicken broth when reheating to adjust the consistency.

What if I can’t find Anaheim peppers or tomatillos?

If Anaheim peppers are unavailable, you can substitute with other mild chili peppers like poblano or even green bell peppers (though they won’t add the same smoky flavor).

If tomatillos are hard to find, you can substitute with green tomatoes, though the flavor will be slightly different.

You can also consider using canned tomatillos if fresh ones are not in season.

Is this recipe spicy?

This recipe has a moderate spice level, primarily from the jalapeños and Anaheim peppers.

However, you can control the heat by adjusting the number of jalapeños or removing their seeds and membranes.

If you prefer a milder version, you can reduce the number of jalapeños or omit them entirely, relying solely on the Anaheim peppers for a more subtle heat.

Can I freeze Chicken Pozole Verde?

Yes, pozole freezes well! If you have leftovers, allow the soup to cool completely before transferring it to an airtight container or freezer bag.

It can be stored in the freezer for up to 3 months.

When ready to eat, thaw it in the refrigerator overnight and reheat it on the stove, adding a little more broth if needed, as the hominy may absorb some of the liquid during freezing.

How do I make sure the tomatillos don’t turn bitter when boiling?

The key to avoiding bitterness in the salsa is to remove the tomatillos immediately after they turn pale green.

If they are allowed to burst open during boiling, they will release compounds that make the salsa bitter. So, keep an eye on them while they cook—once their color changes, take them out quickly.

This step is crucial for achieving a balanced, tangy flavor.

Do I need to roast the peppers over an open flame, or can I use another method?

Roasting the Anaheim peppers over an open flame or on a grill is the traditional method, as it imparts a smoky flavor.

However, if you don’t have access to a grill or an open flame, you can broil the peppers in your oven or cook them in a dry skillet on the stovetop.

Just make sure to char the skin on all sides, then place them in a paper bag or a covered bowl to steam for a few minutes before peeling.

How long do I need to cook the chicken for it to be tender enough to shred?

Chicken thighs typically take about 45 minutes to 1 hour to cook until they’re tender and fall off the bone.

Keep the pot at a simmer and check the chicken occasionally.

You’ll know it’s ready when the meat easily pulls away from the bone.

If you’re using a different cut of chicken, such as chicken breasts, they cook faster, so be sure to check them after 30–40 minutes.

Can I use canned hominy, or do I need to cook dried hominy?

Canned hominy is much quicker and more convenient to use for this recipe, and it works perfectly for pozole.

If you want to use dried hominy, you will need to soak it overnight and cook it for 2-3 hours until tender before adding it to the soup.

Canned hominy can be added directly to the soup without additional cooking time.

Should I blend the salsa smooth or leave it a bit chunky?

The salsa for pozole verde is typically blended smooth, but it’s really up to your personal preference.

If you like a bit of texture in your soup, you can pulse the salsa a few times to leave it slightly chunky.

Just keep in mind that a smoother blend tends to create a more uniform, cohesive sauce that integrates better with the broth and hominy.