Mexican Chicken Pozole Verde

Mexican Chicken Pozole Verde is a vibrant, flavorful soup that’s perfect for any occasion. Made with tender chicken, hominy, and a tangy green sauce of roasted tomatillos and peppers, this dish is both hearty and refreshing.

The combination of spices and fresh ingredients creates a comforting broth that’s packed with bold flavors.

Whether you’re looking to impress guests or simply enjoy a cozy meal, this pozole verde is sure to become a favorite in your recipe rotation. Top it off with your favorite garnishes for added freshness and crunch!

Why You’ll Love This Recipe:

People will love this Mexican Chicken Pozole Verde because it’s a deliciously balanced dish that offers both comfort and vibrancy in every spoonful.

The combination of tender chicken and hominy creates a hearty, satisfying base, while the tangy, slightly spicy green sauce made with roasted tomatillos and peppers adds a burst of fresh, zesty flavor.

It’s a warm and comforting dish with just the right amount of kick, perfect for any occasion.

Plus, the ability to customize the toppings—from crunchy radishes and cilantro to tangy lime and crunchy tortilla chips—adds layers of texture and flavor that make every bite exciting.

This pozole is the perfect mix of hearty and fresh, making it a crowd-pleaser for family dinners or special gatherings!

Key Ingredients:

Chicken thighs or breasts: Provide tender, flavorful meat that serves as the heart of the soup.

Hominy: Adds a chewy, slightly nutty texture that’s a hallmark of pozole, making it hearty and filling.

Tomatillos: The base of the verde sauce, giving the soup its tangy, slightly tart flavor.

Serrano or jalapeño peppers: Add heat and depth to the green sauce, adjustable to your preferred spice level.

Garlic and onion: Build a savory foundation for the sauce, balancing the acidity of the tomatillos.

Cilantro: Brings freshness and a herbaceous note to the green sauce, enhancing the soup’s overall brightness.

Cumin and oregano: Add warmth and earthiness, bringing a bit of spice and depth to the broth.

Mexican Chicken Pozole Verde

Ingredients:

1 ½ lbs chicken thighs or breasts (bone-in for more flavor)

6 cups chicken broth

1 can (25 oz) hominy, drained and rinsed

1 lb tomatillos, husked and rinsed

2-3 serrano or jalapeño peppers (adjust for heat)

1/2 white onion

3 garlic cloves

1/2 cup fresh cilantro

1 tsp cumin

1/2 tsp oregano

Salt and pepper to taste

Instructions:

Step 1: Prepare the Chicken

In a large pot, add the chicken thighs (or breasts) and cover with 6 cups of chicken broth.

Bring to a boil, then reduce the heat and simmer for about 25-30 minutes, or until the chicken is fully cooked and tender.

Remove the chicken from the broth and set aside to cool slightly.

Step 2: Make the Verde Sauce

While the chicken is cooking, roast the tomatillos and peppers.

You can either roast them under a broiler or in a dry skillet over medium heat.

Roast until the tomatillos are soft and slightly charred, about 8-10 minutes. In a blender, combine the roasted tomatillos, serrano or jalapeño peppers, onion, garlic, and fresh cilantro.

Blend until smooth, and season with cumin, oregano, salt, and pepper to taste.

Step 3: Shred the Chicken

Once the chicken is cool enough to handle, remove the skin and bones, and shred the meat into bite-sized pieces.

Step 4: Combine Everything

Add the shredded chicken, hominy, and the verde sauce back into the pot with the chicken broth. Stir well to combine.

Bring the mixture back to a simmer, cooking for an additional 10-15 minutes to allow the flavors to meld together.

Step 5: Serve

Taste and adjust the seasoning with more salt, pepper, or a dash of lime juice if desired.

Ladle the pozole into bowls and garnish with your favorite toppings such as chopped cilantro, radishes, shredded lettuce, lime wedges, and crushed tortilla chips for added crunch.

Notes:

Adjusting Spice Level: The heat in this pozole comes from the serrano or jalapeño peppers. If you prefer a milder soup, you can reduce the number of peppers or remove the seeds before blending. Alternatively, for extra spice, feel free to add more peppers or use spicier varieties like habaneros.

Chicken Options: While chicken thighs provide more flavor and tenderness due to the fat content, you can also use boneless, skinless chicken breasts if you prefer a leaner option. Bone-in chicken gives a richer broth, so try to use bone-in thighs or breasts for the best flavor.

Tomatillo Texture: Make sure to roast the tomatillos well so they break down easily when blended, creating a smooth, tangy sauce. If you don’t want to roast them, you can boil them instead, though roasting adds a smoky depth to the flavor.

Hominy Variations: While canned hominy is quick and convenient, you can also use dried hominy if you prefer. If using dried hominy, it will need to be soaked overnight and cooked for several hours before adding it to the soup.

Make-Ahead: This soup can be made ahead and stored in the refrigerator for up to 3 days. The flavors actually deepen as they sit, making it a great option for leftovers. You can also freeze pozole for up to 3 months—just store it in an airtight container.

Garnishes: Traditional garnishes include thinly sliced radishes, shredded cabbage or lettuce, diced onions, fresh cilantro, lime wedges, and crispy tortilla chips. These toppings add crunch, freshness, and brightness to balance the richness of the soup.

Broth Thickness: If you prefer a thicker broth, you can blend a small portion of the soup and stir it back in. Alternatively, you can simmer the soup uncovered to allow it to reduce to your desired consistency.

Nutrition Information:

Frequently Asked Questions:

Can I use boneless chicken breasts instead of bone-in chicken?

Yes, you can use boneless, skinless chicken breasts if you prefer a leaner option.

However, bone-in chicken thighs or breasts will provide more flavor and create a richer broth.

If using boneless chicken, the soup will still be delicious but might lack some of the depth that comes from cooking the chicken on the bone.

Can I make this pozole in advance?

Absolutely! Pozole can be made in advance and actually tastes even better the next day as the flavors meld together.

You can store it in the refrigerator for up to 3 days.

If you have leftovers, they can be frozen for up to 3 months. Just reheat and adjust seasoning as needed before serving.

What if I can’t find hominy in my grocery store?

If you can’t find canned hominy, you can substitute with canned corn (though it won’t have the same chewy texture) or skip it entirely for a lighter version.

If you have access to dried hominy, you can use that as well; just be sure to soak it overnight and cook it until tender before adding it to the soup.

How do I adjust the heat level in this pozole?

The heat in this pozole comes from the serrano or jalapeño peppers.

You can adjust the heat level by adding more or fewer peppers, or by removing the seeds and membranes from the peppers (which contain most of the heat).

For a milder version, use just one pepper or opt for a mild chili like Anaheim peppers.

Can I make this pozole verde without a blender?

Yes, you can make pozole verde without a blender, though the sauce may be chunkier.

After roasting the tomatillos and peppers, you can finely chop them by hand and add them to the soup.

You can also mash the tomatillos with a potato masher once they’re soft to create a chunkier, rustic version of the verde sauce.

Do I need to roast the tomatillos before adding them to the soup?

Yes, roasting the tomatillos enhances their flavor, bringing out a slight smokiness and deepening the tangy, citrus-like taste that is key to the verde sauce.

Roasting also softens the tomatillos, making them easier to blend.

You can roast them under a broiler or in a dry skillet until they are charred and softened, which adds complexity to the flavor of the soup.

Can I use a slow cooker to make this pozole?

Yes, you can use a slow cooker for this recipe! After browning the chicken and preparing the verde sauce (either by roasting and blending the tomatillos or chopping them), add everything to the slow cooker.

Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and the flavors have melded together.

Just shred the chicken and serve!

What should I do if the pozole is too spicy?

If the pozole is too spicy, you can balance the heat by adding more chicken broth or a splash of milk or sour cream to mellow out the heat.

You can also add a little more hominy or some extra veggies (like diced potatoes or zucchini) to absorb some of the spice and dilute it.

Adjust the seasoning with salt and pepper to taste afterward.

How can I make this soup thicker?

If you prefer a thicker pozole, you can blend a portion of the soup (including some of the hominy) and stir it back into the pot to create a creamier texture.

Alternatively, you can cook the soup uncovered for a longer time to allow some of the liquid to evaporate and naturally thicken the broth.

Can I make the verde sauce ahead of time?

Yes, you can make the verde sauce ahead of time!

After roasting and blending the tomatillos and peppers, you can store the sauce in an airtight container in the fridge for up to 2 days.

When ready to cook, just add the sauce to the pot with the chicken broth and hominy, and continue as directed in the recipe.