Pozole Verde de Pollo (Green Mexican Hominy and Chicken Soup)
Pozole Verde de Pollo is a deeply comforting Mexican soup made with tender chicken, chewy hominy, roasted tomatillos, poblano peppers, jalapeños, cilantro, garlic, onion, lime, and warm spices.
This green pozole is rich in flavor but still bright and refreshing. The roasted tomatillos bring tangy depth, the chiles add smoky warmth, and the hominy gives the soup its signature hearty texture.
It is the kind of dish that feels nourishing, traditional, and full of soul. Every bowl is warm, vibrant, slightly smoky, and perfect for family meals, holidays, cold days, or anytime you want a deeply satisfying Mexican soup.
Why People Will Love This Recipe
It is warm, hearty, and deeply comforting.
The chicken becomes tender and flavorful as it simmers in the broth.
Hominy gives the soup a chewy, satisfying texture.
Roasted tomatillos create a bright, tangy green broth.
Poblano peppers add smoky depth without too much heat.
Jalapeños bring a gentle spicy kick.
Cilantro adds freshness and beautiful green color.
Toasted cumin gives the soup earthy warmth.
Oregano adds classic Mexican-style aroma.
Lime juice brightens the whole bowl at the end.
It feels both rustic and special.
Every spoonful has chicken, hominy, roasted chile flavor, and fresh green sauce.
Key Ingredients
Chicken:
Chicken gives the pozole its hearty base. As it simmers, it becomes tender and adds savory richness to the broth.
Hominy:
Hominy is one of the most important ingredients in pozole. It has a chewy texture and mild corn flavor that makes the soup filling and traditional.
Tomatillos:
Tomatillos create the bright green flavor of the soup. They add tanginess, freshness, and a gentle acidity that balances the chicken and hominy.
Poblano Chiles:
Poblanos add smoky, earthy depth. When roasted, they give the broth a richer and more complex flavor.
Jalapeños:
Jalapeños add heat and fresh chile flavor. Removing the seeds keeps the soup more balanced.
Cilantro:
Cilantro gives the green sauce freshness, color, and herbal brightness.
Onion and Garlic:
Onion and garlic create the savory foundation of the soup. They make the broth taste deeper and more homemade.
Cumin:
Toasted cumin adds warm, earthy flavor that pairs beautifully with chicken, chiles, and hominy.
Oregano:
Oregano adds a traditional herbal note and makes the soup more aromatic.
Lime Juice:
Lime juice is added at the end to wake up the flavors and give the soup a clean, bright finish.
Expert Tips
Soak dried hominy overnight so it cooks more evenly.
Simmer the hominy until tender but still slightly chewy.
Use bone-in chicken for deeper broth flavor.
Roast the tomatillos, poblanos, and jalapeños until lightly charred for a smoky taste.
Remove the seeds from the chiles for a milder soup.
Blend the roasted vegetables with cilantro and a little broth for a smooth green sauce.
Add the green sauce back into the soup and let it simmer briefly so the flavors blend.
Shred the chicken after it cools enough to handle.
Add lime juice at the end, not too early, so the flavor stays bright.
Taste before adding more salt because broth can already contain sodium.
Serve with fresh toppings for the best pozole experience.
Make the soup ahead if possible because the flavor deepens as it rests.
Pozole Verde de Pollo (Green Mexican Hominy and Chicken Soup)
Ingredients:
• 1 tablespoon oil
• 1 onion, diced
• 6 cloves garlic, chopped
• 2 teaspoons cumin, toasted and ground
• 6 cups chicken broth
• 2 cups hominy, soaked in cold water overnight
• 3 pounds chicken (whole or legs, thighs, etc.)
• 2 teaspoons oregano
• 1 pound tomatillos
• 2 jalapenos, cut in half, seeds removed
• 2 poblano chilies, cut in half, seeds removed
• 1/2 cup cilantro, coarsely chopped
• 2 tablespoons lime juice (~1 lime)
• salt and pepper to taste
Instructions:
Step 1:
Heat the oil in a large sauce pan over medium-high heat.
Add the onion and cook until tender, about 3-5 minutes, before adding the garlic and cumin and cooking until fragrant, about a minute.
Step 2:
Add the broth, chicken, oregano and hominy
Bring to a boil
Reduce the heat and simmer until the hominy is tender but still has that al-dente chewiness, about 2 hours.
Step 3:
Meanwhile, roast the tomatillos, jalapenos and poblanos in under the broiler, in a cast iron pan over high heat or in the direct flames of a gas stove until they are lightly charred black before pureeing them along with the cilantro in a blender with some of the broth from the soup and mixing it back into the soup.
Step 4:
Remove the chicken from the soup
Let cool until you can handle it
Shred the meat and mix it back into the soup.
Step 5:
Mix in the lime juice and season with salt and pepper before enjoying!
Enjoy !!
Important Notes When Making Pozole Verde de Pollo (Green Mexican Hominy and Chicken Soup)
Cooking time depends on the type and size of hominy used.
Dried hominy takes longer than canned hominy.
If using canned hominy, rinse it well and reduce the cooking time.
The chiles can be adjusted depending on your spice preference.
Roasting the tomatillos and chiles is important for deeper flavor.
Do not overblend too much broth at once; blend safely in batches if the liquid is hot.
Remove the chicken bones before returning the shredded meat to the soup.
Add extra broth if the pozole becomes too thick.
Lime juice and toppings should be added close to serving time.
Leftovers should be cooled and stored in the refrigerator.
How to Enjoy Pozole Verde de Pollo (Green Mexican Hominy and Chicken Soup) After Cooking
After the Pozole Verde de Pollo is finished, let it rest for a few minutes so the broth settles and the flavors come together. The soup should be hot, fragrant, and full of tender chicken, chewy hominy, and bright green chile broth.
Serve the pozole in deep bowls with plenty of broth. Add shredded chicken and hominy evenly into each serving so every spoonful feels hearty and balanced.
For the most traditional and flavorful experience, top each bowl with shredded cabbage or lettuce, sliced radishes, chopped onion, cilantro, avocado, lime wedges, and a sprinkle of oregano.
Serve with tostadas, tortilla chips, warm corn tortillas, or crusty bread on the side. The crunchy toppings and fresh garnishes create a beautiful contrast with the warm, rich soup.
A squeeze of fresh lime right before eating makes the broth brighter and more refreshing. Add hot sauce or extra jalapeños if you want more heat.
This soup is perfect for family dinners, celebrations, cold evenings, or a comforting weekend meal. Leftovers reheat beautifully and often taste even better the next day.
Nutrition Information
Approximate nutrition per serving, based on 8 servings:
Calories: 420 kcal | Total Fat: 17 g | Saturated Fat: 4.5 g | Monounsaturated Fat: 7 g | Polyunsaturated Fat: 3 g | Cholesterol: 110 mg | Sodium: 650–1,050 mg depending on chicken broth, added salt, chicken, and toppings | Total Carbohydrates: 30 g | Dietary Fiber: 6 g | Sugars: 6 g | Protein: 38 g
Additional estimate:
Calcium: 90–180 mg | Potassium: 850–1,250 mg | Iron: 3–5 mg | Vitamin A: 900–1,800 IU | Vitamin C: 35–70 mg
Frequently Asked Questions:
Can I use canned hominy instead of soaking it overnight?
Yes, you can use canned hominy as a convenient alternative to soaking dried hominy overnight.
Make sure to drain and rinse the canned hominy before adding it to the soup.
Can I use boneless chicken instead of whole chicken or chicken parts?
Yes, you can use boneless chicken in this recipe. Adjust the cooking time accordingly to ensure the chicken is fully cooked and tender.
How spicy is this soup? Can I adjust the heat level?
The spiciness of the Pozole Verde de Pollo can be adjusted to your preference.
By removing the seeds from the jalapenos and poblano chilies, you can reduce the heat.
If you prefer a spicier soup, you can add additional jalapenos or chili peppers.
Can I use canned tomatillos instead of fresh ones?
Yes, you can use canned tomatillos if fresh ones are not available.
Just make sure to drain them before roasting or pureeing.
Is it necessary to soak the hominy overnight, or can I use canned hominy?
Soaking the hominy overnight is recommended for this recipe to ensure it softens properly.
Canned hominy may be used as a substitute, but the texture and flavor may differ slightly.
Can I make this soup in advance?
Yes, you can make this soup in advance. In fact, the flavors tend to develop and intensify after being refrigerated for a day or two.
Store the soup in an airtight container in the refrigerator and reheat it before serving.
Can I use a slow cooker or Instant Pot for this recipe instead of simmering on the stovetop?
Yes, you can adapt this recipe for a slow cooker or Instant Pot.
Adjust the cooking times and follow the manufacturer’s instructions for cooking chicken soup or stews.
What toppings or garnishes can I add to the Pozole Verde de Pollo?
Traditional toppings for pozole include diced avocado, shredded cabbage, sliced radishes, chopped onions, cilantro leaves, and a squeeze of lime juice.
You can also add a sprinkle of Mexican cheese, such as queso fresco, for extra flavor.
Can I make this soup in advance and reheat it later?
Yes, Pozole Verde de Pollo is a great soup to make in advance.
Allow it to cool, then refrigerate in an airtight container for up to 3 days.
Reheat gently on the stovetop, adding a little extra broth if needed to adjust the consistency.