Chicken Pozole Verde (Mexican Green Pozole)

This easy and authentic Chicken Pozole Verde recipe brings the delicious flavors of traditional Mexican green pozole right to your kitchen. Made with tender chicken, hearty hominy, and a vibrant green broth of tomatillos, poblano peppers, and fresh cilantro, this flavorful soup is a comforting, one-pot meal perfect for family dinners. Whether you’re looking for a classic Mexican soup recipe, tips on making pozole verde, or a healthy and satisfying chicken pozole, this recipe is sure to become a favorite. Customize with fresh toppings like avocado, radishes, and tortilla chips for the ultimate pozole verde experience!”

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, to taste)
• Ground black pepper, to taste

Optional Toppings:

• Thinly sliced radishes
• Sliced avocado
• Sliced jalapeños
• Lime wedges
• Fresh cilantro
• Shredded cabbage
• Tortilla chips

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Instructions

1. Sauté the Vegetables
   Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, jalapeño, and poblano peppers, and cook for 3-4 minutes, stirring often, until the onion is translucent. Add the garlic and tomatillos and sauté for another 4-5 minutes, until the peppers have softened. Remove from heat.
2. Blend the Mixture
   Transfer the sautéed vegetables to a blender. Add one cup of chicken broth and the fresh cilantro. Blend until smooth, adding more broth if needed for a smooth consistency.
3. Build the Base of the Soup
   Return the blended mixture to the pot and stir in the remaining broth, oregano, cumin, coriander, bay leaf, and salt.
4. Cook the Chicken
   Add the chicken to the pot and bring to a boil. Once boiling, reduce the heat to low, partially cover, and simmer for about 30 minutes, or until the chicken is tender and cooked through.
5. Shred the Chicken and Add Hominy
   Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and add the hominy. Cook uncovered for 10 more minutes.
6. Season to Taste
   Taste the soup and add chicken bouillon, if desired, for more depth of flavor. Simmer for an additional 5 minutes, and season with salt and pepper as needed.
7. Serve and Garnish
   Ladle the soup into bowls and garnish with your favorite toppings like radishes, avocado, jalapeños, lime wedges, fresh cilantro, shredded cabbage, or tortilla chips.

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Why You’ll Love This Recipe

This Chicken Pozole Verde is packed with rich, earthy flavors from tomatillos, poblano peppers, and spices. It’s a comforting and nourishing meal that combines tender chicken, hearty hominy, and a vibrant green broth with an aromatic blend of herbs. Plus, you can easily adjust the spice level and customize with a variety of toppings.

Tips

• Tomatillos: Make sure to husk, rinse, and quarter the tomatillos for the best texture and flavor.
• Chicken Options: Use chicken thighs for a richer flavor, or go with chicken breasts for a leaner option.
• Broth Consistency: Add extra broth for a thinner consistency if desired.
• Blending Tip: Start with just one cup of broth in the blender, then gradually add more if needed.

Variations and Substitutions

• Vegetarian Option: Swap the chicken for a mix of mushrooms and add extra hominy or beans for a hearty alternative.
• Spice Level: Add extra jalapeños or a serrano pepper for more heat, or reduce peppers for a milder version.
• Herb Substitutes: If fresh cilantro isn’t available, use a tablespoon of dried cilantro or parsley.

FAQs

Can I make this recipe in advance?
Yes, this soup is even better the next day as the flavors meld together. Store it in the refrigerator for up to 3 days.

Can I freeze Pozole Verde?
Absolutely! Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.

Can I use other types of meat?
Yes, pork shoulder works well and is a traditional option in pozole.

Serving Suggestions

Serve this Chicken Pozole Verde with warm tortillas or fresh corn chips. Add a squeeze of lime for brightness and a handful of shredded cabbage for a crunchy texture. For a heartier meal, consider pairing it with Mexican rice or a side of refried beans.