This Chicken Pozole Verde recipe is the kind of dinner that turns a chilly evening into something worth looking forward to.
Tender shredded chicken swims in a bright, herby green broth studded with soft hominy kernels, and every spoonful tastes like a warm bowl of comfort straight from a Mexican kitchen.
If you already love this style of soup, you might also want to try my pozole verde recipe made the traditional way with pork, since both versions share that same tangy tomatillo base.
But if you’re after something a little lighter and quicker to pull together on a weeknight, chicken is the way to go.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 50 minutes |
| Total Time | 1 hour 10 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
Why You’ll Love This Chicken Pozole Verde Recipe
This soup manages to feel both special and completely doable on a regular week night.
The broth does all the heavy lifting here, and once it’s blended you basically just let everything simmer together.
- Ready in about an hour, start to finish
- Naturally gluten free when you check your broth label
- Freezes beautifully for easy future meals
- Loaded with fresh, vibrant flavor from tomatillos and herbs
- Endlessly customizable with whatever toppings you have on hand
You might also enjoy: Chicken Pozole Recipe
Ingredients
Most of what you need for this recipe lives in the produce aisle and the Latin foods section of your grocery store.
The tomatillos and chiles form the backbone of the green sauce, while the hominy gives the soup its signature chew.
- 2 pounds boneless, skinless chicken thighs (or breasts)
- 8 cups low sodium chicken broth
- 1 medium white onion, halved, plus more diced for topping
- 6 cloves garlic, peeled
- 2 bay leaves
- 1 pound fresh tomatillos, husked and rinsed
- 2 poblano peppers, stemmed and seeded
- 1 to 2 jalapeños, stemmed (seeded for less heat)
- 1 cup fresh cilantro, plus more for garnish
- 1 tablespoon Mexican oregano
- 1 teaspoon ground cumin
- 2 tablespoons avocado oil
- 2 (25 ounce) cans white hominy, drained and rinsed
- Salt and black pepper, to taste
- Toppings: shredded cabbage, sliced radishes, diced avocado, lime wedges, tortilla strips
This same salsa verde base is what makes my salsa verde chicken so good, so if you fall in love with that green sauce here, you’ll want to make that one next.
Kitchen Equipment Needed
Nothing fancy is required to make this recipe, just a few pieces you probably already have in your kitchen.
A good blender does most of the work when it comes to building that silky green sauce.
- Large stockpot or Dutch oven
- High-powered blender or food processor
- Large skillet
- Fine mesh strainer
- Ladle
- Cutting board and sharp knife
- Tongs for shredding chicken
Read Also: Caldo De Pollo Recipe
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make this soup, and I genuinely think they make the process easier and the final result better.
1. Enameled Cast Iron Dutch Oven
A heavy Dutch oven holds heat evenly, which matters a lot when you’re simmering a broth for close to an hour.
It also goes straight from stovetop to table, which makes serving family style a lot more fun.
2. High-Powered Blender
Blending raw tomatillos, chiles, onion, and cilantro into a smooth, restaurant-style sauce is so much easier with a high-powered blender.
It saves you from straining out chunky bits later and gives the broth that silky consistency you want.
3. Mexican Oregano
Mexican oregano tastes noticeably different from the Mediterranean kind, with a more citrusy, almost licorice-like edge that suits this soup perfectly.
It’s worth seeking out if your grocery store only carries the Italian variety.
4. Cotija Cheese
A crumble of salty cotija cheese over the top of your finished bowl adds a nice briny contrast to the tangy broth.
It’s not traditional in every version of pozole, but I never skip it.
If you’re building out a Mexican soup night, this pairs really well with my slow cooker salsa verde chicken for a low effort second dish.
Step-by-Step Instructions: How to Make Chicken Pozole Verde
1. Cook the Chicken
- Place the chicken thighs in a large stockpot along with half of the white onion, 3 garlic cloves, the bay leaves, a generous pinch of salt, and enough chicken broth to fully cover the meat.
- Bring the pot to a boil over medium-high heat, then reduce the heat to a gentle simmer.
- Cover and cook for about 25 to 30 minutes, until the chicken is fully cooked through and easily shreds with a fork.
- Remove the chicken with tongs and set it aside on a cutting board to cool slightly, but keep the broth in the pot since you’ll use it later.
- Once cool enough to handle, shred the chicken into bite-sized pieces using two forks or your fingers.
2. Make the Salsa Verde
- While the chicken simmers, add the tomatillos, poblano peppers, and jalapeño to a large skillet with a splash of water.
- Cook over medium heat for 8 to 10 minutes, turning occasionally, until the tomatillos have softened and turned a dull olive green color.
- Transfer the softened tomatillos and peppers to a blender along with the remaining onion half, the remaining 3 garlic cloves, the cilantro, Mexican oregano, and cumin.
- Add 1 cup of the reserved chicken cooking broth to the blender.
- Blend on high until the mixture is completely smooth, stopping to scrape down the sides as needed.
3. Cook the Salsa Verde Base
- Heat the avocado oil in the same skillet over medium heat.
- Carefully pour in the blended salsa verde, since it may splatter, and stir constantly.
- Let the sauce cook for 8 to 10 minutes, stirring often, until it darkens slightly in color and thickens a bit. This step deepens the flavor considerably, so don’t rush it.
4. Combine the Soup
- Pour the cooked salsa verde into the pot with the reserved chicken broth.
- Stir well to combine, then bring the soup back to a gentle simmer.
- Add the drained and rinsed hominy to the pot.
- Return the shredded chicken to the pot as well.
- Simmer everything together, uncovered, for 15 to 20 minutes so the flavors can meld and the hominy warms through completely.
- Taste the broth and season with additional salt and black pepper as needed.
5. Garnish and Serve
- Ladle the hot pozole into individual bowls.
- Top each bowl with shredded cabbage, sliced radishes, diced avocado, and a squeeze of fresh lime juice.
- Add tortilla strips and extra diced onion or cilantro if desired.
- Serve immediately while hot, with the toppings on the side so everyone can build their own bowl.
Another favorite: Mexican Menudo Recipe
Tips for The Best Chicken Pozole Verde
A few small details make a real difference in how this soup turns out.
Most of them come down to how you handle the salsa verde and the broth.
- Don’t skip cooking the blended salsa verde in the skillet, since this step removes any raw, bitter edge
- Use bone-in chicken thighs for a richer broth if you have the time
- Keep an eye on the tomatillos while cooking, since overcooking can dull their bright flavor
- Blend the sauce until completely smooth for the best texture
- Taste and adjust salt right before serving, since the flavor mellows as it simmers
The broth here is close in spirit to my chicken tortilla soup, so if you like one you’ll likely enjoy the other.
Serving Suggestions
Pozole is pretty satisfying on its own, but a few sides round it out into a full spread.
I like keeping things simple so the soup stays the star of the table.
- Warm corn tortillas or tostadas on the side
- A simple avocado salad for something cool and fresh
- Mexican rice as a heartier addition
- A cold glass of horchata or agua fresca
- Extra lime wedges and hot sauce at the table
Read Also: Corn Tortillas
Variations of Chicken Pozole Verde
Once you’ve made this recipe a couple of times, it’s easy to start putting your own spin on it.
Here are a few ways to change things up depending on what you’re in the mood for.
- Swap the jalapeño for serrano peppers for extra heat
- Use shredded rotisserie chicken to save time on a busy night
- Make it vegetarian by using vegetable broth and extra beans instead of chicken
- Add diced zucchini or potatoes for a heartier, more filling bowl
- Try it in the slow cooker by simmering the shredded chicken and salsa verde together for 4 to 6 hours on low
If you enjoy playing with heat levels, my green chili recipe is another great way to use up extra poblanos and jalapeños.
Storage and Reheating
This soup keeps well and honestly tastes even better the next day, once the flavors have had time to settle.
Just store the components properly to keep everything tasting fresh.
- Refrigerate in an airtight container for up to 4 days
- Freeze the soup base (without toppings) for up to 3 months
- Thaw overnight in the refrigerator before reheating
- Reheat gently on the stovetop over medium-low heat, stirring occasionally
- Add fresh toppings only after reheating, never before storing
Another favorite: Chicken Enchilada Soup Recipe
Nutritional Facts
Exact numbers will vary depending on your specific ingredients and toppings, but here’s a general idea of what one serving looks like.
- Calories: approximately 320 per serving
- Protein: approximately 28g
- Carbohydrates: approximately 26g
- Fat: approximately 11g
- Fiber: approximately 5g
- Sodium: approximately 780mg
If you’re tracking macros, this soup holds up well next to my chicken and rice soup, which has a similar lean protein profile.
Health Benefits of Key Ingredients
Beyond tasting great, a lot of what goes into this pot is genuinely good for you.
Here’s a quick rundown of what a few of the key players bring to the table.
- Tomatillos are low in calories and packed with vitamin C
- Hominy provides fiber and complex carbohydrates for lasting energy
- Chicken thighs offer a solid dose of protein and iron
- Cilantro contains antioxidants and adds a fresh, herbal lift
- Garlic and onion both bring natural anti-inflammatory compounds
You might also enjoy: Chicken Noodle Soup Recipe
FAQs About Chicken Pozole Verde
1. Can I use pork instead of chicken?
Yes, pork shoulder is actually the more traditional protein used in most pozole verde recipes.
Just plan for a longer cooking time, since pork shoulder needs more time to become tender.
2. What is hominy, exactly?
Hominy is dried corn that has been treated and puffed up until it becomes soft and chewy.
You’ll usually find it canned in the international or Latin foods aisle of most grocery stores.
3. Can I make this soup less spicy?
Absolutely, just remove the seeds and ribs from the jalapeño or leave it out entirely.
The poblano peppers on their own add plenty of flavor without much heat.
4. Can I make this in a slow cooker?
Yes, cook the chicken and blended salsa verde together on low for 5 to 6 hours or on high for 3 to 4 hours.
Stir in the hominy during the last 30 minutes so it doesn’t turn mushy.
5. Why did my salsa verde taste bitter?
This usually happens when the tomatillos are overcooked or the cilantro stems get over-blended.
Cooking the blended sauce briefly in the skillet, as noted in the instructions, also helps smooth out any raw, sharp flavors.
This same troubleshooting applies if you’re working through my caldo de res recipe, since both use a similar blended base.
Chicken Pozole Verde
Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts (about 900g)
- 8 cups low sodium chicken broth 1.9 liters
- 1 medium white onion halved, plus more diced for topping
- 6 cloves garlic peeled
- 2 bay leaves
- 1 pound fresh tomatillos about 450g, husked and rinsed
- 2 poblano peppers stemmed and seeded
- 1 to 2 jalapeños stemmed, seeded for less heat
- 1 cup fresh cilantro plus more for garnish
- 1 tablespoon Mexican oregano
- 1 teaspoon ground cumin
- 2 tablespoons avocado oil
- 2 cans (25 ounce each) white hominy drained and rinsed (about 2 cups cooked hominy)
- Salt to taste
- Black pepper to taste
- shredded cabbage
- sliced radishes
- diced avocado
- lime wedges
- tortilla strips
- Cotija cheese crumbled, optional but recommended
Equipment
- Large stockpot or Dutch oven
- High-powered blender or food processor
- Large skillet
- Fine-mesh strainer optional
- Ladle
- Cutting board
- Sharp knife
- Tongs for shredding chicken
- Enameled Cast Iron Dutch Oven recommended, optional
- High-powered blender recommended, optional
Method
- Cook the chicken: Place chicken, half the onion, 3 garlic cloves, bay leaves, and a pinch of salt in a large pot. Add broth to cover. Bring to a boil, then reduce to a simmer. Cover and cook 25-30 minutes until chicken is tender. Remove chicken, reserve broth, and shred chicken once cool enough to handle.
- Make the salsa verde: While chicken simmers, cook tomatillos, poblanos, and jalapeño in a skillet with a splash of water over medium heat for 8-10 minutes until softened. Transfer to a blender with remaining onion, remaining garlic, cilantro, oregano, cumin, and 1 cup of reserved broth. Blend until completely smooth.
- Cook the salsa base: Heat avocado oil in the same skillet over medium heat. Carefully pour in the blended salsa verde (it may splatter). Cook, stirring often, for 8-10 minutes until slightly darkened and thickened.
- Combine the soup: Pour the cooked salsa verde into the pot with the reserved chicken broth. Stir well and bring to a gentle simmer. Add drained hominy and shredded chicken. Simmer, uncovered, for 15-20 minutes to let flavors meld. Season with salt and pepper to taste.
- Garnish and serve: Ladle hot pozole into bowls. Top with shredded cabbage, sliced radishes, diced avocado, and a squeeze of lime. Add tortilla strips, extra onion, cilantro, or cotija cheese if desired. Serve immediately with toppings on the side.
Nutrition
Notes
- Don’t skip cooking the blended salsa verde in the skillet — this step removes any raw, bitter edge from the tomatillos and chiles.
- Use bone-in chicken thighs for a richer, more flavorful broth if you have the time.
- Keep an eye on the tomatillos while cooking; overcooking can dull their bright, tangy flavor.
- Blend the sauce until completely smooth for the best silky texture in the broth.
- Taste and adjust salt right before serving, as the flavor mellows and deepens as it simmers.
- To make it spicier, keep the seeds in the jalapeño or swap for serrano peppers.
- For a shortcut, use shredded rotisserie chicken and skip the initial simmering step.
- This soup freezes beautifully for up to 3 months (without toppings). Store in an airtight container and thaw overnight in the fridge before reheating.
- Leftovers taste even better the next day as the flavors meld. Reheat gently on the stovetop.
- For a vegetarian version, use vegetable broth and add extra beans or diced zucchini instead of chicken.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Chicken Pozole Verde is one of those recipes that feels a lot fancier than the effort it actually takes.
Once you’ve made the salsa verde a time or two, it becomes second nature.
I’d love to hear how yours turns out, so leave a comment below once you’ve given it a try.
And if you make it, don’t forget to share a photo, since nothing makes my day more than seeing this soup in your kitchen too.
Recommended:
- Slow Cooker White Chicken Chili Recipe
- Chicken and Wild Rice Soup Recipe
- Chicken Corn Chowder Recipe
- Lemon Chicken Orzo Soup Recipe
- Cuban Chicken Soup Recipe
