Chicken Pozole Verde is a comforting Mexican stew that’s hearty and full of fresh flavors. It’s made with tender chicken, tender hominy, and a bright green sauce from tomatillos, green chilies, and fresh herbs. The combination brings a zesty and slightly tangy taste that feels just right, especially on a cooler day.
I love making this pozole because it’s so simple to prepare but feels like a special meal. The green sauce is packed with fresh ingredients that give the broth a lively color and flavor. I usually like to add some crunch with shredded lettuce, radishes, or crispy tostadas on the side for texture—it really makes the dish pop.
This chicken pozole verde is one of those dishes that brings people together around the table. I’ve found it’s perfect for sharing with family and friends, especially when served with lime wedges to squeeze over the top for an extra burst of brightness. It’s tasty, filling, and always leaves everyone asking for seconds!
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless thighs for juicier meat, but breasts work well too. If you want to save time, rotisserie chicken is a good shortcut.
Tomatillos: These give pozole verde its fresh tangy flavor. If you can’t find fresh ones, frozen tomatillos are a decent substitute.
Hominy: This is classic for pozole, adding texture and substance. You can find canned hominy at Latin markets or use cooked dried hominy if you prefer.
Green chilies: Jalapeños or serranos add a nice kick. For less heat, remove seeds or switch to mild green bell peppers.
Herbs and spices: Cilantro and oregano give essential flavor. If you’re not a fan of cilantro, parsley is an okay alternative but changes the taste.
How Do You Make the Perfect Green Sauce for Pozole Verde?
The green sauce is the heart of this recipe. Here’s how to get it right:
- Boil tomatillos, peppers, onion, and garlic until soft. This softens flavors and makes blending smoother.
- Blend with fresh cilantro, oregano, cumin, and salt. Taste and adjust seasoning—this sauce should be bright and balanced.
- Add the sauce to your chicken broth and simmer to combine flavors fully. Don’t rush; simmering lets the sauce soak into the meat and broth.
Making the sauce fresh is key for that vibrant color and fresh taste. Avoid pre-made sauces—fresh ingredients shine here.
Equipment You’ll Need
- Large pot – perfect for cooking the chicken and simmering the pozole in one spot.
- Medium saucepan – handy for boiling tomatillos and peppers before blending.
- Blender – essential to get a smooth, bright green sauce for the stew.
- Sharp knife – makes chopping onions, garlic, and cilantro quick and easy.
- Cutting board – a sturdy surface to safely prep all your fresh ingredients.
Flavor Variations & Add-Ins
- Swap chicken for pork shoulder if you want a richer, more traditional pozole flavor.
- Add diced avocado just before serving for creaminess that balances the tangy broth.
- Mix in chopped green cabbage or shredded lettuce for extra crunch and freshness.
- Include sliced radishes or jalapeños on top to add spice and a crisp bite.
Chicken Pozole Verde
Ingredients You’ll Need:
For the Soup:
- 2 lbs boneless, skinless chicken breasts or thighs
- 2 tbsp vegetable oil
- 1 medium white onion, chopped (divided)
- 4 cloves garlic, divided
- 5 cups chicken broth
- 2 (15 oz) cans hominy, drained and rinsed
- 1 lb tomatillos, husked and rinsed
- 2-3 jalapeño or serrano peppers, seeded for less heat (optional)
- 1 cup fresh cilantro leaves and stems (divided)
- 1 tsp dried oregano
- 1 tsp ground cumin
- Juice of 2 limes (plus extra lime wedges for serving)
- Salt and freshly ground black pepper, to taste
For Garnish:
- Thinly sliced radishes
- Chopped white onion
- Chopped fresh cilantro
- Shredded lettuce or cabbage (optional)
- Lime wedges
- Avocado slices (optional)
- Crushed dried oregano (optional)
- Hot sauce (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep plus 40-50 minutes of cooking time. You’ll spend time simmering the chicken, making the green sauce, and combining everything for a flavorful, comforting meal.
Step-by-Step Instructions:
1. Cooking the Chicken:
Heat the vegetable oil in a large pot over medium-high heat. Add half of the chopped onion and 2 cloves of crushed garlic. Cook until onions become translucent and fragrant, about 3-4 minutes.
Add the chicken breasts or thighs and pour in the chicken broth. Bring to a boil, then reduce heat to low. Simmer until the chicken is cooked through, about 20-25 minutes.
2. Preparing the Green Sauce:
While the chicken cooks, boil the tomatillos, jalapeños, remaining onion, and garlic cloves in a saucepan covered with water. Boil for about 10 minutes until tomatillos are soft and have changed to a dull green color.
Drain and transfer the vegetables to a blender. Add half of the cilantro, oregano, cumin, and a pinch of salt. Blend until smooth.
3. Combining Everything:
Remove the chicken from broth and shred it using two forks. Return shredded chicken to the pot. Pour the blended green sauce into the pot with the chicken broth, stirring well. Simmer for 10 minutes to let the flavors meld.
Add the drained hominy, simmer for another 10 minutes until heated through.
Stir in the lime juice and season with salt and pepper to taste.
4. Serving Your Pozole:
Ladle the pozole into bowls. Garnish generously with sliced radishes, chopped onions, fresh cilantro, and lime wedges. Add shredded lettuce or cabbage if you like, and offer avocado slices and hot sauce on the side for extra flavor.
Can I Use Frozen Chicken for This Pozole Verde?
Yes, you can! Just make sure to thaw the chicken completely in the refrigerator overnight before cooking. This helps the chicken cook evenly and shred nicely.
Can I Prepare Chicken Pozole Verde Ahead of Time?
Absolutely! The flavors actually deepen if you make it a day ahead. Store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before serving.
How Should I Store Leftover Pozole Verde?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium-low heat, stirring occasionally to heat evenly.
What Are Good Garnish Options for Chicken Pozole Verde?
Classic toppings include thinly sliced radishes, chopped onion, fresh cilantro, shredded lettuce or cabbage, lime wedges, and avocado slices. Hot sauce adds a nice kick if you like it spicy!
