Name: Chicken Pozole Verde Soup (Mexican Green Pozole) Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Mexican
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 breast; 2 (15-ounce) cans hominy, drained and rinsed; 1 teaspoon chicken bouillon (optional, or more to taste); Ground black pepper to taste; Thinly sliced radishes; Sliced avocado; Sliced jalapeños; Lime wedges; Fresh cilantro; Shredded cabbage; Tortilla chips

If you’re craving a comforting bowl of vibrant, flavorful soup, this Chicken Pozole Verde Soup (Mexican Green Pozole) Recipe is going to become your new go-to! This traditional Mexican dish blends tender chicken, bright tomatillos, and smoky peppers in a luscious, green broth that’s both refreshing and hearty. Every spoonful bursts with layers of freshness, spice, and zest, making it the perfect recipe to share with family or friends on a cozy evening. It’s a celebration of authentic Mexican flavors that feels like a warm hug in a bowl.

Ingredients You’ll Need

The image shows two sets of ingredients on a white marbled surface. On the left side, there is a white bowl filled with small white beans at the top left and a white bowl with pink raw chicken pieces at the top right. Below them, a large pot with red handles is filled with a green sauce. To the left of the pot is a halved lime and to the right is a small bowl of black pepper. Below the pot is a small bowl with mixed green and brown spices, and next to it is a glass measuring cup with orange liquid. On the right side, at the top is a bunch of fresh green herbs, and beside it a glass jug with orange liquid. Below are two dark green peppers next to a white bowl filled with halved green tomatillos. To the right of the tomatillos is a small bowl of chopped white onions, and below that is a small white bowl of orange liquid and a single green chili pepper. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Chicken Pozole Verde Soup (Mexican Green Pozole) Recipe lies in its simple but essential ingredients. Each one plays a vital role in creating the perfect balance of taste, texture, and that gorgeous green color that makes this dish so special.

Olive oil: Adds a subtle richness and helps soften the vegetables for deep flavor.
Onion: Provides a sweet and savory base to build the broth’s depth.
Jalapeño pepper: Brings a bright, mild heat without overpowering the soup.
Poblano peppers: Impart smoky, earthy notes that are fundamental to the green pozole.
Garlic cloves: Infuse the soup with aromatic pungency that melts into the broth.
Tomatillos: The star ingredient that delivers the signature tangy and vibrant green color.
Chicken broth: The all-important liquid foundation that ties all flavors together.
Fresh cilantro: Offers herbal freshness and brightness to balance the richness.
Dried oregano: Adds an aromatic punch that complements the peppers and herbs.
Ground cumin: Gives earthy warmth and a subtle smoky undertone.
Ground coriander: Brings citrusy and floral notes that lift the soup.
Bay leaf: Imparts subtle depth and complexity during simmering.
Salt: Essential for enhancing and balancing all flavors in the soup.
Boneless, skinless chicken thighs or breast: Tender, juicy protein that absorbs the vibrant broth beautifully.
Hominy: Adds chewiness and classic pozole texture that makes every bite satisfying.
Chicken bouillon (optional): Boosts the savory flavor if your broth needs a little more punch.
Ground black pepper: For finishing with a subtle heat and seasoning finesse.
Fresh garnishes – radishes, avocado, jalapeños, lime wedges, fresh cilantro, shredded cabbage, and tortilla chips: These toppings elevate your bowl with crunch, creaminess, and fresh zing.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Chicken Pozole Verde Soup (Mexican Green Pozole) Recipe

Step 1: Sauté the Peppers and Aromatics

Start by heating olive oil in a large pot or Dutch oven over medium-high heat. Toss in the chopped onion, seeded jalapeño, and poblanos. Sauté them together, stirring often, until the onions turn translucent and the peppers soften — usually about 3 to 4 minutes. Next, stir in minced garlic and fresh tomatillos, and continue cooking for another 4 to 5 minutes. This step builds an aromatic base bursting with bright, smoky, and tangy undertones that form the heart of your pozole verde.

Step 2: Blend to a Smooth Sauce

Transfer the sautéed mixture to your blender, and pour in about a cup of the cold chicken broth to help everything mix smoothly. Add fresh cilantro, then blend until silky and vibrant green. This luscious liquid will become the flavorful broth that makes this Chicken Pozole Verde Soup (Mexican Green Pozole) Recipe so unforgettable. If needed, add a bit more broth for easier blending, but keep it thick enough to maintain body.

Step 3: Combine and Season the Broth

Pour the blended sauce back into your pot, then add the remainder of the chicken broth. Sprinkle in dried oregano, ground cumin, ground coriander, a bay leaf, and salt. Stir everything well to harmonize these beautiful Mexican spices with your bright sauce, creating a layered, fragrant broth that invites you to dive right in.

Step 4: Cook the Chicken to Tender Perfection

Gently add your chicken thighs or breasts to the pot, bringing the soup to a gentle boil over medium heat. Once bubbling, reduce the heat to low and partially cover the pot. Simmer uncovered for about 30 minutes until the chicken is tender and cooked through — perfect for shredding and soaking up all those bold flavors.

Step 5: Shred the Chicken and Add Hominy

Remove the cooked chicken from the pot and shred it with two forks while it’s still warm. Return the shredded chicken to the pot and stir in the hominy. This classic ingredient brings a comforting chewiness and a touch of heartiness to the vibrant broth.

Step 6: Final Simmer and Seasoning

Simmer the soup uncovered for 10 minutes to let the hominy soften and the flavors meld. Taste your pozole verde and stir in chicken bouillon if the broth feels like it needs an extra depth boost. After simmering another five minutes, adjust seasoning with salt and black pepper to your preference. Now it’s ready to be ladled into bowls and topped with your favorite garnishes!

How to Serve Chicken Pozole Verde Soup (Mexican Green Pozole) Recipe

A top view of a blender container filled with bright green, smooth sauce or dressing. The sauce has a glossy texture with some small bubbles on the surface. The black blender blade is visible in the middle, partially covered by the sauce. To the right side of the blender, there is a white cloth with red stripes placed loosely on a white marbled surface. The overall color contrast between the green sauce, black blade, and white cloth on the light background is clear and simple. photo taken with an iphone --ar 4:5 --v 7

Garnishes

While the soup is amazing on its own, the real joy comes from personalizing your bowl with traditional toppings. Thinly sliced radishes add a satisfying crunch and peppery bite, creamy avocado slices bring luscious texture, and fresh jalapeño slices add extra heat for thrill-seekers. Don’t forget the squeeze of lime for a citrusy zing, a handful of shredded cabbage for freshness, and a sprinkling of chopped cilantro to finish. Serve with crunchy tortilla chips on the side or crumbled on top to add that perfect crispy contrast.

Side Dishes

Chicken Pozole Verde Soup pairs beautifully with simple Mexican sides like warm corn tortillas, Spanish rice, or a light cucumber and tomato salad. A side of beans or a fresh guacamole dip makes your meal feel complete and extra festive. Choosing sides that are light and fresh helps keep the focus on the vibrant soup while rounding out a wonderfully balanced spread.

Creative Ways to Present

To impress at your next dinner, serve this Chicken Pozole Verde Soup (Mexican Green Pozole) Recipe in rustic soup crocks or colorful bowls that highlight its green color. Garnish each bowl tableside with an array of toppings for a fun, interactive experience. For parties, set up a toppings bar so everyone can customize their soup exactly how they like. A drizzle of Mexican crema or a sprinkle of cotija cheese can add a creamy, tangy layer that’s pure indulgence.

Make Ahead and Storage

Storing Leftovers

This Chicken Pozole Verde Soup (Mexican Green Pozole) Recipe keeps incredibly well in the fridge. Store leftovers in an airtight container for up to 4 days. The flavors deepen over time, making next-day servings even tastier. Just be sure to cool the soup to room temperature before refrigerating to keep it fresh.

Freezing

If you want to save this deliciousness for later, freezing works wonderfully. Pour the cooled soup into freezer-safe containers, leaving some space at the top for expansion. It will keep its fresh flavors for up to 3 months. When you’re ready for a quick meal, simply thaw overnight in the fridge.

Reheating

Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking. If the broth thickens too much, add a splash of water or chicken broth to bring back the perfect consistency. Avoid microwaving straight from frozen to keep the texture and flavors intact.

FAQs

Can I use chicken breast instead of thighs for this recipe?

Absolutely! Chicken breast works just fine, especially if you prefer leaner meat. Just watch the cooking time closely since breast tends to cook a bit faster and can dry out if overcooked. Thighs, however, offer more juiciness and flavor.

What if I can’t find tomatillos?

Tomatillos are key for that signature tangy green flavor, but if you’re in a pinch, you can try substituting with a combination of green tomatoes and a squeeze of fresh lime juice. Keep in mind it won’t be the same, but still delicious!

Is hominy necessary in Chicken Pozole Verde Soup?

Hominy is a traditional ingredient that adds texture and heartiness to the soup. If you can’t find it, you can use canned white corn kernels or drained chickpeas as a substitute, but the authentic chewiness might be missing.

How spicy is this Chicken Pozole Verde Soup?

The recipe has a mild to moderate heat thanks to jalapeños and poblanos. If you love spice, feel free to leave the seeds in your jalapeños or add extra sliced peppers when serving. For a milder version, remove the seeds completely or reduce the amount of peppers.

Can I make this soup vegetarian?

To make a vegetarian version, skip the chicken and chicken broth, and use vegetable broth instead. Add extra hominy and perhaps some sautéed mushrooms or roasted squash for protein and substance. While it won’t taste exactly the same, it’ll still be deliciously green and flavorful!

Final Thoughts

I truly hope you give this Chicken Pozole Verde Soup (Mexican Green Pozole) Recipe a try—it’s such a fantastic way to enjoy authentic Mexican cuisine right at home. Whether it’s a special occasion or a cozy night in, this soup welcomes everyone with its warm, vibrant flavors and satisfying textures. Once you taste it, you’ll understand why this recipe holds a special place in my heart and kitchen!

Chicken Pozole Verde Soup (Mexican Green Pozole) Recipe

Ingredients You’ll Need