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, for extra flavor); 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 vibrant, comforting, and truly authentic Mexican soup, you’ve come to the right place. This Chicken Pozole Verde Soup (Mexican Green Pozole) Recipe is a beautiful celebration of fresh, zesty tomatillos, tender chicken, and hearty hominy, all simmered in a fragrant blend of herbs and spices. It’s a dish that fills your kitchen with irresistible aromas and your soul with warmth, perfect for sharing with family and friends. Whether it’s a cozy night in or a festive gathering, this soup promises to be a star on your table.

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 comes alive through a handful of simple, fresh ingredients that work harmoniously to create its signature flavor, texture, and gorgeous green hue.

2 tablespoons olive oil: A drizzle to sauté your veggies and build the soup’s base flavor.
1 large onion (peeled and chopped): Adds sweetness and depth once softened.
1 jalapeño pepper (seeded, deveined and chopped): Brings just the right amount of gentle heat.
2 poblano peppers (seeded and chopped): Offers a smoky, mild pepper flavor that’s key to the verde broth.
6 garlic cloves (minced): Infuses the soup with warm, aromatic notes.
1 pound tomatillos (husked, rinsed and quartered): The star ingredient providing tangy brightness and that beautiful green color.
8 cups chicken broth (divided): The comforting liquid base that ties everything together.
1 small bunch fresh cilantro (leaves and tender stems): Packs an herbaceous punch crucial for authentic flavor.
2 teaspoons dried oregano: Adds earthiness and complexity.
2 teaspoons ground cumin: Offers warmth and a subtle smokiness.
1 teaspoon ground coriander: Brings delicate citrus undertones.
1 bay leaf: Adds depth and a hint of herbal fragrance while simmering.
1 teaspoon salt: Essential for balancing all the flavors.
2 pounds boneless and skinless chicken thighs or breast: Tender protein that absorbs all the soup’s flavors beautifully.
2 (15-ounce) cans hominy, drained and rinsed: Adds hearty texture and traditional pozole character.
1 teaspoon chicken bouillon (optional): Enhances the broth with extra savoriness if needed.
Ground black pepper to taste: A finishing touch for mild spice.
Thinly sliced radishes, sliced avocado, sliced jalapeños, lime wedges, fresh cilantro, shredded cabbage, tortilla chips: These garnishes bring freshness, crunch, creaminess, and zing to your bowl.

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 aromatics

Start by heating olive oil in a large pot or Dutch oven over medium-high heat. Toss in the chopped onions, jalapeños, and poblanos, stirring often as they soften and the onions turn translucent, about 3 to 4 minutes. This step builds a fragrant foundation that’s bursting with flavor. Next, stir in the garlic and tomatillos, cooking for another 4 to 5 minutes until the peppers soften further and the tomatillos begin to release their tangy juices. Remove the pot from heat to prepare for blending.

Step 2: Blend the base

Carefully transfer the sautéed mixture to a blender and add approximately one cup of the chicken broth. Toss in the fresh cilantro leaves and tender stems too. Blend everything until completely smooth, creating a vibrant green sauce that will define the character of your pozole. If it seems too thick, add more broth a little at a time until you reach a pourable consistency.

Step 3: Season and simmer

Pour the blended verde mixture back into your pot along with the remaining chicken broth. Stir in dried oregano, ground cumin, ground coriander, the bay leaf, and salt. These spices elevate the flavor and add complexity that makes this soup unforgettable. Bring the pot to a gentle boil over medium heat.

Step 4: Cook the chicken

Add the chicken thighs or breasts to the simmering broth. Lower the heat to maintain a gentle simmer and partially cover the pot. Let it cook for about 30 minutes, or until the chicken is tender and cooked through, soaking up the lively green broth flavors.

Step 5: Shred the chicken and add hominy

Remove the chicken from the pot and shred it with two forks on a cutting board or plate. Return the shredded chicken to the pot and stir in the rinsed hominy. This introduces that signature chewy texture we all love in pozole.

Step 6: Final simmer and adjustments

Cook the soup uncovered for about 10 more minutes over medium heat, allowing the flavors to meld beautifully. Taste and decide if a teaspoon or two of chicken bouillon is needed to enrich the broth’s depth. Simmer another 5 minutes, then season with black pepper and additional salt to taste. Your Chicken Pozole Verde Soup (Mexican Green Pozole) Recipe is now ready for the finishing touches.

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

Garnishes turn a good pozole into a memorable experience. Offer thinly sliced radishes for crispness, creamy avocado for richness, and sliced jalapeños for an extra kick. Don’t forget fresh cilantro, shredded cabbage for crunch, and a few lime wedges to brighten up every spoonful. Add some crunchy tortilla chips on the side or on top for an irresistible texture contrast.

Side Dishes

This soup holds center stage, but pairing it with warm corn tortillas or fresh Mexican street corn (elote) makes the meal feel complete. A simple Mexican rice or a light salad with avocado and lime can also complement the fresh flavors of the pozole beautifully.

Creative Ways to Present

Serve your Chicken Pozole Verde Soup in rustic bowls with a lime wedge perched on the rim for a splash of color. For gatherings, set up a garnishing bar so everyone can customize their own bowls with their favorite toppings, making the experience interactive and fun. You can even serve it in small mugs or cups as an appetizer for a festive party.

Make Ahead and Storage

Storing Leftovers

This pozole tastes just as wonderful the next day. Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it perfect for easy meals throughout the week.

Freezing

If you want to keep this Chicken Pozole Verde Soup (Mexican Green Pozole) Recipe for longer, freeze it in freezer-safe containers or heavy-duty zip-top bags. It freezes well for up to 3 months. Just be sure to leave room for expansion and cool it completely before freezing.

Reheating

Reheat your pozole gently on the stovetop over medium-low heat, stirring occasionally. You might need to add a splash of chicken broth or water if it has thickened too much. Avoid boiling to keep the chicken tender and maintain the fresh flavors.

FAQs

Can I make this pozole with chicken breast instead of thighs?

Absolutely! Both chicken breasts and thighs work well, though thighs stay slightly juicier and more flavorful when simmered. Use whichever you prefer or have on hand.

What if I can’t find fresh tomatillos?

Tomatillos are essential for that bright green flavor and tang. If unavailable, try canned tomatillos in green sauce, but fresh always delivers the best taste and color.

Is it possible to make this recipe spicy or mild?

Definitely. You can adjust the heat by leaving seeds in the jalapeños or adding extra sliced jalapeños as garnish. For a milder version, reduce or omit the jalapeños.

What is hominy, and can I substitute it?

Hominy is dried corn kernels treated with an alkali, giving them a chewy texture. It’s traditional in pozole and hard to substitute perfectly, but if unavailable, you can try canned white corn kernels though the texture will differ.

Can I prepare this recipe in a slow cooker?

Yes! After blending the green sauce and combining everything, you can transfer soup ingredients to a slow cooker. Cook on low for 5 to 6 hours or on high for 3 to 4 hours until the chicken is tender.

Final Thoughts

This Chicken Pozole Verde Soup (Mexican Green Pozole) Recipe is such a joy to make and to share. It’s a beautiful blend of fresh ingredients, bold flavors, and comforting textures that promise to become a treasured staple in your recipe collection. I encourage you to dive into this recipe and savor each vibrant spoonful—it’s the kind of dish that not only satisfies hunger but warms your heart.

Chicken Pozole Verde Soup (Mexican Green Pozole) Recipe

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4.2 from 11 reviews

Chicken Pozole Verde Soup is a hearty and flavorful Mexican green pozole made with tender chicken thighs, roasted tomatillos, poblano and jalapeño peppers, and hominy simmered in a vibrant broth seasoned with fresh cilantro and traditional spices. This comforting soup is perfect for a family meal and garnished with radishes, avocado, jalapeños, lime, cabbage, and tortilla chips to add texture and freshness.

Author: Paula
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 6 servings
Category: Soup
Method: Stovetop
Cuisine: Mexican

Ingredients

Soup Base

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

Protein & Hominy

2 pounds boneless, skinless chicken thighs or breast
2 (15-ounce) cans hominy, drained and rinsed
1 teaspoon chicken bouillon (optional, for extra flavor)
Ground black pepper to taste

Garnishes

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

Instructions

Sauté: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onions, jalapeños, and poblano peppers. Sauté, stirring frequently, for 3-4 minutes or until the onions begin to turn translucent. Stir in the minced garlic and quartered tomatillos, continuing to sauté for another 4-5 minutes until the peppers have softened. Remove from heat.
Blend: Transfer the sautéed mixture into a blender. Add about 1 cup of the chicken broth (cold broth works fine) along with the fresh cilantro leaves and tender stems. Blend until the mixture is completely smooth, adding more broth if necessary to reach a smooth consistency.
Season: Pour the blended mixture back into the pot. Add the remaining chicken broth, dried oregano, ground cumin, ground coriander, bay leaf, and salt. Stir well to combine all ingredients thoroughly.
Cook: Add the chicken to the pot and bring the soup to a boil over medium heat. Once boiling, reduce the heat to low and partially cover the pot. Let the soup simmer gently for about 30 minutes or until the chicken is tender and cooked through.
Shred the chicken: Remove the chicken pieces from the pot and transfer them to a plate or cutting board. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken to the pot.
Add hominy and simmer: Stir in the drained and rinsed hominy. Continue cooking the soup uncovered over medium heat for 10 minutes. Taste the soup and add chicken bouillon if additional depth of flavor is desired. Simmer another 5 minutes. Season to taste with salt and freshly ground black pepper.
Serve: Ladle the pozole verde into soup bowls and garnish with your choice of thinly sliced radishes, avocado slices, jalapeños, lime wedges, fresh cilantro, shredded cabbage, and crunchy tortilla chips for added texture and freshness.

Notes

For a spicier soup, leave some jalapeño seeds in or add extra jalapeños.
Using chicken thighs provides more flavor and tenderness, but chicken breast works if preferred.
Husk and rinse the tomatillos well to remove the sticky residue and ensure a bright, fresh flavor.
You can prepare the blended base in advance and store it in the refrigerator for up to 24 hours before cooking.
Adjust seasoning as needed, especially the salt and bouillon, to suit your taste.
leftover pozole verde soup reheats well and flavors develop more over time.