Chicken Pozole Verde Soup (Mexican Green Pozole) Recipe
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.
- 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.
