Chicken Pozole Verde Soup Recipe

BySarah
Jump to Recipe· 4.7 from 32 reviews

If you’re craving a comforting bowl that’s bursting with fresh, vibrant flavors, you’re in the right place. This Chicken Pozole Verde Soup Recipe is one of my absolute favorites to make when I want something hearty yet bright. It’s that perfect balance of zesty tomatillos, spicy peppers, tender shredded chicken, and hominy that just warms your soul. Plus, it’s surprisingly simple to pull together—trust me, once you try this, it’ll become a go-to for cozy dinners!

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Why This Recipe Works

  • Fresh, Bright Flavors: The combination of tomatillos, poblano, and jalapeño creates that signature verde color and bright, tangy taste.
  • Tender Chicken Every Time: Simmering the chicken gently in the green broth keeps it juicy and easy to shred.
  • Versatile Serving Options: Loads of optional toppings let you customize each bowl just how you like it.
  • Comfort Food with a Twist: It’s satisfying and hearty, but the fresh herbs and peppers keep it from feeling heavy.
Chicken Pozole Verde Soup, Green Chicken Pozole, Spicy Mexican Green Soup, Hominy Chicken Soup, Healthy Mexican Soup - A round pot with shiny red handles holds a green soup that fills the pot almost to the top. On top of the soup, in the center, there is a layer of small, white, soft-looking balls. The pot is placed on a light wooden board, which sits on a dark gray textured surface. The image is taken from above showing the whole pot clearly photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Chicken Pozole Verde Soup Recipe plays its part, whether it’s to build deep flavor, add texture, or brighten the whole dish. Plus, a little prep tip: when you’re shopping, look for firm tomatillos with intact husks and fresh green peppers to get the best taste.

Chicken Pozole Verde Soup, Green Chicken Pozole, Spicy Mexican Green Soup, Hominy Chicken Soup, Healthy Mexican Soup - Flat lay of a small pool of golden olive oil in a simple white ceramic bowl, one large peeled and chopped white onion, one fresh green jalapeño pepper, two dark green poblano peppers, six cloves of garlic, peeled and whole, a small pile of bright green quartered tomatillos with papery husks removed, a small handful of fresh cilantro sprigs with leaves and tender stems, two teaspoons of dried oregano in a white ceramic bowl, two teaspoons of ground cumin in a white ceramic bowl, one teaspoon of ground coriander in a white ceramic bowl, one single fresh bay leaf, a small white bowl filled with coarse salt crystals, two skinless, boneless raw chicken thighs, one small white ceramic bowl of drained and rinsed hominy kernels, and a few whole black peppercorns scattered tastefully, all arranged symmetrically in balanced proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Olive oil: This is your base for sautéeing veggies and unlocking their flavors.
  • Onion: Adds sweetness and depth when sautéed with the peppers.
  • Jalapeño pepper: Gives the soup a gentle kick without overpowering it—seed it for mild heat.
  • Poblano peppers: These bring a smoky, rich flavor and lovely green color to the broth.
  • Garlic: Essential for that savory punch.
  • Tomatillos: The star of the verde, their tartness makes the soup lively and fresh.
  • Chicken broth: The liquid that carries all the flavors together—homemade or good quality store-bought works.
  • Cilantro: Adds a bright herbal note; both leaves and tender stems blend nicely.
  • Dried oregano: A classic Mexican spice that balances the tart tomatillos.
  • Ground cumin and coriander: Warm spices that add complexity without overpowering the greens.
  • Bay leaf: Gives that subtle earthy undertone as it simmers.
  • Salt: To enhance and bring all the flavors together.
  • Chicken thighs or breasts: I prefer thighs for juiciness, but breasts work too—both shred beautifully after cooking.
  • Hominy: The chewy, starchy goodness that makes this soup uniquely satisfying.
  • Chicken bouillon (optional): For an extra umami boost if your broth needs more depth.
  • Black pepper: To season to your taste at the end.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how flexible this Chicken Pozole Verde Soup Recipe is—you can easily dial up the heat or mellow it out, swap proteins, or even make it vegetarian with just a few tweaks. Don’t be afraid to experiment until you find your perfect combo!

  • Spice it up: I often throw in extra jalapeño or add a diced serrano for friends who crave bold heat.
  • Protein swap: Sometimes, I use shredded rotisserie chicken if I’m in a hurry, and it still turns out fantastic.
  • Vegetarian version: Skipping the chicken and using vegetable broth plus some roasted mushrooms keeps it hearty without meat.
  • Thickness: If you prefer a thicker soup, simmer a bit longer or mash some hominy with the back of your spoon to thicken the broth.

Step-by-Step: How I Make Chicken Pozole Verde Soup Recipe

Step 1: Sauté Aromatics and Peppers

Start by heating olive oil in a large pot over medium-high heat. Toss in chopped onions, seeded jalapeño, and poblano peppers. Stir frequently for about 3-4 minutes until the onions turn translucent and everything softens slightly. This step builds the foundation of flavor—don’t rush it! Once softened, add the garlic and tomatillos, cooking for another 4-5 minutes until the veggies are tender and fragrant. Remove the pot from heat before blending.

Step 2: Blend the Verde Sauce

Transfer the sautéed mixture to a blender, adding about a cup of the cold chicken broth and the fresh cilantro. Blend until silky smooth. If the sauce feels too thick to blend easily, splash in a little more broth. This blended sauce is what gives the pozole that gorgeous green color and fresh flavor.

Step 3: Combine and Simmer the Soup

Pour the blended green sauce back into your pot. Add the rest of the chicken broth, dried oregano, ground cumin, coriander, bay leaf, and salt. Stir it all up, then nestle in your chicken pieces. Crank the heat and bring everything to a boil. Then, reduce to a low simmer, cover partially, and let it bubble gently for about 30 minutes or until the chicken is cooked through and tender enough to shred.

Step 4: Shred Chicken and Add Hominy

Once the chicken is cooked, transfer it to a cutting board and shred using two forks—it should be super tender. Toss the shredded meat back into the pot along with the drained and rinsed hominy. Let it cook uncovered for 10 minutes so those flavors meld together beautifully.

Step 5: Adjust Seasoning and Serve

Give your soup a taste. If it needs more depth, stir in a teaspoon or so of chicken bouillon and let it simmer another 5 minutes. Finish seasoning with salt and black pepper. Then, ladle into bowls and pile on your favorite toppings—trust me, those garnishes make all the difference.

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Pro Tips for Making Chicken Pozole Verde Soup Recipe

  • Don’t skimp on fresh tomatillos: They’re what make the broth tangy and vibrant—canned tomatillos won’t give the same flavor punch.
  • Seed your peppers carefully: Removing seeds and veins controls heat and prevents bitterness in the soup.
  • Simmer gently: A slow simmer keeps the chicken tender and avoids drying it out.
  • Rinse your hominy well: It removes excess salt and any canned residue, improving texture and flavor.

How to Serve Chicken Pozole Verde Soup Recipe

Chicken Pozole Verde Soup, Green Chicken Pozole, Spicy Mexican Green Soup, Hominy Chicken Soup, Healthy Mexican Soup - The image shows a bowl of green soup with three main layers: the base is a smooth, green broth that fills the bowl; on top, there are thin, pale yellow shredded pieces and small chunks of light beige meat; arranged on top in a neat row are thin white radish slices with pink edges, and slices of light green avocado with a creamy texture. The bowl is white with a speckled pattern and sits on a wooden board. Around it, there is a small bowl of black and white pepper on the board, a silver spoon below it, and in the background, a white bowl of thin radish slices and another white bowl with lime wedges, all placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

For me, the best part of this Chicken Pozole Verde Soup Recipe is piling on fresh garnishes. I love thinly sliced radishes for crunch, ripe avocado slices for creaminess, and a handful of shredded cabbage for color and texture. Don’t forget lime wedges for a bright squeeze of citrus and a few jalapeño slices if you want extra heat. Fresh cilantro sprigs and a handful of crispy tortilla chips take it over the top every time.

Side Dishes

This soup is hearty enough to be a meal on its own, but I love serving it with warm corn tortillas or crispy tostadas on the side. A simple Mexican-style slaw or pickled onions also add a nice tangy contrast if you’re feeling fancy!

Creative Ways to Present

For special occasions, I’ve layered this soup in small shallow bowls with all the garnishes arranged artfully on top, almost like a pozole salad. Serving it in rustic clay bowls adds to the experience, making it feel truly festive and inviting.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Chicken Pozole Verde Soup Recipe in an airtight container in the fridge. It keeps beautifully for 3-4 days. Just give it a good stir before reheating, as some ingredients tend to settle or thicken as it chills.

Freezing

Freezing works well, too! Portion the soup into freezer-safe containers and leave a little headspace. When you’re ready to enjoy, thaw overnight in the fridge and reheat gently on the stove. The texture holds up nicely, and the flavors often deepen after freezing.

Reheating

When reheating, I recommend warming the soup slowly over medium-low heat on your stovetop, stirring occasionally. This avoids overcooking the chicken or having the hominy get too mushy. If the broth thickened in the fridge, splash in a little water or broth to loosen it back up.

FAQs

  1. Can I make Chicken Pozole Verde Soup Recipe in a slow cooker?

    Absolutely! After blending the verde sauce and adding it to your slow cooker with the chicken, broth, and hominy, cook on low for about 4-6 hours or on high for 2-3 hours. Just make sure to shred the chicken before serving.

  2. What’s the difference between pozole verde and pozole rojo?

    Pozole verde uses tomatillos and green chilies, giving it a bright, tangy flavor and vibrant green color. Pozole rojo features dried red chilies, like guajillo and ancho, resulting in a rich, smoky, spicier red broth.

  3. Can I use chicken breasts instead of thighs?

    Yes, you can! Chicken thighs stay juicier and more tender during simmering, but breasts work fine if you prefer leaner meat. Just be careful not to overcook breasts, or they can dry out.

  4. How spicy is this Chicken Pozole Verde Soup Recipe?

    The heat level can be adjusted by seeding or including more jalapeños and poblanos. This recipe as written is mildly spicy, perfect for most palates but easy to customize if you like it hotter.

Final Thoughts

This Chicken Pozole Verde Soup Recipe holds a special place in my kitchen—it’s like a warm hug on chillier nights, with a zesty brightness that lifts your spirits. I hope you enjoy making it as much as I do! Don’t hesitate to add your own twist or garnish extravagantly. Pour yourself a big bowl, invite friends or family, and savor every delicious spoonful.

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Chicken Pozole Verde Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 32 reviews
  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Halal
Print Recipe

Description

A hearty and flavorful Mexican Chicken Pozole Verde Soup featuring tender chicken, hominy, and a vibrant green sauce made from tomatillos and poblano peppers. This comforting soup is perfect for gatherings and can be topped with fresh radishes, avocado, jalapeños, and more.

Ingredients

Main 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 and skinless chicken thighs or breast
  • 2 (15-ounce) cans hominy, drained and rinsed
  • 1 teaspoon chicken bouillon, optional
  • Ground black pepper to taste

Optional Toppings

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

Instructions

  1. Prepare the aromatics: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onions, jalapeños, and poblano peppers, sautéing while stirring often for 4 minutes until the onions become translucent.
  2. Add garlic and tomatillos: Stir in the minced garlic and quartered tomatillos, sauté for an additional 5 minutes until the peppers and tomatillos soften. Remove the pot from the heat.
  3. Blend the green sauce: Transfer the sautéed mixture to a blender, add about 1 cup of cold chicken broth and the fresh cilantro. Blend until completely smooth, adding more broth if needed for desired consistency.
  4. Combine and simmer: Pour the blended green sauce back into the pot. Add the remaining chicken broth, dried oregano, ground cumin, ground coriander, bay leaf, and salt. Stir well to combine.
  5. Cook the chicken: Add the chicken thighs or breasts to the pot and bring to a boil over medium heat. Reduce heat to low, partially cover, and simmer for 30 minutes or until the chicken is fully cooked and tender.
  6. Shred the chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
  7. Add hominy and finish cooking: Stir in the drained and rinsed hominy. Cook uncovered for 10 minutes over medium heat. Taste and add chicken bouillon if needed, simmer an additional 5 minutes. Season with salt and black pepper to taste.
  8. Serve: Ladle the pozole into bowls and garnish with your choice of thinly sliced radishes, avocado slices, jalapeños, lime wedges, fresh cilantro, shredded cabbage, and tortilla chips.

Notes

  • You can use two 15-ounce cans or one 28-ounce can of hominy, but be sure to drain and rinse it before adding.
  • After removing the husks from the tomatillos, rinse them under lukewarm water to remove their natural stickiness.
  • Store leftovers in an airtight container in the refrigerator for 3-4 days.
  • This recipe works well with either chicken thighs for more flavor or chicken breasts for a leaner option.
  • If you prefer more heat, leave some seeds in the jalapeño or add additional sliced jalapeños as a topping.

Nutrition

  • Serving Size: 1 bowl (approx. 1.5 cups)
  • Calories: 350 kcal
  • Sugar: 4 g
  • Sodium: 700 mg
  • Fat: 10 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 6 g
  • Protein: 35 g
  • Cholesterol: 85 mg

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