Green chicken pozole is a delicious and comforting Mexican soup that combines tender chicken, hominy, and a flavorful green broth made from tomatillos, chilies, and herbs.
This hearty and nutritious dish is perfect for warming up on a chilly day or serving a satisfying group meal.
In this article, we’ll share a step-by-step guide for making chicken pozole verde from scratch, including tips for selecting the best ingredients and techniques for creating a rich and flavorful broth.
Whether you’re a seasoned or novice cook in the kitchen, this recipe will impress you and leave you feeling nourished and satisfied. So let’s begin this culinary journey and learn how to make an authentic and delicious chicken pozole verde!
What is pozole?
Pozole, also known as posole, is a traditional Mexican stew or soup. It’s made with hominy (treated dried corn kernels with an alkali solution that removes the hull and germ), meat (usually pork), and a flavorful broth made with chilies, herbs, and spices.
Pozole has been a staple of Mexican cuisine for centuries and is served at celebrations and holidays.
Pozole comes in three main varieties: red, green, and white. Red pozole gets its color and flavor from dried red chilies, while green pozole gets its color from tomatillos and green chilies. White pozole has no additional colorings, and the broth has garlic, onion, and oregano.
Serve it with toppings, such as chopped onions, shredded lettuce or cabbage, sliced radishes, cilantro, lime wedges, and avocado. It can be enjoyed as a meal or served with tortillas, tostadas, or other Mexican dishes.
Why make it?
There are several reasons why making chicken pozole verde is a great idea:
- Quick and easy: This soup can be completed in as little as one hour and is as rich and flavorful as if it were cooked all day.
- Delicious and comforting: Chicken pozole verde is a flavorful and satisfying soup perfect for warming up on a chilly day or serving an enjoyable meal.
- Nutritious: This dish is packed with protein from the chicken and hominy and vitamins and minerals from the vegetables and herbs in the broth.
- Easy to customize: Chicken pozole verde is a versatile dish customizable to suit your tastes and preferences. You can adjust the spice level, add your favorite toppings, or even use different meats or vegetables in the recipe.
- Traditional Mexican cuisine: Making chicken pozole verde is a great way to explore Mexico’s rich and diverse culinary traditions and learn more about the ingredients and techniques used in this beloved dish.
What you need
Here are some common ingredients you will need to make chicken pozole verde:
For the broth:
- Chicken breasts cut into bite-sized pieces or a half or whole chicken.
- onion, chopped
- garlic cloves peeled
- cilantro or parsley chopped
- cumin
- dried oregano
- chicken broth
For the soup:
- tomatillos, husked and rinsed
- cans of hominy, drained and rinsed
- poblano peppers
- jalapeño or serrano peppers
- onion, chopped
- garlic, minced
- Mexican oregano
- Salt and pepper, to taste
For serving:
- Chopped fresh cilantro or parsley
- Chopped white onion
- Lime wedges
- Avocado slices
- Tortilla chips or charred corn tortillas
Note: You can adjust the soup’s spiciness by using fewer or more peppers, depending on your preference.
How to make it
Step One
Chop the onion and garlic.
Step Two
Add onion, garlic, chicken, and spices to a large Dutch oven.
Cover with water. Bring to a boil. Reduce the heat to a high simmer and simmer for at least 30 minutes to an hour.
Step Three
When the chicken is done (temperature should be over 165°F), cut it into chunks, or pull it with two forks if it is hot enough.
Add the shredded chicken back to the soup.
Step Four
Meanwhile, preheat oven to 400°F. Place washed and dried peppers on a baking tray.
Slide the tray into the oven and bake for 15-20 minutes until the skins are charred.
Step Five
In the meantime, process the tomatillos in your food processor.
Step Six
Once the peppers are charred, remove them from the oven.
Step Seven
Quickly add them to a large and cover them to steam for about 5 minutes.
This will assist in loosening the skin.
Step Eight
Scrape off the charred skins and remove the seeds.
Step Nine
Add the peppers to the tomatillos juice and blend until smooth.
Step Ten
Add the salsa verde, the tomatillo/pepper mixture to the soup. Allow it to heat through.
Enjoy your delicious and comforting chicken pozole verde!
What toppings are good?
Serve chicken pozole verde with various delicious toppings that add texture, flavor, and color to the dish. Here are some popular toppings to consider:
- Chopped fresh cilantro
- Chopped white onion
- Sliced avocado
- Lime wedges to squeeze fresh lime juice over the soup.
- Shredded cabbage or lettuce
- Radish slices
- Sliced jalapeño peppers
- Queso fresco or crumbled cotija cheese
- Sour cream or Mexican crema
- Tortilla chips or strips or charred corn tortillas
Feel free to customize your toppings based on your taste preferences. These toppings can also be served on the side, allowing everyone to add their favorite toppings to their bowl of soup.
What to do with leftovers?
Leftovers will last 3-4 when stored in the fridge. For longer storage, freeze in single-serve portions for up to 6 months.
To reheat, thaw it in the refrigerator overnight. Heat in a small pot on the stove over medium-high heat or microwave for about 2 minutes.
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Enjoy. And have fun cooking!
📖 Recipe
Chicken Pozole Verde | Green Chicken Pozole
Ingredients
For the pork and stock
- 3 pounds chicken see notes
- 1 onion
- 4 cloves garlic
- 1 tablespoons coarse kosher salt or sea salt
- 2 tablespoons cracked black pepper
- 1 tablespoon cumin
- 8 cups water just to cover
For the soup
- 1 pound Tomatillas
- 5 large poblano chile peppers
- 3 small jalapeños
- 1 tablespoon Mexican oregano
- ½ cup dried hominy or one can of canned hominy (about 2 cups)
Instructions
- Cut the chicken into one to two-inch pieces. You can brown the it if you’d like, but it is not strictly necessary. Add the chicken to a large stockpot or Dutch oven. You can also use half chicken or a whole chicken and just add it to the pot raw.3 pounds chicken
- Barely cover it with water.8 cups water
- Chop onion and smash garlic. Add them to the pot. Add the spices.1 onion, 4 cloves garlic
- Add salt, pepper, and spices. Bring the pot to a boil and then reduce heat to a simmer. Simmer for 1½ to 2 hours, until chicken is fork tender.1 tablespoons coarse kosher salt or sea salt, 2 tablespoons cracked black pepper, 1 tablespoon cumin
For the soup
- Prepare the hominy according to package directions.½ cup dried hominy or one can of canned hominy (about 2 cups)
- Place peppers on a baking sheet. Broil for about 15 minutes, until the skin is blistered and black.5 large poblano chile peppers, 3 small jalapeños
- Carefully remove them from the oven and flip them over with tongs. Broil for another 15 minutes.
- Quickly place the peppers in a covered bowl to produce steam. Let them cool for about five minutes.
- Scrape off the blackened skin with a paring knife. Remove seeds and stem.
- Add tomatillos and peppers to your food processor bowl or blender container and pulse until a smooth paste is formed. Then add the spices.1 pound Tomatillas, 1 tablespoon Mexican oregano
- If you use a whole or half of a chicken, remove from the pot when it's tender. LEt it cool until it's cool enough to handle. Cut or shred the meat and remove the bones. Add the chicken meat back to the pot.
- Once the chicken is prepared, add the vegetables and hominy to the chicken and the stock in the pot. Heat through.
- Serve with any suggested toppings below in recipe notes.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!Notes
- Shredded lettuce or cabbage
- Radishes, sliced thin
- Avocado, sliced or diced
- Chopped fresh cilantro
- Lime wedges to squeeze over the soup
- Diced onions or green onions
- Queso fresco or crumbled cotija cheese
- Tortilla strips or chips
- Red pepper flakes or hot sauce for added heat
- Sour cream or crema Mexicana
Nutrition
Originally published April 28, 2023.
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