Chicken Pozole Verde: A Flavorful Mexican Comfort Food Recipe

There’s something magical about a bowl of chicken pozole verde. It’s cozy, comforting, and just bursting with vibrant flavors that warm you from the inside out. The tender shredded chicken, hominy, and fresh tomatillo sauce give this traditional Mexican soup a tangy, earthy flavor that’s hard to beat. This is one of those dishes that’s perfect for a chilly evening when you want something filling and packed with personality.

The beauty of chicken pozole verde lies in its layers of flavors. You’ve got the tartness of tomatillos, the heat from jalapeño and poblano peppers, and the earthiness of cumin and coriander. And don’t get me started on the toppings! A sprinkle of crunchy cabbage, a squeeze of lime, and a handful of fresh cilantro add the perfect finishing touches. Plus, it’s easy to customize with toppings and make it your own. Let’s get cooking!

this RECIPE

A memory in every bite

I remember the first time I had pozole verde. A friend invited me over to her family’s holiday gathering, where everyone brought a dish to share. She ladled a bowl of steaming green pozole into my hands, and as soon as I tasted it, I was hooked. There was a heartwarming richness to the broth, a tangy kick from the tomatillos, and the hominy added the most satisfying bite. That evening, we laughed, shared stories, and ate until we couldn’t anymore. Since then, pozole verde has become my go-to comfort food, especially on rainy days or when I’m missing a little warmth in my life.

Now, whenever I make it at home, I’m reminded of that gathering, that cozy kitchen, and the feeling of being surrounded by good food and even better company. I hope this recipe brings a little bit of that magic to your table too.

A little pozole history

Pozole is a traditional Mexican soup that dates back to pre-Columbian times, when it was a ceremonial dish made to celebrate special occasions. Originally, it was prepared with hominy—a type of dried maize that’s been treated to become softer and more digestible—and often used indigenous spices and herbs. Over time, pozole has evolved into different regional varieties. The three main types are rojo (red), blanco (white), and verde (green). While pozole rojo is made with dried red chiles, pozole verde features a bright, tangy tomatillo and green chile base that’s equally delicious. Today, you’ll find this soup served at celebrations and gatherings, especially around the holidays, but it’s also perfect for any time you want a big bowl of comfort.

Let’s talk ingredients: building the perfect bowl

• Tomatillos: These green, husked fruits add a delightful tang to the broth. If you can’t find tomatillos, you could substitute green tomatoes, though the flavor will be slightly different.
• Poblano and jalapeño peppers: Poblanos are mild and bring a subtle earthiness, while jalapeños add a bit of heat. If you prefer a milder soup, feel free to reduce the jalapeño, or leave it out entirely.
• Chicken thighs or breast: Thighs tend to stay juicier and more flavorful in the soup, but chicken breast works well too. Either way, you’ll shred it after cooking to make each spoonful extra hearty.
• Hominy: This ingredient is non-negotiable! Hominy gives pozole its characteristic chewy texture. Look for canned hominy in the Hispanic foods section of your grocery store. If you can’t find hominy, you could use canned white beans for a different but still delicious texture.
• Cilantro and spices: Fresh cilantro, oregano, cumin, and coriander are key for that earthy, savory flavor that makes pozole verde so unique. If you’re out of cilantro, a handful of fresh parsley will work in a pinch, though the flavor will be a bit milder.

Kitchen gear: what you need (and what you can skip)

To make a great chicken pozole verde, you don’t need much in the way of fancy kitchen tools. Here’s what I recommend:

• Large pot or Dutch oven: You’ll need something big enough to hold all the ingredients and allow the flavors to simmer and meld together. A Dutch oven is perfect if you have one, but any large pot will do.
• Blender: A blender is essential for creating the smooth, vibrant green base. If you don’t have a blender, you can use an immersion blender directly in the pot, though it may not get quite as smooth.
• Cutting board and sharp knife: You’ll be chopping a fair amount of veggies, so a good knife and cutting board will make the prep much easier.
• Tongs and a ladle: Tongs help when you’re removing the chicken to shred it, and a ladle makes serving this hearty soup a breeze.

Step-by-step: my foolproof method (and a few hard-learned lessons)

1. Sauté the veggies
   Heat the olive oil in your pot over medium-high heat. Add the chopped onion, jalapeño, and poblano peppers, and let them sauté for about 3-4 minutes. You want the onions to soften and become translucent. Then, add the garlic and tomatillos, and keep stirring for another 4-5 minutes. The tomatillos will start to break down, and the peppers will soften.
2. Blend the green sauce
   Carefully transfer the sautéed vegetables to a blender. Add about one cup of chicken broth and the fresh cilantro. Blend until the mixture is smooth. If it’s too thick, add a bit more broth to get a pourable consistency.
3. Build the broth
   Pour the blended green sauce back into your pot, along with the rest of the chicken broth. Add the oregano, cumin, coriander, bay leaf, and salt. Give it all a good stir to combine.
4. Cook the chicken
   Add your chicken to the pot and bring everything to a gentle boil over medium heat. Once it’s bubbling, reduce the heat to low, partially cover the pot, and let it simmer for about 30 minutes. The chicken should be tender and cooked through. If you’re using chicken breast, check it around 20-25 minutes to avoid overcooking.
5. Shred the chicken
   Remove the chicken and place it on a cutting board. Use two forks to shred it into bite-sized pieces. Then, return the shredded chicken to the pot along with the drained and rinsed hominy.
6. Simmer and season
   Let the pozole simmer uncovered for another 10 minutes. This allows the flavors to meld and the hominy to soak up some of that delicious broth. Taste and add a bit of chicken bouillon if you feel it needs a little extra depth. Adjust the salt and pepper as needed.
7. Serve with style
   Ladle the pozole into bowls and top with your favorite garnishes. The toppings are half the fun, so don’t hold back!

Customizing your chicken pozole verde

• Make it spicier: Add an extra jalapeño or throw in a serrano pepper for a bigger kick.
• Go vegan: Substitute the chicken with roasted mushrooms or jackfruit and use vegetable broth instead of chicken broth.
• Low-carb twist: Skip the hominy and add extra veggies like zucchini or cauliflower for a low-carb variation.
• Seasonal flavors: Add a handful of fresh corn kernels in summer for a sweeter flavor, or throw in some cubed butternut squash in the fall.
• Herby variation: If you’re a big fan of cilantro, add more fresh cilantro just before serving to enhance the herbal flavor. You could also toss in fresh epazote if you have it for an even more traditional touch.

Serving and presentation ideas

Serve your chicken pozole verde in wide, shallow bowls to show off those beautiful garnishes. Top each bowl with thinly sliced radishes, a few slices of avocado, a sprinkle of shredded cabbage, and a sprig of fresh cilantro. For a burst of freshness, add a lime wedge on the side. Tortilla chips or warm corn tortillas are perfect for dipping, and they add a nice crunch to each bite. For an extra pop of color, scatter a few thinly sliced jalapeños on top!

Drink pairings

A refreshing pairing can enhance the flavors of your pozole. Try a tamarind agua fresca—its sweet and tangy flavor complements the green pozole beautifully. Another option is hibiscus tea (agua de jamaica), which has a tart, fruity taste that pairs well with the earthy flavors of the soup. If you’re in the mood for something creamy, a horchata (sweet rice milk with cinnamon) is a great choice and adds a touch of sweetness to balance the spiciness of the pozole.

Storing and reheating tips

Chicken pozole verde stores wonderfully! Let the soup cool to room temperature, then transfer it to an airtight container. It will keep in the fridge for up to 4 days. To reheat, just bring it back to a simmer on the stove. You might need to add a splash of broth or water if it’s thickened up in the fridge. Pozole also freezes well—just store it in freezer-safe containers for up to 3 months. When reheating, thaw it overnight in the fridge and then warm it gently on the stove.

Scaling the recipe for a crowd (or just for yourself)

This recipe serves about six, but if you’re cooking for a big gathering, you can easily double it. Just use a larger pot and make sure you adjust the seasoning at the end. If you’re cooking for one, halve the recipe, but keep in mind that leftovers taste even better the next day!

Frequently asked questions

1. Can I make this in a slow cooker?
Yes! Sauté the veggies first, then transfer everything (except the toppings) to a slow cooker. Cook on low for 6-8 hours, shred the chicken, and add it back in.

2. How spicy is this recipe?
It has a mild to moderate heat. For less spice, reduce or skip the jalapeño. For more, add a serrano pepper.

3. Can I use chicken breast instead of thighs?
Absolutely! Just be careful not to overcook the breast, as it can dry out faster than thighs.

4. Is there a substitute for hominy?
Yes, canned white beans can work in a pinch, though the flavor and texture will be different.

5. What’s the best way to store leftovers?
Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

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