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Chicken Pozole Verde Soup Recipe

ByMadison
Jump to Recipe· 4.8 from 17 reviews

If you’re craving a warm hug in a bowl, you’re going to love this Chicken Pozole Verde Soup Recipe. It’s bright, comforting, and packs so much flavor it’ll have you coming back for seconds (and probably thirds). I made this recipe on a chilly evening, and honestly, it became an instant favorite in my house. Stick around because I’m sharing all the tips I’ve picked up to make sure your soup turns out perfectly every single time.

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Why This Recipe Works

  • Balanced Heat and Tang: Roasting and sautéing the peppers and tomatillos creates a lively yet mild green sauce that’s fresh and vibrant.
  • Tender Shredded Chicken: Slow simmering in the broth-infused sauce ensures juicy, melt-in-your-mouth chicken every time.
  • Hearty Hominy: Adds a delightful chewy texture that complements the soup’s smooth green broth perfectly.
  • Customizable Toppings: Gives you fun ways to personalize each bowl with fresh, crunchy garnishes that boost flavor and visual appeal.
Chicken Pozole Verde Soup, Green Pozole Soup, Mexican Chicken Soup, Easy Pozole Verde, Healthy Chicken 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

Each ingredient in this Chicken Pozole Verde Soup Recipe plays a special role in building those amazing layered flavors that make Mexican green pozole so unforgettable. Here’s a quick rundown of why I love these ingredients and tips for choosing them.

Chicken Pozole Verde Soup, Green Pozole Soup, Mexican Chicken Soup, Easy Pozole Verde, Healthy Chicken 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: Helps soften and release the flavors of onions and peppers while keeping things light.
  • Onion: Adds sweetness and depth when sautéed, balancing the tang of tomatillos.
  • Jalapeño pepper: Offers gentle heat—don’t skip it unless you want a milder soup.
  • Poblano peppers: Provide smoky flavor with just enough kick and beautiful green color.
  • Garlic cloves: Infuses the broth with aromatic warmth and complexity.
  • Tomatillos: Key to that bright, tangy base that defines pozole verde; pick firm, fresh ones with taut husks.
  • Chicken broth: The backbone of the soup—rich, homemade if possible, or a quality store-bought broth works well too.
  • Fresh cilantro: Adds a fresh, herbaceous note that’s signature in green Mexican dishes.
  • Oregano, cumin, coriander: Classic Mexican spices that bring earthiness and warmth, blending perfectly in the broth.
  • Bay leaf: A subtle background note that rounds out the soup’s flavor profile.
  • Salt: Enhances every flavor and balances the acidity of tomatillos.
  • Chicken thighs or breast: Thighs are my go-to for juiciness and flavor, but breasts work if you prefer leaner meat.
  • Hominy: This is what makes it pozole—not just corn, but hominy with that unique chewy texture.
  • Chicken bouillon (optional): Sometimes, a little extra umami magic is needed—taste first and add if you feel it could use a boost.
  • Black pepper: A final touch to season the soup perfectly.
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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 like to think of this Chicken Pozole Verde Soup Recipe as a base canvas—you can absolutely play around with heat levels, toppings, and even how you cook the chicken. Making it your own is part of the fun!

  • Spicier kick: If you love heat like I do, leave some seeds in the jalapeño or add a serrano pepper for extra fire.
  • Vegetarian twist: Try swapping chicken for sautéed mushrooms and vegetable broth—still delicious and filling!
  • Smokier flavor: Roast the poblano peppers over an open flame for a deeper smokiness that adds complexity.
  • Make it creamy: Stir in a touch of Mexican crema or sour cream at the end for a luscious finish.
  • Slow cooker version: You can simmer everything low and slow for 4-6 hours if you prefer hands-off cooking.

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

Step 1: Sauté Peppers and Tomatillos to Build Flavor

Start by heating olive oil in a large pot over medium-high heat. Toss in the chopped onions, jalapeño, and poblano peppers. Stir them around for about 3-4 minutes until the onions look translucent and everything softens. Then add garlic and tomatillos, cooking for another 4-5 minutes. You’ll notice that softening the tomatillos and peppers first unlocks layers of flavor and mellows their sharpness—a simple step that pays off big.

Step 2: Blend the Green Base Smoothly

Transfer the sautéed mixture to your blender, adding about 1 cup of the chicken broth and fresh cilantro. Blend until perfectly smooth; add more broth if needed to keep things moving. This silky green sauce is the heart of the soup, and blending it helps meld bright and spicy flavors into one irresistible mix. Trust me, skipping this step means missing out on that traditional pozole verde magic.

Step 3: Simmer Chicken in the Green Broth

Pour the blended sauce back into the pot and stir in the rest of the chicken broth, oregano, cumin, coriander, bay leaf, and salt. Nestle the chicken pieces into the soup and bring everything to a gentle boil. Then lower the heat, cover partially, and let it simmer for about 30 minutes. This slow cooking tenderizes the chicken beautifully while infusing the soup with rich, layered flavor. A little patience here goes a long way.

Step 4: Shred Chicken and Add Hominy

Once the chicken is tender, remove it carefully and shred using two forks (I find this way easiest for perfectly shredded meat). Stir the shredded chicken back into the pot along with drained and rinsed hominy. Simmer uncovered for 10 more minutes so the hominy soaks up all that delicious broth. This step makes the soup hearty and satisfying—like a warm hug on the inside.

Step 5: Final Seasoning and Serve

Taste your pozole verde and, if needed, add chicken bouillon for extra depth—just be careful not to overdo the salt here. Simmer a few minutes more, then season with black pepper and adjust salt as desired. Serve hot, spooned into bowls and topped with your favorite garnishes for that authentic finishing touch.

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Pro Tips for Making Chicken Pozole Verde Soup Recipe

  • Don’t Skip Rinsing Tomatillos: They’re sticky when you peel off the husks; a quick rinse with lukewarm water removes that tackiness and gives you a cleaner, brighter flavor.
  • Use Chicken Thighs for Juicier Meat: I tried breasts before but found thighs stay moist and tender better during simmering.
  • Blend Hot Ingredients Carefully: Let the mixture cool slightly before blending to avoid splatters and burns—always keep the blender lid vented.
  • Add Toppings As You Eat: I find letting everyone add their own fresh garnishes keeps the meal interactive and tailors flavors to individual tastes.

How to Serve Chicken Pozole Verde Soup Recipe

Chicken Pozole Verde Soup, Green Pozole Soup, Mexican Chicken Soup, Easy Pozole Verde, Healthy Chicken 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

Okay, the toppings really take this soup over the top for me. I love the crunch from thinly sliced radishes and the creaminess of fresh avocado chunks. A little shredded cabbage adds texture and brightness, while jalapeño slices bring some optional heat. Lime wedges brighten the whole bowl with fresh acid, and of course, fresh cilantro sprinkled on top is a must. For some fun crunch and saltiness, tortilla chips on the side or crumbled on top are irresistible. Personally, I always set out a little topping bar so everyone can customize.

Side Dishes

I usually keep sides simple since the soup is hearty on its own, but a warm corn tortilla or freshly made guacamole pairs wonderfully. Sometimes, I throw together a light Mexican-style slaw to add another fresh crunch. And if you’re making it a real feast, some street-style elote (Mexican grilled corn) on the side is a fantastic companion.

Creative Ways to Present

For special occasions, I serve this Chicken Pozole Verde Soup Recipe in rustic stoneware bowls with vibrant ramekins of garnishes around the table. A sprinkle of fresh herbs and a wedge of lime on the side dress the bowls beautifully. Sometimes, I add a drizzle of Mexican crema and a pinch of smoked paprika for a colorful, gourmet touch. It makes for a casual but festive presentation that guests always compliment.

Make Ahead and Storage

Storing Leftovers

I cool leftover Chicken Pozole Verde Soup completely before transferring it to an airtight container and storing it in the fridge. It keeps beautifully for 3-4 days, and honestly, the flavors deepen overnight—making your next meal even better than the first!

Freezing

This soup freezes really well. I portion it into freezer-safe containers (leaving some headspace for expansion) and freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat gently—still delicious and comforting even after freezing.

Reheating

I reheat leftovers slowly on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Adding a splash of broth or water helps loosen it if it thickens too much. Reheated pozole tastes great, especially with fresh toppings added just before serving.

FAQs

  1. Can I make Chicken Pozole Verde Soup Recipe with chicken breasts?

    Absolutely! Chicken breasts work fine, especially if you prefer leaner meat. Just be careful not to overcook them during simmering so they stay tender and don’t dry out. Thighs tend to stay juicier, but either option gives you that classic pozole feel.

  2. What if I can’t find fresh tomatillos?

    Fresh tomatillos can be tricky sometimes. If they’re unavailable, you can try canned tomatillo salsa verde, although the flavor might be a little different—less fresh and tangy. If you have access to frozen tomatillos, those can also work well in a pinch.

  3. Is hominy essential for pozole verde?

    Yes, hominy is the defining ingredient that makes it pozole—regular corn won’t quite give you the right texture or authenticity. Hominy has a unique chewy bite that pairs perfectly with the tender chicken and bright broth.

  4. Can I make this soup spicy for guests who like heat?

    Definitely! You can leave some jalapeño seeds in or add extra chopped serrano peppers when sautéing. Serve additional sliced fresh jalapeños on the side so guests can adjust the heat in their bowls themselves.

  5. How long does it take to make Chicken Pozole Verde Soup Recipe?

    The total time is about 1 hour and 10 minutes, including around 10 minutes prep and about an hour of cooking. It’s well worth the wait for such a flavorful and comforting dish!

Final Thoughts

This Chicken Pozole Verde Soup Recipe holds a special place in my recipe rotation because it’s both comforting and fresh, hearty yet bright. It’s one of those dishes that feels like a celebration in a bowl and always draws compliments. I hope you enjoy making it as much as I do—and even more, eating it with your favorite toppings and loved ones around the table. Give it a try soon, and I’m confident it’ll become one of your go-to recipes for cozy nights in.

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Chicken Pozole Verde Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 17 reviews
  • Author: Madison
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican
Print Recipe

Description

Chicken Pozole Verde is a traditional Mexican green pozole soup made with tender chicken thighs simmered in a flavorful tomatillo and green chile broth, combined with hominy and topped with fresh, vibrant garnishes. This comforting soup is perfect for a hearty meal and showcases authentic Mexican flavors.

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-ounces) 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 Vegetables: 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 often, for 4 minutes until the onions start to become translucent. Add minced garlic and quartered tomatillos, continue to sauté for about 5 minutes until the peppers and tomatillos soften. Remove the pot from heat.
  2. Blend the Green Sauce: Transfer the sautéed vegetable mixture into a blender. Add 1 cup of cold chicken broth and the fresh cilantro leaves and stems. Blend until the mixture is completely smooth. Add more broth if needed to achieve a smooth consistency.
  3. Combine and Season: Pour the blended green sauce back into the pot. Add the remaining 7 cups of chicken broth along with dried oregano, ground cumin, ground coriander, bay leaf, and salt. Stir to combine all the ingredients well.
  4. Cook the Chicken: Add the chicken thighs or breasts into the pot. Bring the soup to a boil over medium heat. Then reduce the heat to low and partially cover the pot. Simmer for 30 minutes or until the chicken is fully cooked and tender.
  5. Shred Chicken and Add Hominy: Remove the chicken from the pot and place it on a cutting board or plate. Shred with two forks, then return the shredded chicken to the soup. Add the drained and rinsed hominy to the pot.
  6. Simmer and Adjust Flavor: Cook the soup uncovered over medium heat for 10 minutes. Taste the soup and if desired, add chicken bouillon to enhance the flavor. Simmer for an additional 5 minutes. Adjust seasoning with salt and black pepper to taste.
  7. Serve and Garnish: Ladle the pozole into soup bowls and garnish with optional toppings such as sliced radishes, avocado, jalapeños, lime wedges, fresh cilantro, shredded cabbage, and tortilla chips for added texture and freshness.

Notes

  • You can use either two 15-ounce cans or one 28-ounce can of hominy; just be sure to drain and rinse well before adding.
  • Husk and rinse the tomatillos thoroughly to remove the sticky residue before cooking.
  • Store leftovers in an airtight container in the refrigerator for 3-4 days for best freshness.
  • Chicken thighs are preferred for more flavor, but chicken breasts work well if you prefer leaner meat.
  • Adjust the level of spiciness by adding jalapeños or removing seeds to reduce heat.

Nutrition

  • Serving Size: 1 bowl (about 1.5 cups)
  • Calories: 350 kcal
  • Sugar: 6 g
  • Sodium: 750 mg
  • Fat: 12 g
  • Saturated Fat: 2.5 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 6 g
  • Protein: 30 g
  • Cholesterol: 80 mg

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