Chicken Pozole Verde is a comforting Mexican stew filled with shredded chicken and hominy in a warm green chile broth. It’s easy to make, filling and healthy! (gluten free, freezer friendly)
Making pozole verde has been on my to-do list since I started the blog back in 2015. That’s quite a long time for me to put something off, but no more – the day has finally come!
Today I’m excited to share a delicious and easy Chicken Pozole Verde recipe!
If you don’t know what pozole is, you’re probably wondering what the heck I’m talking about.
What is pozole?
Pozole (also spelled posole) is a Mexican stew traditionally made with pork and hominy covered in a flavorful chile broth. While there are countless variations, there is one essential ingredient in every recipe:
Hominy – it’s a type of maize that’s been soaked and treated with lime. They look like big puffy corn kernels and can usually be found in the Hispanic foods section of your local grocery store. Simply put, without hominy, pozole isn’t pozole.
(Learn more about hominy here.)
Other than hominy, you can pretty much add or substitute whatever you’d like! In this recipe, I used chicken instead of pork and made a green chile broth with tomatillos, jalapenos, onions and cilantro.
Growing up, my parents only ever made red posole so I didn’t really ask them for tips on making pozole verde. I was completely on my own with this one. Luckily I’m very familiar with all of the flavors, so I just worked with what I knew and went from there.
How to make pozole verde
I treated the green chile broth almost like a Easy Salsa Verde, but not as concentrated. To make, I placed boneless skinless chicken thighs, tomatillos, an onion, jalapenos, chicken broth, oregano and salt in a large dutch oven. I covered it partially and brought it to a boil over high heat. Once boiling, reduce heat to a simmer and cook for 40 minutes.
At this point, the chicken will be cooked through and tender. Remove it with a slotted spoon, place it on a plate or cutting board and shred with a fork. Then, remove the cooked tomatillos, onions and jalapenos with a slotted spoon and transfer to a blender. Then add a large handful of fresh cilantro, a cup of the broth and blend until completely smooth.
Add the shredded chicken, blended broth and canned hominy. Cook for another 15 minutes on medium-high heat and that’s it!
A big bowl of warm pozole verde is seriously the best this time of year. That, a bag of tortilla chips and I’m one happy camper.
I served my pozole verde with some fresh jalapenos (because I like it spicy), lime wedges, sliced radishes, cilantro and more oregano. I also like to mix in a handful of thinly sliced cabbage for a little crunch sometimes, but I completely forgot to do that when I took the photos. #oops If you’ve got cabbage in the house, I highly recommend it!
More authentic Mexican recipes you’ll love
I hope you love this recipe – be sure to give it a review below! To get more easy Mexican recipes delivered straight to your inbox, sign up for my email newsletter. You can also follow Isabel Eats on Facebook, Instagram and Pinterest!
WATCH THE RECIPE VIDEO
INGREDIENTS
- 2 pounds boneless chicken thighs, skin removed
- 1 pound tomatillos, husked and washed
- 1 large onion, chopped
- 3 jalapeño peppers, seeded and chopped (or keep the seeds if you like it spicy)
- 6 cups chicken broth
- 1 tablespoon dried oregano
- 1 teaspoon coarse sea salt
- 1 large handful fresh cilantro, stems and leaves
- 1 28-ounce can white hominy, drained and rinsed
- to serve: limes, radishes, jalapeños, cilantro, oregano
INSTRUCTIONS
- In a large pot or dutch oven, add chicken thighs, tomatillos, onion, jalapeños, chicken broth, oregano and sea salt. Place over high heat and bring to a boil. Reduce heat to simmer and cover partially. Cook for 40 minutes, until chicken is fall-apart tender.
- Transfer chicken to cutting board and shred with a fork. Set aside.
- Using a large slotted spoon, place the cooked tomatillos, onions and jalapenos in a large blender. Add a large handful of fresh cilantro, a cup or so of the cooking liquid and puree until completely smooth.
- Add the shredded chicken, pureed veggies and hominy into the large pot. Stir and cook over medium-high heat for 15 minutes uncovered. Taste and season with salt as necessary.
- Serve with fresh lime juice, radishes, jalapenos, cilantro and oregano.
Alexis Rangel says
Yummy Pozole recipe!! My hubby and kids love when I make this 😍 I’m a first timer making posole ever and its enjoyable.
Highly recommend!
Liz Benjamin says
I made this pozole on cinco de mayo and I was blown away but how delicious it is. I followed the recipe exactly and it came out perfectly. Thank you for a brilliant recipe!
Charli says
So good! I crave tita’s pozole all year and making this recipe hits the spot!
John Mccullough says
Absolutely fabulous! Did change up a bit – used a chicken breast and after blending the vegetables added 3 sliced zucchini’s. Cooked about 20 minutes and then added the can of hominy and cooked 15 minutes more. Great!
Cate emmerich says
Recipe was so easy and super delicious!
Orlando says
We have been using a pre-made pozole starter mix at our local organics store, but after trying this recipe all we can say is WOW!! Making pozole from scratch is so worth it. We used serrano peppers instead of jalapenos and it turned out great! Thank you from Portland, Oregon!!
Isabel says
That makes me so happy! I’m so glad you loved it. Making it from scratch is so worth it!
Monica Allegro says
Isabel, I am a 51 year old Mexican-American woman who was born into a household with 5 aunts. All my aunts got to help in the cooking. I helped with laundry and ironing and dishwashing. Well this year I made a New Years resolution to learn how to cook. Your chicken pozole verde was the first recipe I tried on New Years Eve and it was a huge hit! (I have now made it 5 times since its my favorite). I’ve also tried your Chicken Tortilla Soup, Sopapilla Cheesecake Bars, Vegetarian Black Bean Soup and tomorrow I will be making your Roasted Poblano Broccoli Soup. My husband and I live in Pasadena, California but since everyone is staying at home, we are up at our cabin in Lake Arrowhead where it has still been snowing. I just want to tell you that my husband is so happy and he told me to tell you THANK YOU!! Your recipes are incredibly healthy and delicious!! Blessing to you and yours!! Monica & Frank Allegro
Isabel says
Thank you so much, Monica! This comment just made my day. You are so welcome. I’m happy that you and your family are enjoying the recipes, especially during these crazy times! Hope you’re staying safe and healthy!
kat says
This was delicious! Thanks for the recipe 🙂
Trisha6341 says
Super good and very easy. I add some garlic to mine and take the chicken out and just use my immersion blender in the pot I cooked it all in. Mmmm…so good!
Pamela Bangloy says
I am so excited to try this soup for dinner tonight!! I love Pozole!! I’m roasting all my veggies that go in to it!! I will post after we have it for dinner. Going by all the positive comments I’m sure it’s going to be wonderful!! Thank you for the recipe!!
Mimi says
Thank you so much for this easy recipe! I don’t like many soups because they don’t taste rich and hearty, but this pozole is filling, flavorful, and perfect.
Jenn says
Making this for the fifth time tonight…it’s become a favorite in my house! Thanks so much for sharing your wonderful recipe