Chicken Pozole Verde Soup Recipe

Hi, I’m Sam from dishfoody.com, where comforting soups get authentic Mexican flair. This Chicken Pozole Verde Soup features tender shredded chicken and chewy hominy in a vibrant green broth made from roasted tomatillos, jalapeños, cilantro, and garlic. Perfect for chilly evenings, family gatherings, or meal prep that freezes beautifully.

Gluten-free and ready in about 1 hour, serve it with fresh toppings for customizable bowls.

Why This Recipe Works

• Tomatillos and green chiles create bright, tangy verde broth without overpowering heat
• Hominy adds hearty texture and traditional chewiness
• One-pot method builds deep flavor while keeping cleanup simple
• Chicken thighs stay juicy and shred easily for perfect texture
• Toppings let everyone adjust spice, crunch, and freshness

Ingredients & Prep

• 2 lbs boneless chicken thighs
• 1 lb tomatillos, husked and rinsed
• 1 large onion, quartered
• 3 jalapeños, halved (seeds removed for mild)
• 4 cloves garlic
• 1 bunch cilantro (stems and leaves)
• 2 (15 oz) cans white hominy, drained
• 6 cups chicken broth
• 1 tablespoon Mexican oregano
• 1 teaspoon cumin
• Salt to taste
• Toppings: lime wedges, shredded cabbage, sliced radishes, diced onion, avocado

Step-by-Step Instructions

1. In a large pot, combine chicken, tomatillos, onion, jalapeños, garlic, oregano, cumin, and broth. Bring to a boil, then simmer covered 40 minutes until chicken is tender.
2. Remove chicken to shred; set aside. Transfer tomatillos, onion, jalapeños, garlic, and 1 cup cilantro to a blender with 1 cup cooking liquid. Blend until smooth.
3. Return blended verde sauce to pot with shredded chicken and hominy. Simmer uncovered 15-20 minutes. Season with salt.
4. Serve hot with lime, cabbage, radishes, onion, and extra cilantro.

Flavor Variations

Storage Tips

Store in airtight containers in the fridge up to 5 days or freeze up to 3 months. Reheat with a splash of broth; toppings best added fresh.

FAQs

Too spicy? Remove jalapeño seeds and use fewer peppers.
Instant Pot? Cook on high pressure 20 minutes, quick release, then blend and simmer.
Fresh hominy? Use canned for convenience; nixtamalized hominy adds authentic flavor.

Conclusion

Chicken Pozole Verde Soup delivers warming, vibrant comfort with fresh toppings that make every bowl exciting. A Mexican classic that’s simple yet impressive. Find more hearty soups at dishfoody.com.

Chicken Pozole Verde Soup Recipe

Print Recipe

Authentic Chicken Pozole Verde with tender chicken thighs, creamy hominy, and vibrant green tomatillo-poblano broth. Traditional Mexican soup served with radishes, cabbage, lime wedges, and oregano.

• Author: ssam
• Prep Time: 20 mins
• Cook Time: 50 mins
• Total Time: 1 hr 10 mins
• Yield: 8 servings 1x
• Category: Soup, Dinner
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 2 lbs boneless chicken thighs
• 8 cups chicken broth
• 2 lbs tomatillos, husked and rinsed
• 4 poblano peppers
• 2 jalapeño peppers
• 1 large onion, quartered
• 6 cloves garlic
• 1 bunch cilantro (stems and leaves)
• 2 cans (15 oz each) white hominy, drained
• 2 teaspoons dried Mexican oregano
• Salt to taste
• Garnishes:
• Thinly sliced radishes
• Shredded green cabbage
• Lime wedges
• Chopped cilantro
• Diced white onion
• Dried oregano

Instructions

• 1. In large pot, add chicken and broth. Bring to boil, reduce to simmer, cook 20 minutes until chicken is tender. Shred chicken, reserve broth.
• 2. Meanwhile, roast tomatillos, poblanos, jalapeños, onion quarters, and garlic under broiler or on comal until charred. Peel peppers.
• 3. Blend roasted vegetables with cilantro, oregano, and 2 cups reserved broth until smooth.
• 4. Add green sauce and hominy to pot with remaining broth. Simmer 20 minutes.
• 5. Add shredded chicken, season with salt. Simmer 10 more minutes until flavors meld.
• 6. Serve hot with garnishes on side.

Notes

• Hominy is essential for authentic texture.
• Adjust jalapeños for spice level.
• Make ahead and refrigerate up to 3 days.
• Freeze up to 3 months. Perfect for holidays.

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 320
• Sugar: 6g
• Sodium: 980mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 6g
• Protein: 28g
• Cholesterol: 85mg

Keywords: chicken pozole verde, pozole verde, mexican soup, hominy soup