Chicken Pozole Verde Recipe
If you’re searching for a soul-soothing bowl of comfort with vibrant flavors, Chicken Pozole Verde is bound to steal your heart. This classic Mexican stew takes tender chicken, hominy, and a brilliantly tangy verde sauce and swirls them together into something absolutely irresistible. The tomatillo-based broth beams with verdant color and a gentle touch of heat, while fresh garnishes offer layers of crunch and zest with every spoonful. Perfect for cozy nights or feeding a crowd, Chicken Pozole Verde promises to become your new go-to, whether it’s your first taste or a nostalgic favorite.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Chicken Pozole Verde lies in its beautifully simple ingredient list—every element plays a starring role. From the fresh, tart tomatillos to the hearty hominy, each ingredient adds a unique layer of flavor, texture, or color that makes every bite sing. Here’s what you’ll need, along with a handy tip for each one:
- Chicken: Thighs bring tenderness and deep flavor, but breasts are perfect for a lighter, leaner twist.
- Hominy: These plump, chewy corn kernels soak up flavor and provide signature pozole heartiness.
- Chicken broth: A rich, savory base ties everything together and keeps the dish satisfyingly brothy.
- Onion: Sautéed onion forms the aromatic foundation, infusing every spoonful with subtle sweetness.
- Garlic: Just two cloves add an unmistakably warm, savory depth to the whole pot.
- Olive oil: For browning the chicken and softening aromatics without weighing things down.
- Salt and pepper: Season to taste—don’t be shy, this dish can handle it!
- Tomatillos: Their tart snap delivers the essential verde flavor and that punchy green hue.
- Green chilies (jalapeños or serranos): Choose your favorite for spice—start mild, add heat if you’d like.
- Fresh cilantro: This fresh herb brightens the sauce with grassy, citrusy undertones.
- Ground cumin: A pinch gives earthy warmth that plays perfectly with the tomatillos.
- Dried oregano: Just a dash adds classic Mexican herbal aroma.
- Lime juice: Lifts the whole dish with a shot of zippy acidity—don’t skip it!
- Optional garnishes: Shredded cabbage, radishes, cilantro, lime wedges, crunchy tortilla chips, or creamy avocado each add color and massive flavor boosts.
How to Make Chicken Pozole Verde
Step 1: Cook the Chicken
Heat olive oil in a large pot over medium heat—this is where all the good flavor-building starts. Season your chicken with salt and pepper, then sear it in the hot oil for about 5 to 7 minutes per side, until it’s deliciously browned. Not only does this step develop rich flavor, but it also locks in moisture. Once done, remove the chicken and set it aside so it’s easy to handle later.
Step 2: Shred the Chicken
Let your cooked chicken cool just enough to touch, then grab a couple of forks and start shredding. Transform those pieces into tender, bite-sized strips. This step is where Chicken Pozole Verde gets its signature texture: loads of juicy chicken mingling in every spoonful.
Step 3: Cook the Tomatillos & Chilies
In the same pot you used for the chicken, toss in your rinsed tomatillos and chosen chilies, then add enough water to cover them. Bring it to a boil, then reduce the heat and let them simmer for about 5 to 7 minutes until they’re fork-tender and slightly duller in color. This softening is crucial for blending up a velvet-smooth verde sauce.
Step 4: Blend the Verde Sauce
Carefully transfer those warm tomatillos and chilies, along with any little bit of cooking liquid, to a blender. Add the cilantro, ground cumin, dried oregano, and a good splash of lime juice. Blend it all up until the mixture is silky and gloriously green. This sauce is truly the heart of Chicken Pozole Verde, delivering tang, spice, and fresh zestiness in one go.
Step 5: Combine Ingredients
Return the shredded chicken to the pot along with the drained hominy and chicken broth, then pour in that stunning verde sauce. Mix everything together so the broth turns a vibrant green and every ingredient gets coated in flavor.
Step 6: Simmer
Bring the whole pot to a gentle boil, then reduce the heat and let it simmer uncovered for 20 to 25 minutes. This is where all those flavors swirl and meld together—hominy absorbs the tangy broth, and every bite becomes rich with chicken and verdant sauce.
Step 7: Adjust Seasoning
Now’s your chance to taste and tweak. Add extra salt, pepper, or a fresh squeeze of lime if it needs more zip. Don’t be afraid to make Chicken Pozole Verde truly your own here!
Step 8: Serve the Pozole
Ladle that steaming pozole into wide bowls, getting a generous mix of chicken, hominy, and broth in each one. Get ready—it’s time for the best part: toppings!
Step 9: Add Garnishes
Scatter on your favorite fresh toppings. Go wild with shredded cabbage for crunch, radishes for pop, creamy avocado slices, extra cilantro, and of course, a squeeze of lime. Serve alongside crumbled tortilla chips or crisp tostadas for that satisfying finishing touch.
How to Serve Chicken Pozole Verde
Garnishes
Don’t skip the fun part—piling your bowl high with fresh toppings is what gives Chicken Pozole Verde its magic! Shredded cabbage adds refreshing crunch, thinly sliced radishes bring a peppery bite, and creamy avocado layers on richness. A sprinkle of chopped cilantro and a squeeze of lime bring a blast of color and zesty aroma, while tortilla chips or tostadas on the side give you the perfect vehicle for scooping up every last bite.
Side Dishes
While Chicken Pozole Verde is hearty enough to stand on its own, round out your table with a few simple sides: try serving warm corn tortillas, Mexican rice, or a light, citrusy salad. Even a chilled drink—think agua fresca or a pale Mexican lager—makes the meal feel like a true feast.
Creative Ways to Present
Surprise your guests with a make-your-own pozole bar: set out bowls of garnishes and let everyone build their perfect bowl! For a fancier presentation, serve Chicken Pozole Verde in small mugs or mini bowls for a party appetizer. Or, ladle it over rice for a twist that soaks up even more of that addictive verde sauce.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Chicken Pozole Verde actually tastes even better the next day! Simply let the soup cool, then transfer it to airtight containers and store in the refrigerator for up to 4 days. All those punchy flavors soak into the chicken and hominy, making each reheated bowl extra delicious.
Freezing
This dish freezes beautifully, making it perfect for prepping ahead. Divide cooled Chicken Pozole Verde into freezer-safe containers (leave a bit of space for expansion), then freeze for up to 3 months. When you’re ready for another bowl of goodness, just thaw it overnight in the fridge.
Reheating
Gently reheat portions on the stove over medium heat, stirring occasionally until it’s piping hot. If the broth thickens in the fridge or freezer, simply add a splash of water or chicken broth to reach your favorite consistency. Top with fresh garnishes after heating to keep everything crisp and vibrant!
FAQs
Can I use rotisserie chicken in Chicken Pozole Verde?
Absolutely! Using store-bought rotisserie chicken is a fantastic way to make this recipe even easier. Simply shred the meat and add it with the hominy and broth—you’ll shave off some cook time and still enjoy phenomenal flavor.
How spicy is Chicken Pozole Verde?
The heat level is totally customizable. Jalapeños bring a mild to moderate kick, while serranos will amp things up. For gentle heat, remove the seeds from your chilies before blending the sauce—or leave them in for something bolder!
Is it okay to make Chicken Pozole Verde ahead of time?
Yes! This dish is a meal-prep dream. You can make it fully in advance, store it in the refrigerator, and just reheat when ready. The flavors actually deepen with a little time, so leftovers are extra tasty.
What can I use instead of hominy?
If you can’t find hominy, canned white beans or even whole corn kernels make a solid backup. While the taste and texture will vary, you’ll still get a satisfying and flavorful chicken stew.
Can I make Chicken Pozole Verde vegetarian?
Definitely! Swap the chicken for a mix of hearty vegetables like zucchini and mushrooms, use vegetable broth, and you’ve got an equally delicious vegetarian pozole verde on your hands!
Final Thoughts
If you’re ready for a meal that brings together zesty verde flavors, comforting textures, and endless topping possibilities, Chicken Pozole Verde is it. Invite some friends, set out all the garnishes, and enjoy a dish that’s sure to earn a permanent spot in your dinner rotation!
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Chicken Pozole Verde Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A comforting and flavorful Chicken Pozole Verde recipe that combines tender chicken, hominy, and a vibrant verde sauce made with tomatillos, green chilies, and fresh herbs. This traditional Mexican soup is perfect for warming up on a chilly day.
Ingredients
For the Pozole
- 1 lb boneless, skinless chicken thighs or breasts
- 1 can (15 oz) hominy, drained and rinsed
- 4 cups chicken broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Verde Sauce
- 6–8 tomatillos, husked and rinsed
- 2–3 medium green chilies (e.g., jalapeños or serranos), stems removed
- 1 cup fresh cilantro leaves
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 tablespoon lime juice
Instructions
- Cook the Chicken – Heat olive oil in a large pot, season chicken with salt and pepper, cook until browned, then shred.
- Make the Verde Sauce – Boil tomatillos and chilies, blend with cilantro, cumin, oregano, and lime juice.
- Assemble the Pozole – Combine shredded chicken, hominy, chicken broth, and verde sauce in the pot, simmer.
- Serve and Garnish – Ladle pozole into bowls, garnish with cabbage, radishes, cilantro, avocado, lime, and tortilla chips.
Notes
- You can adjust the spice level by increasing or decreasing the amount of green chilies used.
- This pozole verde can be refrigerated for up to 3 days, allowing the flavors to further develop.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 890mg
- Fat: 15g
- Saturated Fat: 3.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg
Keywords: Chicken Pozole Verde, Pozole recipe, Mexican chicken soup, tomatillo pozole
