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Chicken Pozole Verde Soup Recipe

ByCaroline
Jump to Recipe· 4.7 from 36 reviews

If you’re looking for a comforting, hearty soup that’s packed with vibrant flavors, you’ve just stumbled upon a gem — my Chicken Pozole Verde Soup Recipe. This Mexican green pozole is a game-changer, blending tangy tomatillos, smoky peppers, and tender chicken into a bowl that feels like a warm hug on a chilly day. Whether you’re making it for a cozy family dinner or to impress friends, this recipe is guaranteed to be a fan-freaking-tastic hit. Trust me — I’ve made it enough times to say it with confidence!

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Why This Recipe Works

  • Fresh, Bright Flavors: The tomatillos and poblano peppers give the broth a vibrant green and tangy kick that makes every spoonful exciting.
  • Tender, Juicy Chicken: Cooking the chicken right in the broth locks in flavor and ensures it shreds perfectly.
  • Classic Mexican Ingredients: Using hominy, oregano, cumin, and fresh cilantro brings authenticity to this comforting soup.
  • Customizable Toppings: Garnishes like radishes, avocado, and lime let you tailor the bowl to your liking every time.
Chicken Pozole Verde Soup, Mexican Green Pozole, Green Chicken Soup, Pozole Verde recipe, hearty Mexican 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

The ingredients in this Chicken Pozole Verde Soup Recipe aren’t just random — they each play a specific role in delivering that iconic green color and depth of flavor. From the tang of tomatillos to the aromatic herbs and spices, these components harmonize brilliantly. When shopping, look for fresh and firm produce, especially the tomatillos and poblano peppers, as they really make a difference in flavor.

Chicken Pozole Verde Soup, Mexican Green Pozole, Green Chicken Soup, Pozole Verde recipe, hearty Mexican 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: A good quality oil helps sauté vegetables without overpowering the delicate flavors.
  • Onion: Adds a mild sweetness and forms the flavor base of the soup.
  • Jalapeño pepper: Gives just the right amount of heat without being too spicy.
  • Poblano peppers: Provide smoky, rich flavor and that beautiful green hue.
  • Garlic cloves: A must for aromatic depth.
  • Tomatillos: The star ingredient for tanginess and color; rinse well to remove stickiness.
  • Chicken broth: Use low sodium if possible to control salt levels.
  • Fresh cilantro: Bright, fresh herbaceous note that brightens the soup.
  • Dried oregano: Adds warm earthiness typical in Mexican cuisine.
  • Ground cumin: Gives a subtle smoky warmth that ties spices together.
  • Ground coriander: Adds citrusy undertones complementing the tomatillos.
  • Bay leaf: Infuses gentle depth of flavor without overpowering.
  • Salt: Essential for balancing all the flavors.
  • Boneless skinless chicken thighs or breast: I personally prefer thighs for tenderness and flavor, but breast works fine too.
  • Hominy (canned): Adds that classic chewy texture native to pozole.
  • Chicken bouillon (optional): For an extra boost of flavor — use to taste.
  • Ground black pepper: Finishing spice for balanced seasoning.
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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.

Make It Your Way

One of the best parts of this Chicken Pozole Verde Soup Recipe is how forgiving and customizable it is. I love to tweak the heat level and toppings depending on who I’m cooking for. Don’t be afraid to add your own twist or swap ingredients to match your pantry and taste buds—you’ll find this soup flexible and endlessly satisfying.

  • More Heat: Once, I added a serrano pepper along with the jalapeño for an extra spicy kick that my spice-loving friends adored.
  • Vegetarian Version: Swap chicken for grilled mushrooms or jackfruit and use vegetable broth—it’s delicious, trust me!
  • Seasonal Alternates: In winter, I add extra garlic and a squeeze of fresh lime to brighten the bowl.
  • Make it Heartier: A handful of corn kernels or black beans stirred in makes a filling meal for chilly evenings.

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

Step 1: Sauté Aromatics and Roasted Peppers

Start by heating olive oil in a large pot over medium-high heat. Toss in chopped onions, jalapeño, and poblano peppers, stirring often. You’ll notice the onions become translucent and the peppers soften—that’s your cue, around 3-4 minutes. Then add minced garlic and quartered tomatillos, sautéing for another 4-5 minutes until everything smells fragrant and the tomatillos soften up. Don’t skip this step—sautéing intensifies the flavors and balances the tomatillo’s natural tang.

Step 2: Blend the Green Base

Transfer the sautéed mixture to a blender. Add about a cup of cold chicken broth and fresh cilantro, then blend until silky smooth. Check the texture—it should be pourable but not watery; you can always add a splash more broth if needed. This bright green sauce is the heart of the soup, so take a moment to appreciate the gorgeous color and fresh smell.

Step 3: Build Your Soup

Pour the blended green sauce back into your pot. Add the rest of the chicken broth, oregano, cumin, coriander, bay leaf, and salt. Give it a good stir to combine all those beautiful flavors before adding your chicken pieces.

Step 4: Cook Chicken to Tender Perfection

Bring the soup to a boil, then reduce the heat to low. Partially cover the pot and let it simmer for about 30 minutes until the chicken is tender and falls apart easily. If you’re watching the clock, this step might feel like forever, but trust me—the wait lets the chicken soak up all the verde magic.

Step 5: Shred Chicken and Add Hominy

Once the chicken is done, transfer it to a plate and shred with two forks. Return the shredded chicken to the pot and stir in the drained, rinsed hominy. Let it cook uncovered for 10 minutes to combine the flavors and thicken the soup slightly.

Step 6: Final Seasoning and Serve

Give your soup a taste and adjust the seasoning—if it feels like it’s missing depth, stir in a teaspoon of chicken bouillon. Simmer for another 5 minutes, then season with salt and black pepper to taste. Ladle into bowls and pile on your favorite toppings. You’re ready to enjoy a bowl of homemade comfort!

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Tips from My Kitchen

  • Rinse Tomatillos Thoroughly: Their sticky skins can rattle your blender blade if not cleaned well, so rinse under warm water until smooth.
  • Use Chicken Thighs for Juiciness: I prefer thighs because they shred easily and stay moist, but chicken breast works if you prefer lean meat.
  • Don’t Skip Sautéing: Sautéing the peppers and tomatillos really deepens the flavor, making a big difference in the final soup.
  • Control Your Heat: If you’re sensitive to spice, remove seeds and veins from the jalapeño and poblano to keep things mild but tasty.

How to Serve Chicken Pozole Verde Soup Recipe

Chicken Pozole Verde Soup, Mexican Green Pozole, Green Chicken Soup, Pozole Verde recipe, hearty Mexican 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

For me, the toppings make the bowl! I typically add thinly sliced radishes for crunch, fresh cilantro and shredded cabbage to brighten the flavors, and creamy avocado slices for richness. A squirt of lime juice and some sliced jalapeños bring a fresh zing and customizable heat. Oh, and tortilla chips on the side? Non-negotiable.

Side Dishes

I love pairing this pozole with warm corn tortillas or a fresh Mexican street corn salad (elote). If you want something lighter, a simple green salad with a tangy vinaigrette balances the richness of the soup beautifully.

Creative Ways to Present

For a festive family dinner, I’ve served Chicken Pozole Verde Soup Recipe in rustic clay bowls with a mini topping bar—lettuce, radishes, avocado, and lime wedges all lined up so everyone can customize their bowls. It’s a fun way to get everyone involved and makes the meal feel special and interactive.

Make Ahead and Storage

Storing Leftovers

After dinner, I store any leftovers in an airtight container in the fridge. This Chicken Pozole Verde Soup Recipe keeps beautifully for up to 3-4 days, which makes it a perfect meal prep option or next-day comfort food.

Freezing

Freezing this soup works well if you want to save batches for busy weeks. Just cool it completely, then portion into freezer-safe containers. It freezes nicely for up to 3 months and reheats just as tasty — just thaw overnight in the fridge before reheating.

Reheating

I reheat pozole gently on the stove over medium-low heat to avoid toughening the chicken. Adding a splash of water or broth helps loosen the soup if it thickened too much overnight. And if the flavors feel a bit muted, a squeeze of fresh lime juice and a pinch of fresh cilantro brightens everything back up.

FAQs

  1. Can I make Chicken Pozole Verde Soup Recipe without a blender?

    You can, but it’s much harder to get that smooth, vibrant green base without blending. If you don’t have a blender, you might try finely chopping or pulsing the ingredients in a food processor, but the flavor and texture won’t be quite the same.

  2. What can I substitute for hominy if I can’t find it?

    If hominy is tough to find, canned white corn or even fresh corn kernels work as alternatives, though they lack the unique chewy texture of hominy. Some people also use cooked pearl barley for a somewhat similar chewiness.

  3. Is this recipe spicy?

    The heat level is generally mild to medium, thanks to the jalapeño and poblano peppers. You can adjust the spice by removing seeds or adding more peppers. If you want a gentle warmth, leave seeds out, or for more heat, keep them in or add a hotter pepper like serrano.

  4. Can I use chicken breast instead of thighs?

    Yes, chicken breast is fine and will yield leaner soup, but I personally find thighs stay juicier and shred better without drying out during simmering.

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

    From start to finish, you’re looking at about 1 hour and 10 minutes, including prep and simmering time. It’s a worthwhile effort for the flavor payoff.

Final Thoughts

This Chicken Pozole Verde Soup Recipe is one of those dishes I come back to whenever I want comfort with a fresh twist. It’s bright and hearty, simple yet layered with flavor. Whether you’re cooking for busy weeknights or a weekend feast, this soup fills the kitchen with irresistible aromas and the table with smiles. Give it a try — I promise you’ll be hooked, just like I was from my very first spoonful.

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Chicken Pozole Verde Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 36 reviews
  • Author: Caroline
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican
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Description

A flavorful and hearty Mexican Green Pozole Soup made with tender chicken, hominy, and a vibrant blend of tomatillos, poblano and jalapeño peppers, seasoned with traditional spices and garnished with fresh toppings.

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. Heat and sauté: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add chopped onions, jalapeños, and poblano peppers. Sauté, stirring often for 4 minutes or until the onions become translucent. Add the minced garlic and quartered tomatillos, continuing to sauté for 5 minutes until the peppers soften. Remove from heat.
  2. Blend the green sauce: Transfer the sautéed mixture into a blender. Add about 1 cup of cold chicken broth and fresh cilantro. Blend until completely smooth. Add additional broth if needed to achieve a smooth consistency.
  3. Combine ingredients: Return the blended green sauce to the pot. Add the remaining chicken broth, dried oregano, ground cumin, ground coriander, bay leaf, and salt. Stir well to combine all ingredients.
  4. Cook the chicken: Add the chicken thighs or breasts to the pot and bring the mixture to a boil over medium heat. Reduce heat to low, cover partially, and simmer for 30 minutes or until the chicken is tender and thoroughly cooked.
  5. Shred the chicken: Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir in the drained and rinsed hominy.
  6. Simmer soup: Cook the soup uncovered over medium heat for 10 minutes. Taste and add chicken bouillon if desired for enhanced flavor. Simmer an additional 5 minutes. Adjust seasoning with salt and ground black pepper as needed.
  7. Serve with toppings: Ladle the pozole into bowls and garnish with your choice of thinly sliced radishes, avocado, jalapeños, lime wedges, fresh cilantro, shredded cabbage, and tortilla chips.

Notes

  • You can use either two 15-ounce cans or one 28-ounce can of hominy; just be sure to drain and rinse it before adding to the soup.
  • After husking tomatillos, rinse them with lukewarm water to remove their sticky coating.
  • Store leftovers in an airtight container in the refrigerator for 3-4 days.
  • Using chicken thighs will make the soup juicier and more flavorful, but chicken breasts work well too.
  • Adjust the level of jalapeño to control the heat according to your preference.

Nutrition

  • Serving Size: 1 bowl (approximately 1.5 cups)
  • Calories: 350 kcal
  • Sugar: 4 g
  • Sodium: 800 mg
  • Fat: 12 g
  • Saturated Fat: 2.5 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 6 g
  • Protein: 30 g
  • Cholesterol: 75 mg

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