There’s something magical about a steaming bowl of Chicken Pozole Verde on a chilly evening—the kind of meal that warms you from the inside out. This traditional Mexican soup has been a staple in my kitchen for years, and for good reason. It’s packed with tender chicken, hearty hominy, and a vibrant green sauce that’s bursting with flavor from tomatillos, jalapeños, and fresh cilantro. Every spoonful feels like a hug, and the best part? It’s surprisingly simple to make. Whether you’re craving comfort food or want to impress guests with something authentic, this pozole never disappoints. Trust me, once you try it, you’ll understand why it’s been a family favorite for generations.
Why You’ll Love This Chicken Pozole Verde
Trust me, this Chicken Pozole Verde is about to become your go-to soup for so many reasons. Here’s why:
- Quick and Easy: From prep to table, it’s ready in about an hour—perfect for weeknight dinners.
- Bursting with Flavor: The green sauce made with tomatillos, jalapeños, and cilantro is fresh, tangy, and just the right amount of spicy.
- Comfort in a Bowl: It’s the kind of meal that feels like a warm hug, especially on a chilly day.
- Super Versatile: Customize the spice level, add your favorite toppings, or even swap chicken for pork if you’re feeling adventurous.
Once you try it, you’ll see why this pozole is a winner!
Ingredients for Chicken Pozole Verde
Gathering the right ingredients is half the battle with this recipe—and luckily, they’re all simple, fresh, and packed with flavor. Here’s what you’ll need for the best Chicken Pozole Verde:
- 2 lbs chicken breast (boneless and skinless—trust me, it’s easier to shred!)
- 4 cups chicken broth (low-sodium if you’re watching salt, but homemade is even better)
- 2 cups hominy (canned works perfectly, just drain and rinse it first)
- 4 tomatillos (husks removed—look for firm, bright green ones)
- 2 jalapeños (remove seeds for less heat, or leave ’em in if you like it spicy)
- 1 onion (white or yellow, roughly chopped)
- 3 garlic cloves (because everything’s better with garlic)
- 1 bunch cilantro (stems and all—they add amazing flavor to the sauce)
- 1 tsp cumin (toasted and ground is next-level if you have it)
- 1 tsp salt, plus more to taste
- 1 tsp black pepper (freshly cracked, if possible)
- 1 lime (for that bright, fresh finish)
Pro tip: If you can’t find tomatillos, green tomatoes with a squeeze of lime work in a pinch—but the flavor won’t be quite the same. And for extra depth, throw in a bay leaf while simmering!
How to Make Chicken Pozole Verde
Ready to dive in? Let’s make this Chicken Pozole Verde step by step. It’s easier than you think, and the results are so worth it. Trust me, you’ll feel like a pro by the time you’re done!
Step 1: Cook the Chicken
First things first, let’s get that chicken ready. Grab a large pot and add your chicken broth—make sure it’s at a gentle simmer, not a rolling boil. You want the chicken to cook through without getting tough. Drop in the chicken breasts and let them simmer for about 15-20 minutes, or until they’re fully cooked (internal temperature should hit 165°F). Once they’re done, pull them out, let them cool slightly, and shred them with two forks. Don’t toss that broth—it’s liquid gold for the next steps!
Step 2: Prepare the Green Sauce
Now, let’s make that vibrant green sauce that’s the heart of this pozole. In a blender, toss in the tomatillos, jalapeños, onion, garlic, and cilantro. Blend it all up until it’s smooth and bright green. Don’t worry if it’s a little chunky—it’ll cook down beautifully. If you’re feeling fancy, you can sauté the blended sauce in a pan for a few minutes to deepen the flavor, but honestly, it’s amazing either way.
Step 3: Simmer the Pozole
Time to bring it all together! Add the green sauce and hominy to the pot of broth and give it a good stir. Let it simmer on medium-low heat for about 20 minutes—this lets the flavors meld together perfectly. Toss the shredded chicken back in, and season with cumin, salt, and pepper. Taste and adjust the seasoning if needed. If you like it spicier, add a pinch of chili powder or an extra jalapeño slice. Once it’s simmered and fragrant, you’re ready to serve!
Pro tip: The longer it simmers, the better it gets. If you have the time, let it go for an extra 10 minutes—it’ll be even more flavorful.
Tips for Perfect Chicken Pozole Verde
Want to take your pozole to the next level? Here are my go-to tips for making it absolutely perfect every time:
- Adjust the Heat: If you’re not a fan of spice, remove the seeds and membranes from the jalapeños before blending. Love it hot? Add a serrano pepper or a pinch of cayenne.
- Fresh Garnishes: Don’t skip the lime wedges, diced avocado, and thinly sliced radishes—they add brightness and crunch that balances the soup beautifully.
- Double the Batch: This soup freezes like a dream, so make extra and stash it for a rainy day.
- Simmer Slowly: Letting the pozole simmer a little longer deepens the flavors—just keep an eye on the liquid level and add a splash of broth if needed.
Little tweaks, big results—you’ve got this!
Serving Suggestions for Chicken Pozole Verde
Oh, the fun part—loading up your bowl with all the goodies! Chicken Pozole Verde is delicious on its own, but the toppings? They take it to another level. Here’s how I love to serve it:
- Fresh Toppings: Pile on diced avocado, thinly sliced radishes, and a big handful of chopped cilantro. A squeeze of lime is non-negotiable—it brightens everything up.
- Crunchy Bits: Add some texture with crushed tortilla chips or crispy fried tortilla strips.
- Warm Tortillas: Serve with warm corn tortillas on the side—perfect for dipping or making little pozole tacos.
Mix and match your favorites—every bite should be a little celebration!
Storing and Reheating Chicken Pozole Verde
Good news—this Chicken Pozole Verde gets even better the next day! Here’s how to keep it tasting fresh:
- Fridge Storage: Let it cool completely, then store in airtight containers for up to 4 days. The flavors deepen overnight—trust me, leftovers are a gift!
- Freezer-Friendly: Portion it out and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating Tip: Warm it gently on the stove over low heat to keep the chicken tender. Add a splash of broth if it thickens too much.
Pro tip: Freeze individual servings for quick lunches—future you will be thrilled!
Chicken Pozole Verde FAQs
Got questions about Chicken Pozole Verde? I’ve got answers! Here are the ones I hear most often—and my tried-and-true advice:
Can I use pork instead of chicken?
Absolutely! Traditional pozole is often made with pork, so feel free to swap in pork shoulder or tenderloin. Just simmer it longer (about 1.5-2 hours) until it’s fall-apart tender. The green sauce works beautifully with either protein.
How long does it keep in the fridge?
This pozole stays fresh for up to 4 days in the fridge—if it lasts that long! The flavors actually get better by day two. Store it in airtight containers, and give it a good stir before reheating.
Can I make it vegetarian?
You bet! Swap the chicken broth for veggie broth and skip the meat. Add extra hominy or toss in some sautéed zucchini for heartiness. The green sauce still shines as the star.
Is hominy the same as regular corn?
Nope! Hominy is corn that’s been treated with an alkaline solution (like in masa harina). It has a chewier texture and nuttier flavor. Look for canned white hominy in the Latin foods aisle—it’s a game-changer.
Still curious? Drop your questions below—I love talking pozole!
Nutritional Information
Here’s the scoop on what’s in your bowl of Chicken Pozole Verde (per serving): roughly 250 calories, 25g protein, and 4g fiber—pretty great for such a hearty meal! Keep in mind, these are just estimates. Things like broth sodium levels or extra avocado toppings will tweak the numbers. But hey, with fresh ingredients like this, you know it’s nourishing and delicious. Always taste as you go and adjust to your preferences!
Final Thoughts
I hope this Chicken Pozole Verde brings as much joy to your table as it does to mine. It’s a recipe that’s simple, comforting, and full of flavor—perfect for any occasion. Give it a try, and don’t forget to let me know how it turns out. Happy cooking!
PrintAmazing 1-Hour Chicken Pozole Verde
A traditional Mexican soup made with chicken, hominy, and a flavorful green sauce.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
- 2 lbs chicken breast
- 4 cups chicken broth
- 2 cups hominy
- 4 tomatillos
- 2 jalapeños
- 1 onion
- 3 garlic cloves
- 1 bunch cilantro
- 1 tsp cumin
- 1 tsp salt
- 1 tsp pepper
- 1 lime
Instructions
- Boil chicken breast in chicken broth until cooked through.
- Remove chicken, shred, and set aside.
- Blend tomatillos, jalapeños, onion, garlic, and cilantro to make the green sauce.
- Add the green sauce and hominy to the broth.
- Simmer for 20 minutes.
- Add shredded chicken back to the pot.
- Season with cumin, salt, and pepper.
- Serve with lime wedges.
Notes
- Adjust jalapeños for desired spiciness.
- Use fresh tomatillos for best flavor.
- Garnish with avocado and radishes if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
