Chicken Pozole Verde is a comforting, flavorful Mexican soup made with shredded chicken, roasted tomatillos, poblano pepper, cilantro, and hominy. The bright green broth is tangy and slightly smoky from roasting the vegetables, and it’s perfect topped with avocado, radishes, shredded cabbage, sour cream, and crunchy tortilla chips.
Chicken Pozole Verde
This green pozole is a lighter take on a classic Mexican stew and is excellent for meal prep and freezing. The base is a clear chicken broth infused with onion, garlic, and bay leaves, to which a blended roasted tomatillo and poblano salsa verde is added. I also stir in fresh cilantro and baby spinach for color and depth. If you roast the tomatillos and peppers first, the sauce develops a subtle smokiness that balances the tomatillos’ bright acidity.
Why You’ll Love This Pozole Recipe
- Comforting: A warm bowl of pozole is satisfying on chilly evenings yet light enough for everyday meals.
- Great for meal prep: The flavors deepen after a day in the fridge, and the soup freezes well for up to six months.
- Flexible diet options: Easily adapted to be gluten-free, higher in protein, or vegetarian by switching the broth and omitting the chicken.
If you make this pozole, garnish individual bowls with extra cilantro and your favorite toppings for added texture and brightness.
What You’ll Need
The vibrant green color comes from tomatillos, cilantro, poblano peppers, and baby spinach. Below is an overview of the ingredients; exact measurements are in the recipe section further down.
- Broth: Low-sodium chicken broth, bone broth, or homemade stock.
- Seasoning: Bay leaves, kosher salt, and ground cumin.
- Chicken: Boneless, skinless chicken thighs are recommended for flavor and tenderness; breasts work fine as well.
- Aromatics: Onions and garlic—some are simmered in the broth and some are broiled with the vegetables for the salsa.
- Poblano peppers: Mild, smoky chiles that roast well.
- Tomatillos: Tangy green fruit with papery husks—remove husks and rinse before using.
- Cilantro: Blended into the sauce and used as a fresh garnish.
- Spinach: Baby spinach adds color, fiber, and nutrients.
- Olive oil: Lightly coat vegetables before broiling.
- Hominy: Canned hominy is fully cooked—drain and rinse before adding to the soup.
How to Make Chicken Pozole Verde
The method uses a simple simmer to cook and tenderize the chicken, then a broil-and-blend technique to make the green sauce. The blended salsa is combined with the broth, hominy, and shredded chicken to finish the pozole.
- Simmer the chicken: In a large pot combine chicken, half the onion (quartered), a couple of garlic cloves, chicken broth, bay leaves, and kosher salt. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook about 30 minutes until the chicken is tender.
- Shred and reserve: Remove the chicken, shred it with two forks, discard the bay leaves, and transfer the cooked onion and garlic to a blender or food processor.
- Broil the vegetables: Preheat the broiler and position the rack about 6 inches from the heat. On a foil-lined baking sheet, place tomatillos, poblano, the remaining onion and garlic, sprinkle with salt, and lightly coat with olive oil. Broil until blistered and charred on both sides, watching carefully to prevent burning.
- Blend the verde sauce: Add the broiled vegetables to the blender with fresh cilantro, baby spinach, ground cumin, and 1 cup of the reserved broth. Blend until smooth.
- Finish the pozole: Stir the green sauce into the pot with the simmering broth, add drained hominy and the shredded chicken. Bring back to a simmer and cook 5–10 minutes to allow the flavors to meld. Adjust salt to taste.
- Serve: Ladle into bowls and top with chopped cilantro and optional garnishes such as sliced avocado, radishes, shredded cabbage, sour cream, and tortilla chips for crunch.
Variations
- Broth swaps: Use vegetable broth or richer chicken stock depending on preference.
- Protein: Replace thighs with boneless, skinless breasts or use shredded turkey.
- Vegetarian option: Omit the chicken and use vegetable broth with extra beans or mushrooms for substance.
- More heat: Add a broiled jalapeño (seeds and ribs included for extra spice) when blending the sauce.
- Onion choice: Red onion can be used for a milder, sweeter finish.
- Hominy substitute: If you prefer, use canned or frozen corn, though traditional pozole uses hominy.
What to Serve with Chicken Pozole Verde
Pozole verde is a complete meal on its own, but toppings create contrast and texture. Offer sliced avocado, thinly sliced radishes, shredded cabbage or lettuce, a dollop of sour cream or Mexican crema, chopped cilantro, lime wedges, and crunchy tortilla chips or tostadas on the side.
Storage
- Refrigerate: Allow to cool, then store in an airtight container for up to 4 days.
- Freeze: Portion into containers and freeze for up to 6 months. Use smaller containers for single servings and faster thawing.
- Reheat: Thaw overnight in the refrigerator and warm on the stove over medium heat or microwave until heated through.
Recipe Card
Chicken Pozole Verde (Yield: 6 servings)
Prep: 15 mins • Cook: 45 mins • Total: ~1 hour
Ingredients
- 5 cups low-sodium chicken broth
- 2 dry bay leaves
- 3 boneless, skinless chicken thighs
- 2 cups onion, quartered and divided
- 3/4 teaspoon kosher salt (adjust to taste)
- 5 whole cloves garlic, divided
- 1 poblano pepper, seeded and quartered
- 2 cups tomatillos, husked and quartered
- 1/2 tablespoon ground cumin
- 1 cup cilantro, chopped, plus more for garnish
- 2 cups baby spinach
- 1 tablespoon olive oil
- 2 (15.5 oz) cans hominy, drained and rinsed
- Optional toppings: sliced avocado, radishes, shredded cabbage, sour cream, tortilla chips
Instructions
- In a large pot, combine chicken, 1 cup onion (half of the onion), 2 garlic cloves, broth, bay leaves, and salt. Bring to a boil, then reduce to medium-low and simmer, covered, 30 minutes. Skim any foam.
- Remove chicken and shred; discard bay leaves. Transfer cooked onion and garlic to a blender.
- Preheat the broiler. On a foil-lined sheet pan, place tomatillos, poblano, remaining onion and garlic, pinch of salt, and a light spritz of olive oil. Broil 5–6 minutes until charred, flip, then broil 3–4 more minutes.
- Add the broiled vegetables to the blender with cilantro, spinach, cumin, and 1 cup of the hot broth. Blend until smooth.
- Return the blended sauce to the pot with the broth. Add hominy and shredded chicken. Simmer 5–10 minutes. Taste and adjust salt.
- Serve in bowls topped with cilantro and desired garnishes. Offer tortilla chips on the side for crunch.
Nutrition (per serving, approximate)
Calories: 241 • Protein: 21 g • Carbs: 23 g • Fat: 7.5 g • Fiber: 5 g • Sodium: varies by broth
More Latin Stews You’ll Enjoy
- Pollo Guisado (stewed chicken)
- Crock Pot Carne Guisada (Latin beef stew)
- Instant Pot chicken stew with corn (Pollo Guisado con Maíz)
- Slow cooker pork and green chile stew
- Sofrito chicken stew