Chicken Pozole Verde: A Flavorful Mexican Comfort Food Recipe

There’s something truly special about a bowl of chicken pozole verde—it’s hearty, comforting, and packed with bold, fresh flavors. For me, it’s one of those dishes that has the power to brighten up a chilly evening or bring a sense of calm after a long day. The combination of tangy tomatillos, fragrant cilantro, and tender chicken makes it both refreshing and deeply satisfying. This green pozole has a little kick, just enough to keep things interesting, but you can adjust the spice level to suit your taste. With a variety of toppings to customize each bowl, every bite is a little celebration of Mexican flavors!

this RECIPE

A comforting recipe with a family touch 🍲

Growing up, I was always excited when my mom announced we were having pozole for dinner. She’d pull out the biggest pot we owned and start roasting tomatillos and chilies, filling the whole house with a warm, earthy aroma that had me peeking over her shoulder every few minutes, asking, “Is it ready yet?” When I finally started making my own version, chicken pozole verde became my go-to. The green tomatillo sauce brings a brightness that feels lighter than the classic red version, yet it’s still as comforting. Every time I make it, I’m reminded of my family kitchen, the lively sounds of chopping and stirring, and that first steaming bowl with a squeeze of lime.

What makes pozole verde so unique?

Pozole is a traditional Mexican soup or stew, typically made with hominy (dried corn kernels treated to remove the hull) and seasoned with a variety of chilies. While the more familiar version, pozole rojo, gets its rich red color from dried red chilies, pozole verde (or “green pozole”) is made with fresh green ingredients like tomatillos, cilantro, and poblano peppers. This creates a vibrant, tangy broth that’s balanced with warm spices like cumin and coriander. Although it originated in Mexico as a celebratory dish, pozole has evolved into a beloved comfort food that’s enjoyed year-round. Nowadays, you’ll find endless variations, each family adding its own twist to this classic dish.

Let’s talk ingredients: fresh, vibrant, and flavorful

• Tomatillos: These small, green fruits are the backbone of the pozole verde’s tangy flavor. Look for firm, bright-green tomatillos with their husks intact. If tomatillos aren’t available, you can substitute with green tomatoes, though the flavor will be a bit less tangy.
• Poblano and jalapeño peppers: Poblanos add a mild, earthy heat, while the jalapeños give a little kick. If you prefer a milder dish, feel free to reduce the amount of jalapeño or leave it out altogether.
• Chicken thighs or breast: Thighs bring more flavor and tend to stay juicy after simmering, but chicken breasts will work just fine if that’s what you have on hand.
• Hominy: The chewy, nutty hominy is what makes pozole, well, pozole! Canned hominy is convenient, but if you want to go traditional, look for dried hominy and soak it overnight before cooking.
• Fresh cilantro: A handful of fresh cilantro gives the broth its signature “verde” color and an herby brightness. If you’re not a fan of cilantro, you could use fresh parsley, though it will alter the flavor.
• Dried spices: Ground cumin, coriander, and oregano bring warmth and depth to the broth, while a bay leaf adds an extra layer of flavor during the simmering process.

Essential kitchen tools for chicken pozole verde

• Large pot or Dutch oven: You’ll need something big enough to handle 8 cups of broth and all the ingredients. A Dutch oven is ideal because it holds heat well, but any heavy-bottomed pot will work.
• Blender: Blending the tomatillos and peppers into a smooth, vibrant sauce is key for the texture and flavor of pozole verde. If you don’t have a blender, an immersion blender works in a pinch.
• Cutting board and sharp knife: There’s a fair bit of chopping involved here, so a good knife will make the process easier.
• Tongs: These come in handy when you need to lift the chicken out of the hot broth to shred it.

Step-by-step: making chicken pozole verde

1. Sauté the veggies: Start by heating the olive oil in your pot over medium-high heat. Add the onions, jalapeños, and poblano peppers, and sauté for about 3-4 minutes, stirring often, until the onions turn translucent. Add the garlic and tomatillos, cooking for another 4-5 minutes until the peppers are soft. The tomatillos will start to release their juices and soften—don’t rush this step, as it builds the base flavor.
2. Blend it up: Transfer the sautéed mixture into a blender, add about a cup of chicken broth, and toss in the cilantro. Blend until completely smooth. If it’s too thick, add a bit more broth to get a pourable consistency. This green sauce is going to bring all the vibrant color and fresh flavor to the soup.
3. Build the broth: Pour the blended mixture back into your pot, then add the remaining chicken broth, dried oregano, ground cumin, ground coriander, bay leaf, and salt. Stir everything together to combine.
4. Cook the chicken: Add the chicken thighs or breast to the pot and bring everything to a gentle boil. Once it’s bubbling, reduce the heat to low, partially cover the pot, and let it simmer for about 30 minutes. You want the chicken to be tender and fully cooked, so don’t rush it. The flavors will deepen as it cooks.
5. Shred the chicken: Remove the chicken from the pot and place it on a cutting board. Use two forks to shred it into bite-sized pieces, then return the shredded chicken to the pot along with the hominy.
6. Finish and season: Let everything cook together, uncovered, for about 10 minutes. Taste the soup, and if it needs a bit more flavor, add a teaspoon of chicken bouillon. Simmer for another 5 minutes, then season with salt and black pepper to taste.
7. Serve and garnish: Ladle the pozole into bowls and top with your choice of fresh garnishes.

Customizing your pozole: fun twists to try

• Make it vegan: Skip the chicken and use vegetable broth. Add extra veggies like zucchini or mushrooms for texture, and use chickpeas instead of hominy for a unique twist.
• Spice it up: If you love heat, try adding a serrano pepper along with the jalapeño, or drizzle some hot sauce on top.
• Try it with turkey: Pozole verde is also amazing with shredded turkey, making it a great recipe to use up leftovers.
• Go seasonal: During summer, add a handful of fresh corn kernels for a touch of sweetness. In winter, diced potatoes or squash make it extra cozy.

Serving suggestions and garnish ideas

To serve, ladle your steaming chicken pozole verde into bowls and set out a variety of garnishes so everyone can customize their own. I love topping mine with thinly sliced radishes for a bit of crunch, creamy avocado slices, a handful of shredded cabbage, and a sprinkle of fresh cilantro. Lime wedges are a must for a zesty finish, and a few tortilla chips on the side add the perfect crunch.

Beverage pairings for chicken pozole verde

Since pozole is so flavorful and filling, it pairs wonderfully with refreshing drinks. Try serving it with agua fresca made from fresh pineapple or watermelon for a light, fruity contrast. A lime and cucumber agua is another great choice, adding a cooling effect to balance the heat of the jalapeños. If you’re in the mood for something a bit warmer, hibiscus tea (or “agua de jamaica”) has a tartness that complements the tangy tomatillos and is delicious served hot or cold.

Storage and reheating tips

Leftover chicken pozole verde tastes even better the next day! Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm it over medium heat on the stove, adding a splash of broth if it’s thickened up too much. You can also reheat it in the microwave, but do so in short bursts, stirring in between to ensure even heating.

Scaling the recipe for a crowd (or just yourself!)

This recipe is perfect for a crowd and can easily be doubled if you’re feeding a big group. Just make sure you have a pot large enough to handle all the ingredients! If you’re cooking for one or two, you can halve the recipe, but keep in mind that leftovers freeze well. To freeze, transfer cooled pozole to freezer-safe containers, leaving some space at the top. It’ll keep well in the freezer for up to 3 months.

Frequently asked questions

1. Can I use chicken breasts instead of thighs?
Absolutely! While thighs are more forgiving and stay juicy, chicken breasts will work fine. Just be mindful not to overcook them, as they can dry out more quickly.

2. Can I make this recipe ahead of time?
Yes! Pozole often tastes better the next day, as the flavors continue to meld. Simply reheat on the stove and add a splash of broth if it’s too thick.

3. What can I use instead of hominy?
If you don’t have hominy, you could try using chickpeas for a different texture, but hominy is what gives pozole its unique flavor and chewiness.

4. How spicy is this recipe?
The heat level is moderate, thanks to the jalapeño. If you’re sensitive to spice, you can reduce or skip the jalapeño. If you want more heat, add a serrano pepper or a bit of hot sauce.

5. How can I make this recipe vegetarian?
Replace the chicken with additional vegetables like zucchini and mushrooms, and use vegetable broth instead of chicken broth. Chickpeas or black beans are great protein-rich substitutes.

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