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Savor the taste of authentic Pozole Verde, a Mexican delicacy with shredded chicken, slow-cooked hominy, and a rich green sauce of green tomatoes, poblano, and jalapeño peppers. Indulge in this comforting, spicy, and flavorsome stew that will impress you and everyone else!
I love Mexican cuisine. It’s full of bright flavors and colors that tap into your sense of smell and taste in a uniquely beautiful way. This green chicken pozole recipe is one of my favorite Mexican dishes, so of course, I wanted to share it with you here!
The main attraction of this green pozole is the broth that brings it all together. Similar to a green chili chicken enchiladas sauce, it is made with a puree of chilis, jalapeños, garlic, cilantro, and more that has been strained and simmered into a flavorful sauce. The sauce is turned into a broth for the soup with the addition of chicken stock.
Hominy is cooked to tender in the broth before the whole concoction is ladled over succulent shredded chicken and topped with shredded green cabbage and sliced avocado. If that doesn’t excite your taste buds, I don’t know what will!
What Is Pozole?
Pozole is a traditional Mexican soup. It is made with hominy and meat (often chicken or pork) stewed in a flavorful sauce made from chiles, green tomatoes, garlic, and more. To add freshness, the soup is often garnished with sliced radishes, shredded lettuce, shredded cabbage, avocado, slices of lime, and/or fresh cilantro.
What’s The Difference Between Pozole Verde and Pozole Rojo?
Pozole Verde and pozole rojo are two common variations of this classic Mexican dish. Both feature hominy, meat, and a flavorful sauce, but they are not without their differences. The sauce for pozole verde features green chilis, green tomatoes, jalapenos, and cilantro, all of which contribute to its green hue. On the other hand, the sauce for pozole rojo derives its color from red chilis such as guajillo, ancho, or piquin.
Recipe Ingredients
Below is a list of the ingredients needed to make this easy chicken pozole verde recipe. For detailed measurements and thorough details, please scroll to the recipe card below.
- Poblano Peppers – Adds a smoky, mild heat. You can substitute with Anaheim peppers for a similar flavor.
- Vegetable Oil – Used for sautéing. Olive oil or avocado oil can be substituted.
- Tomate verde – These are large fresh green tomatoes. Don’t get the small ones with dry skin – those are tomatillos.
- Jalapeño & Serrano Peppers – Bring heat. For less spice, use just jalapeños, or for more, use extra serrano.
- Onion – White onion or yellow onion both work well.
- Garlic – Adds pungency and depth. Garlic powder can be used in a pinch.
- Dried Oregano & Thyme – Earthy, savory herbs. You can substitute fresh herbs or use Italian seasoning.
- Cilantro – Adds brightness. If you’re not a fan, you can leave it out or swap with parsley.
- Baby Spinach (Optional) – Kale or Swiss chard can be used instead.
- Salt & Black Pepper – Essential for seasoning to bring out all the flavors.
- Chicken Broth – Homemade broth or store-bought is fine; vegetable broth works just as well.
- Bone-In Chicken – I used bone-in skin-on chicken breasts here, but you could easily use thighs, leg-quarters, or drumsticks instead.
- Hominy (Maíz Pozolero) – This is a type of corn specifically used for pozole. It can be found in most supermarkets. For convenience, you can substitute canned hominy.
- Shredded Cabbage & Avocado – Classic toppings that add crunch and creaminess. Radishes and lime wedges also make great garnishes.
How to Make Chicken Pozole Verde
It takes some time to make this delicious, full-flavored green pozole, but the recipe is quite simple and worth every minute. Here’s a quick rundown of how to do it.
- Soak the white corn (Hominy) overnight. Or according to the directions on the package.
- Toast the poblanos directly over a medium-low flame for 5 minutes on each side. Transfer them to a plastic bag, seal the bag, and let the peppers rest for at least 15 minutes.
- Peel the poblanos. Rinse the poblanos under warm water and gently peel off the skin.
- Char the veggies. Heat the vegetable oil over medium heat and cook the tomates verdes, jalapeño, serrano, white onion, and garlic until charred. Remove from the heat and set aside.
- Blend the poblanos and charred veggies in a blender until smooth. Then, add in the oregano, thyme, cilantro, and spinach and process until combined and smooth. Strain the sauce into a large pot.
- Simmer the sauce. Bring the sauce to a simmer and cook for 30 minutes, stirring occasionally. Add the chicken broth. Stir to combine and season with salt to taste. Simmer while you rinse the hominy (maiz).
- Soak and rinse the maíz repeatedly until the water is almost clear.
- Cook the maiz. Add the strained hominy to the sauce and simmer for 2 to 3 hours or until softened.
- Boil the chicken. While the hominy is cooking, combine the water and the chicken in a large pot. Bring it to a boil, reduce the heat, and cook at a low boil for 1 hour. Allow the chicken to cool a bit before removing the skin and shredding it.
- Serve. Fill bowls with shredded chicken and ladle the hominy sauce over the top. Garnish with green cabbage and sliced avocado.
Recipe Tips
Ready to make the best pozole verde you’ve ever tasted? Here come some simple tips and tricks that will help you get there.
- Low and slow. Don’t try to speed up the cooking process here. Not only will the maiz not soften enough but the flavors in the sauce will not have a chance to develop properly. Be patient and enjoy the rich smells of the pozole as they waft through the house.
- Add extra water. As the stew simmers, the liquid will evaporate. In order to ensure that the stew does not become too dry, add water as you see fit.
- Season at the end. Before ladling the pozole over the shredded chicken, give it a taste and season it with salt as you see fit. This is particularly important if you add any water as the maiz cooks.
- Use leftover rotisserie chicken. Looking to cut a corner or two? Feel free to use leftover air fryer rotisserie chicken instead of boiling your own. Just remove the skin and shred the meat.
Toppings
I topped this chicken pozole soup with shredded cabbage and avocado but there are many other topping ideas out there that help add brightness, texture, and flavor to this delicious soup.
- Sliced Radishes: Adds a refreshing crunch and a slight peppery flavor to balance the richness of the soup.
- Fresh Cilantro: Brings a burst of freshness and vibrant color to each bite.
- Chicharrones: These are fried pork rinds that add a rich, salty crunch for an extra bite.
- Diced White Onion: Sharp and flavorful, onions bring a nice contrast to the savory broth.
- Lime Wedges: A squeeze of lime brightens the dish with tangy citrus.
- Tortilla Chips: Adds a crunchy texture perfect for dipping or crumbling.
- Salsa: Choose your favorite or make my homemade salsa to add flavor!
Serving Suggestions
This hearty pozole verde with chicken is delicious on its own, but adding toppings or sides, like a tamale pie, will make it even more enjoyable. My favorite toppings include warm corn or flour tortillas—perfect for scooping up the saucy chicken and hominy. For extra crunch, dip tortilla chips into the stew or crumble them over the top for added texture. You can also try cornbread for a sweet touch.
To complete the meal, pair this soup with more Mexican favorites like fiesta rice, this delicious and easy Elote recipe, or my Horchata.
How to Store & Reheat Leftovers
- To refrigerate: Seal the cooled chicken and the pozole in separate airtight containers and store them in the fridge for up to 4 days.
- To freeze: Seal the pozole verde in an airtight container and keep it in the freezer for 2 to 3 months. Thaw before reheating.
- To reheat: Wrap the chicken in aluminum foil and bake at 325˚F for 10 minutes. In the meantime, transfer the pozole to a pot and cook over medium heat until heated through. Transfer the chicken into bowls, spoon the sauce over it, and top with shredded cabbage and avocado.
More Mexican Recipes
In a fiesta kind of mood? Here are some of my other favorite Mexican recipes.
- Camarones al Ajillo | Garlic Shrimp
- Beef Enchiladas
- Slow Cooker Beef Barbacoa | Chipotle Copycat!
- Mexican Street Corn Salad with Grilled Chicken
- Spicy Mexican Hot Chocolate Fudge
- Overnight Breakfast Enchiladas
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Chicken Pozole Verde
Ingredients
For the sauce:
- 2 poblano peppers
- 1 tablespoon vegetable oil
- ½ pound fresh green tomatoes,
- ½ jalapeño, seeded and diced
- ½ serrano pepper, seeded and diced
- 1 small white or yellow onion, chopped
- 10 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ cup roughly chopped cilantro
- ½ cup roughly chopped baby spinach, optional
- salt and freshly ground black pepper, to taste
- 6 cups chicken broth, (you can also use the broth from the boiled chicken breasts)
To finish:
- 4 pounds bone-in skin-on chicken breasts, you can also use thighs, leg-quarters, or drumsticks.
- 1 gallon water, for boiling
- 15 ounces dry hominy (maíz pozolero), soaked overnight per instructions on the packaging
- shredded cabbage, for topping
- sliced avocado, for topping
Instructions
- Place the poblanos directly over a medium-low flame and let them toast for 5 minutes on each side or until blackened. Use kitchen tongs to flip them over carefully. This is the most authentic way to toast them, but you can also do it in a pan or grill.
- Remove the poblanos from the heat and immediately place them in a plastic bag. Seal it closed and let them rest for at least 15 minutes. This will soften their skin and help make the peeling process much easier.
- Remove the poblanos from the plastic bag and rinse them under warm water. Gently rub your fingers against the blackened skin to remove as much of it as possible. Don't worry if the poblanos break a little. Set them aside.
- Add the vegetable oil to a large pot set over medium heat. Stir in the green tomatoes, jalapeño, serrano, white onion, and garlic. Let them cook for about 8 minutes or until charred all over. Watch the garlic cloves because you'll need to flip them over and remove them from the heat sooner so they don't burn. Remove them from the heat and set them aside.
- Add the peeled poblanos and the charred veggies to a blender. Process until you get a smooth mixture. Add the oregano, thyme, cilantro, and spinach. Blend again until smooth. Strain the sauce into a large cooking pot.
- Bring the sauce to a simmer over medium-low heat, stirring occasionally. Season with salt and black pepper to taste. Let it cook for 25 to 35 minutes. The sauce should have gone from bright to dark green.
- Add the chicken broth to the sauce and stir to combine. Season with salt to taste. Let it simmer while you rinse the hominy.
- Place the hominy (maíz) in a large container and fill it with water. Stir it around to remove excess starch. Strain and repeat the process until the water is almost clear. Drain.
- Add the hominy to the green broth and cook it according to the package instructions. It should be between 2 to 3 hours. Add more water as needed if the water evaporates. Season with more salt to taste. Remove it from the heat and set it aside.
- While the hominy is cooking, add the chicken to a separate large pot. Pour in the water. Bring it to a boil and then reduce the heat. Let the chicken boil for 1 hour or until cooked through. Remove it from the pot and set it aside to cool.
- Remove the skin from the chicken. Discard it. Use meat shredder claws or two forks to shred the chicken.
- Fill each serving bowl with shredded chicken. Ladle hot pozole over the chicken.
- Garnish with your favorite toppings, like green cabbage and avocado slices, and serve.
Notes
- Hominy or maíz pozolero looks like big puffy corn kernels and can usually be found in the Hispanic foods section of your local grocery store.
- Chicken: I used bone-in skin-on chicken breasts, but you can use chicken thighs, too, or leg quarters.
- Green Tomatoes: I use fresh green tomatoes for this recipe, not tomatillos.
- Peppers/Chiles: This recipe includes a combination of peppers, including a jalapeno, a couple of poblanos, and serrano pepper. All seeds and ribs should be removed unless you want an incredibly spicy stew.
- Cook it low and slow, and don’t try to speed up the cooking process. If you need to make it quicker, use shredded rotisserie chicken and canned hominy.
- Add extra water. As the stew simmers, the liquid will evaporate. Thus, make sure to add water as you see fit.
- Season to taste: Before serving the pozole over the shredded chicken, taste it for salt and pepper, and adjust to your taste.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
This was AMAZINGLY good! Everyone LOVED it, thank you!
I am ready to make this and I have all the ingredients listed on recipe, but after reading through the instructions it states to add the chicken broth (?) there is no mention in the ingredients of chicken broth or how much to use? I always have plenty on hand, but how much do I need to add is my question. Thanks
So sorry about that! I’ll update it ASAP. But you should use about 6 cups of chicken broth – I use the broth from the boiled chicken breasts. Add more if you like it soupier.
Thank you so very much for your quick reply. Making it today!