Chicken Pozole Verde – Looking for a warm, comforting meal with a little kick? This Chicken Pozole Verde is just what you need! It’s a vibrant, flavorful Mexican stew with tender shredded chicken, tangy tomatillos, and hearty hominy, all simmered together to create something seriously delicious. Ready in just about an hour, this one-pot wonder will quickly become a family favorite.
The first time I made Chicken Pozole Verde, I wasn’t sure how it would go over. My husband’s a big fan of classic comfort foods, but this was a new flavor profile for him. And my kid? Let’s just say they can be a little suspicious of anything green. But as it simmered away, filling the kitchen with that savory, slightly spicy aroma, curiosity got the best of everyone. By the time we sat down to eat, it was love at first bite! The tangy tomatillo, the tender chicken, the chewy hominy—it just worked. Now it’s our go-to when we want something a little special but still easy to make.
What makes this Chicken Pozole Verde truly special?
This Chicken Pozole Verde has everything you want in a cozy meal. The tangy tomatillos and poblanos bring a fresh, bold flavor that’s balanced perfectly by the hearty chicken and hominy. It’s satisfying, it’s comforting, and you can easily adjust the spice by adding or cutting back on the jalapeños. And the best part? It’s a one-pot meal, so cleanup’s a breeze. Top it with avocado, tortilla strips, or a squeeze of lime to make it your own. You’re going to love every flavorful, soul-warming spoonful!
What You Need To Make This Chicken Pozole Verde Recipe?
Chicken Stock and Water: This combo makes the broth light but still flavorful. Chicken stock adds richness, while the water helps mellow it out so it doesn’t overpower all the other flavors. Homemade stock is amazing if you have it, but store-bought works just fine!
Chicken Breasts: Boneless chicken breasts are super convenient here—they cook quickly and shred easily, making them perfect for this soup. If you’re in the mood for something a bit more flavorful, you can totally swap in chicken thighs.
Tomatillos: These little green guys are the secret to that fresh, tangy flavor that makes pozole verde so unique. Just be sure to peel off the husks and rinse them well—they can be a bit sticky on the outside.
Poblano Chiles and Jalapeños: Poblanos give a nice, smoky taste that isn’t too spicy, while the jalapeños bring a little heat. Feel free to add more jalapeños if you want extra spice, or leave them out if you prefer a milder soup.
Garlic and Onion: These are the base of pretty much any good soup, right? They add depth and flavor, making the broth rich and savory. The garlic gets blended in, so it gives you all the flavor without any big chunks.
Cilantro and Oregano: Fresh cilantro adds a burst of herby goodness, while the oregano gives a warm, earthy flavor. If you have Mexican oregano, that’s even better—it has a bit more punch than regular oregano!
Vegetable Oil: Just a little oil for cooking the green sauce. It helps everything caramelize slightly, bringing out the best flavors in the tomatillo and chile mixture.
White Hominy: This is what makes pozole, well… pozole! Hominy has a chewy, hearty texture that’s perfect for soups. It’s made from dried corn kernels that have been treated to become nice and plump, and it adds a filling, comforting feel to the stew.
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Steps To Make Chicken Pozole Verde:
Cook the Chicken: Start by grabbing a big pot and bringing the chicken stock and water to a nice boil. Add the chicken breasts, turn down the heat, and let them simmer gently. After about 25 minutes, the chicken should be perfectly tender. Scoop it out, let it cool just a bit, and then shred it into bite-sized pieces. Set it aside—we’ll add it back in later!
Blend the Green Sauce: Now for the fun part. In a blender or food processor, toss in the tomatillos, onion, poblanos, jalapeños, garlic, cilantro, and oregano. Pulse everything until it’s all roughly chopped. Don’t worry if it’s a little chunky at first! Add about 1 cup of that warm broth from the pot, and blend until the sauce is smooth. Season with a pinch of salt and pepper to taste.
Cook the Sauce: In a large skillet, warm up the vegetable oil over medium heat until it’s nice and shimmery. Carefully pour in your green sauce, and let it cook, stirring now and then, for about 12 minutes. You’ll know it’s ready when it turns a deep, rich green and thickens slightly.
Bring It All Together: Pour the green sauce back into the pot with the broth. Add the drained hominy, bring it all to a gentle simmer, and then stir in that shredded chicken. Give it a taste and add a little more salt or pepper if needed. Let everything heat through for a few minutes so the flavors really come together.
Serve and Enjoy: Ladle the pozole into big, cozy bowls and load it up with your favorite toppings! Try some chopped onion, avocado, a dollop of sour cream, a handful of crunchy tortilla strips, and a squeeze of fresh lime. Dig in and enjoy every flavorful spoonful!
Tip:
If you really want to bring out the flavors in this pozole, let the green sauce cook a little longer than you think! When you’re cooking down that tomatillo and chile blend in the skillet, give it time to deepen in color and flavor—it’s worth it. The sauce should turn a rich, almost olive green and start to thicken. This extra step gives it that savory depth that really makes the dish shine. Also, if you’re making this ahead, pozole only gets better the next day! The flavors meld together overnight, making it even tastier when reheated. Just store it in the fridge, and when you’re ready to eat, reheat it on the stove. If it’s thickened up too much, add a splash of broth to bring it back to the perfect consistency.
Frequently Asked Questions:
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs work just as well and actually add a little extra flavor. They’re juicy and tender, and they’ll shred nicely just like the breasts. You may need to cook them a little longer to make sure they’re fully done, but otherwise, it’s a great swap.
What if I can’t find fresh tomatillos?
No worries! If fresh tomatillos aren’t available, you can use canned tomatillos, which are usually found in the Latin foods section. Just drain them well before blending. If you’re in a pinch, a mild green salsa can work as a substitute, but the flavor will be a little different—still delicious, though!
Can I make this pozole in advance?
Yes! Pozole is one of those dishes that’s even better the next day. Just store it in an airtight container in the fridge, and when you’re ready to serve, reheat on the stove over medium heat. If it’s a bit thick, add a little chicken broth to loosen it up, and you’re good to go!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Chicken Pozole Verde
Ingredients
- 7 c chicken stock
- 2 c water
- 4 boneless chicken breast halves
- 1 pound tomatillos husked and halved
- 1 small onion quartered
- 2 poblano chiles cored, seeded, and quartered
- 2 jalapeños seeded and quartered
- 4 large garlic cloves smashed
- 1/2 c chopped cilantro
- 1 tbsp dried oregano leaves
- Salt and freshly ground black pepper to taste
- 1 tbsp vegetable oil
- 3 15 oz cans white hominy, drained
Instructions
Cook the Chicken:
- In a large pot, bring the chicken stock and water to a boil. Add the chicken breasts, lower the heat to a gentle simmer, and let them cook for about 25 minutes, until they’re tender and fully cooked. Once done, transfer the chicken to a plate and shred it into bite-sized pieces.
Blend the Green Sauce:
- In a blender or food processor, combine the halved tomatillos, quartered onion, poblanos, jalapeños, smashed garlic, chopped cilantro, and oregano. Pulse until everything is roughly chopped, stopping occasionally to scrape down the sides. With the blender running, slowly add 1 cup of the broth to help everything blend smoothly. Keep going until you have a nice, smooth sauce. Season with a little salt and pepper.
Cook the Sauce:
- Heat the vegetable oil in a large, deep skillet over medium heat until it’s shimmering. Carefully pour in the tomatillo mixture, and let it cook, stirring now and then, for about 12 minutes. The sauce will deepen to a beautiful green color as it thickens.
Combine and Simmer:
- Pour the green sauce into the pot with the remaining broth. Add the drained hominy and bring the pot back to a gentle simmer. Stir in the shredded chicken, season with more salt and pepper to taste, and let everything heat through for a few minutes.
Serve and Garnish:
- Ladle the pozole into deep bowls and top with your favorite garnishes—some chopped onion, creamy avocado slices, a dollop of sour cream, crispy tortilla chips, and a squeeze of fresh lime. We love it with a simple handful of tortilla strips for that perfect crunch!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
