Chicken Pozole Verde Soup is a classic Mexican comfort dish known for its vibrant green color, bold flavors, and deeply nourishing qualities. This traditional soup combines tender shredded chicken, hominy, and a richly blended green sauce made from tomatillos, poblano peppers, jalapeños, cilantro, and warm spices. The result is a hearty yet fresh soup that is both satisfying and bright, perfect for family dinners, gatherings, or meal prep.
We prepare this pozole verde using accessible ingredients while honoring authentic technique. The soup develops layers of flavor through sautéing, blending, and gentle simmering, creating a broth that is savory, aromatic, and naturally thickened from the vegetables. Finished with customizable toppings, this dish offers a complete and memorable dining experience.
Why Chicken Pozole Verde Is So Popular
Pozole verde stands out among Mexican soups for its balance of richness and freshness. Tomatillos provide acidity, poblanos contribute mild earthiness, jalapeños add gentle heat, and cilantro brings herbal brightness. Chicken keeps the dish light yet filling, while hominy adds its signature chewy texture and corn flavor.
This version is approachable, adaptable, and ideal for home cooks who want restaurant-quality results without complicated steps.
Preparation and Cooking Time
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yield: 6 servings
Ingredients That Build Authentic Flavor
Olive oil forms the base for sautéing
Onion, jalapeño, and poblano peppers create depth
Garlic and tomatillos provide aroma and tang
Chicken broth builds a savory foundation
Fresh cilantro defines the verde profile
Oregano, cumin, coriander, and bay leaf add warmth
Boneless skinless chicken becomes tender and shreddable
Hominy delivers traditional texture
Optional chicken bouillon enhances savoriness
Step-by-Step Cooking Method
We begin by sautéing onions and peppers in olive oil until softened and aromatic. Garlic and tomatillos are added next, allowing their flavors to bloom. This mixture is then blended with broth and cilantro into a smooth green sauce.
The blended base returns to the pot along with the remaining broth and spices. Chicken is gently simmered until perfectly tender, then shredded and returned to the soup with hominy. A final simmer allows all components to come together into a cohesive, flavorful pozole.
Serving and Garnishes
Pozole verde is traditionally served with an array of fresh toppings that add texture and contrast. Radishes, avocado, cabbage, cilantro, lime wedges, jalapeños, and tortilla chips allow each bowl to be customized to taste.
Storage and Make-Ahead Tips
This soup stores exceptionally well. Refrigerate in an airtight container for 3–4 days. Flavors continue to improve over time, making it an excellent option for leftovers or meal prep.
PrintChicken Pozole Verde Soup (Mexican Green Pozole)
Chicken Pozole Verde is a traditional Mexican green soup made with tender shredded chicken, hominy, and a vibrant tomatillo-cilantro broth. This hearty yet fresh soup is packed with bold flavor and finished with customizable toppings like avocado, radishes, and lime.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
2 tablespoons olive oil
1 large onion, peeled and chopped
1 jalapeño pepper, seeded, deveined and chopped
2 poblano peppers, seeded and chopped
6 garlic cloves, minced
1 pound tomatillos, husked, rinsed and quartered
8 cups chicken broth, divided
1 small bunch fresh cilantro, leaves and tender stems
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon ground coriander
1 bay leaf
1 teaspoon salt
2 pounds boneless, skinless chicken thighs or breasts
2 (15-ounce) cans hominy, drained and rinsed
1 teaspoon chicken bouillon (optional)
Ground black pepper to taste
Instructions
1. Heat olive oil in a large pot or Dutch oven over medium-high heat
2. Add onion, jalapeño, and poblano peppers and sauté for 3–4 minutes until softened
3. Stir in garlic and tomatillos and cook for 4–5 minutes, then remove from heat
4. Transfer mixture to a blender with 1 cup chicken broth and cilantro; blend until smooth
5. Return blended mixture to the pot and add remaining broth, oregano, cumin, coriander, bay leaf, and salt
6. Add chicken, bring to a boil, then reduce heat and simmer partially covered for 30 minutes
7. Remove chicken, shred with forks, and return to the pot
8. Stir in hominy and cook uncovered for 10 minutes
9. Adjust seasoning with bouillon, salt, and black pepper; simmer 5 minutes
10. Serve hot with desired toppings
Notes
Use two 15-ounce cans or one 28-ounce can of hominy.
Always drain and rinse hominy before adding.
Pozole verde keeps well refrigerated for 3–4 days.
Serve with fresh toppings for best flavor and texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 115 mg
