Chicken Pozole Verde: A Flavorful Mexican Comfort Food Recipe

Chicken pozole verde is the ultimate Mexican comfort food—warm, hearty, and full of fresh flavors. This dish brings together tender shredded chicken, hominy, and a vibrant, herbaceous green broth made from tomatillos, poblano peppers, and cilantro. It’s rich but refreshing, with just enough heat to keep things interesting without overwhelming your taste buds. And the toppings? They’re half the fun! From crunchy cabbage to creamy avocado and zesty lime, you can customize each bowl to perfection. If you’re looking for something that’s both satisfying and bursting with flavor, this chicken pozole verde might just become your new favorite.

this RECIPE

A personal love story with pozole 🌿

The first time I tasted chicken pozole verde was on a chilly, rainy day. A friend invited me over for dinner and served up this steaming green soup topped with radishes, cabbage, and a squeeze of lime. I still remember that first spoonful—the warmth of the broth, the slight tanginess from the tomatillos, and the soft bite of the hominy. It was comforting yet fresh, filling but not heavy. Since that night, I’ve made my own version of chicken pozole verde many times, experimenting with spices and toppings to make it just right. Each time I make it, it takes me back to that cozy meal shared with friends.

A bit of pozole history

Pozole has deep roots in Mexican cuisine, dating back to pre-Hispanic times. Traditionally, it was made with hominy (a type of processed corn) and often featured chicken, simmered in a rich broth. There are different types of pozole based on the color of the broth: red, white, and green. Chicken pozole verde is a popular version in central Mexico, especially around Guerrero, and it gets its signature color and flavor from green ingredients like tomatillos, cilantro, and green chilies. Over time, pozole has become a staple for celebrations and gatherings—a dish that brings people together.

Let’s talk ingredients: the stars of chicken pozole verde

For a dish with such deep flavor, the ingredients are actually quite simple. Here’s what you’ll need and why each one plays a crucial role.

• Tomatillos: These little green fruits give the broth its tangy, slightly acidic flavor. If you can’t find fresh tomatillos, canned ones will work in a pinch, but fresh is best for that bright flavor.
• Poblano peppers: Poblanos are mild, flavorful green chilies that add a subtle smokiness to the broth. If you like more heat, you can add an extra jalapeño or even swap one of the poblanos for a spicier pepper.
• Hominy: This is the heart of any pozole. Hominy has a unique, slightly chewy texture that makes it perfect for soups. Look for it in the canned goods section of your grocery store. If you’re ever in a pinch, you could use canned corn, but it won’t quite have the same authentic feel.
• Chicken: I like using chicken thighs for their tenderness and flavor, but you can also use chicken breast if you prefer. If you’re looking to save time, rotisserie chicken can be a great shortcut—just add it towards the end.
• Cilantro: This herb gives the broth its vibrant green color and fresh flavor. If you’re one of those people who find cilantro too strong, try using half cilantro and half parsley for a milder green broth.

Kitchen gear you’ll need

While you don’t need any fancy gadgets to make chicken pozole verde, a few key tools can make things easier.

• Large pot or Dutch oven: You’ll need a sturdy pot with a lid for simmering the soup. A Dutch oven works great because it distributes heat evenly and helps the flavors meld.
• Blender: To get that smooth, vibrant green sauce, you’ll need a blender. If you don’t have one, you could try using an immersion blender, though you may not get the same smoothness.
• Tongs and two forks: For shredding the chicken after it’s cooked, tongs and forks will be your best friends. Shredding with forks is easy once the chicken is tender.

Step-by-step: My foolproof method for chicken pozole verde

Step 1: Sauté the aromatics

Start by heating the olive oil in your pot over medium-high heat. Toss in the onions, jalapeños, and poblanos, and sauté for about 3-4 minutes, stirring occasionally. You’re looking for the onions to turn translucent and the peppers to soften up. Next, add the garlic and tomatillos, cooking for another 4-5 minutes until the tomatillos soften and the whole mixture smells amazing. Don’t rush this step—the sautéing builds the base flavor.

Step 2: Blend it all up

Transfer the sautéed mixture to a blender, and pour in about a cup of the chicken broth. Add the cilantro and blend until smooth. You can add a little more broth if things aren’t blending easily, but try to keep it thick for now—you’ll thin it out later.

Step 3: Bring it all together

Pour the green sauce back into your pot, then add the rest of the chicken broth, oregano, cumin, coriander, bay leaf, and salt. Stir it all together until well-combined. Add the chicken pieces and bring the mixture to a gentle boil. Once it starts bubbling, reduce the heat to low, cover the pot partially, and let it simmer for about 30 minutes. This is when the flavors really start to come together.

Step 4: Shred the chicken

After 30 minutes, use tongs to pull the chicken out and transfer it to a plate. Grab two forks and start shredding—this part is super satisfying! Once shredded, return the chicken to the pot along with the hominy. Stir everything together, and let it cook for another 10 minutes to let the hominy absorb some of that delicious broth.

Step 5: Season and finish

Give the pozole a taste and see if it needs a bit more salt, pepper, or a pinch of chicken bouillon if you want extra depth. Let it simmer for another 5 minutes, then remove the bay leaf. And just like that, your chicken pozole verde is ready to serve!

Customizing your pozole verde

This recipe is flexible! Here are a few ways you can tweak it to suit different tastes and dietary needs.

• Vegetarian version: Swap the chicken for a mix of mushrooms and zucchini, and use vegetable broth instead of chicken broth. Add the veggies in during the simmering step and cook until tender.
• Spicier pozole: If you’re a fan of heat, throw in an extra jalapeño or even a serrano pepper. Just be mindful that it could get quite spicy!
• Lower-carb option: Substitute the hominy with diced zucchini or cauliflower. It won’t have the same chewy texture, but it’s a tasty, low-carb alternative.
• Make it with turkey: This is a fantastic way to use up leftover turkey from a holiday meal. Just add the cooked, shredded turkey during the final simmer instead of cooking it from scratch.

How to serve and garnish your pozole verde

Presentation is everything with pozole, and the toppings make all the difference! Serve the pozole in wide, shallow bowls to show off that beautiful green color. Add a handful of shredded cabbage on top for crunch, a few thinly sliced radishes for peppery freshness, and some avocado for creaminess. Finish it with a squeeze of lime, a sprinkle of fresh cilantro, and a few tortilla chips on the side for scooping.

For a full meal, you can serve it with a side of warm corn tortillas or a simple Mexican-style rice. And don’t forget the lime wedges on the table for extra zing!

Drink pairings

Pozole has bold, zesty flavors that pair beautifully with beverages. Here are a few ideas:

• Agua fresca: A refreshing drink like agua de jamaica (hibiscus tea) or agua de tamarindo (tamarind water) is a great match. The natural sweetness balances the slight heat in the soup.
• Limeade or cucumber mint agua fresca: Both options add a cooling, citrusy contrast that enhances the fresh flavors in the pozole.
• Horchata: This sweet, creamy rice milk drink with cinnamon complements the savory flavors in pozole. Plus, it’s soothing if you’ve added extra spice!

Storage and reheating tips

If you’re lucky enough to have leftovers, chicken pozole verde stores beautifully. Let it cool completely, then transfer it to an airtight container. It’ll keep in the fridge for up to 4 days. To reheat, just warm it on the stove over medium heat until hot, adding a bit of extra broth if it’s thickened up too much.

For longer storage, freeze your pozole in portions. It’ll stay fresh in the freezer for up to 3 months. Thaw overnight in the fridge before reheating, and give it a good stir to bring the flavors back together.

Adjusting for different servings

This recipe makes about 6 servings, but it’s easy to scale up if you’re cooking for a crowd. Just double the ingredients and make sure you have a big enough pot! When scaling down, the only tricky part is the seasoning—taste as you go to make sure the flavors stay balanced.

Frequently asked questions

1. Can I make pozole verde in a slow cooker?
Yes! Sauté the onions, peppers, garlic, and tomatillos as usual, then transfer everything to the slow cooker. Add the broth, spices, and chicken, and cook on low for 6-8 hours. Shred the chicken and stir in the hominy at the end.

2. What can I use instead of hominy?
If you can’t find hominy, canned corn or even chickpeas work as substitutes, though they’ll change the texture a bit.

3. How spicy is this pozole verde?
It’s mild to medium. For more heat, add extra jalapeños or even a serrano pepper.

4. Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works well, though it may be slightly less tender than thighs.

5. What’s the best way to thicken the broth?
If you like a thicker broth, let the pozole simmer uncovered for an extra 10-15 minutes, or blend a small portion of the hominy and stir it back into the pot.

Give this chicken pozole verde a try, and feel free to make it your own! It’s a dish that welcomes a bit of experimentation and creativity. Whether you’re sharing it with family or savoring it solo, each bowl is sure to bring a bit of warmth and joy to your table.

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