Pozole Verde de Pollo is one of those comforting, soul-warming dishes that brings together depth, brightness, and hearty satisfaction in every bowl. This green pozole blends tender shredded chicken, plump hominy, and a vibrant broth infused with roasted green chiles, fresh cilantro, and tangy tomatillos. The result is a richly flavored soup that feels both invigorating and deeply soothing.
What makes pozole verde so special is the layered flavor of its green sauce. Blending tomatillos, garlic, herbs, and chiles creates a bold, aromatic base that transforms a simple chicken soup into something extraordinary. The hominy adds unmistakable texture and heartiness, giving the dish its signature bite and making it a complete, filling meal on its own.
The process is straightforward, yet the flavors develop beautifully as everything simmers together. Shredding the chicken after cooking allows it to absorb the vibrant broth, while the aromatics and spices meld into a balanced, comforting finish. This dish also shines with toppings, offering endless ways to customize your bowl with crunch, freshness, acidity, or creaminess.
Served steaming hot with a squeeze of lime and a handful of cabbage or radishes, this pozole verde embodies the warmth of home cooking and the lively flavors of Mexican cuisine. Whether you’re making it for a cozy family dinner or a festive gathering, it’s a nourishing, crowd-pleasing recipe you’ll turn to again and again.
Servings: 6
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Ingredients
- 2–3 lbs chicken (thighs, drumsticks, or breast)
- 8 cups chicken broth
- 2 cans (15 oz each) white hominy, drained and rinsed
- 1 onion, quartered
- 6 cloves garlic
- 1 bunch cilantro
- 1–2 cups roasted green chiles or jalapeños (mild or hot)
- 1 lb tomatillos, husked and rinsed
- 1 tsp oregano
- 1 tsp cumin
- Salt and pepper to taste
- 2 bay leaves
Toppings (optional):
- Diced onion
- Shredded cabbage
- Lime wedges
- Radishes
- Avocado
- Cilantro
- Tortilla chips
Instructions:
- In a large pot, combine the chicken, broth, onion, bay leaves, salt, and pepper. Simmer for 30–40 minutes, or until the chicken is tender.
- Remove the chicken from the pot, shred it, and set aside.
- In a blender, combine the tomatillos, garlic, cilantro, green chiles, oregano, and cumin. Blend until smooth.
- Add the blended green sauce to the broth along with the hominy. Bring to a gentle simmer for 15–20 minutes.
- Return the shredded chicken to the pot and adjust the seasoning with more salt and pepper if needed.
- Simmer for an additional 10 minutes to deepen the flavor.
- Serve hot with your favorite toppings.
Variations
- Substitute pork shoulder for chicken for a more traditional take.
- Add spinach or kale to the blender mixture for extra green vibrancy.
- Use serrano peppers for a spicier broth.
- Stir in a spoonful of crema for a creamier finish.
Tips
- Roast the tomatillos and garlic before blending for deeper, richer flavor.
- Skim foam from the broth as the chicken cooks for a clearer, cleaner soup.
- Add more broth if you prefer a thinner pozole.
- Prepare toppings ahead of time so each bowl can be customized easily.
