Introduction

Chicken Pozole Verde is a traditional Mexican soup that’s both hearty and refreshing. “Pozole” (pronounced po-SO-leh) dates back centuries to pre-Columbian times and has remained a beloved dish for celebrations, family gatherings, and weeknight comfort alike. This verde (green) version gets its beautiful color and bright, tangy flavor from a blend of tomatillos, green chiles, cilantro, and lime — paired with tender shredded chicken and chewy, satisfying hominy.

The result is a soup that’s light yet deeply flavorful, with layers of citrusy brightness, gentle heat, and comforting textures. It’s the kind of dish that warms you from the inside out, especially when topped with fresh garnishes like radish slices, shredded cabbage, and avocado.

Why I Love This Recipe

I love this Chicken Pozole Verde because it’s a perfect balance of comfort and freshness. The broth is vibrant, tangy, and slightly spicy, while the hominy adds heartiness and texture. It’s incredibly satisfying without being heavy. I also love that this recipe is deeply rooted in tradition yet approachable to make at home — once the verde sauce comes together, the rest is simple simmering and assembling.

Why It’s a Must-Try Dish

• Flavor Explosion: Zesty lime, bright tomatillos, and earthy hominy create a harmonious, crave-worthy bowl.
• Cultural Classic: Experience authentic Mexican flavors right from your kitchen.
• Great for Gatherings: Serve it family-style with toppings for a fun, interactive meal.
• Nutritious & Satisfying: Packed with lean protein, fiber, and fresh veggies.
• Freezer-Friendly: Perfect to make ahead and enjoy later.

Preparation and Cooking Time

• Preparation Time: 25 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour 10 minutes

Servings and Nutritional Info

• Servings: 6
• Calories: Approximately 350–400 kcal per serving (without toppings)

Course & Cuisine

• Course: Main Dish / Soup
• Cuisine: Mexican

Ingredients

For the Soup:

• 1½ lb (680 g) boneless, skinless chicken thighs or breasts
• 8 cups chicken broth (homemade or low-sodium)
• 2 (15 oz) cans white hominy, drained and rinsed (or about 3 cups cooked hominy)
• 1 small white onion, quartered
• 4 cloves garlic, peeled
• 1 bay leaf
• Salt, to taste

For the Verde Sauce:

• 1 lb (450 g) tomatillos, husked and rinsed
• 2 poblano peppers, seeds removed and chopped
• 1 jalapeño pepper (optional, for extra heat)
• 1 cup fresh cilantro leaves
• ½ cup fresh parsley (optional, for extra green color)
• 1 tsp ground cumin
• 1 tsp dried oregano (Mexican oregano if available)
• Juice of 1 lime
• 1 tbsp vegetable oil

Toppings (Optional but Recommended):

• Thinly sliced radishes
• Shredded cabbage or lettuce
• Diced avocado
• Chopped cilantro
• Lime wedges
• Crumbled queso fresco
• Tortilla strips or chips

Cooking Directions (Overview)

1. Poach the chicken and create a flavorful broth.
2. Blend the verde sauce ingredients until smooth.
3. Cook and season the verde sauce to deepen flavor.
4. Combine sauce, chicken, broth, and hominy. Simmer.
5. Shred chicken, return to pot, and finish with lime juice.

Step-by-Step Preparation Method

Step 1: Cook the Chicken and Broth

1. In a large pot, combine chicken, broth, onion, garlic, bay leaf, and a generous pinch of salt.
2. Bring to a gentle simmer over medium heat.
3. Cook for 20–25 minutes, or until chicken is tender and fully cooked.
4. Remove chicken and set aside to cool slightly.
5. Strain the broth, discard solids, and return clear broth to the pot.

Step 2: Make the Verde Sauce

1. Meanwhile, place tomatillos, poblano peppers, and jalapeño in a saucepan.
2. Cover with water and bring to a simmer; cook for 8–10 minutes until softened.
3. Drain and transfer to a blender.
4. Add cilantro, parsley, cumin, oregano, lime juice, and a bit of salt. Blend until smooth.

Step 3: Cook the Verde Sauce

1. Heat oil in a skillet over medium heat.
2. Pour in the blended sauce (carefully — it may splatter) and cook for 5–7 minutes, stirring, until it thickens and deepens in flavor.

Step 4: Combine and Simmer

1. Add cooked verde sauce to the chicken broth in the pot.
2. Stir in drained hominy.
3. Simmer for 15–20 minutes to let the flavors meld.

Step 5: Shred Chicken and Finish

1. Shred the cooked chicken using two forks.
2. Add the shredded chicken back to the pot.
3. Taste and adjust seasoning with salt, pepper, or lime juice as needed.

How to Serve This Dish

• Ladle the pozole into bowls and set out a variety of toppings.
• Encourage everyone to customize their bowl with radishes, cabbage, avocado, cilantro, lime, and crunchy tortilla strips.
• Serve warm with extra lime wedges on the side for a final squeeze of freshness.

Recipe Tips

• Char for Depth: For a smokier flavor, roast or char tomatillos and peppers under the broiler instead of boiling.
• Use Dark Meat: Chicken thighs are more flavorful and stay tender.
• Taste as You Go: Lime and salt levels can vary — adjust at the end.
• Resting Helps: Let the soup sit for 10–15 minutes after simmering for even deeper flavor.

Variations

• Pork Pozole Verde: Substitute chicken with pork shoulder, simmer until tender (about 1½–2 hours).
• Vegetarian Pozole: Use vegetable broth and add beans, mushrooms, or jackfruit instead of chicken.
• Spicy Version: Add extra jalapeños or a serrano pepper to the verde sauce.
• Extra Hominy: Double the hominy for a thicker, stew-like consistency.
• Creamy Twist: Add a splash of Mexican crema or coconut milk for a silky texture (not traditional but delicious).

Freezing & Storage

• Refrigeration: Store in an airtight container for up to 4 days. Reheat gently on the stove.
• Freezing: Cool completely, then freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Note: Add fresh toppings only after reheating.

Special Equipment Needed

• Large soup pot or Dutch oven
• Blender or immersion blender
• Strainer (for broth)
• Skillet (for cooking sauce)

FAQ

Q1: Can I use rotisserie chicken?
Yes! Skip the poaching step and use store-bought rotisserie chicken. Just make the verde sauce and combine with broth and hominy.

Q2: What is hominy?
Hominy is dried corn kernels treated with an alkali to remove the hull, giving it a unique chewy texture. It’s essential for authentic pozole.

Q3: Can I make this ahead of time?
Absolutely. Pozole tastes even better the next day as the flavors deepen overnight.

Q4: Can I use canned green enchilada sauce instead of homemade?
Yes, for a shortcut — but homemade verde sauce gives a fresher, brighter flavor.

Conclusion

Chicken Pozole Verde with Hominy and Lime is a soul-warming, flavor-packed soup that’s both traditional and approachable. With its bright, zesty verde broth, tender chicken, and hearty hominy, it’s a dish that brings people together. Whether for a family dinner or a special occasion, pozole verde is a must-try culinary experience that will leave everyone going back for seconds.