Introduction

Chicken Pozole Verde with Hominy is a beloved Mexican comfort dish that feels both nourishing and celebratory. Traditionally served during special occasions, family gatherings, or festive holidays, pozole is much more than just a soup—it’s a cultural staple that carries history, tradition, and a sense of togetherness in every bowl. This version, made with chicken and a vibrant green chile sauce, is lighter than the classic pork-based pozole rojo but equally hearty and satisfying.

What makes pozole verde stand out is its unique balance of flavors. The tangy brightness of tomatillos, the earthy depth of roasted green chiles, the smokiness of garlic and onions, and the comforting chewiness of hominy all come together in a fragrant, vibrant broth. The addition of shredded chicken keeps it light yet filling, making it a dish you can enjoy year-round.

Why I Love This Recipe

I love this recipe because it’s the kind of meal that transforms simple, humble ingredients into something extraordinary. The green chile sauce gives the broth a depth of flavor that is both tangy and savory, while the hominy provides a toothsome bite that makes this dish hearty and unique. Plus, pozole isn’t complete without the traditional garnishes—crisp radishes, shredded cabbage, avocado, lime wedges, and tortilla chips—which allow each person to customize their bowl. It’s like a party at the table, where everyone builds their own perfect bite.

This is a Must Try Dish

This is a must-try dish because it showcases the heart of Mexican cuisine: bold flavors, comforting textures, and an emphasis on communal eating. It’s versatile enough for a family dinner yet impressive enough to serve at a festive gathering. Once you taste the bright, zesty broth with tender chicken and chewy hominy, you’ll understand why pozole verde is cherished across Mexico and beyond.

Recipe Information

• Preparation Time: 20 minutes
• Cooking Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Servings: 6 servings
• Calories per Serving: ~390 kcal
• Course: Main Course, Soup/Stew
• Cuisine: Mexican

Ingredients

For the Pozole Verde:

• 2 lbs bone-in, skinless chicken thighs (or breasts)
• 8 cups chicken broth (low-sodium)
• 1 large onion, halved
• 4 cloves garlic, peeled
• 2 bay leaves
• 2 teaspoons salt (adjust to taste)

For the Green Sauce:

• 1 lb tomatillos, husked and rinsed
• 4–5 poblano peppers (or Anaheim chiles)
• 2 jalapeños (for more heat, keep the seeds)
• 1 cup fresh cilantro leaves
• 1 teaspoon cumin powder
• 1 tablespoon vegetable oil

For the Soup Base:

• 2 cans (15 oz each) white hominy, drained and rinsed
• ½ teaspoon dried oregano (Mexican oregano preferred)
• Salt and black pepper, to taste

Garnishes (optional but highly recommended):

• Shredded cabbage or lettuce
• Sliced radishes
• Diced avocado
• Lime wedges
• Crumbled queso fresco or Cotija cheese
• Fresh cilantro leaves
• Tortilla chips or tostadas

Cooking Directions

1. Cook the Chicken:
   In a large pot, combine chicken, chicken broth, onion, garlic, bay leaves, and salt. Bring to a boil, reduce to simmer, and cook until chicken is tender (about 25–30 minutes). Remove chicken, shred it, and set aside. Strain and reserve the broth.
2. Make the Green Sauce:
   Roast tomatillos, poblanos, and jalapeños under a broiler or on a hot skillet until charred and blistered. Peel skins from poblanos and jalapeños. Blend roasted vegetables with cilantro, cumin, and a splash of reserved broth until smooth.
3. Build the Pozole:
   In the same pot, heat oil over medium heat. Add the green sauce and cook for 5 minutes until fragrant. Pour in reserved chicken broth, add hominy and oregano, and simmer for 15 minutes. Stir in shredded chicken.
4. Finish & Serve:
   Taste and adjust seasoning with salt and pepper. Ladle pozole into bowls, and serve with your choice of garnishes.

Step-by-Step Preparation Method

1. Prepare broth: Simmer chicken with onion, garlic, bay leaves, and broth until cooked through.
2. Shred chicken: Remove chicken, shred meat, and strain broth.
3. Roast vegetables: Broil or pan-roast tomatillos and chiles until blistered; peel skins from peppers.
4. Blend sauce: Puree roasted tomatillos, peppers, cilantro, cumin, and broth until smooth.
5. Cook sauce: Heat oil, simmer green sauce for 5 minutes to deepen flavors.
6. Assemble pozole: Add broth, hominy, oregano, and shredded chicken to pot. Simmer 15 minutes.
7. Serve: Ladle into bowls and top with cabbage, radishes, avocado, lime, cheese, cilantro, and tortilla chips.

How to Serve

• Always serve pozole verde hot with a generous spread of garnishes on the table.
• Encourage everyone to add their favorites—crunchy cabbage, tangy radishes, creamy avocado, a squeeze of lime.
• Serve with warm corn tortillas, tostadas, or tortilla chips for dipping.
• Pair with agua fresca, Mexican beer, or a light margarita.

Recipe Tips

• Roast vegetables well for maximum flavor. The char adds smokiness.
• Use bone-in chicken for richer broth.
• Don’t skip the garnishes—they are essential for the true pozole experience.
• For a smoother broth, blend some hominy with the green sauce before simmering.

Variations

1. Pork Pozole Verde: Use pork shoulder instead of chicken for a richer, more traditional version.
2. Vegetarian Pozole: Replace chicken with extra beans or jackfruit, and use vegetable broth.
3. Spicy Pozole: Add serrano peppers or keep jalapeño seeds for extra heat.
4. Pozole Blanco: Skip the green sauce for a milder, white pozole.
5. Pozole Rojo: Swap green sauce with a dried red chile sauce for a deeper, earthy flavor.

Freezing and Storage

• Refrigerator: Store in airtight containers for up to 4 days.
• Freezer: Freeze without garnishes in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

Special Equipment Needed

• Large stock pot or Dutch oven
• Blender or food processor
• Baking sheet (for roasting vegetables)
• Tongs (for peeling chiles)

FAQ

Q1: Can I use canned tomatillos?
Yes, canned tomatillos work if fresh aren’t available. Drain before blending.

Q2: Is hominy necessary?
Yes—hominy is the soul of pozole. If unavailable, substitute with white corn, though the texture won’t be the same.

Q3: Can I make this ahead of time?
Absolutely! Pozole tastes even better the next day as flavors develop. Just add garnishes fresh before serving.

Q4: Can I make it in a slow cooker?
Yes—cook chicken and broth base on LOW for 6–7 hours, then stir in green sauce and hominy before serving.

Q5: What’s the difference between pozole verde and pozole rojo?
Pozole verde uses tomatillos and green chiles for a fresh, tangy broth, while pozole rojo uses dried red chiles for a deeper, smoky flavor.

Conclusion

Chicken Pozole Verde with Hominy is more than just a recipe—it’s a vibrant, soulful dish that celebrates Mexican tradition. With its fragrant green chile broth, tender chicken, chewy hominy, and colorful garnishes, it delivers both comfort and festivity in every bowl. Whether you’re introducing your family to authentic Mexican flavors, cooking for a special gathering, or just craving a hearty one-pot meal, this pozole verde is a must-try. Once you experience the combination of zesty, smoky, and savory flavors, it will surely earn a permanent spot in your cooking rotation.