Chicken Pozole Verde Soup (Mexican Green Pozole)

There are few dishes as comforting and vibrant as a steaming bowl of Chicken Pozole Verde. This isn’t just a soup; it’s a celebration in a bowl, a cornerstone of Mexican cuisine that warms you from the inside out. The first time I tasted an authentic green pozole, I was captivated by its complexity—the bright, tangy salsa verde, the tender shredded chicken, and the satisfying chew of the hominy. It’s a beautifully balanced dish that feels both incredibly wholesome and delightfully indulgent. This recipe is my homage to that experience, simplified for the home cook without sacrificing any of the deep, traditional flavors. We’ll build the signature green sauce from scratch using fresh tomatillos, cilantro, and peppers, creating a broth that is both zesty and profoundly savory. Whether you’re looking for a hearty weeknight dinner, a festive meal to share with loved ones, or a healthy soup that’s packed with flavor, this Chicken Pozole Verde Soup is a guaranteed showstopper. Prepare to fall in love with its brilliant color and even more brilliant taste.

Ingredients

• For the Chicken and Broth:
• 2 lbs boneless, skinless chicken breasts (about 3-4 large breasts)
• 8 cups of quality chicken broth, low-sodium
• 1 large white onion, halved
• 4-5 large cloves of garlic, smashed
• 1 bay leaf
• 1 teaspoon whole black peppercorns
• 1 teaspoon dried oregano (preferably Mexican oregano)
• Salt to taste
• For the Salsa Verde:
• 1.5 lbs tomatillos, husks removed and rinsed
• 1 large white onion, quartered
• 2-3 jalapeño peppers, stems removed (use more or less depending on desired heat)
• 1 poblano pepper, stem and seeds removed, roughly chopped
• 4 large cloves of garlic
• 1 large bunch of fresh cilantro, thick stems removed
• 1/2 cup pumpkin seeds (pepitas), raw and unsalted
• 1 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• For the Soup Assembly:
• 2 (25-ounce) cans of hominy, drained and thoroughly rinsed
• For Garnish (Toppings):
• 1 head of green cabbage, finely shredded
• 1 cup radishes, thinly sliced
• 1/2 cup white onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• 2-3 limes, cut into wedges
• 2 avocados, diced
• Crumbled cotija cheese (optional)
• Crispy tortilla strips or tostada shells for crumbling

Instructions

1. Cook the Chicken: In a large stockpot or Dutch oven, combine the chicken breasts, chicken broth, halved white onion, smashed garlic cloves, bay leaf, peppercorns, and dried oregano. Bring the mixture to a boil over medium-high heat, then reduce the heat to a gentle simmer. Skim off any foam that rises to the surface. Cover and let it simmer for about 25-30 minutes, or until the chicken is cooked through and tender.
2. Prepare the Salsa Verde Ingredients: While the chicken is cooking, prepare the vegetables for the green sauce. Place the husked tomatillos, quartered onion, jalapeños, and poblano pepper on a baking sheet lined with foil. Broil on high for 5-7 minutes, or until the vegetables are softened and have some charred spots. Turn them halfway through to ensure even cooking. This charring step is key to developing a deep, smoky flavor.
3. Toast the Pumpkin Seeds: In a small, dry skillet over medium heat, toast the raw pumpkin seeds (pepitas). Stir frequently for about 3-4 minutes until they become fragrant and start to pop. Be careful not to burn them. Remove from heat immediately and set aside.
4. Shred the Chicken: Once the chicken is cooked, carefully remove it from the pot and place it on a cutting board. Let it cool slightly. Using two forks, shred the chicken into bite-sized pieces. Strain the broth through a fine-mesh sieve into a large bowl to remove the onion, garlic, and spices. Discard the solids and return the clean, flavorful broth to the stockpot.
5. Blend the Salsa Verde: Combine the broiled vegetables (tomatillos, onion, peppers), the 4 fresh garlic cloves, the large bunch of cilantro, the toasted pumpkin seeds, ground cumin, and 1 cup of the warm chicken broth from your pot into a high-powered blender. Blend on high until the sauce is completely smooth and vibrant green. The pumpkin seeds act as a natural thickener and add a wonderful nutty richness.
6. Combine and Simmer: Pour the blended salsa verde into the stockpot with the remaining chicken broth. Stir well to combine. Bring the soup to a gentle simmer over medium heat. Add the rinsed and drained hominy and the shredded chicken to the pot. Stir everything together.
7. Final Simmer and Seasoning: Let the pozole simmer for at least 20-30 minutes, uncovered, to allow the flavors to meld together beautifully. The soup will thicken slightly. Taste the pozole and season generously with salt and pepper as needed. The amount of salt will depend on the saltiness of your chicken broth.
8. Serve and Garnish: Ladle the hot Chicken Pozole Verde into large bowls. Set up a garnish bar with all the toppings: shredded cabbage, sliced radishes, chopped onion, cilantro, lime wedges, diced avocado, and tortilla strips. Allow everyone to customize their own bowl. A generous squeeze of lime juice right before eating is essential to brighten up all the flavors.

Nutrition Facts

This Chicken Pozole Verde recipe offers a wonderfully balanced nutritional profile, rich in lean protein, fiber, and essential vitamins from the fresh vegetables. It’s a hearty and satisfying meal that nourishes the body while delighting the palate. The following estimates are per serving, without heavy toppings.

• Servings: 8
• Calories per serving: Approximately 450 kcal
• Protein: 35g
• Carbohydrates: 30g
• Fat: 20g
• Fiber: 8g
• Sodium: Varies based on broth and added salt

Preparation Time

While this recipe involves a few distinct steps, it’s a straightforward process that is well worth the effort. The active cooking time is manageable, and much of the duration is hands-off simmering, allowing the flavors to develop into something truly special. It’s a perfect weekend cooking project.

• Prep time: 20 minutes
• Cook time: 1 hour 15 minutes
• Total time: 1 hour 35 minutes

How to Serve

Serving pozole is an interactive and fun experience. The magic lies in the garnishes, which add texture, freshness, and a personalized touch to every bowl. Here’s how to create the perfect pozole experience:

• The Base: Ladle a generous amount of the hot soup into a deep bowl, ensuring a good ratio of broth, shredded chicken, and hominy.
• The Crunch: Add a handful of finely shredded green cabbage or iceberg lettuce. This adds a refreshing, cool crunch that contrasts beautifully with the warm soup. Crispy tortilla strips or crumbled tostadas are also essential for texture.
• The Bite: Sprinkle on thinly sliced radishes and finely chopped white onion for a sharp, peppery bite.
• The Freshness: A generous scattering of fresh, chopped cilantro is a must. Its herbal notes complement the tangy salsa verde perfectly.
• The Creaminess: Add diced avocado or a few slices on top for a rich, creamy element that balances the acidity of the soup.
• The Zest: The most important final touch! Serve with plenty of fresh lime wedges on the side. A big squeeze of lime juice right before eating awakens all the flavors and makes the dish sing.
• The Richness (Optional): For an extra layer of flavor, offer a bowl of crumbled cotija or queso fresco cheese.

Additional Tips

• Control the Heat: The spice level comes from the jalapeños. For a milder soup, remove all the seeds and white membranes from the peppers before broiling. For a spicier kick, leave some or all of the seeds in, or add a serrano pepper to the salsa verde mix.
• Time-Saving Shortcut: If you’re short on time, you can use a store-bought rotisserie chicken. Simply shred the meat and use a high-quality store-bought chicken broth. This cuts down the initial chicken cooking time significantly.
• Make it Ahead: Pozole tastes even better the next day! The flavors have more time to meld and deepen. You can make the entire soup a day or two in advance. Store it in an airtight container in the refrigerator and gently reheat it on the stovetop. Keep the garnishes separate and prepare them just before serving.
• How to Store Leftovers: Leftover pozole can be stored in the refrigerator for up to 4-5 days. It also freezes beautifully. Let the soup cool completely, then transfer it to freezer-safe containers or bags. It will keep well in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
• Don’t Skip the Broil: Broiling the tomatillos, onions, and peppers is a critical step that adds a smoky depth of flavor you can’t get from simply boiling them. It transforms the salsa from simply “green” to complex and savory.

Budgeting the Recipe

Chicken Pozole Verde is a fantastic recipe for feeding a crowd without breaking the bank. It’s hearty, filling, and relies on relatively inexpensive ingredients. One of the best ways to make this dish more economical is by using boneless, skinless chicken thighs instead of breasts. Thighs are often cheaper, more flavorful, and remain incredibly moist even after simmering. Another tip is to buy tomatillos and peppers when they are in season and at their lowest price; you can even buy extra, roast them, and freeze the salsa verde base for later use.

Making your own chicken broth from a whole chicken or chicken scraps is another excellent cost-saving measure that also boosts flavor. The garnishes, while essential, can be managed on a budget. Cabbage, radishes, and onions are typically very affordable. By focusing on these core, inexpensive components, you can create a large, impressive pot of soup that delivers incredible value and flavor for every dollar spent. This recipe easily yields 8 generous servings, making the cost per person very low for such a substantial meal.

Frequently Asked Questions

Q: What exactly is hominy and can I substitute it?

A: Hominy is dried maize (corn) kernels that have been treated in an alkaline solution in a process called nixtamalization. This process softens the tough outer hulls and causes the kernels to swell, giving them a unique, slightly chewy texture and a distinct corn flavor. It is the defining ingredient of pozole. While there’s no perfect substitute, you could use chickpeas or large white beans in a pinch, but please note the flavor and texture will be very different and it will no longer be a traditional pozole.

Q: Can I make this Chicken Pozole Verde in a slow cooker or Instant Pot?

A: Absolutely! For a slow cooker, add the chicken, broth ingredients, and the blended salsa verde to the pot. Cook on low for 6-8 hours or on high for 3-4 hours. Remove and shred the chicken, then add it back in along with the rinsed hominy for the last 30 minutes of cooking. For an Instant Pot, you can cook the chicken and broth on high pressure for 15 minutes. Quick release, shred the chicken, then add the blended salsa and hominy. Use the “Sauté” function to simmer everything together for 10-15 minutes to let the flavors meld.

Q: How long does Chicken Pozole Verde last in the fridge?

A: Stored properly in an airtight container, the soup will last for 4 to 5 days in the refrigerator. The flavors actually tend to get even better on the second day! Be sure to store all your fresh garnishes separately to maintain their crispness and freshness.

Q: Is this recipe gluten-free?

A: Yes, this recipe is naturally gluten-free. All the core ingredients—chicken, tomatillos, vegetables, hominy (which is corn), and spices—do not contain gluten. Just be sure to check that your chicken broth is certified gluten-free and serve with 100% corn tortilla strips or tostadas, not flour-based ones.

Q: My salsa verde tastes a little too acidic or tart. How can I fix it?

A: The tartness of tomatillos can vary. If your final soup tastes a bit too sharp, you can easily balance it out. Try adding a small pinch of sugar or a tiny drizzle of honey or agave nectar. This won’t make the soup sweet, but it will cut the acidity and round out the flavors. Stir it in and let it simmer for a few minutes, then taste again before adding more.