Pozole Verde de Pollo Recipe

Aromatic, vibrant, and soul-warming, Pozole Verde de Pollo is a Mexican culinary masterpiece that combines tender chicken, hominy, and a rich green chile broth. This traditional soup celebrates the bright flavors of tomatillos, poblanos, and cilantro, creating a symphony of tastes that dance on your palate. Whether you’re celebrating a special occasion or craving authentic Mexican comfort food, this Pozole Verde de Pollo Recipe delivers an unforgettable dining experience. You’ll learn how to balance the tangy, spicy, and herbaceous elements to create a restaurant-quality dish right in your home kitchen.

Why You’ll Love This Recipe

This Pozole Verde de Pollo is a game-changer for anyone who appreciates authentic Mexican cuisine. The contrasting textures of tender shredded chicken against the satisfying chew of hominy creates a delightful eating experience in every spoonful. The verdant broth delivers layers of flavor—bright acidity from tomatillos, gentle heat from poblanos, and freshness from cilantro and epazote herbs.

What makes this green chicken pozole special is its perfect balance between hearty and refreshing. Unlike its red counterpart, this verde version feels lighter while still delivering profound comfort. It’s surprisingly straightforward to prepare despite its complex flavors, making it accessible for home cooks. The dish is also highly customizable with toppings, allowing each person to create their perfect bowl.

Plus, this Mexican chicken and hominy soup actually tastes better the next day as flavors continue to develop, making it an ideal make-ahead meal for busy households.

Ingredients

For the Pozole Base:

• 2 pounds (900g) bone-in chicken thighs
• 1 large white onion, quartered
• 6 garlic cloves, peeled
• 2 bay leaves
• 1 tablespoon dried oregano (Mexican oregano preferred)
• 8 cups (2 liters) chicken broth
• 2 cans (15 oz/425g each) white hominy, drained and rinsed

For the Green Sauce:

• 1 pound (450g) tomatillos, husked and rinsed
• 3 poblano peppers, seeded and roughly chopped
• 2-3 jalapeños (adjust according to heat preference)
• 1 bunch cilantro (about 2 cups loosely packed)
• 1 small bunch epazote (optional but authentic)
• 4 garlic cloves
• 1 tablespoon cumin seeds, toasted and ground

For Serving:

• Thinly sliced radishes
• Shredded cabbage or lettuce
• Diced avocado
• Lime wedges
• Crispy tortilla strips
• Minced white onion
• Additional cilantro leaves

Pro Tips

Toast Your Chiles and Tomatillos
For maximum flavor development in your Pozole Verde de Pollo, char your tomatillos and peppers before blending. This essential technique adds smoky depth that transforms the soup from good to extraordinary. Either broil them until blackened in spots or char them directly over a gas flame, turning occasionally. This slight bitterness balances perfectly with the bright acidity of the tomatillos.

Layer Your Cooking Process
Build flavor in stages rather than adding everything at once. First create a rich chicken stock, then prepare the verde sauce separately before combining. This prevents the delicate herbs (especially cilantro) from overcooking and losing their vibrant color and fresh flavor. Add the blended green sauce during the final 20 minutes of cooking for the brightest color and taste.

Perfect Your Hominy
Canned hominy works perfectly for convenience, but ensure you rinse it thoroughly to remove excess starch and sodium. For extra authenticity, try dried hominy (nixtamalized corn) soaked overnight and cooked separately until tender before adding to your pozole. The texture difference is noticeable—plumper kernels with more pronounced corn flavor that enhances your authentic green chicken pozole.

Instructions

Step 1: Prepare the Chicken Base
Place chicken thighs, half the onion, 6 garlic cloves, bay leaves, and oregano in a large Dutch oven or heavy-bottomed pot. Pour in the chicken broth and bring to a boil over medium-high heat. Once boiling, reduce heat to maintain a gentle simmer, cover partially, and cook for about 30-35 minutes until the chicken is completely tender and easily shreds with a fork. Skim any foam that rises to the surface during cooking.

Step 2: Prepare the Verde Sauce
While the chicken cooks, place the tomatillos and peppers on a baking sheet and broil for 5-7 minutes, turning occasionally, until they’re charred in spots. Transfer to a blender along with the remaining onion, 4 garlic cloves, cilantro, epazote (if using), and ground cumin. Blend until smooth, adding a little chicken broth if needed to achieve a pourable consistency. Season with salt to taste.

Step 3: Shred the Chicken
Once the chicken is tender, remove it from the broth and set aside until cool enough to handle. Strain the broth through a fine-mesh sieve back into the pot, discarding the solids. When the chicken has cooled slightly, remove and discard the skin and bones, then shred the meat into bite-sized pieces using two forks.

Step 4: Combine and Simmer
Return the shredded chicken to the pot with the strained broth. Add the drained hominy and the blended verde sauce. Bring the mixture back to a simmer and cook uncovered for about 20-25 minutes, allowing the flavors to meld together. Taste and adjust seasoning with salt as needed. The pozole should have a vibrant green color and a consistency that’s slightly thicker than soup but still brothy.

Step 5: Prepare Garnishes and Serve
While the Pozole Verde de Pollo simmers, prepare all your garnishes and arrange them in separate serving bowls. The traditional way to serve pozole is family-style, allowing each person to customize their bowl with their preferred toppings. Ladle the hot pozole into deep bowls, making sure each serving has plenty of chicken and hominy. Invite everyone to garnish as desired with radishes, cabbage, avocado, lime juice, tortilla strips, onion, and additional cilantro.

Variations

Vegetarian Pozole Verde
Transform this Pozole Verde de Pollo Recipe into a hearty vegetarian dish by substituting vegetable broth for chicken broth and replacing the chicken with 2 cups of mixed mushrooms (oyster and cremini work well) and 1 can of drained white beans. The mushrooms provide a meaty texture while the beans add protein. Sauté the mushrooms until golden before adding to the pozole for maximum flavor development.

Seafood Pozole Verde
For a coastal twist on traditional green chicken pozole, substitute the chicken with 1 pound of firm white fish (like cod or halibut) and 1/2 pound of shrimp. Prepare the verde sauce as directed, but add the seafood only in the final 5-7 minutes of cooking to prevent it from becoming tough or rubbery. This variation offers a lighter, brighter flavor profile that’s perfect for summer gatherings.

Instant Pot Pozole Verde
Adapt this recipe for pressure cooking by using the sauté function to char the vegetables, then pressure cook the chicken with broth for 15 minutes with natural release. Remove and shred the chicken, then add hominy and the blended verde sauce, and use the sauté function again to simmer everything together for 10 minutes. This variation reduces cooking time by half while maintaining the authentic flavor of Pozole Verde de Pollo.

Storage and Serving

Pozole Verde de Pollo actually improves with time as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup may thicken when chilled; simply add a splash of chicken broth when reheating to restore its original consistency. For longer storage, freeze portions in freezer-safe containers for up to 3 months, though the hominy may change slightly in texture upon thawing.

For an authentic Mexican dining experience, serve your pozole with warm corn tortillas on the side for dipping. For a complete meal, pair with a simple side salad dressed with lime juice and olive oil. Consider serving small bowls of additional chile peppers or hot sauce for those who prefer extra heat.

For a festive presentation when entertaining, set up a “pozole bar” with all the garnishes arranged in colorful bowls, allowing guests to customize their own bowls of this vibrant green chicken pozole.

FAQs

What is hominy and can I substitute it?
Hominy is dried corn kernels that have been treated with an alkali solution to remove the hull and germ. It’s essential to authentic pozole and provides the distinctive chewy texture. While you could substitute cooked dried corn or even corn kernels in a pinch, the dish would technically no longer be pozole, which by definition includes hominy.

Can I make Pozole Verde de Pollo ahead of time?
Absolutely! This dish actually improves with time as flavors meld. You can prepare it 1-2 days ahead and reheat gently before serving. Just add the garnishes fresh at serving time.

How spicy is this pozole verde?
With the recommended amount of jalapeños, it has a moderate heat level. You can easily adjust by removing seeds and membranes from the peppers for milder flavor or adding more peppers for extra heat.

Can I use chicken breast instead of thighs?
Yes, though chicken thighs provide more flavor and remain more tender in the simmering process. If using breasts, reduce the initial cooking time to about 20 minutes to prevent them from becoming dry.

What is epazote and where can I find it?
Epazote is an herb commonly used in Mexican cooking with a unique flavor profile. Look for it in Mexican markets, either fresh or dried. If unavailable, you can omit it or substitute with a combination of extra cilantro and a small amount of oregano.

Conclusion

This Pozole Verde de Pollo is comfort food at its finest — a vibrant celebration of Mexican culinary tradition that balances bright, herbaceous flavors with hearty, satisfying textures. It’s the kind of dish that transforms ordinary weeknight dinners into special occasions while also being perfect for actual celebrations. The combination of tender chicken, chewy hominy, and that incredible verde broth creates a meal that’s both deeply satisfying and refreshingly complex. Whether you’re already familiar with Mexican cuisine or exploring it for the first time, this pozole verde offers an authentic taste experience that will keep you coming back for more.

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