Chicken Pozole Verde

Pozole verde, a traditional Mexican soup, is known for its rich flavors and comforting warmth. Making authentic pozole is simple and anyone can do it with minimal effort! Just cook the chicken with hominy, make a Salsa Verde, then add the salsa to the chicken and hominy soup.

This Pozole Verde recipe, is very similar to making Red Pozole. It’s a fool proof recipe! I have no doubt, you’ll be a pro in making this Mexican stew in no time!

Ingredients

See the recipe card for full amounts

• Canned Mexican style hominy. You can use the yellow or white variety.
• Chicken breasts. I use boneless & skinless breasts to keep the recipe lean with higher protein than fat. However, this can also be cooked with boneless skinless chicken thighs or lean pork.
• The veggies: white or yellow onion and fresh garlic.
• Seasoning: chicken bouillon, kosher salt, black pepper and Mexican oregano.

Main ingredients for the Salsa Verde

• White or yellow onion
• The peppers: Fresh jalapeños, serrano, and roasted poblano peppers.
• Garlic cloves
• Whole tomatillos in cans. I’m using in cans since that’s what I have available during this winter season. The flavor is not compromised!
• Cilantro
• Seasoning: Chicken bouillon, kosher salt and ground black pepper.

To garnish: shredded cabbage, radishes, avocado, chopped cilantro and limes.

How To Make Chicken Pozole Verde

1. Rinse the hominy until the water runs clear. 
2. In a large dutch oven or stockpot, add the hominy, chicken breast, onion, garlic, water, bouillon, salt, pepper and oregano.
3. Cook on medium high covered.

3. Meanwhile make the salsa verde: In a small skillet, add the olive oil and saute the onion, the chiles and garlic over medium high heat. Saute for 2 minutes or until they get soft and look roasted.

Storing Pozole

Fridge: Store in an airtight container in the refrigerator for up to 5 days. The garnishes should be stored separately in airtight containers or ziploc bags.

Freezing tips: After letting the soup cool completely, pour pozole into a freezer safe container. Here are a few things to keep in mind when preparing to freeze soup.

1. Liquid expands when you freeze it so do not fill your freezer safe container all the way full. Leave 1-2 inches of space in a bag or container for the liquid to expand.
2. Line the top of the soup with a piece of plastic wrap to reduce the risk of freezer burn. The less air in the container the better.
3. Thaw in refrigerator before reheating.

To reheat: The best way to reheat leftovers is to place in a sauce pot and cook over medium-low heat until heated through. Cooking it again in real heat (versus microwave) will help develop the flavors even more!

But if you can’t use a stove, go ahead and reheat in microwave for 2 to 3 minutes or until hot per serving.

Serving Suggestions

This is a dish that is perfect on its own and doesn’t need side dishes. It has protein, healthy carbs and veggies as toppings. Serve with tostadas and a tall glass of horchata or any agua fresca to make it the perfect meal.

Print Recipe:

Pozole Verde De Pollo (Chicken Pozole)

Servings 8 servings

Ana Frias

5 from 8 votes

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

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Chicken Pozole Verde is a soup that keeps life interesting – it’s filled to the brim with hominy, chicken and lots of delicious garnishes.

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8 servings

Ingredients  

1x2x3x

Green Pozole

• ▢ 110 ounce can Mexican style hominy 
• ▢ 2 pounds chicken breasts, cut into large chunks boneless, skinless
• ▢ ½ medium white or yellow onion
• ▢ 2 garlic cloves
• ▢ 8 cups water
• ▢ 1 tablespoon ground chicken bouillon or 1 cube
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon black pepper
• ▢ 1 teaspoon Mexican oregano

Salsa Verde

• ▢ ½ teaspoon olive oil
• ▢ ½ medium white or yellow onion
• ▢ 2 fresh jalapeños, cut into halves stemmed and seeded
• ▢ 2 serrano peppers, cut into halves stemmed and seeded
• ▢ 2 garlic cloves
• ▢ 2-28 ounce cans whole tomatillos
• ▢ 1 large roasted poblano pepper stemmed and seeded
• ▢ ¼ cup packed cilantro
• ▢ ½ teaspoon ground chicken bouillon or ½ cube
• ▢ ½ teaspoon kosher salt or more to taste
• ▢ ¼ teaspoon ground black pepper or more to taste

Garnish

• ▢ Shredded cabbage, radishes, avocado, chopped cilantro
• ▢ Limes

Instructions 

• Rinse the hominy until the water runs clear. 
• In a large stockpot, add the hominy, chicken breast, onion, garlic, water, bouillon, salt, pepper and oregano.
  110 ounce can Mexican style hominy , 2 pounds chicken breasts, cut into large chunks, ½ medium white or yellow onion, 2 garlic cloves, 8 cups water, 1 tablespoon ground chicken bouillon or 1 cube, 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon Mexican oregano
• Cook on medium high covered.
• Meanwhile make the salsa verde: In a small skillet, add the olive oil and saute the onion, the chiles and garlic over medium high heat. Saute for 2 minutes or until they get soft and look roasted.
  ½ teaspoon olive oil, ½ medium white or yellow onion, 2 fresh jalapeños, cut into halves, 2 serrano peppers, cut into halves, 2 garlic cloves
• To a blender or food processor, add the sauteed vegetables, tomatillos, poblano peppers, cilantro, bouillon, salt and pepper. Blend for a minute or two.
  2-28 ounce cans whole tomatillos, 1 large roasted poblano pepper, ¼ cup packed cilantro, ½ teaspoon ground chicken bouillon or ½ cube, ½ teaspoon kosher salt or more to taste, ¼ teaspoon ground black pepper or more to taste
• Add about 2 cups of the salsa verde to the chicken and hominy mixture. Cook for about 1 hour on medium heat, covered or until the chicken is tender and cooked through.
• When the chicken is cooked, transfer the chicken to a cutting board, plate or bowl and shred with 2 forks, then transfer back to the pot. Simmer for another 15 to 20 minutes.

Note: you may have about a cup left of the salsa to enjoy with chips or something else.

• Taste and season with salt and pepper, if needed.
• To serve top with avocado, cilantro, a squeeze of lime juice and shredded cabbage. Tortilla chips or tostadas make a great pairing.

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Nutrition

Serving: 2cups | Calories: 374kcal | Carbohydrates: 51g | Protein: 30g | Fat: 5g | Cholesterol: 65mg | Sodium: 1235mg | Potassium: 320mg | Fiber: 4g | Sugar: 15g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.