Chicken Pozole Verde (Green Chicken Pozole)

Chicken Pozole Verde is a vibrant Mexican stew made with tender shredded chicken, hominy, and a bright green tomatillo and chile broth. The flavor is fresh and herbal with gentle heat, and the result is a comforting bowl of pozole that works for weeknight dinners or weekend gatherings.

What is Chicken Pozole Verde? It is a traditional Mexican pozole made with chicken instead of pork, simmered with hominy and blended with a smooth green sauce of tomatillos, roasted chiles, cilantro, and warm spices. The broth is light, flavorful, and perfect for topping with cabbage, radish, onion, avocado, oregano, and lime.

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Quick Recipe Snapshot

• Difficulty: Easy to moderate
• Prep Time: About 20 minutes
• Cook Time: About 55–60 minutes
• Total Time: About 1 hour 15 minutes
• Servings: About 6–8 bowls
• Flavor Profile: Bright, tangy, herbal, and lightly spicy

Watch the Video

This step-by-step video walks you through the full process of making Chicken Pozole Verde, from simmering the chicken to boiling the tomatillos and blending the green chile sauce. Watching the video helps you match the broth color, texture, and timing for perfect pozole every time.

A Quick History of Chicken Pozole

Chicken Pozole Verde is rooted in pre-Hispanic Mexican traditions. Indigenous cultures like the Aztecs celebrated this stew with great meaning. Traditionally made with maize and meat, pozole was prepared for rituals and special occasions. The name pozole comes from the Nahuatl word pozolli, which means “foamy,” and describes the way the hominy opens and softens in the broth.

Over time, different versions emerged across Mexico. In Guerrero and central regions, cooks began adding green ingredients such as tomatillos, cilantro, and pumpkin seeds. Pozole verde is bright, herbal, and refreshingly tangy, which makes it a modern favorite that still honors its roots.

Why You Will Love This Recipe

• Comforting and healthy. Full of flavor and packed with fresh, nourishing ingredients.
• Big batch friendly. Perfect for large family meals or planned leftovers.
• Customizable toppings. Each bowl becomes your own with plenty of garnish options.
• Freezer ready. Make ahead and reheat for easy meals later.

Ingredient Spotlight

Hominy Tip: Canned hominy works perfectly in pozole. Drain it well in a colander and rinse under cool running water to wash away excess brine and canned flavor. For dried hominy, soak overnight and cook until fully tender before adding to the soup.

Step-by-Step: How to Make Chicken Pozole Verde

1. Cook the chicken. Simmer chicken in broth with aromatics until fully cooked and tender, then remove and shred.
2. Clean the broth. Remove the onion, garlic, and bay leaves from the pot so the broth is clean and ready for the tomatillos, hominy, and green sauce.
3. Make the green sauce. Boil the tomatillos until softened, and roast the poblano and jalapeño peppers until blistered. Add them to the blender with cilantro, toasted pumpkin seeds, oregano, cumin seeds, cloves, peppercorns, chicken bouillon, and a little reserved broth. Blend until completely smooth.
4. Simmer the green sauce. Warm a little oil in a pan and simmer the blended sauce until it deepens in color and thickens slightly. This step builds flavor and removes any raw tomatillo taste.
5. Add the hominy. Stir rinsed hominy into the chicken broth and simmer about 20 minutes so it absorbs flavor. The hominy should be plump and tender, not chalky or mushy.
6. Combine and simmer. Add the green sauce and shredded chicken back into the pot. Simmer everything together for about 15 minutes so the flavors blend. Taste and adjust salt, lime, and heat as needed.

Spice Level: Pozole verde is naturally bright and tangy. Add extra serrano or jalapeño for more heat, or keep it mild by using mostly poblano.

Chicken Pozole Verde (Green Chicken Pozole)

Belinda Gonzalez

Pozole verde de pollo is a traditional Mexican hominy soup made with tender chicken and a vibrant green broth of tomatillos, green chiles, and fresh herbs like cilantro and epazote. This comforting Guerrero style stew is thickened with ground pumpkin seeds and served with crisp toppings (lettuce, radish, onion, avocado) and a squeeze of lime for a festive, flavor packed meal. It’s an authentic dish that brings together Mexican history, culture, and cuisine in one hearty bowl.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Main Course

Cuisine Mexican

Servings 10

Equipment

• Blender
• Tongs
• Measuring Cups
• Measuring Spoons
• bowls

Ingredients

  

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Chicken and Broth

• 7 pounds chicken leg quarters and bone-in breast
• 2 tbsp olive oil
• 16 –18 cups water enough to fully cover chicken
• 2 bay leaves
• 1 yellow onion halved
• 1 head garlic halved
• 1 tsp salt or to taste
• ½ –1 tsp black pepper or to taste
• 1 tsp garlic powder or to taste

Salsa Verde

• 1 pound milpero tomatillos husks removed
• 3 poblano peppers
• 2 –3 jalapeños
• 3 cloves garlic
• ¼ yellow onion
• ½ bunch cilantro
• 2 sprigs fresh epazote optional but traditional
• ½ tsp cumin seeds
• 2 tsp Mexican oregano
• 3 tbsp raw pumpkin seeds pepitas
• 2 cups chicken broth reserved from cooking the chicken
• 4 whole cloves
• ½ tsp peppercorns
• Salt to taste

Pozole Base / Combine Pozole

• 1 110 oz can white hominy, drained and rinsed well
• Salt and chicken bouillon to taste

Suggested Toppings

• Fresh lime wedges
• Tostadas
• Chopped onion
• Fresh cilantro
• Mexican oregano
• Spicy salsa or salsa macha
• Chicharrones
• Avocado slices
• Shredded cabbage or lettuce
• Radishes

Instructions

 

Cook the Chicken

• Season the chicken generously with salt, pepper, and garlic powder.
  
• Heat olive oil in a large pot over medium heat.
  
• Add the chicken pieces and brown them lightly on all sides.
  
• Pour in enough water to fully cover the chicken.
  
• Add the bay leaves to the pot.
  
• Add the halved onion and garlic cloves.
  
• Season the broth with salt or chicken bouillon to taste.
  
• Skim off any foam that rises to the surface as the broth begins to boil and then simmer the chicken until fully cooked and tender.
  
• When chicken is done, remove from the pot and put aside to shred.
  
• Remove the onion, garlic, and bay leaves from the broth, and skim any remaining foam so the broth is clean before adding the hominy and green sauce.

Cook the Tomatillos

• Add the tomatillos to simmering water.
  
• Cook the tomatillos until they turn pale yellow-green and tender, then drain and set aside.
  

Prepare the Salsa Verde

• Roast the poblano and jalapeño peppers directly over the flame until the skins are blistered and charred.
  
• Place the roasted peppers into a sealed container or plastic bag and let them steam for 20–30 minutes so the skins loosen.
  
• Continue roasting any remaining peppers until evenly charred.
  
• Add pumpkin seeds to a dry pan and toast over medium heat until lightly golden and fragrant.
  
• Peel the charred skins off the steamed peppers.
  
• Remove the stems, seeds, and membranes from the peppers, then slice them.
  
• Add the cleaned peppers to the blender.
  
• Add the cooked tomatillos to the blender.
  
• Add the onion, garlic, cilantro, oregano, cumin seeds, whole cloves, peppercorns, chicken bouillon, and toasted pumpkin seeds.
  
• Add cilantro
  
• Add 2 cups of reserved chicken broth and blend until smooth.
  
• Pour the blended green sauce into a pot with a little oil and bring it to a gentle simmer.
  
• Add the fresh epazote sprig to the simmering sauce so it can infuse its flavor, then remove it after simmering.
  
• Simmer the sauce until it deepens in color and thickens slightly.
  

Combine Pozole

• Pour the simmered green sauce into the pot with the broth and hominy.
  
• Season the pozole with bouillon or salt to taste.
  
• Add the shredded chicken back into the pot.
  
• Stir everything together and let it simmer gently for about 15 minutes so the flavors blend.
  
• Check the hominy to ensure it is plump and tender.
  

Serve

• Ladle the pozole into bowls.
  
• Top with shredded cabbage.
  
• Add sliced radishes.
  
• Add chopped cilantro.
  
• Finish each bowl with a squeeze of fresh lime juice. Serve hot and enjoy.
  

Notes

Notes:

• Chicken Alternatives: Traditional pozole verde uses pork shoulder. You can easily substitute pork for chicken if desired.
• Tomatillos: Milpero tomatillos are smaller and slightly sweeter.
• Epazote: Fresh epazote adds authentic flavor, but it can be omitted if not available. Don't blend. Add Epazote when you begin to simmer. 

Enjoy your flavorful homemade Chicken Pozole Verde!

Keyword Chicken, chicken pozole verde, mexican stew, pozole, pozole recipe, salsa verde pozole, salsaverde

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Pro Tips for the Best Chicken Pozole Verde

• Use chicken thighs if you want richer flavor and a more forgiving cook time. If you use breast, check for doneness earlier and remove as soon as it is cooked through.
• Roast or char the tomatillos and chiles before blending for deeper flavor. Light blistering on the skins adds a subtle smoky note.
• Simmer the green sauce in oil until it darkens slightly and smells fragrant. This simple step makes a big difference in taste.
• Season in layers: Lightly salt the broth, taste again after adding the green sauce, and adjust with more salt, lime juice, or chile at the end so the flavors are balanced.
• Broth consistency: Pozole verde should be brothy, not thick like stew. If it reduces too much while simmering, stir in a splash of broth or water to loosen it.
• Serve with plenty of toppings so each bowl has contrast in texture and flavor.

Common Mistakes to Avoid

• Not rinsing the hominy, which can make the broth taste starchy or too briny.
• Skipping the step of simmering the green sauce in oil, which can leave a raw tomatillo flavor.
• Overcooking chicken breast. If you use breast, check for doneness earlier and remove as soon as it is cooked through so it does not dry out.
• Undersalting the broth. Taste at the end and adjust salt and lime so the herbal and citrus notes come through.

Storage and Make Ahead

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Freeze portions in freezer-safe containers or bags for up to 2 months. Freeze without toppings for the best texture.
• Reheat: Warm gently on the stovetop over medium-low heat. Add a splash of broth or water if the soup has thickened.

Alternative Cooking Methods and Tips

• Slow cooker: After blending the sauce, add it along with the chicken, hominy, and broth to a slow cooker. Cook on low for about 6 hours, then shred the chicken.
• Instant Pot: Pressure cook the chicken and aromatics in broth until tender, then use the sauté function to simmer the green sauce before combining everything.
• Milder option: Use mostly poblano and a small amount of jalapeño for gentle heat, or omit the hotter chiles entirely.
  

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  How to Serve This Dish

  • Serve the pozole verde very hot so the fresh toppings soften slightly on top while still keeping their crunch.
  • Set out shredded cabbage, sliced radish, onion, avocado, dried oregano, and lime wedges so everyone can build their own bowl.
  • Offer tostadas, tortilla chips, or warm tortillas on the side for extra crunch and dipping.
  • Add a generous squeeze of lime at the table just before eating to brighten the flavors.

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  Variations

  • Pork pozole verde: Use pork shoulder instead of chicken and simmer until tender for a richer stew.
  • Vegetarian pozole verde: Swap the meat for mushrooms or extra hominy and use vegetable broth.
  • Extra spicy: Add more serrano or a dash of green hot sauce at the end to increase heat.

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  FAQs

  • What kind of hominy should I use? Canned white hominy works best for convenience. Rinse it before using so the broth stays clean and bright. If using dried hominy, soak it overnight and cook until tender before adding to the soup.
  • Can I make it in a slow cooker? Yes. After blending the green sauce, add it along with the chicken, hominy, and broth to a slow cooker and cook on low for about 6 hours. Shred the chicken before serving.
  • What toppings go best? Cabbage, sliced radish, onion, avocado, dried oregano, and lime wedges are classic. Tostadas or tortilla chips on the side add a nice crunch.

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  Keep the Flavor Going

  Warm up with these Homemade Always favorites:

  • Red Chicken Pozole
  • Caldo de Albóndigas
  • Caldo de Pollo

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