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Chicken Pozole Verde

Chicken Pozole Verde is a traditional Mexican soup made with tender chicken, hominy, and a vibrant green sauce featuring tomatillos, jalapeños, and fresh herbs. This hearty dish is ideal for gatherings and is often garnished with a variety of toppings for added flavor and texture.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course main dish
Cuisine Mexican
Servings 4 People
Calories 400 kcal

Equipment

  • 1 large stockpot
  • 1 blender or food processor
  • 1 ladle
  • 6 serving bowls

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs Can substitute with chicken breasts if preferred.
  • 6 cups chicken broth
  • 2 cups canned hominy Drained and rinsed.
  • 5 medium tomatillos About 1 pound, husked and quartered.
  • 2 jalapeños Stemmed and halved.
  • 1 medium onion Chopped.
  • 3 cloves garlic Minced.
  • 1 cup fresh cilantro leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon salt Adjust to taste.
  • 1 tablespoon lime juice About 1 lime.

Instructions
 

  • In a large stockpot, add the chicken thighs and cover them with chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low and let simmer for about 20-25 minutes, or until the chicken is cooked through.
  • While the chicken cooks, prepare the green sauce. In a blender or food processor, combine the tomatillos, jalapeños, onion, garlic, cilantro, cumin, and lime juice. Blend until smooth.
  • Once the chicken is cooked, remove it from the pot and let it cool slightly. Shred the chicken using two forks and set aside.
  • Strain the broth to remove any impurities and return the clear broth to the pot. Add the hominy and the blended green sauce to the pot. Stir well to combine.
  • Add the shredded chicken back into the pot and simmer on low heat for another 15-20 minutes, allowing the flavors to meld. Adjust the seasoning with salt if needed.
  • Serve hot in bowls and top with your choice of optional garnishes such as sliced radishes, chopped onion, fresh cilantro, avocado, lime, and shredded cabbage.

Notes

This pozole can be made ahead of time and the flavors will deepen as it sits.
For a spicier version, keep the seeds in the jalapeños.
You can substitute chicken thighs with chicken breasts if preferred, but thighs yield a more flavorful broth.