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Pozole verde is a traditional Mexican stew featuring juicy shredded chicken and hominy in a bright and tangy broth made from tomatillos and green chiles. It’s easy to make, hearty, and ready in only one hour!
For more authentic and comforting Mexican dishes like this one, you’ve got to try my pozole rojo, pozole blanco, and chile verde!
Pozole verde is one of my favorite traditional Mexican dishes to make when I’m craving something comforting yet light and bright.
Unlike pozole rojo, which is made from succulent shredded pork in a rich red chile broth, or pozole blanco, which is made completely without any chiles at all, this green pozole is filled with tender shredded chicken in a tangy tomatillo green chile broth. Here’s why I love this recipe:
- Faster cook time. This chicken pozole verde is ready in half the time of other recipes like pozole rojo, making it perfect for busy weeknight meals. (If you have an Instant Pot, take a look at my Instant Pot pozole!)
- It’s hearty and filling. Pozole is definitely a hearty stew-type dish, but this recipe uses a light and tangy chile verde broth that keeps it bright and flavorful without feeling too heavy.
What Is Pozole?
Pozole (or posole) is a traditional Mexican stew made with pork and hominy cooked in a flavorful chile broth. There are three main variations of the dish:
- pozole verde – made with a green chile broth
- pozole rojo – made with a red chile broth
- pozole blanco – made without any chiles at all
Pozole is served year-round but is popular during the fall and winter months, as well as celebrations like birthdays, Christmas, New Year’s, and other holidays. The proteins served in pozole can also vary, with the main variations being chicken, pork, or beef.
Ingredients in Pozole Verde
- Boneless skinless chicken thighs: Chicken thighs are juicy and add lots of flavor to the broth. You can also use chicken breasts, bone-in chicken thighs, or drumsticks.
- Tomatillos: These are the stars of the chile verde broth. Their signature bright and tangy flavor pairs well with chicken and the other ingredients.
- Jalapeños peppers: These peppers add some heat to the broth, but you can remove the seeds to keep it mild. If you want to substitute them, you can use serrano peppers for a spicier meal or Anaheim peppers if you’re sensitive to spice.
- Onion and garlic: A whole onion and a few garlic cloves balance out the chiles and give the broth extra flavor and a hint of sweetness.
- Mexican oregano: This is a must for pozole. Its light and fruity flavor makes it a good addition to the broth and a topping. While you can use regular oregano, I recommend Mexican oregano for its authentic flavor. You can find it at your local Hispanic grocery store or online.
- Salt: A hint of kosher salt brings out all the flavor of the pozole. You can adjust this to taste.
- Broth: I used chicken broth for this chicken pozole verde, but feel free to use vegetable broth.
- Cilantro: A handful of cilantro adds freshness to the chile verde broth. If you don’t like cilantro, you can use parsley.
- Hominy: It wouldn’t be pozole without hominy. Hominy is made of whole kernels of dried field corn, or maize, that are then processed and canned. You can find a white or yellow variety in most grocery stores, with the main difference being yellow hominy is a bit sweeter. I grew up eating white hominy, but you can use them interchangeably. They add a layer of rich maize flavor and a pop of texture.
- Toppings: Not only is pozole delicious because of the rich broth, but you also have a wide variety of fun toppings that are traditionally served with it:
- Lime juice, for some citrus.
- Diced white onion and cilantro, for extra flavor and texture.
- Thinly sliced cabbage, for some crunch.
- Mexican oregano, for extra earthy and fruity flavor.
- Sliced radishes, for a crispy and zesty kick.
How to Make Pozole Verde
Cook the chicken thighs in a large pot or Dutch oven along with the tomatillos, onion, jalapeños, garlic, oregano, salt, and broth. Bring to a boil over high heat, reduce heat to low, cover partially, and simmer for 40 minutes until chicken is fall-apart tender.
Shred the chicken with two forks and set aside.
Transfer the cooked tomatillos, onions, jalapeños, and garlic to a large blender. Add in a cup of the cooking liquid and the cilantro, and blend until completely smooth.
Add the shredded chicken, blended chile verde sauce, and hominy back into the pot and stir to combine. Simmer over medium-high heat and cook uncovered for 15 minutes. Taste and season with more salt, if necessary.
Serve with toppings such as fresh lime juice, thinly shredded cabbage, sliced radishes, cilantro, diced onions, and Mexican oregano.
Recipe Tips
- Use chicken thighs: The tanginess of the green chiles in the flavorful broth pairs best with chicken, which is lighter and absorbs the flavor nicely. I recommend using boneless or bone-in chicken thighs, as they stay juicy and have more flavor, but you can use chicken breasts if you prefer.
- Choose fresh tomatillos if possible: Look for firm, bright green ones with papery husks for the tangiest flavor. If you can’t find tomatillos near you, many readers have said they’ve used a pound of canned tomatillos with great success. If you use canned tomatillos, don’t cook them in the pot with the chicken in step 1; instead, just add them to the blender like in step 3.
- Adjust the heat level: Keep the jalapeño seeds for extra spice, or swap for milder Anaheim peppers if you’re sensitive to heat. For more spice, use serrano peppers.
- Go for Mexican oregano: Its fruity, citrusy notes add authenticity. Regular oregano works in a pinch.
How to Serve Pozole Verde
One of the best things about pozole verde is the toppings! Here are some ideas of what to add to your bowl that add some crunch and really enhance all the flavors:
- Thinly sliced cabbage
- Diced white onions
- Freshly squeezed lime juice
- Sliced radishes
- Chopped cilantro
- Mexican oregano
Recipe Variations
This chicken pozole recipe can easily be adjusted to be made in a slow cooker, Instant Pot, or even into a vegetarian version!
- Slow cooker pozole verde: Combine the chicken, tomatillos, onion, jalapeños, garlic, oregano, salt, and broth in the slow cooker. Cook on LOW for 5-6 hours or HIGH for 3-4 hours. Remove the chicken, shred it, and set aside. Blend the tomatillos, onions, jalapeños, garlic, 1 cup of the cooking liquid, and cilantro until smooth, then stir the sauce, shredded chicken, and hominy back into the slow cooker. Cook for an additional 15 minutes on HIGH before serving.
- Instant Pot pozole verde: Combine the chicken, tomatillos, onion, jalapeños, garlic, oregano, salt, and broth to the Instant Pot. Seal the lid and cook on Manual High Pressure for 15 minutes, then use the quick release to release the pressure. Remove the chicken, shred it, and set aside. Blend the tomatillos, onions, jalapeños, garlic, 1 cup of the cooking liquid, and cilantro until smooth, then stir the sauce, shredded chicken, and hominy back into the pot. Set to Sauté mode and simmer uncovered for 10 minutes before serving.
- Vegetarian pozole verde: Replace the chicken with 2 cups of diced zucchini or a mix of hearty vegetables like potatoes and mushrooms. Use vegetable broth instead of chicken broth. Add the tomatillos, onion, jalapeños, garlic, oregano, salt, and broth to the pot, then bring to a boil, reduce heat to simmer, and cook for 10 minutes. Transfer the cooked vegetables to the blender along with 1 cup of the cooking liquid and blend. Pour in the blended mixture along with the desired vegetables and hominy, then simmer partially covered until the vegetables are tender, about 30 minutes.
Storing and Reheating
Chicken pozole verde can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.
To reheat, pour the pozole in a large pot or Dutch oven and heat over medium-high heat until warmed through, or reheat in 1-minute increments in the microwave.
More Mexican Recipes
If you tried this Pozole Verde Recipe or any other recipe on Isabel Eats, don’t forget to rate the recipe and let me know how it went in the comments below! I love hearing about your experience making it!
Pozole Verde
Ingredients
For the pozole
- 2 pounds boneless skinless chicken thighs
- 1 pound tomatillos, husked and rinsed
- 1 large white onion, roughly chopped
- 3 jalapeño peppers, halved (seeds removed if you don’t want it spicy)
- 2 cloves garlic
- 1 tablespoon Mexican oregano
- 1 teaspoon kosher salt
- 6 cups broth (chicken or vegetable)
- 1 cup cilantro, stems and leaves
- 2 (15-ounce) cans white hominy, drained and rinsed
Suggested toppings
- lime wedges
- sliced radishes
- thinly sliced shredded cabbage
- diced white onions
- chopped cilantro
- Mexican oregano
Instructions
- Add the chicken thighs, tomatillos, onion, jalapeños, garlic, oregano, salt, and broth to a large pot or Dutch oven. Bring to a boil over high heat, reduce heat to low, cover partially, and simmer for 40 minutes until chicken is fall-apart tender.
- Transfer the chicken to a cutting board and shred it with a fork. Set aside.
- Carefully transfer the cooked tomatillos, onions, jalapeños, and garlic with a slotted spoon to a large blender. Add in 1 cup of the cooking liquid and the cilantro, and blend until completely smooth.
- Pour the blended mixture back into the pot and stir in the shredded chicken and hominy. Bring to a simmer over medium-high heat and cook uncovered for 15 minutes. Taste and season with more salt, if necessary.
- Serve with toppings such as fresh lime juice, thinly shredded cabbage, sliced radishes, cilantro, diced onions, and Mexican oregano.
Video
Notes
- Chicken: I recommend using boneless or bone-in chicken thighs as they stay juicy and have more flavor, but you can use chicken breast if you prefer.
- Tomatillos: Look for fresh and firm, bright green ones with papery husks for the tangiest flavor. If you can’t find tomatillos near you, many readers have said they’ve used a pound of canned tomatillos with great success. If you use canned tomatillos, don’t cook them in the pot with the chicken in step 1; instead, just add them to the blender like in step 3.
- Adjust the heat level: Keep the jalapeño seeds for extra spice, or swap for milder Anaheim peppers if sensitive to heat. For more spice, use serrano peppers.
- Mexican oregano: Its fruity, citrusy notes add authenticity. Regular oregano works in a pinch.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in November 2017 and has been updated with new photo and more helpful tips and tricks.
Photography by Ashley McLaughlin.
Thank you so much. This is a delicious recipe.
Delish! Really simple recipe, huge on flavor. I added another can of hominy.
Really good and so east to make!
I’ve made this recipe multiple times over the past 2-3 years. I’m more of a green sauce/salsa type of girlie than a red, so this was perfect for me. The only thing I add is chicken bouillon when blending. But it’s so good! I love this recipe.
I substituted a poblano for the 3 jalapenos because I was serving it to toddlers, but otherwise followed the recipe. My family loved it!
Just pops in your mouth. I always have some on hand.
Delicious! Thanks for the recipe.
My son and daughter-in-law shared this recipe with us and we hav been making it on repeat ever since. I follow the recipe exactly and it is delicious!!
This was absolutely delicious. Just made it & I didn’t have the hominy. So I just crumbled up some delicious chips into the soup & it was outstanding. When the rain let’s up here on the Central Coast IL buy some Hominy. This is definitely a keeper.
Thank you!!
Woo-hoo! I’m so happy you enjoyed it!
Ah yes….this was definitely a home run for me. I wouldn’t change a thing. Plenty left to freeze too. Thank you so much.