Pozole 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.

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

• Mexican Tamales
• Albondigas Soup

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!

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.