Easy Chicken Pozole Verde (Pozole Verde de Pollo)
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This Chicken Pozole, is hearty and full of flavor. This tasty soup is light and filling with a wonderful spice! My family loves it and it is easy to make.
What is Pozole?
Pozole is a traditional Mexican stew that is often served on special occasions and holidays. It can be made with chicken, beef or pork.
One of my earliest and most treasured memories is watching my grandmother making her make pozole verde de pollo (green chicken pozole) in her giant kitchen. She made her own hominy, cooked the chicken low and slow, and the whole house filled with the aroma of tomatillos and roasted chiles. It was comfort food in a bowl.
This easy chicken pozole verde is my updated version of her recipe. I’ve streamlined it so you can get that same rich, authentic flavor on a weeknight using rotisserie chicken and canned hominy, without spending all day in the kitchen. The green broth is bright and tangy from tomatillos, with just the right kick of heat from poblano and jalapeño peppers. Every bowl is hearty, warming, and full of the flavors I grew up loving.
Chicken Green Pozole is one of our easy soup recipes you will want to bookmark.
Why This Recipe Rocks
Tasty. This recipe is full of Mexican flavor. Chilies, chicken and spicy broth come together for a delicious meal.
Easy Recipe. This​ delicious Mexican stew is easy to make with simple ingredients. Everything needed can be found at your local grocery store and this is a relatively quick pozole recipe since you are using cooked chicken.
Versatile. This green chicken pozole is a flavorful, comforting soup. It is a nice hearty soup for the winter months that is easy to change to suit your tastes.
Ingredients – Pozole de Pollo (Chicken Pozole)
- tomatillos
- onion
- green chilis
- poblano or pasilla and jalapeño chili peppers
- cilantro – use fresh cilantro
- Mexican oregano – in the Mexican foods section at the market
- cooked chicken – rotisserie chicken works great
- chicken broth – I like to use a low-sodium chicken broth
- canned hominy – rinsed and drained
- oil
See recipe card for quantities.
How to Make Chicken Pozole
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Step 1 – Cut the half onion in fourths and trim chilis for the food processor.
Step 2 – Make the green chile sauce. Add the tomatillos, onion, chiles, garlic, cumin, coriander, oregano, and cilantro to a food processor or blender. Pulse until smooth.
Step 3 – Cook the green chile sauce. Heat the oil in a large stockpot or Dutch oven over medium heat. Pour in the green chile purée and cook for about 10 minutes, stirring occasionally, until the mixture darkens slightly in color. Season with salt and black pepper.
Step 4 – Build the soup. Pour the remaining chicken stock and water into the same pot. Add the shredded cooked chicken and drained hominy (see below). Stir everything together until well combined.
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Step 5 – Simmer. Bring the soup to a gentle simmer over medium heat and cook for 15–20 minutes to allow all the flavors to meld together.
Step 6 – Serve. Ladle into bowls and top with your favorite toppings — avocado, shredded cabbage, sliced radishes, diced onion, cilantro, and a squeeze of fresh lime.
Substitutions & Variations
- Rotisserie chicken – instead of raw chicken breasts, you can use rotisserie shredded chicken.
- SpicyРFor a more spicy option spicy option , you can level this up by adding a little more jalape̱o peppers or chili sauce.
- Vegetarian – replace the chicken with tofu or vegetables and use vegetable stock to replace chicken stock. Vegetables you could add are carrots, corn, zucchini, squash or bell peppers.
Serving Suggestions
Pozole is especially delicious when served with a variety of toppings. some of my favorite toppings are diced onions, radishes, chopped cilantro, shredded cabbage, radish slices, lime wedges, salsa, sour cream or hot sauce.
For serving sides, warm flour or corn tortillas, tortilla chips and bread complement the soup nicely.
If you love Mexican food as much as we do, try these Chili Verde Enchiladas or these Enchilada Suizas. Make some homemade fajita seasoning for any leftover chicken and you have an easy second meal.
Storage
Store in an airtight container. It is especially good the next day. The soup can also be frozen for up to three months.
For more delicious Mexican inspired meals, try my Baja Shrimp Tacos and my Oven Baked Steak Fajitas.
Top tip
Canned hominy can be found in the Mexican food aisle at your favorite grocery store. I often find a better selection and Mexican markets or online like this brand.
Recipe FAQs
Yes, you can make a vegetarian or vegan version of pozole by omitting the meat and using vegetable broth instead. You can also add vegetables like carrots, zucchini, or bell peppers to enhance the flavor and texture.
es, pozole can be made in advance. In fact, many people believe that pozole tastes even better when reheated the next day as the flavors have had more time to develop. Store it in the refrigerator and reheat gently on the stovetop before serving.
Hominy is a type of corn that has been processed in a specific way. It is made from dried maize kernels that are treated with an alkali solution, making the kernels larger, softer, and easier to digest. You can find out more about hominy.
Pozole rojo is made with a red chile broth, typically using dried chiles like guajillo or ancho, giving it a deeper, earthier flavor. Pozole verde uses a green chile base made with tomatillos, poblanos, and jalapeños for a brighter, tangier broth. Both are tasty, but I like the verde version as it tends to be a little lighter and fresher tasting.
Hominy has a mild, earthy corn flavor with a soft, chewy texture that is heartier than regular corn kernels. It soaks up the flavors of whatever broth it is cooked in, which makes it perfect for pozole. Look for canned hominy in the Mexican food aisle — just rinse and drain before adding it to the soup.
Pozole is traditionally served with a spread of toppings so everyone can customize their bowl. Classic options include shredded cabbage, sliced radishes, diced white onion, chopped cilantro, avocado or guacamole, lime wedges, dried oregano, and a drizzle of hot sauce. Tostadas or tortilla chips on the side add a satisfying crunch.
Yes! Add the chicken broth, water, raw chicken, and hominy to your slow cooker. In a blender or food processor, blend the tomatillos, onion, chiles, garlic, and spices as directed, then pour the green chile mixture into the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Shred the chicken directly in the pot before serving.
More Easy Soup Recipes
Chicken Pozole
Equipment
- large pot or large dutch oven
- knife
- slotted spoon
Ingredients
- 2 -3 tomatillos
- 1/2 onion
- 1 poblano or pasilla chili seeded and chopped
- 1 jalapeño seeded and chopped
- 2 garlic cloves
- 3 tablespoons chopped cilantro
- 2 tablespoons Vegetable or Corn Oil
- 3 1/2 cups chicken stock
- 1 cup of water
- 1 cup cooked chicken shredded
- 1 can 30 oz hominy drained or 2 15 oz
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon Mexican oregano
- avocado for garnish
- 1/2 teaspoon salt
- 1 pinch black pepper
Instructions
- Cut the onion into fourths. Seed and chop the poblano and jalapeño peppers. Remove husks from tomatillos and rinse well.
- Add the tomatillos, onion, chiles, garlic, cumin, coriander, oregano, and cilantro to a food processor. Pulse until smooth.
- Heat oil in a large stockpot or Dutch oven over medium heat. Pour in the green chile purée and cook for 10 minutes, stirring occasionally, until the mixture darkens. Season with salt and pepper.
- Add the remaining chicken stock and water to the pot. Stir in the shredded chicken and drained hominy until well combined.
- Bring to a gentle simmer and cook for 15–20 minutes to meld the flavors.
- Ladle into bowls and serve with desired toppings: avocado, shredded cabbage, radishes, diced onion, cilantro, and lime wedges.
Notes
Nutrition
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I’ve never heard of pozole, but it looks appetizing, we’ll try it out. It reminds me of African sauces, in some countries they use to process all the vegetables in huge mortars,and the taste is a lot better than in the western recipes with chopped onions, tomatoes, etc…
Chicken Pozole is one of my absolute favorite Mexican soup because it combines tender chicken, hominy, and a flavorful broth, creating a dish that’s comforting, satisfying, and bursting with authentic Mexican flavors!