Pozole Verde with Chicken Recipe

This vibrant and comforting Mexican soup features tender shredded chicken and hearty hominy simmered in a rich, herbaceous green chile broth.

Balanced with bright tomatillos, earthy pepitas, and fresh herbs, this traditional dish delivers deep flavor with a satisfying, wholesome finish.

Recipe Overview

• Prep Time: 1 hour
• Cook Time: 1 hour 10 minutes
• Cool Time: 20 minutes
• Total Time: 2 hours 30 minutes
• Servings: 6

Ingredients

For the Green Sauce (Salsa Verde)

• 2 large poblano peppers
• 12 tomatillos (husks removed and rinsed)
• 2 jalapeño peppers (stemmed)
• 1 small green bell pepper (stemmed, seeded, and quartered)
• 1/4 large white onion (quartered)
• 3 large garlic cloves (peeled)
• 1 cup raw pepitas (pumpkin seeds)
• 1 cup fresh cilantro leaves
• 1 1/2 teaspoons salt
• 1 cup water
• 1 tablespoon neutral oil (such as grapeseed or canola)

For the Soup Base

• 3 cans (25 ounces each) hominy (rinsed and drained)
• 2 boneless, skinless chicken breasts
• 1 medium white onion (whole)
• 1 large head of garlic (top trimmed to expose cloves)
• 3 bay leaves
• 1 tablespoon dried marjoram
• 1 tablespoon dried Mexican oregano
• 4 fresh thyme sprigs (or 1 tablespoon dried thyme)
• 3 tablespoons chicken bouillon powder
• 10 cups water

For Serving and Garnishing (Optional)

• Mexican oregano powder (to taste)
• Piquín pepper powder or crushed red pepper (to taste)
• 1/2 head iceberg lettuce (finely shredded)
• 1 large white onion (finely diced)
• 2 cups radishes (thinly sliced)
• 8 limes (halved or quartered)
• 10 crisp tostada shells
• 2 cups Mexican crema

Step-by-Step Instructions

Step 1: Roast and Peel the Peppers

1. Char the poblano peppers directly over a gas burner flame or place them under a preheated oven broiler, turning frequently until the skin is thoroughly blistered and blackened on all sides.
2. Transfer the hot roasted peppers immediately to a mixing bowl and cover tightly with plastic wrap to trap the steam. Let them rest for 10 minutes.
3. Remove the plastic wrap. Under a gentle stream of cool running water, peel away the charred outer skin with your fingers, then slice open the peppers to discard the seeds and stems. Set aside.

Step 2: Toast the Aromatics and Seeds

1. Place a large dry skillet over medium-high heat. Add the tomatillos, jalapeños, green bell pepper chunks, onion quarters, and garlic cloves.
2. Toast the vegetables, turning them occasionally, until they are fragrant and develop light charred spots. Remove from heat.
3. In a separate small skillet over medium heat, add the pepitas. Toast them continuously, stirring with a wooden spoon, until they turn golden brown and begin to pop slightly. Remove from heat immediately to prevent burning.

Step 3: Blend and Cook the Sauce

1. Transfer the roasted poblano peppers, toasted tomatillo mixture, toasted pepitas, fresh cilantro, salt, and water into a high-powered blender. Process on high speed until completely smooth and vibrant green.
2. Place a large saucepan over medium heat and add the neutral oil. Let it warm for 1 minute, then carefully pour in the blended green sauce.
3. Simmer the sauce for 8 to 10 minutes, stirring constantly to prevent sticking and to deepen the flavors. Remove from heat and set aside.

Step 4: Simmer the Chicken and Broth

1. In a large stockpot, combine the hominy, chicken breasts, whole white onion, trimmed head of garlic, bay leaves, marjoram, Mexican oregano, thyme, chicken bouillon powder, and water.
2. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover partially, and let it simmer for 45 to 50 minutes until the chicken is fully cooked through and tender (an internal temperature of 165 degrees Fahrenheit). Periodically skim off any foam or excess fat rising to the surface.
3. Carefully remove the cooked chicken breasts with tongs and transfer them to a plate to cool. Discard the spent onion, garlic head, bay leaves, and thyme sprigs. Keep the simmering broth and hominy in the pot.

Step 5: Shred the Chicken and Thicken the Broth

1. Once the chicken is cool enough to handle, use two forks to shred the meat completely. Set aside.
2. Ladle approximately 1/2 cup of the cooked hominy along with a bit of broth from the stockpot into your blender. Blend until smooth and creamy.
3. Stir this blended hominy mixture back into the main stockpot to give the soup a rich, authentic body.

Step 6: Combine and Finish the Soup

1. Pour the cooked green tomatillo sauce into the stockpot with the broth and hominy. Stir well to combine.
2. Simmer the soup uncovered for an additional 10 minutes to let all the flavors meld together harmoniously.
3. Taste the broth and adjust seasoning with extra salt or chicken bouillon powder if needed. If the soup is too thick, stir in a splash of warm water.
4. Turn off the heat and fold the shredded chicken back into the pot so it warms through in the hot broth.

Step 7: Plate and Serve

1. Ladle the hot pozole verde into deep serving bowls.
2. Set out bowls of garnishes so guests can customize their bowls: shredded lettuce, diced onion, sliced radishes, a squeeze of fresh lime juice, a dust of Mexican oregano, and piquín pepper powder.
3. Serve alongside crispy tostadas spread generously with Mexican crema.

Chef’s Cooking Tips

Prep Ahead

You can roast the peppers and blend the green sauce up to a day in advance, storing it in an airtight container in the refrigerator until you are ready to cook.

Chicken Alternatives

While chicken breasts yield a leaner soup, you can substitute bone-in chicken thighs or a combination of both for an even richer broth flavor. Just ensure you shred the meat carefully, removing any bones.

Controlling Heat

Jalapeños and poblano peppers provide a mild to medium warmth. If you prefer a milder soup, remove the seeds and veins from the jalapeños before toasting. For extra spice, leave the seeds intact or add a pinch of extra crushed chili flakes.

Nutrition Facts

Nutrient	Amount per Serving	% Daily Value
Calories	284	—
Total Fat	15g	19%
Saturated Fat	3g	13%
Cholesterol	34mg	11%
Sodium	1396mg	61%
Total Carbohydrates	20g	7%
Dietary Fiber	5g	19%
Total Sugars	6g	—
Protein	21g	42%
Vitamin C	39mg	43%
Calcium	92mg	7%
Iron	4mg	21%
Potassium	625mg	13%

*Percent Daily Values are calculated based on a 2,000 calorie daily diet. Nutritional values may vary depending on exact ingredient brands and optional garnishes used.