If you’re craving a vibrant, comforting bowl that bursts with fresh flavors, then you absolutely must try this Chicken Pozole Verde Recipe. This classic Mexican stew features tender chicken simmered in a zesty, tangy green sauce made from roasted tomatillos and jalapeño, perfectly complemented by hearty hominy and a medley of fresh garnishes. It’s the kind of dish that wraps you in warmth while keeping your palate excited with each bite, making it an instant favorite for weeknights or special gatherings alike.
Ingredients You’ll Need
To whip up an unforgettable Chicken Pozole Verde Recipe, you’ll want simple, fresh ingredients that each play a crucial role in building its complex yet approachable flavor. From the bright acidity of tomatillos to the smoky depth of cumin, each component adds its own magic to the pot.
- Tomatillos (1 pound, husks removed): These tangy green fruits create the signature bright and slightly tart base of the pozole verde sauce.
- Cherry tomatoes (½ pint): Add sweetness and extra juiciness to balance the tomatillos’ sharpness.
- Jalapeño (1, halved and seeded): Brings just the right amount of gentle heat without overpowering the dish.
- Avocado oil (3 tablespoons, divided): A light, healthy oil that adds a subtle richness and helps roast the vegetables beautifully.
- Salt (2 teaspoons, divided): Enhances and rounds out all the flavors.
- Boneless skinless chicken thighs (1 ½ pounds): Juicy and flavorful, these hold up well in the stew and shred perfectly.
- White onion (1 small, finely diced): Adds a gentle sweetness and aromatic foundation.
- Garlic cloves (6, finely minced): Infuses depth and warmth to every bite.
- Chicken broth (4 cups): Creates a savory, comforting base that ties all ingredients together.
- Diced green chiles (3 cans, mild or hot, 4 ounces each): Bring a subtle kick and maintain the green color of the pozole.
- Corn (1 can, 15.25 ounces, drained): Adds a touch of natural sweetness and textural contrast.
- White hominy (2 cans, 15.5 ounces each, rinsed and drained): The star of any pozole, these corn kernels offer a chewy, hearty bite.
- Dried oregano (1 teaspoon): Adds herbal earthiness that complements the fresh ingredients.
- Cumin (1 teaspoon): Provides warm, smoky undertones that deepen the flavor profile.
- Black pepper (½ teaspoon): Offers subtle heat and complexity.
- Lime juice (1 tablespoon plus more for serving): Brightens the entire dish with a fresh, citrusy punch.
- Fresh cilantro (⅓ cup finely chopped plus more for garnish): A burst of lively, herbal freshness to finish the stew beautifully.
- Avocados (sliced): Creamy richness to balance bright and spicy elements.
- Radishes (thinly sliced): Provide a crisp, peppery crunch.
- Green cabbage (thinly sliced): Adds texture and a mild, refreshing bite as a garnish.
How to Make Chicken Pozole Verde Recipe
Step 1: Roast the Vegetables
Start by preheating your oven to 450°F. Place the tomatillos, cherry tomatoes, and jalapeño on a parchment-lined sheet pan. Drizzle with 1 tablespoon of avocado oil and sprinkle with ½ teaspoon salt. Toss them until they’re evenly coated, then roast for about 20-25 minutes until the tomatillos and tomatoes are beautifully blistered. Let them cool for a few minutes before blending everything into a vibrant, smooth verde sauce. This roasting step is key to coaxing out those deep, smoky notes that make the Chicken Pozole Verde Recipe so special.
Step 2: Sear the Chicken
While the vegetables roast, season the chicken thighs with the remaining ½ teaspoon salt. Heat 1 tablespoon of avocado oil in a heavy-bottomed pot over medium heat. Add the chicken and cook for about 4-5 minutes on each side until they develop a golden crust. They don’t need to be cooked through just yet—this step locks in flavor and texture. Transfer the seared chicken to a clean plate to rest.
Step 3: Cook the Onions and Garlic
In the same pot, add the remaining tablespoon of avocado oil and the diced onion. Cook over medium heat until the onion becomes translucent and inviting, about 3-4 minutes. Then stir in the garlic and let it cook for another 30 seconds until fragrant. This mixture builds the aromatic heart of your pozole.
Step 4: Combine Everything and Simmer
Pour the freshly blended tomatillo sauce into the pot with the onions and garlic. Add chicken broth, diced green chiles, corn, hominy, oregano, cumin, 1 teaspoon salt, and ½ teaspoon black pepper. Give it a good stir to combine everything evenly. Nestle the chicken thighs back into the pot so they’re fully submerged and bring the pot to a boil over high heat. Once boiling, lower the heat and let the stew simmer gently for 10 minutes until the chicken is tender and cooked through, soaking up all those fabulous flavors.
Step 5: Shred the Chicken and Finish the Soup
Remove the cooked chicken with tongs and shred it on a cutting board using two forks. Return the shredded chicken to the pot along with the lime juice and fresh cilantro. Stir gently to combine, giving the whole stew a bright, fresh finish that perfectly balances the rich, savory broth. Now your Chicken Pozole Verde Recipe is ready to serve!
How to Serve Chicken Pozole Verde Recipe
Garnishes
The best part of serving chicken pozole verde is all the fun garnishes you can pile on top. Think creamy slices of avocado, thinly sliced radishes for crunch, and finely shredded green cabbage to add a refreshing crispness. Don’t forget extra cilantro and lime wedges to let everyone brighten their bowls to taste. These toppings not only add texture and freshness but also elevate the presentation beautifully.
Side Dishes
This stew pairs wonderfully with warm, soft corn tortillas or hearty Mexican rice. You could also serve it alongside some simple black beans or a crunchy jicama salad for contrast. Whatever you choose, making sure side dishes complement the vibrant flavors of the Chicken Pozole Verde Recipe will round out a perfectly satisfying meal.
Creative Ways to Present
If you want to impress guests, serve the pozole in rustic bowls with a small plate of garnishes on the side so people can customize their own bowls. Another fun idea is to turn it into a casual party dish by offering mini servings in soup shot glasses—perfect for tasting or tapas-style entertaining. Either way, the colorful, fresh garnishes make this dish a total crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Pozole Verde Recipe keeps beautifully in the fridge for up to 4 days. Store the stew in an airtight container to preserve its fresh flavors and vibrant color. The hominy and chicken hold their texture nicely, so reheating is just as delicious as the first serving.
Freezing
If you want to save some for later, this pozole freezes well for up to 3 months. Transfer cooled stew into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. When you’re ready to enjoy it again, thaw overnight in the refrigerator before reheating gently on the stovetop.
Reheating
Reheat your Chicken Pozole Verde Recipe slowly over medium heat, stirring occasionally to prevent sticking. If the soup thickens too much, add a splash of chicken broth or water to loosen it. Finish with a squeeze of lime to freshen up the flavors before serving again.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts, but thighs are preferred because they stay juicy and tender during cooking. Breasts can dry out more easily, so watch cooking time closely if you switch.
What if I don’t have tomatillos on hand?
While tomatillos are essential for that authentic tangy verde flavor, a mix of green tomatoes and a splash of lime juice can be a makeshift substitute in a pinch. However, roasting and blending tomatillos creates the unique taste that defines the Chicken Pozole Verde Recipe.
Can I make this recipe spicy?
Absolutely! Use hotter green chiles or leave the seeds in the jalapeño to increase the heat. You can also add a dash of cayenne or chili powder based on your preference.
Is hominy necessary?
Hominy is a classic and key ingredient in pozole, providing its distinctive texture and taste. Substituting it with regular corn will change the dish significantly, so it’s best to use hominy for an authentic experience.
How long does this pozole take to cook?
The entire Chicken Pozole Verde Recipe takes about 50 minutes from start to finish, with most of that time spent roasting vegetables and simmering the stew to meld the flavors beautifully.
Final Thoughts
There’s something truly special about a warm bowl of Chicken Pozole Verde Recipe that feels both like a comforting hug and an exciting flavor adventure all at once. Whether you’re making it for a cozy family dinner or sharing with friends, it’s guaranteed to satisfy and impress. So go ahead, gather those ingredients, and let this vibrant Mexican classic become your new go-to recipe—you won’t regret it!
Print
Chicken Pozole Verde Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: Mexican
Description
This Chicken Pozole Verde recipe is a vibrant, hearty Mexican soup featuring tender chicken thighs simmered in a flavorful green tomatillo broth with hominy, corn, and a perfect blend of spices. Topped with fresh cilantro, lime, avocado, radishes, and cabbage, it offers a delicious balance of tangy, savory, and crunchy textures, perfect for a comforting meal.
Ingredients
Roasted Vegetables
- 1 pound tomatillos (husks removed)
- ½ pint cherry tomatoes
- 1 jalapeño (halved and seeded)
- 1 tablespoon avocado oil
- ½ teaspoon salt
Chicken and Broth
- 1 ½ pounds boneless skinless chicken thighs
- 2 teaspoons salt (divided)
- 3 tablespoons avocado oil (divided)
- 1 small white onion (finely diced)
- 6 garlic cloves (finely minced)
- 4 cups chicken broth
- 3 (4-ounce) cans diced green chiles (mild or hot)
- 1 (15.25-ounce) can corn (drained)
- 2 (15.5-ounce) cans white hominy (rinsed and drained)
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- ½ teaspoon black pepper
Finishing Ingredients and Garnishes
- 1 tablespoon lime juice (from 1 lime, plus more for serving)
- ⅓ cup finely chopped fresh cilantro (plus more for serving)
- Avocados (peeled, pitted, sliced, for serving)
- Radishes (thinly sliced, for serving)
- Green cabbage (thinly sliced, for serving)
Instructions
- Preheat the oven: Set your oven to 450°F (232°C) to prepare for roasting the fresh vegetables.
- Roast the vegetables: Line a large sheet pan with parchment paper. Place the tomatillos, cherry tomatoes, and jalapeño on the pan. Drizzle with 1 tablespoon of avocado oil and sprinkle ½ teaspoon salt. Toss until everything is well coated. Roast for 20-25 minutes until tomatillos and tomatoes are blistered. Remove from oven and let rest at room temperature for 5 minutes. Then transfer to a food processor and blend until smooth, about 30-60 seconds. Set aside.
- Sear the chicken: Pat chicken thighs dry and sprinkle evenly with ½ teaspoon salt. Heat 1 tablespoon of avocado oil in a large pot or Dutch oven over medium heat. When the oil is shimmering, add chicken thighs and cook for 4-5 minutes on each side, until golden brown. They do not need to be fully cooked at this stage. Remove and set chicken aside on a clean plate.
- Cook the onions and garlic: Add remaining 1 tablespoon avocado oil to the same pot. Add diced onion and cook 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds longer until fragrant.
- Combine ingredients and simmer: Pour the blended tomatillo mixture into the pot along with chicken broth, diced green chiles, corn, hominy, oregano, cumin, 1 teaspoon salt, and ½ teaspoon black pepper. Stir to combine. Add the seared chicken thighs back to the pot, making sure they are fully submerged. Increase heat to high and bring to a boil. Once boiling, reduce heat to medium-low and simmer for 10 minutes, until the chicken is fully cooked.
- Shred the chicken and serve: Use tongs to transfer chicken to a cutting board. Shred the meat using two forks, then return it to the pot. Stir in lime juice and chopped cilantro. Serve hot with additional cilantro, lime wedges, sliced avocado, radishes, and green cabbage on the side for garnish and added crunch.
Notes
- You can adjust the heat level of the recipe by choosing mild or hot green chiles according to your preference.
- For best flavor, roast the tomatillos and tomatoes until nicely blistered to bring out their natural sweetness and depth.
- Hominy is essential for traditional pozole; ensure it is rinsed and drained before adding to the soup.
- Leftover pozole makes excellent next-day meals as flavors continue to develop upon resting.
