Chicken Pozole Verde: A Flavorful Mexican Comfort Food Recipe

If you’ve never tried pozole, you’re in for a treat with this chicken pozole verde. It’s hearty, flavorful, and full of fresh, vibrant ingredients that make every spoonful a delight. Pozole, a traditional Mexican soup, is one of those dishes that’s just as much about the toppings as it is about the soup itself. The rich green broth is layered with flavors from tomatillos, poblano peppers, and spices, creating a satisfying base for the tender chicken and hominy. Each bowl is a chance to customize with fresh toppings like sliced radishes, creamy avocado, and crunchy cabbage – making it a personalized masterpiece of taste and texture.

I remember the first time I made pozole verde; I was a little nervous about working with tomatillos and poblano peppers. But it turns out, they’re not intimidating at all! Tomatillos add a beautiful tangy brightness, and the poblano peppers give a mild, earthy heat that brings the whole dish together. Once I tasted that first spoonful, I knew this was going to become a staple in my kitchen. Now, every time I make it, I love experimenting with different toppings and finding new ways to enjoy it.

this RECIPE

A brief look at pozole’s origins 🌿

Pozole has deep roots in Mexican culture, dating back to pre-Hispanic times. Traditionally, it was made with hominy – large white corn kernels that add a unique texture and flavor – and slow-cooked meat, often reserved for special occasions. Today, there are several variations of pozole: rojo (red), blanco (white), and verde (green). This version, pozole verde, is popular in central and southern Mexico and gets its vibrant green color from tomatillos and green chiles.

Let’s talk ingredients: fresh flavors that make this soup shine

The ingredients in chicken pozole verde are simple but packed with flavor:

• Tomatillos – These small, green fruits look like tomatoes but have a unique tartness. They’re the base for the “verde” or green sauce in this recipe. If you can’t find fresh tomatillos, canned ones work in a pinch, though the flavor will be slightly different.
• Poblano peppers – Poblanos add a mild, earthy heat. They’re more flavorful than spicy, so don’t worry about the soup getting too hot. If you can’t find poblanos, Anaheim peppers are a good substitute.
• Chicken thighs or breast – Chicken thighs are my favorite here because they stay juicy and tender when simmered. But if you prefer chicken breast, go for it! Just keep an eye on the cooking time to avoid dryness.
• Hominy – Hominy is essentially dried corn that’s been treated to remove the hull, which makes it soft and chewy. It adds a wonderful texture to pozole. You’ll find it in cans, ready to go, at most grocery stores.
• Cilantro, oregano, cumin, and coriander – These herbs and spices give the broth its depth and warmth. Feel free to adjust the amounts to suit your taste.

Essential kitchen tools for this recipe

Making chicken pozole verde is straightforward, but a few tools will make the process smoother:

• Large pot or Dutch oven – You’ll need a big pot to hold all the broth, chicken, and hominy. A heavy-bottomed Dutch oven is ideal because it distributes heat evenly, helping everything cook at a nice, steady simmer.
• Blender – After sautéing the veggies, you’ll blend them into a smooth sauce, which gives the broth its green color and creamy texture. An immersion blender works well if you don’t want to transfer hot ingredients.
• Tongs and two forks – Tongs help you easily lift the chicken out of the pot for shredding, and two forks make the shredding process quick and mess-free.

Step-by-step: How to make chicken pozole verde

1. Sauté the vegetables – Start by heating your olive oil in a large pot over medium-high heat. Add the onions, jalapeños, and poblano peppers. Sauté for about 3-4 minutes, stirring often, until the onions start to turn translucent. Then add the garlic and tomatillos, and keep stirring for another 4-5 minutes until everything is softened and fragrant. This initial sauté builds the base flavors of the broth.
2. Blend it up – Transfer the sautéed mixture to a blender, and add about a cup of chicken broth along with a handful of fresh cilantro. Blend until completely smooth. If the mixture seems too thick, add a bit more broth to help it along. This green sauce is what makes pozole verde so vibrant and flavorful.
3. Simmer the broth – Pour the green sauce back into your pot and add the rest of the chicken broth, along with oregano, cumin, coriander, bay leaf, and salt. Stir well to combine.
4. Cook the chicken – Place your chicken thighs (or breasts) in the pot, making sure they’re submerged in the broth. Bring everything to a gentle boil, then reduce the heat to low, cover partially, and let it simmer for about 30 minutes, or until the chicken is cooked through and tender.
5. Shred the chicken – Use tongs to lift the chicken out of the pot and place it on a cutting board. Shred it with two forks, then return the shredded chicken to the pot along with the hominy. Stir well to combine everything.
6. Final simmer – Let the soup cook uncovered for another 10 minutes. This helps all the flavors meld together. Taste the broth and add a bit of chicken bouillon if you want a richer flavor, then season with salt and pepper to taste.
7. Serve and garnish – Ladle the pozole into bowls and add your favorite toppings. I love a bit of crunch from cabbage, a hit of creaminess from avocado, and a squeeze of lime for extra brightness.

Variations and adaptations for every palate

• Vegetarian version – Swap the chicken for extra hominy or add beans like pinto or white beans. Use vegetable broth instead of chicken broth, and you’ve got a hearty vegetarian pozole that’s just as satisfying.
• Make it spicier – If you love heat, try adding a serrano pepper along with the jalapeño and poblano, or serve with extra sliced jalapeños on top.
• Low-carb adaptation – For a lighter, low-carb version, reduce the hominy or skip it altogether. Add extra veggies like zucchini or bell peppers for more texture and flavor.
• Seasonal twist – In the fall, try adding roasted pumpkin or butternut squash cubes. They add a slight sweetness that complements the green sauce beautifully.

Topping ideas: make it your own

One of the best parts about pozole is customizing each bowl with toppings. Here are a few ideas:

• Sliced radishes – They add a peppery crunch.
• Avocado slices – Creamy avocado balances the tart tomatillo.
• Shredded cabbage – For a bit of freshness and crunch.
• Lime wedges – A squeeze of lime brightens everything up.
• Tortilla chips – Crushed on top for an extra crunch.
• Cilantro – Fresh cilantro adds an herby finish.

Ddrink pairings

For a pairing, consider something refreshing that complements the bright flavors of pozole verde:

• Agua de jamaica (hibiscus tea) – This tangy, slightly sweet drink is a great contrast to the savory soup.
• Horchata – The creamy, cinnamon-spiced rice drink adds a cooling touch.
• Limeade or lemonade – The citrus notes work well with the lime and tomatillo in the pozole.
• Iced green tea – Mildly earthy and refreshing, it won’t overpower the flavors in the soup.

Storing and reheating leftovers

Chicken pozole verde keeps well in the fridge for up to 4 days, making it a great make-ahead meal. Just store it in an airtight container. When reheating, you may need to add a little extra broth to thin it out, as it tends to thicken up in the fridge. To reheat, warm it on the stove over medium heat, stirring occasionally, until it’s hot. If you’re in a rush, the microwave works too – just heat in short intervals and stir to avoid uneven heating.

Scaling the recipe for a crowd (or just yourself)

This recipe makes about 6 servings, but you can easily scale it up or down. If you’re cooking for a large group, double the ingredients and use a larger pot. Pozole verde is perfect for gatherings because everyone can customize their bowl with toppings. For a smaller batch, simply halve the ingredients. When making a smaller batch, the flavors might intensify faster, so keep an eye on the seasoning and taste as you go.

Troubleshooting tips: common issues solved

• Too thick? Add a bit more chicken broth until you reach your desired consistency.
• Too tangy? If the tomatillos are extra tart, add a pinch of sugar to balance the flavors.
• Chicken too dry? If using chicken breast, reduce the simmering time slightly to avoid overcooking.

Give it a try!

Chicken pozole verde is a delicious, comforting dish that’s sure to become a family favorite. With its vibrant green broth, tender chicken, and satisfying toppings, it’s a meal that brings people together around the table. Don’t be afraid to experiment with the toppings and adjust the spices to make it your own. Enjoy every cozy, flavorful bite!

Frequently asked questions

1. Can I make pozole verde ahead of time?
Yes! It actually tastes even better the next day as the flavors have more time to meld. Just store it in the fridge and reheat gently.

2. What can I use instead of tomatillos?
If you can’t find fresh tomatillos, try canned tomatillos or substitute with a combination of green tomatoes and lime juice.

3. How spicy is this recipe?
It has a mild to medium heat. For more spice, add extra jalapeños or a serrano pepper. For less, you can skip the jalapeño entirely.

4. Can I freeze pozole verde?
Yes! Pozole verde freezes well. Store it in freezer-safe containers for up to 3 months. Thaw in the fridge before reheating.

5. Is there a vegetarian version of this recipe?
Absolutely! Replace the chicken with extra hominy or beans, and use vegetable broth instead of chicken broth. It’s just as delicious.

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