This chicken pozole verde recipe is made with fresh ingredients, it's full of flavor made with green salsa, chicken, hominy and served with fresh toppings. Just like tamales typically Mexican pozole is enjoyed during holidays and special celebrations, but it's also perfect for fall and those cold winter days when you are craving a cozy delicious stew.
I grew up eating red pozole with pork or beef and was one of my favorite Mexican traditional dishes growing up. I always enjoyed eating the hominy. This green pozole with chicken has become a new favorite in our household. My mom has been making this green pozole version for a few years now and finally got the chance to show me how to make it. It's so flavorful, comforting and a must try if you've never had pozole.
Why you'll love this green pozole recipe
- Made with a delicious easy fresh green salsa
- Full of flavor and a crowd pleaser
- It's easy to make and taste better the next day
- It's a comforting authentic Mexican stew recipe
- No need to roast the chiles and no toasted pepitas needed here
What is pozole?
Pozole is a Mexican hearty soup made with hominy, flavorful broth, meat such as pork, chicken or beef, but could be made vegetarian as well. There's three kinds of pozole; red, green and white. Each differ on the broth chili sauce base. Red pozole is made with a red salsa. Green pozole is made with a green salsa and white pozole is made with a flavorful broth and spices and does not have a chili sauce base. They are all so delicious and a must try if you love soups.
Ingredients and tools you'll need
- Hominy - two 25 oz canned Mexican style hominy
- Chicken 1.5-2 pounds of boneless chicken thighs, breast or mix of chicken of choice. I like using boneless thighs
- Green bell pepper - for the green salsa and color - stems and seeds removed
- Poblano pepper - Only one needed, but you can add 2 for added spicy flavor - stems and seeds removed
- Tomatillos - for the pozole green salsa
- Cilantro - to add freshness to the salsa - about 6-7 sprigs needed
- Iceberg lettuce - for the salsa - about a quarter wedge or 4 large leaves
- Garlic head - to add flavoring to the broth and cook the chicken
- Onion - a quarter of a white or yellow onion for the chicken broth
- Chicken bullion - one cube for flavoring
- Kosher salt or garlic salt- to add flavor. I like using a mix of both
- Oregano - about ½ teaspoon for added taste
- Low sodium chicken broth or water - for the soup broth
- Optional Toppings - Shredded lettuce, diced onion, thinly sliced radishes, tostadas, diced cucumber, lime wedges and salsa (use as many toppings as you can)
- 6 Qt Dutch oven or large stock pot - this dutch oven is the one I use.
How to make pozole verde
For full recipe scroll to recipe card below.
Step 1: Start by cooking the chicken. Add the chicken, garlic head, quarter onion to a 6 qt dutch oven or a large stock pot. Fill with chicken broth or water covering the chicken (about six cups) and place over medium-high heat. Bring to a boil and simmer for 25 minutes.
Step 2: Drain and rinse the hominy in a colander and add to the pot along with the chicken and add 1 chicken bullion cube and simmer for 30 minutes.
Step 3: Make the salsa - Roughly chop the poblano and green bell pepper. Add in the peppers, tomatillos, iceberg lettuce, cilantro to the blender and 1 ½ cups of water and blend until smooth. The salsa will be bright green, but once it cooks with the broth and chicken the green color will be muted.
Step 4: Once the chicken and hominy has been simmering for 30 minutes give the broth a stir and remove any excess fat and break up the chicken with forks. You can remove the chicken if you'd like and break it apart or shred. I find it easier to do it in the pot and roughly break apart with tongs or two forks. You can also chop your chicken into cubes before cooking.
Stir in the green salsa and add 1 teaspoon of garlic salt + more to taste, ½ teaspoon of oregano and bring to a boil and reduce heat and simmer for 25-30 minutes. Before serving give it another stir and taste and add more salt if needed. Serve and garnish with suggested toppings or your favorite toppings.
How to serve chicken pozole verde
My favorite way to eat pozole is with all the topping like, sliced radishes, chopped cucumber, lime wedges, chopped onion, shredded lettuce or cabbage, side of tostadas and salsa. The toppings add that extra crunch to every spoonful you take. Don't be shy add all the toppings you'd like! During the holidays enjoy with a warm cup of champurrado.
How to store pozole
You can store green pozole in an airtight container in the refrigerator for up to 5 days or you can freeze pozole in a freezer zip-top bag for up to 3 months. Thaw out and reheat in the microwave or heat in the stovetop and enjoy.
Chicken Pozole Verde
Equipment
Ingredients
- 1.5-2 lbs Boneless chicken thighs
- 6 cups Low sodium chicken broth (+ more if needed)
- 1 Garlic head
- ¼ Onion (white or yellow)
- 2 25oz Cans Mexican style hominy (rinsed and drained)
- 1 Cube chicken bullion
- ½ teaspoon Oregano
- 1 Green bell pepper (stem and seeds removed)
- 1 Poblano pepper (stem and seeds removed)
- 2 Tomatillos (husks removed)
- 6 sprigs Cilantro
- ¼ Iceberg lettuce wedge (about 4 large leaves)
- 1 ½ cups Water
- 1 teaspoon Garlic salt or kosher salt ( + more to taste)
Optional Toppings
- Shredded lettuce
- Thinly sliced radishes
- Diced cucumber
- Diced onion
- Lime juice of a lime wedge
- Tostadas
Instructions
- Start by cooking the chicken. Add the chicken, garlic head, quarter onion to a 6 qt dutch oven or a large stock pot. Fill with water covering the chicken (about six cups), cover the pot and place over medium-high heat. Bring to a boil and simmer for 25 minutes.
- Drain and rinse the hominy in a colander and add to the pot along with the chicken and add 1 chicken bullion cube and cook on medium heat for 30 minutes.
- Make the salsa - Roughly chop the poblano and green bell pepper. Add in the peppers, 2 tomatillos, ¼ iceberg lettuce wedge, cilantro to the blender and 1 ½ cups of water or broth and blend until smooth.
- Once the chicken and hominy has been cooking for 30 minutes give the broth a stir and remove any excess fat and break up the chicken with forks. You can remove the chicken if you'd like and break it apart or shred. I find it easier to do it in the pot and roughly break apart with tongs or two forks. You can also chop your chicken into cubes before cooking.
- Stir in the green salsa and add 1 teaspoon garlic salt (or kosher salt) + more to taste, ½ teaspoon of oregano. If using a 6 qt dutch oven the liquid should be almost filled to the top - you can add in more broth or water if needed. Bring to a boil and reduce heat and simmer for 25-30 minutes.
- Before serving give it another stir and taste and add more salt if needed. Serve and garnish with your favorite toppings.
Notes
There are so many pozole verde recipes and variations out there and this is the way I learned how to make it from my mom and really enjoy. I you try this easy pozole verde recipe please leave a comment and star review letting me know how much you enjoyed!
Other delicious recipes with green salsa to try!
Leave a Reply