Name: Chicken Pozole Verde Soup Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 1 large onion, peeled and chopped; 1 jalapeño pepper, seeded, deveined and chopped; 2 poblano peppers, seeded and chopped; 6 garlic cloves, minced; 1 pound tomatillos, husked, rinsed and quartered; 8 cups chicken broth, divided; 1 small bunch fresh cilantro, leaves and tender stems; 2 teaspoons dried oregano; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1 bay leaf; 1 teaspoon salt; 2 pounds boneless and skinless chicken thighs or breast; 2 (15-ounces) cans hominy, drained and rinsed; 1 teaspoon chicken bouillon, optional; Ground black pepper to taste; Thinly sliced radishes; Sliced avocado; Sliced jalapeños; Lime wedges; Fresh cilantro; Shredded cabbage; Tortilla chips

Jump to Recipe· 4.4 from 25 reviews

If you’re looking for a comforting, vibrant, and soul-soothing meal, you need to try this Chicken Pozole Verde Soup Recipe. It’s packed with fresh ingredients like tomatillos, poblano peppers, and tender chicken that come together to make a rich and flavorful Mexican green pozole you simply won’t forget. Trust me, once you make this, it might just become your go-to comfort food for chilly days or whenever you want something hearty and delicious!

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Why This Recipe Works

Fresh and vibrant flavors: The tomatillos and poblano peppers give the soup its signature tangy, mildly spicy green base.
Tender, juicy chicken: Slow simmering the chicken thighs makes them fall-apart soft and infuses the broth with rich flavor.
Easy-to-follow method: The process is straightforward, making it accessible even if you’re new to Mexican cooking.
Customizable garnishes: You can dress it up with radishes, avocado, lime, and tortilla chips for added crunch and freshness.

Chicken Pozole Verde Soup, Mexican green pozole, green pozole recipe, flavorful chicken soup, easy Mexican soup recipe - A round pot with shiny red handles holds a green soup that fills the pot almost to the top. On top of the soup, in the center, there is a layer of small, white, soft-looking balls. The pot is placed on a light wooden board, which sits on a dark gray textured surface. The image is taken from above showing the whole pot clearly photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in the Chicken Pozole Verde Soup Recipe plays a key role in creating that complex yet balanced flavor you crave. Getting fresh tomatillos and good-quality chicken broth can really elevate the broth, while the spices add that traditional Mexican touch.

Chicken Pozole Verde Soup, Mexican green pozole, green pozole recipe, flavorful chicken soup, easy Mexican soup recipe - Flat lay of a small pool of golden olive oil in a simple white ceramic bowl, one large peeled and chopped white onion, one fresh green jalapeño pepper, two dark green poblano peppers, six cloves of garlic, peeled and whole, a small pile of bright green quartered tomatillos with papery husks removed, a small handful of fresh cilantro sprigs with leaves and tender stems, two teaspoons of dried oregano in a white ceramic bowl, two teaspoons of ground cumin in a white ceramic bowl, one teaspoon of ground coriander in a white ceramic bowl, one single fresh bay leaf, a small white bowl filled with coarse salt crystals, two skinless, boneless raw chicken thighs, one small white ceramic bowl of drained and rinsed hominy kernels, and a few whole black peppercorns scattered tastefully, all arranged symmetrically in balanced proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: A neutral base for sautéing that helps release the peppers’ flavors.
Onion: Adds savory sweetness and depth.
Jalapeño pepper: Provides subtle heat without overpowering.
Poblano peppers: Bring smoky, mildly spicy notes essential for the green sauce.
Garlic cloves: Boost the aromatic bouquet of the broth.
Tomatillos: Tangy, slightly citrusy, they’re the heart of the green salsa base.
Chicken broth: Creates a rich, well-rounded soup base.
Fresh cilantro: Brightens the soup with its fresh herbal notes.
Dried oregano: Offers subtle earthiness common in Mexican cuisine.
Ground cumin: Adds warmth and smokiness that complements the chicken.
Ground coriander: Contributes a mild citrus flavor to round out the spices.
Bay leaf: Infuses a gentle, fragrant undertone.
Salt: Enhances all the flavors perfectly.
Boneless, skinless chicken thighs or breast: Thighs are my favorite for juiciness and flavor, but breasts work if you prefer leaner meat.
Hominy: Traditional ingredient that adds chewy texture and a subtle corn sweetness.
Chicken bouillon (optional): Helpful if your broth needs a flavor boost.
Ground black pepper: Adds a balance of gentle peppery spice.
Toppings (optional): Radishes, avocado, fresh cilantro, lime wedges, tortilla chips, shredded cabbage – all add texture and freshness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Chicken Pozole Verde Soup Recipe is how easy it is to make it your own. Whether you want to dial up the heat, go lighter on the chicken, or make it vegetarian, this recipe adapts brilliantly.

Variation: I’ve tried swapping chicken thighs for turkey breast for a leaner version—it still turns out tender and flavorful.
Vegan adaptation: Replace the chicken and broth with vegetable stock and use mushrooms or jackfruit for a great texture.
Heat level: If you prefer more spicy, leaving the seeds in the jalapeño or adding extra sliced jalapeños as garnish works wonders.
Make it thicker: Some days I simmer the soup longer to concentrate flavors and thicken the broth just a bit.

Step-by-Step: How I Make Chicken Pozole Verde Soup Recipe

Step 1: Sauté the Peppers and Onions to Build Flavor

Heat the olive oil over medium-high heat until it shimmers—this won’t take long. Toss in the chopped onion, jalapeño, and poblano peppers. Stir them often for 3-4 minutes until the onions turn translucent and the peppers soften just right. This step is crucial because sautéing mellows the raw sharpness and brings out their sweetness. Then add the minced garlic and quartered tomatillos, cooking for another 4-5 minutes; you’ll start noticing the kitchen filling with that delicious, tangy aroma. Avoid letting the mixture brown or burn—it should soften yet stay vibrant.

Step 2: Blend the Green Sauce Smooth

Transfer your sautéed veggies to a blender. Add about a cup of cold chicken broth and the fresh cilantro right on top. Blend until you get a silky-smooth green sauce—that’s what makes your pozole stand out. If it’s too thick, add a bit more broth until it reaches a pourable consistency. I usually give it a quick taste here and adjust the cilantro amount if I want a punchier herbal note.

Step 3: Simmer the Soup and Cook the Chicken

Pour the blended sauce back into your pot. Add the remaining chicken broth, oregano, cumin, coriander, bay leaf, and salt. Bring it all to a boil over medium heat, then nestle in the chicken thighs and drop the heat to low. Cover the pot partially and let it simmer gently for about 30 minutes, until the chicken is perfectly tender—not dry or overcooked. Shredding the chicken later is so much easier this way, and all those spices meld beautifully into the broth.

Step 4: Shred Chicken and Add Hominy for Texture

Once the chicken is cooked, carefully remove it from the pot and shred it with two forks. Return the shredded meat to the pot along with the drained and rinsed hominy. Cook uncovered for 10 minutes to let the hominy soften and absorb the flavors. This is where the soup starts looking like the classic pozole we love—rich, hearty, and full of texture.

Step 5: Final Seasoning and Serve

Give your soup a taste and add chicken bouillon if you think it needs more depth. Simmer for another 5 minutes, then adjust salt and pepper as needed. This is your moment to shine as the chef—make sure it’s just how you want it. Serve hot with your favorite toppings, and watch it disappear fast!

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Tips from My Kitchen

Use Fresh Tomatillos: Fresh tomatillos make a huge difference in brightness and tang; avoid canned or jarred alternatives here if you can.
Don’t Skip Rinsing Hominy: Rinsing removes any extra canning liquid taste and improves texture.
Chicken Thighs for Juiciness: They stay tender and juicy during simmering, unlike breasts which can dry out.
Simmer Gently, Not Rapidly: Keeping the heat low ensures the meat stays tender and the broth remains clear and flavorful.

How to Serve Chicken Pozole Verde Soup Recipe

Chicken Pozole Verde Soup, Mexican green pozole, green pozole recipe, flavorful chicken soup, easy Mexican soup recipe - The image shows a bowl of green soup with three main layers: the base is a smooth, green broth that fills the bowl; on top, there are thin, pale yellow shredded pieces and small chunks of light beige meat; arranged on top in a neat row are thin white radish slices with pink edges, and slices of light green avocado with a creamy texture. The bowl is white with a speckled pattern and sits on a wooden board. Around it, there is a small bowl of black and white pepper on the board, a silver spoon below it, and in the background, a white bowl of thin radish slices and another white bowl with lime wedges, all placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Here’s where you can have fun—my favorite toppings are thinly sliced radishes for crunch and color, creamy avocado slices, fresh chopped cilantro, shredded cabbage for a fresh bite, a squeeze of lime for a zesty finish, and tortilla chips on the side for that irresistible crunch. I often add thin slices of jalapeño if I’m feeling bold. These garnishes brighten the soup and add layers of texture that keep every spoonful exciting.

Side Dishes

I like pairing this pozole verde with warm corn tortillas or simple Mexican rice. A crisp green salad with avocado and a light lime vinaigrette can also complement the meal nicely. And don’t forget fresh lime wedges on the side to squeeze over the soup—it adds a fresh punch!

Creative Ways to Present

For special occasions, I’ve served Chicken Pozole Verde Soup Recipe in small bowls with an assortment of toppings on a platter, allowing everyone to customize their own. You can add mini tostadas alongside or a colorful spread of salsas and pickled vegetables for an elevated experience. It’s great for making guests feel involved and adds a festive vibe to your table.

Make Ahead and Storage

Storing Leftovers

I store leftover Chicken Pozole Verde Soup Recipe in airtight containers in the fridge, and it keeps well for up to 3-4 days. The flavors deepen as it sits, so leftovers are often even better than the first day!

Freezing

If you want to freeze it, I recommend leaving out any crunchy garnishes. Freeze the soup in freezer-safe containers or bags, and it keeps well for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge.

Reheating

Reheat on the stovetop over medium-low heat, stirring occasionally until warmed through. Adding a splash of broth or water helps loosen the soup if it’s gotten too thick in the fridge. Avoid microwaving if possible to keep the flavors and texture at their best.

FAQs

Can I use chicken breasts instead of thighs in this recipe?

Absolutely! Chicken breasts work fine, though thighs tend to stay juicier and more flavorful when simmered. If you choose breasts, watch your cooking time closely to avoid drying them out.
What is hominy, and can I substitute it?

Hominy is dried corn kernels treated with an alkali solution, giving them a chewy texture and mild corn flavor. You can find it canned in most supermarkets. If you can’t find hominy, canned corn kernels can be a quick substitute, though it won’t have quite the same texture.
How spicy is this Chicken Pozole Verde Soup Recipe?

The heat level is moderate and adjustable—using poblano peppers adds mild warmth, and the jalapeño adds a bit more kick. You can remove jalapeño seeds to reduce spice or add more peppers if you like things hotter.
Can I make this soup ahead of time?

Yes! Chicken Pozole Verde Soup Recipe actually tastes better the next day as the flavors develop. Make it a day ahead, refrigerate, then reheat gently before serving.

Final Thoughts

Chicken Pozole Verde Soup Recipe is one of those dishes that never fails to impress, whether you’re making it for a cozy family dinner or sharing it with friends. I love how the bright green sauce contrasts with the tender chicken and chewy hominy—it’s comfort and freshness in each spoonful. Give it a try soon—I’m confident it will quickly become a staple in your recipe rotation. Happy cooking!