Pozole Verde Recipe (Authentic Mexican Chicken & Hominy Soup)

Savory, fresh, and aromatic with a hint of spice, pozole verde is one of the most traditional and festive dishes in Mexican cuisine. It’s typically served during the fall and winter months, making it one of the favorite dishes for holiday celebrations and Christmas gatherings.

Pozole, whether it’s pozole rojo or pozole verde, is one of my favorite dishes! In this pozole verde, I really love the tender, juicy chicken that soaks up flavor from the green chile and tomatillo sauce once added to the broth. The broth is super delicious and has a beautiful mix of acidic, herby, and spicy flavors that go well together and are perfect for a warm cozy night in. Just like pozole rojo, the garnishes make this pozole even better and really give a nice fresh touch and crisp texture.

This pozole verde recipe is one you will want to try for sharing with family and friends, especially on a night where you want to create a warm, cozy experience.

What is Pozole Verde?

Pozole verde is a Mexican soup typically made with chicken, hominy, tomatillos, green chiles such as serrano or jalapeño, and cilantro. Pozole verde originated in the state of Guerrero and is one of the most famous versions in Mexico. Depending on the region or family recipe, pozole verde may include additional spices, herbs, or ingredients like pumpkin seeds (pepitas). The green broth gets its color from the tomatillos, herbs, and green chiles used. It flavors the chicken and hominy beautifully, making it bright, herby, and spicy, perfect for a cozy night in. Just like pozole rojo, pozole verde is very popular during the fall and winter months in Mexico, especially for holidays like Mexican Independence Day, Christmas, and New Year’s Eve.

The garnishes are an important part of any pozole. I like to have sliced or shredded cabbage, thinly sliced radishes, diced onion, Mexican oregano, and freshly squeezed lime juice for my pozole verde. Some people like lettuce instead of cabbage, which is also a great topping. Sometimes salsa or dried chile flakes can be added as well for an extra layer of heat. These garnishes are a must because they add a fresh flavor and crunchy texture to the pozole.

What Cuts of Chicken to Use?

Any cut of chicken can be used when making pozole verde. I like to use chicken breasts because they cook faster and have a neutral flavor, but chicken thighs and legs work well too.

How to Make Pozole Verde?

Cook The Chicken

1. Add the chicken breast, salt, garlic, and onion to a large pot. Fill the pot with water to cover the ingredients.
2. Bring the pot to a simmer over medium high heat.

3. Lower the heat to the lowest setting and cover. Simmer for about 10 to 15 minutes or until internal temperature of chicken reaches 165°F.
4. Once the chicken is fully cooked, remove it from the pot.
5. Let the chicken cool down for about 10 minutes.
6. Strain the remaining chicken broth into a bowl. 
7. Return the broth back into the pot.
8. Shred or cut the chicken into bite size pieces.

Make the Green Salsa

1. While the chicken is simmering, place the serrano chiles and tomatillos in a pot. Fill with water to cover them.
2. Bring the pot to a boil and then lower the heat to a simmer. Simmer for about 10 minutes or until tomatillos change color to a dull green.

3. Remove the chiles and tomatillos from the pot and transfer to a bowl. Reserve half a cup of the cooking liquid.  Let the tomatillos and chiles cool down for about 10 to 20 minutes.
4. Once cool, transfer the chiles, tomatillos, 1/2 cup of the reserved cooking liquid, garlic, onion, cilantro, parsley, and spinach.
5. Blend until smooth.

6. Add the oil to a large skillet and turn the burner on to medium heat.
7. Preheat the oil for about 5 minutes or until oil is shimmering.
8. Add the green salsa to the skillet and simmer on medium to medium-low heat for about 10 to 15 minutes. Add salt to taste once the sauce is simmering steadily. The sauce will thicken and change color. Stir occasionally so sauce doesn’t stick to the skillet. 

Make the Soup

1. Return the chicken to the pot and add the hominy.
2. Bring the pot to a boil over medium-high heat and then lower to a simmer at medium heat.
3. Stir the green salsa to incorporate into the soup.

4. Simmer for 20 to 30 minutes to let the flavors come together.
5. Taste for salt and adjust if necessary.
6. Serve pozole in soup bowls and place finely chopped onion, thinly sliced cabbage, thinly sliced radish, oregano, dried chile flakes or salsa, and limes at the table. Let your guests garnish their bowl of pozole as they like and enjoy!

Tips and Suggestions

1. Strain the broth after cooking the chicken, there will be some foam left behind from cooking the chicken. This will make the broth taste and look cleaner.
2. You can also use other cuts of chicken like thighs. Chicken thighs will take longer to cook. Make sure these reach an internal temperature of at least 175°F. For extra tender fall apart chicken thighs, the internal temperature should be at 185°F or even up to 195°F.
3. It’s important to not let the water come to a boil when cooking the chicken. If it does, it could make the chicken tough and dry. Make sure to bring water to a gentle simmer when cooking the chicken. The water should be between 160°F to 180°F. Once you are within this temperature, lower the heat to the lowest setting and cover the pot.
4. Check the chicken breast after 10 minutes. If they are not done yet, keep cooking until the internal temperature of the chicken is at 165°F.
5. Make sure the salsa is blended to a smooth consistency. Blend on medium to high speed for a smooth sauce.
6. Before adding the salsa the the broth you can strain it if desired, for a more fine texture.

How to Store Pozole Verde

Pozole verde can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. Make sure to store in an airtight container.

How to reheat Pozole Verde

To reheat pozole verde, place it in a pot and bring it to a boil. Lower the heat to medium low and simmer for about 10 minutes, or until the pozole is heated through. You can also reheat the pozole by placing it in a microwave-safe bowl and microwaving for 1 minute. Check that the pozole is warmed through, and microwave for another 30 seconds if needed. Continue in 30 second intervals if needed until pozole is hot and ready to serve.

What to Serve Pozole Verde With?

Pozole verde is typically served as a main along with its garnishes. These garnishes usually include finely chopped white onion, thinly sliced radishes, sliced green cabbage or lettuce, Mexican oregano, dried chile flakes or a homemade salsa, and lime wedges. These garnishes really give the pozole a nice crisp, crunchy texture that complements the savory broth. Pozole is usually also served with tostadas or bolillo bread.

I hope you enjoy this pozole verde recipe. Please let me know in the comments below if you make it and how it went.

Gracias y provecho!

Raul

Pozole Verde Recipe

This classic chicken pozole verde features juicy shredded chicken breast, hominy, and a herby tomatillo broth. A comforting Mexican green soup that's flavorful and satisfying.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Servings: 6 people

Course: Main Course, Soup

Cuisine: Mexican

Ingredients Method Notes

Ingredients

  

For the Chicken

• 2 lbs chicken breast
• 1/2 white onion
• 4 garlic cloves
• 12 cups water
• salt to taste

For the Green Salsa

• 1 lb tomatillos
• 1 cup cilantro chopped
• 1 cup parsley chopped
• 1 cup spinach chopped
• 1 garlic clove
• 1/4 white onion chopped
• 1 serrano chile

For the Hominy

• 1 can 25 oz hominy drained and rinsed

For Serving & Garnish

• white onion finely chopped
• radishes thinly sliced
• green cabbage thinly sliced
• Mexican oregano or Mediterranean Oregano
• Red chile flakes or salsa
• lime wedges

Method

 

For the Chicken

1. Add the chicken breast, salt, garlic, and onion to a large pot. Fill the pot with water to cover the ingredients.
2. Bring the pot to a simmer over medium high heat.
3. Lower the heat to the lowest setting and cover. Simmer for about 10 to 15 minutes or until internal temperature of chicken reaches 165°F.
4. Once the chicken is fully cooked, remove it from the pot.
5. Let the chicken cool down for about 10 minutes.
6. Strain the remaining chicken broth into a bowl. 
7. Return the broth back into the pot.
8. Shred or cut the chicken into bite size pieces.

For the Green Salsa

1. While the chicken is simmering, place the serrano chiles and tomatillos in a pot. Fill with water to cover them.
2. Bring the pot to a boil and then lower the heat to a simmer. Simmer for about 10 minutes or until tomatillos change color to a dull green.
3. Remove the chiles and tomatillos from the pot and transfer to a bowl. Reserve half a cup of the cooking liquid.  Let the tomatillos and chiles cool down for about 10 to 20 minutes.
4. Once cool, transfer the chiles, tomatillos, 1/2 cup of the reserved cooking liquid, garlic, onion, cilantro, parsley, and spinach
5. Blend until smooth.
6. Add the oil to a large skillet and turn the burner on to medium heat.
7. Preheat the oil for about 5 minutes or until oil is shimmering.
8. Add the green salsa to the skillet and simmer on medium to medium-low heat for about 10 to 15 minutes. Add salt to taste once the sauce is simmering steadily. The sauce will thicken and change color. Stir occasionally so sauce doesn’t stick to the skillet. 

Make the Soup

1. Return the chicken to the pot and add the hominy.
2. Bring the pot to a boil over medium-high heat and then lower to a simmer at medium heat.
3. Stir the green salsa to incorporate into the soup.
4. Simmer for 20 to 30 minutes to let the flavors come together.
5. Taste for salt and adjust if necessary.
6. Serve pozole in soup bowls and place finely chopped onion, thinly sliced cabbage, thinly sliced radish, oregano, dried chile flakes or salsa, and limes at the table. Let your guests garnish their bowl of pozole as they like and enjoy!

Notes

1. Strain the broth after cooking the chicken, there will be some foam left behind from cooking the chicken. This will make the broth taste and look cleaner.
2. You can also use other cuts of chicken like thighs. Chicken thighs will take longer to cook. Make sure these reach an internal temperature of at least 175°F. For extra tender fall apart chicken thighs, the internal temperature should be at 185°F or even up to 195°F.
3. It’s important to not let the water come to a boil when cooking the chicken. If it does, it could make the chicken tough and dry. Make sure to bring water to a gentle simmer when cooking the chicken. The water should be between 160°F to 180°F. Once you are within this temperature, lower the heat to the lowest setting and cover the pot.
4. Check the chicken breast after 10 minutes. If they are not done yet, keep cooking until the internal temperature of the chicken is at 165°F.
5. Make sure the salsa is blended to a smooth consistency. Blend on medium to high speed for a smooth sauce.
6. Before adding the salsa the the broth you can strain it if desired, for a more fine texture.