Chicken Pozole Verde is a bright, gently spicy, and deeply satisfying Mexican soup that’s perfect for family dinners and meal prep. This version uses a fresh tomatillo-based salsa verde thickened with toasted pepitas for a silky texture. With just 10 straightforward ingredients and about an hour of hands-on time, you can have a comforting pot of pozole that reheats and freezes beautifully.
What is Pozole Verde?
Pozole is a traditional Mexican stew made with nixtamalized corn (hominy) and a flavorful broth. Variations include rojo (red), verde (green), and blanco (white), and they can be prepared with different proteins such as chicken, pork, or seafood.
Pozole verde uses a salsa verde made from tomatillos, cilantro, and green chiles. Toasted pepitas (pumpkin seeds) are blended into the salsa to give the broth a smooth, nutty richness and a lovely pale green color. While pork is common in other pozole recipes, this version features shredded chicken for a lighter option.
Why You’ll Love This Green Pozole Recipe
This nourishing soup delivers lean protein, vegetables, and satisfying starch from hominy. It’s warming, easy to make, and ideal for feeding a crowd.
Prepare the full recipe in about 60 minutes using only ten common ingredients—perfect for weeknights or batch-cooking to freeze for later.
Ingredients & Substitutions
The full quantities and printable recipe card are included in the recipe section below. Key ingredients and simple swaps are listed here:
- Tomatillos – Provide the tang and pale green color; essential for salsa verde.
- Onion – White or yellow onion brings savory depth.
- Jalapeños – Offer a mild, fresh heat. Use serranos for more spice or remove seeds and membranes for a gentler broth.
- Garlic – Brightens the salsa when blended.
- Fresh cilantro – Adds herbaceous flavor and enhances the green hue.
- Pepitas (toasted pumpkin seeds) – Thicken the salsa and add a subtle nutty flavor; omit if necessary but expect a thinner broth.
- Chicken broth & water – Use chicken broth for depth; vegetable broth is a fine vegetarian alternative.
- Chicken breasts – Boneless, skinless breasts shred easily; boneless thighs can be used for darker meat.
- Canned hominy – Drained nixtamalized corn kernels for texture and mild sweetness.
- Salt & black pepper – Season to taste.
How to Make Pozole Verde de Pollo
Follow these streamlined steps to build the soup. Exact measurements and timing are available in the recipe card below.
Step 1: Make the salsa verde. Boil tomatillos, onion, jalapeño, and garlic until the tomatillos soften and turn a lighter green. Drain the cooking water.
Step 2: Blend. Combine the cooked tomatillos, onion, peppers, garlic, cilantro, toasted pepitas, and salt in a blender and process until smooth.
Step 3: Poach the chicken. In a large pot, combine chicken broth, water, chicken breasts, quartered onion, garlic, and salt. Bring to a boil, then reduce to a gentle simmer and cook until the chicken is no longer pink (about 20 minutes).
Step 4: Shred the chicken. Remove the breasts, shred them finely with two forks or a hand mixer, and set aside.
Step 5: Finish the green sauce. Add the cooked onion and garlic from the poaching liquid to the blender with the salsa verde and blend until fully incorporated and smooth.
Step 6: Combine and simmer. Return the shredded chicken, blended salsa verde, and drained hominy to the pot with the broth. Partially cover, bring to a gentle boil, then reduce heat and simmer about 20 minutes to let flavors meld. Adjust salt as needed.
Step 7: Garnish & serve. Ladle pozole into bowls and offer a variety of garnishes so each person can customize their bowl. Serve with tostadas, toasted bolillos, or tortilla chips.
Optional Variations
Make the pozole your own with a few simple changes:
- Adjust the heat. Swap jalapeños for poblanos to mellow the spice, or use serranos for more heat. Removing seeds and membranes will reduce capsaicin and make the broth milder.
- Swap the protein. Use pulled pork and pork broth for a classic pork pozole, or try shrimp or beef for different textures and flavors.
- Vegan option. Replace chicken broth with vegetable broth and use shredded jackfruit or extra hominy for a meatless version.
Serving & Topping Suggestions
Common garnishes add contrast and freshness. Offer a selection such as diced avocado, lime wedges, diced onion, sliced radishes, chopped cilantro, shredded cabbage, Mexican oregano, and crema Mexicana. These toppings create a balance of crunchy, creamy, bright, and spicy elements.
Serve with tostadas, tortilla chips, or toasted bolillos to soak up the broth.
Expert Tips & Tricks
Faster poaching: Use a pressure cooker or Instant Pot to poach chicken more quickly—about 15 minutes on high pressure plus a short natural release.
Use cilantro stems: Cilantro stems are flavorful and tender; include them in the blender for more depth.
Quick shredding: Pull the chicken apart with two forks or use a hand mixer to shred faster.
Garnish variety: Offer several topping choices to let diners personalize each bowl for a fuller, more authentic experience.
Storage & Reheating
This recipe yields generous portions and stores well.
- Refrigerate: Keep leftovers in an airtight container for up to a week. The soup may thicken when cold—thin with water or broth when reheating.
- Freeze: Cool completely, pack into freezer-safe containers leaving headspace for expansion, and freeze. Properly stored, it keeps several months.
- Reheat: Thaw overnight in the fridge and warm gently on the stovetop, adding a splash of broth or water if needed.
Frequently Asked Questions
This chicken pozole verde is gluten-free as written. Check labels on packaged ingredients and watch for cross-contamination if you require a strict gluten-free diet.
Packed with lean protein, hominy, and vegetables, this pozole is a nourishing, relatively low-fat meal made from whole-food ingredients.
Traditional enjoyment centers on garnishes—lime, cilantro, radishes, thinly sliced chiles, and crunchy tostadas are common accompaniments. Personalize your bowl to taste.
Both spellings are used regionally. Pozole with a “z” and posole with an “s” refer to the same dish.
Yes. Substitute vegetable broth for chicken broth and use jackfruit or extra hominy instead of chicken for a vegan-friendly pozole.
More Mexican Soup & Stew Recipes
- Caldo de Res (Beef Soup)
- Veracruz-Style Cod
- Caldo de Pescado y Camaron (Fish and Shrimp Soup)
- Caldo de Pollo (Homemade Chicken Soup)
- Red Pork and Hominy Stew (Pozole Rojo)
- Chicken Tortilla Soup
- Albondigas Soup (Mexican Meatball Soup)
If you try this recipe, consider rating it and sharing a photo on social media with the hashtag #muybuenocooking.
Chicken Pozole Verde
Equipment
- Large stock pot
- Blender
- Freezer-friendly containers (optional)
Ingredients
Salsa Verde:
- 1 1/2 pounds tomatillos, husks removed
- 1/2 cup chopped onion
- 1 to 2 jalapeños or serrano chiles, stemmed
- 3 cloves garlic, smashed and peeled
- 1 handful fresh cilantro leaves
- 1/4 cup toasted pepitas
- 1 teaspoon kosher salt
Soup:
- 1 (32-ounce) carton chicken broth
- 2 1/2 cups water
- 2 pounds chicken breast
- 1 small white onion, quartered
- 2 garlic cloves, peeled
- 1 teaspoon salt
- 2 (29-ounce) cans Mexican-style hominy, drained
Optional Garnishes
- Diced avocado
- Lime wedges
- Diced onion
- Sliced radishes
- Chopped cilantro
- Finely shredded cabbage
- Mexican oregano
- Crema Mexicana
- Tostadas or toasted bolillos
Instructions
Salsa Verde:
- Cook tomatillos, onion, jalapeño, and garlic in boiling water about 8 minutes or until tomatillos turn light green. Drain.
- Blend tomatillos, onion, peppers, garlic, cilantro, pepitas, and salt until smooth.
Soup:
- In a large pot combine broth, water, chicken, onion, garlic, and salt. Bring to a boil, then reduce heat and simmer about 20 minutes or until chicken is cooked through.
- Remove and shred the chicken into small pieces.
- Add the cooked onion and garlic to the blender with the salsa and blend until smooth.
- Return shredded chicken, salsa verde, and hominy to the pot with the broth. Partially cover, bring to a boil, then reduce heat and simmer 20 minutes. Adjust seasoning as needed.
- Ladle into bowls and serve with garnishes and tostadas.
Notes
- Use cilantro stems: The stems are tender and flavorful—blend them into the salsa for extra depth.
- Shred quickly: Use two forks or a hand mixer to speed up shredding.
- Garnish for texture: Offer several toppings—lime, radishes, cabbage, and crema add contrast to the warm broth.
- Storage: Leftovers keep in an airtight container in the fridge up to a week. Reheat with added broth or water if thickened.
- Freezing: Cool and pack into freezer-safe containers leaving space for expansion. Thaw overnight and warm gently on the stovetop.
Nutrition
Nutrition information is an approximation.