Pozole Verde de Pollo

Jump to Recipe Print Recipe

Okay friends, we’ve made pozole rojo, now lets make pozole verde. I love mexican dishes and mexican inspired dishes. I have so much fun cooking with all these flavors. And soup season is one of my favorites! Lets walk through the steps and the important pieces of info.

Pozole Verde is a vibrant and comforting Mexican soup that combines tender hominy, flavorful chicken, and a tangy, spicy green sauce made from tomatillos and fresh herbs. It’s a dish full of rich, bold flavors that’s perfect for any occasion, from casual weeknight dinners to festive gatherings. This hearty soup is often topped with crisp lettuce, radishes, avocado, and a squeeze of lime, making every bite a refreshing explosion of textures and tastes. Whether you’re a pozole newbie or a longtime fan, this green pozole will quickly become a favorite in your recipe rotation.

One thing important to me when cooking is that its simple and easy. So one pot recipes are some of my favorites. You can cook this all in one big stock pot right on your stove.

Start with a 6-8 qt stock pot over medium heat and add oil, onion and garlic. Let that cook for a few minutes before adding chopped poblanos, jalapeños and cilantro, cook for a few more minutes. Then place the whole chicken thighs in the pot along with chopped tomatillos, bay leaves oregano and chicken broth and 1 tsp of salt .

Cover the pot with your lid and bring to a boil. Lower the heat and simmer for an hour, stirring occasionally. Once done the chicken will be tender and easily shreddable. Remove chicken thighs into a bowl or cutting board too shred. Do not repeat my mistake and transfer into a glass container as its hot and will likely shatter your glass. This was a sad sad learning situation for me, but i’m glad I can pass on the knowledge to you.

Once shredded, add the chicken back to the stock pot, as well as hominy and salt and pepper to taste.

Serve immediately, garnish with cabbage, radish, lime, cilantro and sour cream.

Pozole Verde

Flavorful Pozole Verde with tender chicken, hominy, and a tangy green sauce—perfectly topped with fresh garnishes for a hearty, comforting meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Dinner

Cuisine Mexican

Servings 8 servings

Equipment

• 1 6-8 qt stockpot or dutch oven

Ingredients

  

• 2 tbsp olive oil
• 1 yellow onion chopped
• 6 cloves garlic minced
• 6 poblano peppers chopped
• 3 jalapeno peppers finely chopped
• 1/2 cup cilantro chopped
• 3 lbs chicken thighs bone in
• 1 lb tomatillos peeled and roughly chopped
• 2 bay leaves
• 1 tbsp oregano
• 6 cups chicken broth
• 2 15oz cans white hominy drained and rinsed
• salt and pepper to taste

Garnishes

• cilantro chopped
• radishes thinly sliced
• lime wedges
• cabbage shredded
• avocado sliced
• jalapeno thinly sliced

Instructions

 

• Start by adding olive oil to your stockpot over medium heat. Add in onions and garlic and cook for 2 minutes.
• Add poblanos, jalapeños, and cilantro, cook for 5 minutes stirring often.
• Add the bone in chicken thighs, tomatillos, bay leaves, oregano, chicken broth, and 1 tsp of salt
• Cover the pot and bring to a boil then lower heat and simmer for about an hour. At this point the chicken should be soft enough too shred.
• Remove bay leaves and remove chicken to a bowl or cutting board, remove the bones and shred chicken
• Add chicken back to the pot along with the hominy. Stir to combine and cook until hominy is warmed
• Serve in large bowls and garnish with radish, cabbage, avocado, jalapeno, cilantro, and lime.

  Enjoy

Keyword Avocado, Hominy, Mexican stew

Another really good soup recipe here if want to try it next!