Pozole verde de pollo is a vibrant and comforting Mexican soup that brings warmth to any table. This hearty dish features tender chicken, plump hominy, and a rich green sauce made from tomatillos, poblano peppers, and fresh herbs. Unlike pozole rojo with its deep red color, this green version offers a fresh, tangy flavor profile with a gentle kick of heat.
This one-pot chicken soup serves as both comfort food and celebration dish. The combination of green chiles, cilantro, garlic, and onion creates layers of flavor that develop beautifully as they simmer together. Each spoonful delivers tender shredded chicken and chewy hominy in a bright, aromatic broth.
Ideal for chilly nights and social occasions, this authentic hominy soup serves many people and develops richer flavors as it sits. The prep work is straightforward, and the results are impressive enough for special occasions while remaining simple enough for weeknight dinners.
Key Benefits
Protein-Rich Nutrition: Shredded chicken provides lean protein that keeps you satisfied for hours. Each bowl delivers substantial nutrition without feeling heavy.
Simple One-Pot Cooking: Everything comes together in a single Dutch oven, which means less cleanup and easier preparation. The streamlined process makes this soup accessible for busy cooks.
Bold Flavor Profile: Fresh tomatillos and green chiles create a complex taste that’s both bright and earthy. The natural acidity balances the rich chicken broth perfectly.
Excellent for Meal Prep: This soup actually tastes better after a day in the refrigerator. The flavors meld together, creating an even richer experience. Make a large batch on Sunday for easy weekday meals.
Personalized Garnishes: What makes pozole special are the finishing touches. Sliced avocado, crunchy cabbage, and spicy radish bring both texture and a pop of color to every bowl. Each person can customize their bowl to their taste preferences.
Table of Contents
Ingredients
For the Soup Base:
| Ingredient | Quantity | Notes |
|---|---|---|
| Poultry pieces (breast or thigh) | 2 pounds | Cleaned and deboned |
| Chicken broth | 6 cups | Or homemade chicken stock |
| Hominy | 1 (25 oz) can | Drained and rinsed thoroughly |
| Yellow onion | 1 medium | Cut into chunks for simple extraction |
| Garlic cloves | 3 | Smashed |
| Dried oregano | 1 tsp | |
| Ground cumin | 1 tsp | |
| Seasoning blend | As desired | Recently cracked pepper and sea salt |
For the Green Sauce:
| Ingredient | Quantity | Notes |
|---|---|---|
| Tomatillos | 1 lb | Cleaned and outer husks removed |
| Poblano peppers | 2 | Stems removed, roughly chopped |
| Jalapeño pepper | 1 | Add serrano for extra heat |
| Cilantro leaves | 1 cup | Reserve additional for finishing |
| Yellow onion | 1/2 cup | Roughly chopped |
| Garlic cloves | 2 | |
| Fresh lime | 1 | Juiced |
Traditional Toppings:
| Topping | Preparation |
|---|---|
| Radishes | Thinly sliced |
| Green cabbage | Finely shredded |
| Avocado | Sliced just before serving |
| Fresh cilantro | Sprigs |
| Lime wedges | For squeezing |
| Tortillas or chips | Warm corn tortillas or crispy tortilla chips |
Instructions
Step 1: Cook the Chicken
Place chicken in a large Dutch oven with broth, quartered onion, smashed garlic, oregano, and cumin. Season generously with salt and pepper. Bring the mixture to a rolling boil, then reduce heat to maintain a gentle simmer.
Simmer for 20-25 minutes until poultry reaches 165°F internal temperature. Chicken pieces should feel soft and pull apart effortlessly using utensils.
Step 2: Prepare the Green Sauce
While chicken simmers, combine tomatillos, poblano peppers, jalapeño, cilantro, chopped onion, garlic, and lime juice in a blender. Process at maximum setting until achieving a silky, emerald-colored consistency.
Taste the sauce and adjust lime juice or add a pinch of salt if needed. The sauce should be tangy with a mild heat that builds gradually.
Step 3: Shred the Chicken
Lift the chicken gently from the hot broth using tongs, letting any excess liquid drip back into the pot. Place on a cutting board and let cool for 2-3 minutes. Use two forks to shred the chicken into bite-sized pieces. The meat should pull apart easily.
Step 4: Combine and Simmer
Strain the cooking broth to remove the onion pieces and garlic. Pour the strained broth back into the pot, then stir in the green sauce and drained hominy. The broth will turn a beautiful pale green color.
Add the shredded chicken back to the pot and bring to a gentle simmer. Cook for 20-25 minutes, stirring occasionally. This allows the flavors to blend and the hominy to absorb the broth.
Step 5: Final Seasoning
Taste the soup and adjust seasoning with salt, pepper, or additional lime juice. The flavor should be bright and well-balanced with a gentle heat that doesn’t overpower the other ingredients.
Pro Tips and Variations
Heat Level Control: Start with one jalapeño and taste the green sauce. Add serrano peppers or additional jalapeños for more spice. Remember, you can always add heat, but you can’t take it away.
Protein Variations: For vegetarian versions, use cannellini beans and vegetable stock.
Make-Ahead Strategy: This soup improves overnight in the refrigerator. The flavors deepen and meld together beautifully. Warm slowly over medium heat, incorporating extra liquid if necessary.
Garnish Like a Pro: Set up a toppings bar with small bowls of each garnish. This creates an interactive dining experience and lets everyone customize their bowl. Don’t skip the shredded cabbage—it adds essential crunch.
Storage Tips: Cool completely before refrigerating. The soup keeps for 4-5 days in the fridge and freezes well for up to 3 months. Freeze in individual portions for easy reheating.
Serving Suggestions
Ladle the hot pozole verde into deep bowls, leaving room for generous toppings. Start with a sprinkle of shredded cabbage for crunch, add sliced radishes for peppery bite, and finish with creamy avocado slices.
Sprinkle with freshly chopped cilantro and serve with lime wedges for a zesty finish. A splash of lime juice enhances the overall flavor and adds a refreshing citrus note to each spoonful. Warm corn tortillas or crispy tortilla chips make perfect accompaniments for scooping and dipping.
This soup works beautifully for casual weeknight dinners or festive gatherings. Set out small bowls of toppings and let guests build their own perfect bowl. The interactive element makes it especially fun for parties.
Conclusion
Pozole verde de pollo represents the best of Mexican comfort food—bold flavors, nourishing ingredients, and the warmth of shared meals. This green pozole delivers restaurant-quality results in your own kitchen with ingredients you can find at any grocery store.
The beauty of this soup lies in its balance. The zesty tomatillos and chiles provide vibrant acidity, while tender poultry and corn kernels deliver hearty satisfaction. Each bowl tells a story of traditional Mexican cooking techniques adapted for modern kitchens.
Whether you’re exploring Mexican cuisine for the first time or looking to expand your soup repertoire, this pozole verde recipe delivers every time. The one-pot preparation keeps things simple, while the complex flavors keep things interesting.
FAQs
What exactly is pozole verde made of? This green pozole features poultry, processed corn, and a verdant blend of tomatillos, chiles, aromatics, and herbs. The “verde” refers to the green color from the tomatillo-based sauce.
How does hominy taste in this soup? Hominy has a unique chewy texture and mild, slightly nutty flavor. It absorbs the broth’s seasonings while adding substance to each spoonful. The texture is similar to cooked corn kernels but with more body.
Can I use canned hominy successfully? Absolutely. Canned hominy works perfectly and saves significant preparation time. Just drain and rinse it thoroughly before adding to remove any metallic taste from the can.
How spicy is pozole verde typically? This version has mild to medium heat that builds gradually. The poblano peppers provide earthy flavor with gentle warmth, while jalapeños add brighter heat. Modify the chile amounts to suit your spice tolerance level.
Is pozole verde freezer-friendly? Yes, it freezes beautifully for up to 3 months. Cool completely before freezing, and consider freezing in individual portions for easy reheating. Defrost slowly in the fridge before warming carefully on the stovetop.
How long does leftover pozole keep? Properly stored pozole verde stays fresh in the refrigerator for 4-5 days. The flavors actually improve over time, making leftovers a treat rather than a chore.
What are the essential toppings for pozole verde? Traditional garnishes include shredded cabbage, sliced radishes, avocado, fresh cilantro, and lime wedges. These add crucial texture and flavor contrasts that complete the dish.
Can I prepare pozole verde in advance? This soup is actually better when made ahead. Prepare it completely, then refrigerate overnight. The flavors meld and deepen, creating an even more satisfying bowl the next day.
Does authentic pozole use pork or chicken? Traditional pozole often features pork, but chicken versions like this one are equally authentic and popular.