Chicken Pozole Verde Recipe

The first time I made pozole verde, it was purely out of desperation. It was one of those rainy, midweek evenings when takeout didn’t sound appealing and I needed something warm, vibrant, and a little nostalgic. I'd grown up watching my tías simmer giant pots of pozole rojo for hours, but the green version? That was new territory. Turns out, pozole verde is the perfect shortcut to that same depth and comfort—just brighter, lighter, and quicker.

This recipe has since become my reliable fix for when I crave something deeply satisfying but don’t have all day to wait. If you’ve got an hour and a craving for something deeply satisfying, this is the stew for you.

Why You’ll Love This Recipe

• Fast, But Full of Flavor: Ready in about an hour, this pozole verde skips the all-day simmer without sacrificing that deep, crave-worthy comfort.
• Bright, Tangy, and Totally Different: If you’ve only had pozole rojo, this green version flips the script with tomatillos, jalapeños, and cilantro delivering a fresh, zingy punch.
• Crowd-Pleasing & Customizable: Top it how you like—radishes, lime, cabbage, onions, you name it. It’s fun, interactive, and feels like a party in a bowl.
• Easy on the Ingredients: Everything you need can be found at most grocery stores. No hunting for obscure spices or specialty cuts.
• Comfort Food Without the Heaviness: It’s hearty enough to fill you up, but the broth stays light and herbaceous—perfect for those nights when you want warmth without the food coma.
• Leftovers? Even Better: The flavors deepen overnight, making this one of those rare dishes that actually improves in the fridge.

Ingredients You’ll Need

• Boneless Skinless Chicken Thighs: Juicy, flavorful, and forgiving. Thighs don’t dry out like breasts, which makes them perfect for simmering. If you only have chicken breasts, they’ll work too. Just be careful not to overcook.

• Tomatillos (about 1 pound): These are the soul of pozole verde. They bring that signature tang and brightness. Look for firm, green ones with husks that aren’t too dried out. If fresh isn’t an option, canned tomatillos are a solid backup (skip the boiling step and blend them straight).

• Jalapeño Peppers (3, halved): For heat and grassy depth. Want it milder? Remove the seeds or swap for Anaheim peppers. Prefer more spice? Serrano peppers are your friend.

• White Onion (1 large, roughly chopped): Adds subtle sweetness and balances the acidity from the tomatillos.

• Garlic Cloves (2 whole): Because garlic is never optional in a good broth.

• Mexican Oregano (1 tablespoon): More citrusy and floral than regular oregano. If you can find it, use it because it makes a noticeable difference. If not, standard oregano still works well.

• Kosher Salt (1 teaspoon, or to taste): Simple seasoning that pulls the whole dish together. Always taste and adjust before serving.

• Chicken or Vegetable Broth (6 cups): Adds depth and rounds out the flavor. Use low-sodium if you want more control.

• Fresh Cilantro (1 cup, loosely packed): For that final fresh, green punch. If you’re not a cilantro fan, parsley can substitute, but expect a different flavor profile.

• White Hominy (2 cans, 15 oz each): Chewy, puffy corn kernels that soak up all that green goodness. Rinse and drain before adding. White is traditional, yellow is slightly sweeter.

Optional Toppings (highly recommended for texture and freshness):

• Lime wedges
• Sliced radishes
• Thinly shredded cabbage
• Diced white onion
• Extra cilantro
• Pinch of Mexican oregano

These toppings aren’t just garnish—they add crunch, brightness, and tradition to every bowl.

How to Make Chicken Pozole Verde

Step 1: Build the Broth Foundation

In a large pot or Dutch oven, combine your chicken thighs, tomatillos, jalapeños, onion, garlic, Mexican oregano, salt, and broth. It should smell incredible even before it simmers. Bring it to a boil over high heat, then reduce the heat to low, cover it partway, and let it all cook gently for about 40 minutes. You’ll know it’s ready when the chicken falls apart with barely a nudge.

Step 2: Shred the Chicken

Once the chicken is fork-tender, pull it out and shred it on a cutting board. Don’t overthink it—two forks and a few minutes is all you need. Set it aside while the real magic happens in the blender.

Step 3: Blend the Verde Magic

Using a slotted spoon, transfer the cooked tomatillos, jalapeños, onion, and garlic into a blender. Add a cup of the hot cooking liquid (this helps everything blend smoother), toss in the fresh cilantro, and blend until silky smooth. Give it a taste—yes, even now—and adjust salt if it feels flat.

Step 4: Bring It All Together

Pour that blended verde sauce back into your pot. Stir in the shredded chicken and hominy. Turn the heat up slightly and let it simmer, uncovered, for about 15 minutes. This step lets all the flavors meld and deepen—don’t skip it.

Step 5: Serve It Up Right

Ladle into bowls and pile on the toppings. A squeeze of lime, a handful of shredded cabbage, crunchy radishes, a sprinkle of onion, a dash of Mexican oregano—go wild. Every bite should feel a little different, a little perfect.

Pro Tips from My Kitchen

Taste as you go – That verde broth? It evolves. Don’t wait until the end to season. Once it’s blended, give it a taste. If it feels a little flat, a pinch of salt or squeeze of lime can wake it right up.

Don’t fear the tomatillo – If you’ve never worked with them before, tomatillos can be intimidating. They’re sticky under the husk, a little weird to touch. Rinse them well, boil them whole, and let the blender do the rest. That tang is the heart of the dish.

Shred while warm – Shredding chicken cold is a rookie mistake. Do it while it’s still warm and soft, and it’ll fall apart without a fight.

Let it sit – Pozole gets better after a short rest. If you’ve got the time, let the pot sit off the heat for 10 to 15 minutes before serving. The flavors marry, mellow, and deepen.

Double it for leftovers – You’ll thank yourself later. This dish keeps beautifully in the fridge for days and freezes like a champ. Batch cooking bonus: next week’s dinner is already halfway done.

Toppings matter – Think of them like accessories for your bowl. Crunch, acid, heat, brightness—they complete the experience. Don’t skip them unless you’re truly out of options.

Frequently Asked Questions about Pozole Verde