Name: Chicken Pozole Verde Soup Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 1 large onion, peeled and chopped; 1 jalapeño pepper, seeded, deveined and chopped; 2 poblano peppers, seeded and chopped; 6 garlic cloves, minced; 1 pound tomatillos, husked, rinsed and quartered; 8 cups chicken broth, divided; 1 small bunch fresh cilantro, leaves and tender stems; 2 teaspoons dried oregano; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1 bay leaf; 1 teaspoon salt; 2 pounds boneless and skinless chicken thighs or breast; 2 (15-ounces) cans hominy, drained and rinsed; 1 teaspoon chicken bouillon, or more to taste – optional; Ground black pepper to taste; Thinly sliced radishes; Sliced avocado; Sliced jalapeños; Lime wedges; Fresh cilantro; Shredded cabbage; Tortilla chips

Jump to Recipe· 4.6 from 38 reviews

If you’ve ever craved the kind of comforting, vibrant soup that warms your soul and brightens your day, you’re going to love this one. Today, I’m sharing my go-to Chicken Pozole Verde Soup Recipe—a gorgeous Mexican green pozole that’s packed with fresh flavors, tender chicken, and hominy goodness. Trust me, once you try this recipe, it’ll become a staple in your kitchen, especially when you want a meal that’s both hearty and refreshing.

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Why This Recipe Works

Balanced Flavor Profile: The blend of tomatillos, cilantro, and green chiles creates this distinct tangy, fresh, and mildly spicy base you’ll crave.
Hearty & Nourishing: Tender chicken thighs combined with hominy give you satisfying protein and texture in every spoonful.
Flexible & Kitchen-Friendly: Uses simple ingredients you can usually find at the store or Latin markets, and it comes together without complicated steps.
Customizable Garnishes: You get to top it off your way — radishes, avocado, lime — making every bowl truly your own.

Chicken Pozole Verde Soup, Mexican green pozole, homemade pozole verde, hearty chicken soup, green pozole recipe - A round pot with shiny red handles holds a green soup that fills the pot almost to the top. On top of the soup, in the center, there is a layer of small, white, soft-looking balls. The pot is placed on a light wooden board, which sits on a dark gray textured surface. The image is taken from above showing the whole pot clearly photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Chicken Pozole Verde Soup Recipe lies in the harmony of fresh, aromatic ingredients and rich textures—each playing a key role in the final taste. I always recommend hunting down fresh tomatillos and poblano peppers for that authentic green color and flavor. Here’s a quick scoop on the key players you’ll want to prep:

Chicken Pozole Verde Soup, Mexican green pozole, homemade pozole verde, hearty chicken soup, green pozole recipe - Flat lay of a small pool of golden olive oil in a simple white ceramic bowl, one large peeled and chopped white onion, one fresh green jalapeño pepper, two dark green poblano peppers, six cloves of garlic, peeled and whole, a small pile of bright green quartered tomatillos with papery husks removed, a small handful of fresh cilantro sprigs with leaves and tender stems, two teaspoons of dried oregano in a white ceramic bowl, two teaspoons of ground cumin in a white ceramic bowl, one teaspoon of ground coriander in a white ceramic bowl, one single fresh bay leaf, a small white bowl filled with coarse salt crystals, two skinless, boneless raw chicken thighs, one small white ceramic bowl of drained and rinsed hominy kernels, and a few whole black peppercorns scattered tastefully, all arranged symmetrically in balanced proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: It’s your flavorful base to soften veggies without overpowering the fresh brightness of the green sauce.
Onion: Adds natural sweetness and texture as the soup cooks.
Jalapeño pepper: Just enough heat and a little kick—remove seeds if you want it milder.
Poblano peppers: These bring gentle smokiness and depth to the green broth.
Garlic cloves: Essential for that warm, savory undertone.
Tomatillos: The star of green pozole—tart, slightly citrusy, and totally addicting.
Chicken broth: Builds a rich base and keeps the soup cooking moist and flavorful.
Fresh cilantro: Blended into the sauce for a herbal freshness that can’t be skipped.
Dried oregano, cumin, coriander, bay leaf: These spices infuse warmth and traditional Mexican layers of flavor.
Chicken thighs or breast: I prefer thighs for tenderness and richness, but breasts work perfectly if you want leaner meat.
Hominy: The unique texture that makes pozole pozole—a satisfying bite with a hint of sweetness.
Salt & pepper: Simple seasonings to balance everything just right.
Optional chicken bouillon: Perfect if you want to deepen the savory notes without fuss.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how flexible this Chicken Pozole Verde Soup Recipe is—you can easily spice it up or tone it down depending on your crowd. Sometimes I’ll sneak in extra garlic or amp the heat with serranos if I want a bit more zip. It’s one of those recipes where you really get to make it your own without losing the soul of the dish.

Mild Version: Remove the jalapeño seeds or swap them for milder peppers if you’re feeding little ones or sensitive palates.
Vegetarian Adaptation: Substitute chicken broth with veggie broth and add extra hominy and mushrooms for more bite.
Boost the Freshness: Amp up toppings like fresh herbs, lime juice, or crunchy cabbage—it totally changes the texture.

Step-by-Step: How I Make Chicken Pozole Verde Soup Recipe

Step 1: Sauté Your Base

Start by heating olive oil in a large pot over medium-high heat. Toss in your chopped onion, seeded jalapeño, and chopped poblano peppers. I like to stir almost constantly here for about 3-4 minutes until the onions start turning translucent—it helps bring out their sweetness without burning. This step is key to layering your soup’s flavor.

Step 2: Add Garlic and Tomatillos

Next, stir in the minced garlic cloves and quartered tomatillos. Keep stirring gently for another 4-5 minutes so the peppers soften up and the tomatillos start breaking down just a bit. You’ll notice the kitchen fills with this wonderful tangy aroma—that’s when you know you’re on the right track. Once it looks softened, take the pot off the heat.

Step 3: Blend Into a Smooth Sauce

This part is fun! Carefully transfer your sautéed veggies and tomatillos into a blender, add about a cup of cold chicken broth, and toss in the fresh cilantro. Blend everything until completely smooth—you want a nice vibrant green sauce to be the heart of your soup. If the mix looks too thick to blend, feel free to add a little more broth.

Step 4: Build the Soup and Simmer

Pour your blended sauce back into the pot, then add the rest of the chicken broth along with oregano, cumin, coriander, bay leaf, and salt. Stir well to combine. Now add your chicken pieces and bring everything to a gentle boil. Once boiling, reduce heat to low, cover partially, and let it simmer for about 30 minutes—or until your chicken is tender and cooked through. This slow simmer is crucial for the flavors to marry beautifully.

Step 5: Shred Chicken and Add Hominy

Once the chicken is ready, carefully remove it from the pot, shred it using two forks (easy and satisfying!), then return it to the soup. Add your drained and rinsed hominy at this point. Let it cook uncovered for 10 minutes so the hominy heats through and so the soup thickens slightly. At the end, taste your soup and adjust seasoning—if it seems to need a flavor boost, I often add a touch of chicken bouillon for depth, then simmer for another 5 minutes.

Step 6: Serve with Your Favorite Toppings

Ladle this gorgeous green pozole into bowls and get creative with garnishes. This is where your Chicken Pozole Verde Soup Recipe turns from great to unforgettable.

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Pro Tips for Making Chicken Pozole Verde Soup Recipe

Don’t Skip Rinsing Tomatillos: Their sticky coating can make your sauce bitter if not washed properly—run them under lukewarm water and give them a gentle scrub.
Use Thighs for Juicier Chicken: They stay tender and don’t dry out as easily during simmering.
Blend Carefully: Start with a small amount of broth to help the blender, then add more as needed so your sauce isn’t watery.
Simmer, Don’t Boil Strongly: A gentle simmer keeps your chicken tender and prevents the soup from becoming cloudy.

How to Serve Chicken Pozole Verde Soup Recipe

Chicken Pozole Verde Soup, Mexican green pozole, homemade pozole verde, hearty chicken soup, green pozole recipe - The image shows a bowl of green soup with three main layers: the base is a smooth, green broth that fills the bowl; on top, there are thin, pale yellow shredded pieces and small chunks of light beige meat; arranged on top in a neat row are thin white radish slices with pink edges, and slices of light green avocado with a creamy texture. The bowl is white with a speckled pattern and sits on a wooden board. Around it, there is a small bowl of black and white pepper on the board, a silver spoon below it, and in the background, a white bowl of thin radish slices and another white bowl with lime wedges, all placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

For me, the garnishes are what make this soup truly special. I usually go heavy on thinly sliced radishes for a crunchy bite, fresh lime wedges for a bright pop, shredded cabbage for texture, and creamy avocado to mellow the heat. A sprinkle of fresh cilantro and some sliced jalapeños are always welcome too if you like a bit more spice. Don’t forget tortilla chips for that satisfying crunch that makes it feel like a celebration.

Side Dishes

I often serve this pozole with warm corn tortillas or a simple Mexican rice on the side. If you want something fresh, a crisp avocado salad or pickled onions go perfectly to balance the warm soup.

Creative Ways to Present

For a special touch, I like to ladle the soup into wide shallow bowls and artistically arrange the toppings separated by type—radishes on one side, cabbage on another, and little piles of cilantro and avocado. It looks stunning at dinner parties and invites everyone to take part in customizing their own bowls.

Make Ahead and Storage

Storing Leftovers

After dinner, I usually store leftover Chicken Pozole Verde Soup in airtight containers in the fridge—it keeps really well for 3-4 days. Just make sure to cool it down before sealing to avoid condensation that could dilute the flavor.

Freezing

This soup freezes beautifully, which I love because it’s a great make-ahead meal. I freeze it without the garnishes in freezer-safe containers, and it holds up perfectly for 2-3 months. When thawing, do it overnight in the fridge to keep textures intact.

Reheating

Reheat your Chicken Pozole Verde Soup gently on the stove over medium-low heat, stirring occasionally. Adding a splash of water or broth can help loosen it if it thickened during storage. Then, just add fresh toppings to elevate it back to that fresh-from-the-kitchen magic.

FAQs

Can I use chicken breasts instead of thighs in this Chicken Pozole Verde Soup Recipe?

Absolutely! Chicken breasts work well if you prefer leaner meat. Just be careful not to overcook them—they can dry out faster than thighs, so watch your simmer time closely and remove once cooked through.
What if I can’t find fresh tomatillos?

Fresh tomatillos are ideal for that signature tang and color, but if you can’t find them, you might try a small amount of canned green salsa verde as a substitute—though it won’t be exactly the same. Another option is to check frozen tomatillos at Latin markets or specialty stores.
How spicy is this Chicken Pozole Verde Soup Recipe?

The heat level is mild to moderate, thanks to the jalapeño and poblano peppers. You can control the spice by removing seeds or adjusting pepper amounts. Adding sliced jalapeños as a topping lets guests add heat as they like.
Can I make this soup in a slow cooker?

You can! After blending the green sauce, transfer to a slow cooker, add the broth, spices, and chicken, then cook on low for 4-6 hours or until chicken is tender. Add hominy near the end and cook for another 30 minutes.
What are the best garnishes for Chicken Pozole Verde Soup?

Radishes, cabbage, lime wedges, avocado slices, fresh cilantro, and thinly sliced jalapeños make classic garnishes that add great texture, freshness, and brightness to the soup.

Final Thoughts

This Chicken Pozole Verde Soup Recipe has a special place in my heart because it’s like a warm hug in a bowl—fresh, flavorful, and genuinely satisfying. Whether you’re cooking for family or friends, it’s the kind of recipe that invites cozy conversations and happy bellies. I can’t wait for you to try it and discover just how comforting green pozole can be. You’re going to love making it and sharing it as much as I do!