This Chicken Pozole Verde brings together everything you love about authentic Mexican flavors in a weeknight-friendly recipe the whole family will love! Swapping traditional pork for juicy chicken thighs makes it lighter but just as satisfying, while hearty bites of hominy and a vibrant, homemade roasted salsa verde base with green chiles deliver that rich, authentic flavor.
London’s Top Tip: Watch those labels! If you’re not a fan of spice, be sure to grab mild green chiles and steer clear of the hot ones.
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I’ve enjoyed my fair share of pozole verde at restaurants in San Antonio and Austin, but I’d never tried making it at home until Justin whipped it up one evening. What surprised me most? How similar the process and ingredients are to recipes like Chicken Tortilla Soup—but with two key differences: hominy and tomatillos!
What really sets Justin’s version apart is that he doesn’t take the shortcut of using jarred salsa. Instead, he roasts tomatillos, tomatoes, and jalapeños in the oven to create a homemade roasted salsa verde that’s blended right into the soup. And y’all—it made ALL the difference. The flavor is rich and smoky, yet still light and vibrant, just like a proper green salsa should be.
Ingredients You’ll Need
For the exact measurements and detailed instructions, you can jump to the recipe.
- Tomatillos: These little green gems with papery husks are a key ingredient in authentic pozole verde. Simply peel away the husks, rinse them off, and roast them whole for a smoky, tangy base to the soup.
- Cherry Tomatoes: Adding cherry tomatoes balances the bright tang of the tomatillos with a hint of sweetness and a deeper, richer flavor.
- Diced Green Chiles: A classic pozole ingredient! Use mild chiles for a gentle heat or hot ones if you like it spicy. I love using a mix of the two for a perfectly medium-spiced soup.
- Hominy: White or yellow hominy works beautifully. These chewy kernels give the soup its signature texture and heartiness.
- Corn: While not traditionally found in pozole, corn adds a subtle sweetness that pairs perfectly with the vibrant, savory broth.
- Chicken Broth: Both store-bought broth or a mix of bouillon and water work well. Go with low-sodium if you want more control over seasoning.
- Chicken: Chicken thighs are my top choice for their rich flavor and juiciness, but chicken breasts can be easily swapped in if you prefer.
- Onion: White onions are traditional and mild, but a sweet onion works too. Skip red onions—they’ll overpower the flavor.
- Spices: Just a touch of cumin, oregano, salt, and pepper is all you need to let the other ingredients shine.
- Lime Juice: Stirred in right at the end to keep it fresh and zesty without turning bitter. It brightens the soup beautifully!
- Cilantro: A must for the soup’s flavor! If you have cilantro skeptics at the table, reserve them a separate bowl, but promise me you’ll add it to the rest—it’s truly essential and so delicious!
How to Make Chicken Pozole Verde
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Roast the tomatoes, tomatillos, and peppers. Preheat the oven to 450°F. Spread the tomatoes, tomatillos, and jalapeños across a large sheet pan lined with parchment paper. Toss to combine, then bake for 20 to 25 minutes. You will see some blistering.
- Purée the roasted ingredients. Add the tomatoes, tomatillos, and jalapeños to a food processor and blend for 30 to 60 seconds. Everything should be smooth. Set the sauce aside.
- Cook the chicken. Season the chicken with salt, then add to a large pot or Dutch oven with some oil. Cook for 4 to 5 minutes, then flip and cook for another 4 to 5 minutes. Note, the chicken won’t be fully cooked. Transfer the chicken to a plate and set aside.
- Cook the onions. Add the remaining oil to the pot, then cook the onions for 3 to 4 minutes. Then, stir the garlic in and cook for another 30 seconds.
- Make the base. Carefully pour the puréed sauce into the pot along with the broth, diced green chiles, corn, hominy, oregano, cumin, salt, and pepper. Stir well. Use tongs to place the chicken into the pot, being sure to fully each piece.
- Cook the soup and shred the chicken. Increase the heat to high and bring the soup to a boil. Then, reduce the heat to medium-low and simmer for 10 minutes. Carefully remove the chicken from the pot and use two forks to shred the chicken
- Serve the soup. Return the chicken to the pot and stir. Serve the soup with some extra cilantro, lime wedges, sliced avocado, radishes, and green cabbage.
Optional Toppings for Pozole
The beauty of pozole lies in its versatility, and the toppings are where you can truly make it your own. Here are some classic and creative options to take your Chicken Pozole Verde to the next level:
- Cilantro: A sprinkle of fresh cilantro adds a bright, herbaceous finish.
- Lime Wedges: Squeeze fresh lime juice over your bowl for an extra burst of tanginess.
- Avocado: Creamy slices of avocado balance the vibrant, savory broth.
- Radishes: Thinly sliced radishes add a fresh, peppery crunch.
- Green Cabbage: Shredded cabbage offers a mild, crisp texture that complements the soup perfectly.
- Tortilla Strips or Chips: For a bit of crunch, add a handful of crispy tortilla strips or crushed tortilla chips.
- Sour Cream or Mexican Crema: A dollop of sour cream or crema can mellow the spice and add richness.
- Cheese: Crumbled queso fresco or cotija cheese gives a salty, tangy boost.
- Pickled Jalapeños: For those who love extra heat, these pack a flavorful punch.
FAQs
Hominy is dried corn that’s been treated to remove the hull, giving it a chewy texture. It’s essential for the authentic pozole experience, but if needed, you could substitute canned chickpeas for a different texture.
To make the soup less spicy, use mild green chiles and omit the seeds from the jalapeño. For more heat, add a second jalapeño or a pinch of cayenne pepper.
Definitely! Pozole tastes even better the next day as the flavors meld. Just store it in the fridge and reheat gently on the stove. Add fresh lime juice and toppings just before serving.
If fresh tomatillos aren’t available, you can use canned tomatillos as a substitute. Roast them briefly to mimic the smoky flavor of fresh-roasted tomatillos.
More Mexican-Inspired Soup Recipes
These flavorful and authentic soups are the perfect way to satisfy any craving.
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Chicken Pozole Verde Recipe
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Ingredients
- 1 pound tomatillos husks removed
- ½ pint cherry tomatoes
- 1 jalapeño halved and seeded
- 3 tablespoons avocado oil divided 2 teaspoons salt, divided
- 1 ½ pounds boneless, skinless chicken thighs
- 1 small white onion finely diced
- 6 garlic cloves finely minced
- 4 cups chicken broth
- 3 (4-ounce) cans diced green chiles mild or hot (see Note)
- 1 (15.25-ounce) can corn drained
- 2 (15.5-ounce) cans white hominy
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- ½ teaspoon black pepper
- 1 tablespoon lime juice from 1 lime, plus more for serving
- ⅓ cup finely chopped cilantro plus more for serving
For Serving (Optional):
- Avocados peeled, pitted, sliced
- Radishes thinly sliced
- Green cabbage thinly sliced
Instructions
- Preheat the oven to 450°F.
- Line a large sheet pan with parchment paper. Add the tomatillos, tomatoes, and jalapeño. Drizzle with 1 tablespoon of the avocado oil and sprinkle with ½ teaspoon salt. Toss until well coated. Bake for 20-25 minutes, or until the tomatillos and tomatoes are blistered. Let rest at room temperature for 5 minutes. Add to a food processor and blend for 30-60 seconds, or until smooth. Set aside.1 pound tomatillos, ½ pint cherry tomatoes, 1 jalapeño
- Sprinkle chicken thighs all over with ½ teaspoon salt. Heat 1 tablespoon of avocado oil in a large pot or Dutch oven over medium. Once the oil is shimmering, add the chicken thighs and cook for 4-5 minutes, or until golden. Flip and cook for 4-5 more minutes. (They do not need to be fully cooked at this point.) Transfer chicken to a clean plate.1 ½ pounds boneless, skinless chicken thighs
- Add the remaining 1 tablespoon avocado oil to the Dutch oven. Add the onion and cook for 3-4 minutes, or until translucent. Add the garlic and continue cooking for an additional 30 seconds, or until fragrant.1 small white onion, 6 garlic cloves
- Pour the tomatillo mixture into the pot along with the chicken broth, diced green chiles, corn, hominy, oregano, cumin, 1 teaspoon salt, and 1⁄2 teaspoon black pepper. Stir to combine. Add the chicken thighs and make sure they are completely covered by liquid. Increase the heat to high and bring to a boil. Once boiling, reduce the heat to medium-low and simmer for 10 minutes, or until the chicken is cooked through.4 cups chicken broth, 3 (4-ounce) cans diced green chiles, 1 (15.25-ounce) can corn, 2 (15.5-ounce) cans white hominy, 1 teaspoon dried oregano, 1 teaspoon cumin
- Use tongs to transfer the cooked chicken to a cutting board. Shred using two forks and return to the pot along with the lime juice and cilantro. Stir to combine. Serve with additional cilantro, lime wedges, sliced avocado, radishes, and green cabbage, if desired.1 tablespoon lime juice, ⅓ cup finely chopped cilantro, Avocados, Radishes, Green cabbage
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Notes
- Adjusting Spice Level: For a medium-spiced soup, use a mix of mild and hot diced green chiles. If you prefer a milder soup, stick with all mild chiles, and if you like more heat, go for all hot chiles or add extra jalapeños.
- Chicken: While chicken thighs are preferred for their juiciness and flavor, chicken breasts can be used as a substitute. If using breasts, reduce the cooking time slightly to avoid overcooking.
- Hominy Substitutes: If you can’t find hominy, canned chickpeas or white beans make a good alternative. They won’t have the same texture but still add heartiness to the soup.
- Make-Ahead Tips: You can roast the tomatillos, tomatoes, and jalapeño a day or two ahead of time and store the blended salsa verde in the fridge. This saves time when you’re ready to cook.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the soup has thickened.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
