Name: Chicken Pozole Verde
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: Mexican
Ingredients: 4 lb spatchcocked whole chicken (or equivalent thighs, drumsticks, and/or breasts); 1 tbsp kosher salt; 1 tsp black pepper; 5 tbsp olive oil, divided; 2 lbs prepared hominy (or one 29 oz can hominy); 2 bay leaves; Knorr chicken bouillon and/or additional salt to taste; 3 poblano peppers; 3 jalapeño peppers; 3 serrano peppers (optional, for spice); 6 tomatillos; 1 medium onion, diced; 4 garlic cloves, crushed; ½ bunch cilantro; 1 tbsp Knorr chicken bouillon; 2 tsp Mexican oregano; 1 tsp cumin; 2 cups water; Optional toppings: cilantro, red radish (thinly sliced), shredded iceberg lettuce or cabbage, avocado slices, lime wedges, diced onion, sliced jalapeños, tostadas served with sour cream and hot sauce

Jump to Recipe·Leave a Review

Short Description

A delicious and hearty Mexican soup featuring tender chicken and hominy in a bright green tomatillo–pepper broth, served with vibrant fresh toppings to customize each bowl.

Why You’ll Love This Recipe

You’ll fall in love with this dish because:

Roasting the tomatillos and peppers creates a rich, smoky depth of flavor.
The hominy adds satisfying texture and makes the stew feel hearty and substantial.
The bright cilantro, lime, and crunchy toppings offer refreshing contrast.
Flexible for meal prep—freezes well and reheats beautifully.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 lb spatchcocked whole chicken (or equivalent thighs, drumsticks, and/or breasts)
1 tbsp kosher salt
1 tsp black pepper
5 tbsp olive oil, divided
2 lbs prepared hominy (or one 29 oz can hominy)
2 bay leaves
Knorr chicken bouillon and/or additional salt to taste

Salsa Verde

3 poblano peppers
3 jalapeño peppers
3 serrano peppers (optional, for spice)
6 tomatillos
1 medium onion, diced
4 garlic cloves, crushed
½ bunch cilantro
1 tbsp Knorr chicken bouillon
2 tsp Mexican oregano
1 tsp cumin
2 cups water

Toppings (optional)

Cilantro
Red radish, thinly sliced
Shredded iceberg lettuce or cabbage
Avocado slices
Lime wedges
Diced onion
Sliced jalapeños
Tostadas served with sour cream and hot sauce

Directions

Prepare the Hominy
- If using dried or prepared hominy: rinse thoroughly, then simmer uncovered in water for about 1½ hours until tender.
- If using canned hominy: rinse well and pat dry.
Roast Peppers and Tomatillos
- Preheat oven to 400 °F. Spread washed peppers and tomatillos on one side of a baking sheet. Roast for about 20 minutes.
- If using canned hominy, add it to the empty side after 20 minutes and roast both sides together for another 15 minutes.
Season and Sear Chicken
- Season the chicken (and reserved spine, if using) with kosher salt and black pepper.
- In a large pot, heat 2 tbsp olive oil over medium heat. Sear chicken skin-side down for 3–4 minutes until golden, then flip and sear for another 2–3 minutes.
Build the Broth
- In the same pot, add remaining 3 tbsp olive oil. Sauté diced onion over medium-low heat until translucent. Add garlic, then cumin, oregano, and bouillon, sautéing briefly—about 20 seconds. Remove aromatics.
- Add about 10 cups water and bay leaves. Bring to a gentle boil, skim off any foam. Reduce heat, cover, and simmer for about 45 minutes, flipping the chicken occasionally to ensure even cooking.
Make Salsa Verde
- Remove skin and seeds from roasted poblanos (and deseed jalapeños if you prefer milder heat).
- In a blender, combine roasted peppers and tomatillos, onion, garlic, cilantro, bouillon, oregano, cumin, and 2 cups water (or reserved hot cooking water if using prepared hominy). Blend until smooth.
Shred Chicken and Combine
- Remove chicken from pot and shred, discarding bones (you may leave some skin if desired). Return broth to simmer.
- Stir in salsa verde and hominy. Adjust seasoning with bouillon or salt as needed. Simmer for another 15 minutes.
Serve
- Return shredded chicken to the pot and heat through. Serve in bowls with your choice of toppings.

Servings And Timing

Servings: About 6 bowls (feeds approximately 6 people)
Prep Time: Around 30 minutes (including chopping, seasoning, and roasting)
Cook Time: About 1 hour 30 minutes total: 45 minutes simmer for chicken plus roasting and simmering after adding salsa and hominy

Variations

Use bone‑in chicken thighs or drumsticks for slightly richer flavor and simpler prep.
Add pepitas (pumpkin seeds) to the salsa verde when blending for added creaminess and nutty flavor.
To adjust heat level: remove seeds from jalapeños and omit serranos for mild, or keep seeds and include serranos for more spice.
Try pork or pork shoulder instead of chicken for a richer version in a red or green pozole style.
Use a slow cooker or Instant Pot: combine ingredients, cook low or pressure for 15 minutes, then blend salsa and simmer to finish.

Storage/Reheating

Refrigerate cooled pozole in an airtight container for up to 3 days.
Freeze for up to 3 months.
To reheat: gently warm on the stove until heated through, or microwave in short bursts, stirring in between.

FAQs

What Is Chicken Pozole Verde?

Chicken Pozole Verde is a traditional Mexican soup or stew made with hominy and chicken in a bright green broth flavored with roasted tomatillos, peppers, cilantro, and spices, served with fresh toppings.

Can I Use Pork Instead Of Chicken?

Yes, pork shoulder or carnitas-style pork are excellent substitutes and are commonly used in other versions of pozole.

How Spicy Will This Be?

The heat level depends on the peppers you use. Poblanos are mild, jalapeños moderate, and serranos bring significant heat. Deseeding chiles will reduce spice.

Do I Have To Roast The Vegetables?

Roasting enhances depth and smokiness. You can blend raw ingredients for a brighter, fresher taste, but it won’t have the same roasted character.

Can I Use Canned Hominy?

Absolutely. Just rinse and pat dry before roasting—it speeds up the process and is widely available.

Can I Use Chicken Breasts Instead Of Whole Chicken?

Yes. Boneless, skinless chicken breasts or thighs are fine—thighs tend to stay juicier and more flavorful.

What Toppings Go Well With Pozole Verde?

Common toppings include shredded cabbage or lettuce, sliced radishes, diced onion, chopped cilantro, jalapeños, avocado, lime wedges, sour cream, and tostadas.

Can I Make This Ahead Of Time?

You can. The flavors often deepen after a day. Refrigerate and reheat when ready. Prepare toppings fresh just before serving.

How Should I Reheat Leftovers?

Warm gently on the stove until hot, or microwave in small intervals while stirring. If frozen, thaw overnight in the refrigerator first.

What If The Broth Is Too Salty?

You can dilute it with water or unsalted broth. Lime juice also helps balance excess saltiness.

Conclusion

This Chicken Pozole Verde is a flavorful, richly textured, and comforting dish perfect for sharing or prepping ahead. With the bright salsa verde, hearty hominy, tender chicken, and customizable toppings, it delivers a satisfying experience in every bowl. Enjoy making it your own!