Y’all I love me some chicken pozole verde. I have ordered it out so much and when I started making it at home, I was able to make it just like I like it. I love mine loaded with chicken, hominy, some good spice and a bomb broth that I can’t help but slurp. This one is just too good to pass up.
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How To Make Chicken Pozole Recipe
Cooking green pozole is quite easy and requires very little active time. Here are the highlights of what goes into making it.
- Make the base. Add the key flavor ingredients: tomatillos, onions, chilis, garlic, and cilantro to a food processor and blend until completely smooth.
PRO TIP: The most important tool you will need for this recipe is a heavy-duty blender or food processor. This mixture will serve as a key component that will perfectly marry with the chicken stock to make the base of your soup.
- Heat the green pozole base and cook for fifteen minutes. Heating the tomatillo mixture over the stove enhances the flavors of the aromatics a bit more. You will see the color change to a deeper green as it cooks.
- Add the remaining heated chicken broth and water to the mixture and whisk together.
- Add the shredded chicken breasts and drained hominy to the pot and stir together. Give it a taste and season with salt and pepper.
- Cook the soup over medium heat until heated throughout then serve.
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- Garnish each bowl of chicken verde pozole with traditional toppings like avocado, lime wedges, radishes, and cilantro.
Chicken Pozole Verde Recipe
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Ingredients
- 2 tomatillos husked and halved
- 1 half medium onion quartered
- 1 poblano chile cored, seeded and quartered
- 1 jalapeno seeded and quartered
- 2 large garlic cloves smashed
- 3 tablespoons cilantro chopped
- 2 teaspoons vegetable oil
- 3 ½ cups chicken stock separated
- Salt & pepper to taste
- 1 cup water
- 2 cooked boneless chicken breasts shredded
- 30 ounces white hominy, drained 2 cans
- Garnish: avocado, lime wedges, radishes and cilantro
Instructions
- In a food processor or high duty blender, add tomatillos, onion, both chiles, garlic, and cilantro and pulse/blend until everything is completely smooth with no chunks.
- Add oil to a medium sized pot over medium heat. Pour green puree in pot along with 1 cup of chicken stock. Whisk together and season with salt and pepper.
- Allow puree to cook, occasionally stirring, until it turns a darker green color. This can take up to 15 minutes.
- While puree cooks, add remaining chicken stock and water to a larger pot over medium heat.
- Once puree is dark green, whisk it into the liquid in the larger pot.
- Next add shredded chicken breasts and drained hominy and stir together until well combined. Season with salt and pepper to taste.
- Cook soup over medium heat until heated throughout then serve.
- Garnish pozole with traditional toppings like avocado, lime wedges, radishes and cilantro if desired.
Notes
How to Store
The beauty of this soup, and really soups in general, is that it’s great to make ahead. It often tastes better when served up the second time around.- Refrigerator: Store in an airtight container in the fridge for up to five days.
- Freezer: Freeze it in a freezer-safe container for up to three months.
- Reheat: Return the soup to a pot and heat over medium heat until it’s heated through. If it’s frozen, thaw it out overnight in the fridge. If it needs more liquid, add some water or broth to thin it out.
Nutrition
Recipe Tips
- Make a double batch. Save time later on by prepping an extra batch to save for a quick meal in the future.
- Adjust the spiciness to your own tastes by adjusting the amount of jalapenos used in the soup.
- Chicken time saver tip: Pick up a rotisserie chicken from the grocery store and shred it!
Recipe Help
Yep just swap the chicken for shredded pork instead.
Yep, you can even cook a double batch to save one for a meal later on. Just be sure to let the soup cool completely and store as noted above for the best results.
More Mexican Inspired Recipes to try
If you love comforting soups like Creamy Chicken Noodle Soup, , Chicken Chili, Carrot Ginger Soup, or even Tomato Basil Soup, you will adore this perfectly spiced soup that makes you feel right at home.
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
This post was originally published in April 2018. It has been updated with new images and content.
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The pozole sounds wonderful, Jocelyn—all except the devil weed, er, cilantro. I’m one of those people who think it tastes like soap, but a very good substitute is Mexican oregano. It tastes like what people who don’t have the aldehyde-hating gene say cilantro tastes like to them.
I loled at “devil weed”! Hope you enjoy!
Curious if you have canned this?
I haven’t canned this Rebecca.
I absolutely love this recipe and have used it many times! This time I used smoked turkey from our Friendsgiving dinner. Absolutely incredible!
That sounds incredible! Thanks so much for this amazing review.
Thank you for this recipe. The whole family loved it!