We may be heading into summer, but chicken pozole verde always has a place at our table. This traditional Mexican soup combines tender chicken, roasted green vegetables, hearty hominy, and bright toppings for a comforting meal that’s always fresh and satisfying.
We’ve found this recipe works especially well when you use fresh, high-quality ingredients and give the broth enough time to develop a rich flavor. To further deepen the flavor, we recommend using bone-in chicken thighs and roasting the vegetables before blending them into the soup.
Whether you’re serving this for a weeknight dinner or for a casual weekend gathering, chicken pozole verde is one dish that everyone raves about.
How Do You Make Chicken Pozole Verde?
To make chicken pozole verde, simmer chicken with onion and garlic until tender, then blend roasted tomatillos, poblanos, jalapeños, cilantro, and broth into a smooth green sauce. Combine the sauce with hominy and shredded chicken, then simmer until the flavors come together. Finish each bowl with fresh toppings.
The Butcher Shop’s Chicken Pozole Verde
Ingredients:
For the Chicken Pozole Verde:
- 2 pounds bone-in chicken thighs
- 1 tablespoon olive oil
- 1 pound tomatillos, husked and rinsed
- 2 poblano peppers
- 2 jalapeños
- 1 medium yellow onion, divided
- 4 garlic cloves
- 1 bunch fresh cilantro
- 1 teaspoon ground cumin
- 8 cups chicken broth
- 2 cans white hominy, drained and rinsed
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
Optional Chicken Pozole Verde Toppings:
- Shredded cabbage
- Sliced radishes
- Diced avocado
- Fresh cilantro leaves
- Lime wedges
- Tortilla strips
Directions:
1. Broil the Vegetables
Arrange the tomatillos, poblano peppers, jalapeños, half of the onion, and garlic cloves on a baking sheet. Broil for 8–10 minutes, turning halfway through, until the vegetables char slightly and soften.
2. Sear the Chicken
While the vegetables roast, heat the olive oil in a large Dutch oven over medium heat. Season the chicken thighs with salt and pepper, then sear them for 3–4 minutes per side until lightly golden.
3. Simmer the Chicken and Broth
Add the remaining onion and chicken broth to the pot. Bring everything to a gentle simmer and cook for 25 minutes until the chicken becomes tender and easy to shred.
4. Blend the Vegetables
Transfer the roasted vegetables to a blender along with the cilantro and cumin. Add 1 cup of broth from the pot, then blend until smooth.
5. Combine and Simmer
Remove the chicken from the pot and shred the meat with two forks. Discard the bones. Then, pour the green sauce into the broth and stir well. Add the shredded chicken and hominy, then simmer for another 15 minutes to fully develop the flavors.
6. Garnish & Serve
Taste the broth and adjust the seasoning if needed. Ladle the chicken pozole verde into bowls and top with cabbage, radishes, avocado, cilantro, lime wedges, and tortilla strips before serving hot.
Butcher’s Tips for Success
- Use rotisserie chicken for faster chicken pozole verde prep: If you’re short on time, swap the thighs for pre-cooked rotisserie chicken. Just wait until the final 10 minutes to add it to the soup so it stays tender.
- Brighten the broth: Right before serving, squeeze fresh lime juice directly into the pot to wake up the roasted flavors and give the broth a fresher finish.
- Customize the toppings: Set up a toppings bar with shredded cabbage, radishes, avocado, queso fresco, tortilla chips, cilantro, and lime wedges so everyone can build their perfect bowl.
Looking for More Latin Recipes?
Baked Beef Empanadas
Cuban Picadillo Made Simple
Authentic Dominican Beef Stew
Frequently Asked Questions
Can I make chicken pozole verde ahead of time?
Absolutely. The flavor actually improves after the soup rests for several hours. Store the pozole in the refrigerator for up to 4 days and keep the toppings separate until serving.
Can I freeze chicken pozole verde?
Yes. Let the soup cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
How spicy is chicken pozole verde?
This recipe offers mild to moderate heat. For a milder version, remove the seeds from the jalapeños or reduce the amount used. For extra heat, add another jalapeño or serve with hot sauce.
Put Chicken Pozole Verde on Your Family’s Table with The Butcher Shop
Chicken pozole verde is a fresh, vibrant dish that’s perfect for every season. Starting with bone-in chicken thighs from The Butcher Shop is the secret to a richer broth and meat that stays tender and juicy. Like all of our meats, our chicken thighs are all-natural and sourced from local farms right here in Southern Oregon. It’s a difference you can taste. We also carry farm-fresh vegetables, freshly-baked bread, and high-quality pantry essentials – all at prices that won’t break your budget. Stop by today or call ahead to pre-order your ingredients.