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There’s something magical about a steaming bowl of pozole verde, a traditional Mexican soup bursting with fresh, vibrant flavors. Its heartiness, rich history, and soul-warming qualities make it perfect for gatherings, weeknight dinners, or simply celebrating the rich culinary heritage of Mexico. Today, we’re diving into the world of Chicken Pozole Verde.
What is Pozole?
Pozole (pronounced poh-SOH-leh) is a classic Mexican stew traditionally made with hominy, meat, and a flavorful broth. It comes in three main varieties: rojo (red), blanco (white), and verde (green), each defined by its unique combination of ingredients. While pork is often the star of pozole, this Chicken Pozole Verde is a lighter, equally comforting version.
The secret to pozole verde lies in its vibrant green sauce, crafted from tomatillos, poblano peppers, fresh herbs, and a touch of spice. It’s earthy, tangy, and utterly satisfying.
A Brief History of Pozole
Pozole has ancient roots dating back to the Aztecs, who used maize as a sacred ingredient in their rituals and meals. Over centuries, the dish evolved, blending Indigenous and Spanish influences to create the comforting bowls we enjoy today. This pozole verde hails from the mountainous regions of Guerrero, Mexico, a region known for their bold use of fresh herbs and tomatillos, but it can be found in central and southern Mexico too.
Why You’ll Love Chicken Pozole Verde
Easy to Make: While it sounds fancy, Chicken Pozole Verde is simple to prepare. Most of the cooking time is hands-off, making it perfect for both beginners.
Customizable Garnishes: The beauty of pozole is in the toppings. Crunchy shredded cabbage, zesty lime, creamy avocado, and spicy radishes create layers of flavor and texture.
Perfect for Any Occasion: Whether it’s a weeknight family meal or a festive gathering, pozole verde brings people together around the table.
How to Make Chicken Pozole Verde
To make the perfect bowl, start by simmering a whole chicken with aromatic ingredients like onion, garlic, and bay leaves to create a flavorful broth. The green sauce, made from tomatillos and fresh cilantro, is cooked until fragrant and then mixed into the broth. The addition of hominy and shredded chicken creates a hearty base, while the garnishes bring it to life.
Serving Suggestions
Chicken Pozole Verde is best served hot with plenty of toppings. Set up a garnish bar with bowls of shredded cabbage, sliced radishes, diced avocado, and lime wedges, letting guests customize their bowls to taste. Pair it with warm tortillas or crispy tostadas for a complete meal.
A Dish That Brings People Together
There’s a reason pozole is often enjoyed during holidays and celebrations—it’s more than just food; it’s tradition, comfort, and a way to connect with loved ones. Whether it’s your first time making pozole or you’re revisiting an old favorite, this Chicken Pozole Verde recipe is a beautiful way to honor Mexican cuisine and share its warmth with others. Have you made pozole verde before? What are your favorite toppings? Let’s talk all things pozole in the comments below!
Pozole Verde con Pollo
Ingredients
Chicken
- 4 pounds boneless, skinless chicken thighs/breast
- ½ large white onion
- 4-6 garlic cloves
- 1 tablespoon chicken bouillon
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 dried bay leaves
- 8 cups water
Tomatillo Sauce
- 1 pound tomatillos, washed
- 1/2 bunch cilantro
- 1 bunch radish greens (optional)
- ½ cup raw pepitas, toasted
- 2 teaspoon Mexican oregano
- ½ teaspoon salt, to taste
- 2 tablespoons vegetable oil
- 2 (30-ounce) cans hominy, drained and rinsed
Garnishes
- ½ head cabbage, shredded
- ½ large white onion, diced
- 1 bunch Radishes, sliced
- 3 Avocados, diced
- 4-6 limes, cut into wedges
- ½ bunch cilantro, chopped
Instructions
Chicken
- In a large stockpot (8 qt), combine chicken, ½ onion, garlic, bouillon, salt, pepper, bay leaves and water.
- Bring it to a boil, then reduce the heat and simmer until chicken is cooked, about 40 minutes to 1 hour, skimming any foam that rises to the surface.
- Once the chicken is cooked, remove it from the pot and let it cool slightly.
- Reserve the broth but discard bay leaves. Place the onions and garlic cloves into a blender. Set it aside.
Tomatillo Sauce
- To the blender, add tomatillos, half bunch cilantro, radish greens, pepitas, Mexican oregano, salt and 2 cups of the chicken broth. Blend until smooth
- In a large skillet or saucepan, heat vegetable oil over medium heat. Add the green sauce and cook, stirring occasionally, for 10 minutes or until slightly thickened.
- Add the green sauce to the reserved chicken broth in the stockpot. Stir in the hominy and shredded
chicken. - Simmer for 10-15 minutes to allow the flavors to meld. Taste and adjust seasoning as needed.
To Serve
- Ladle the pozole into bowls and garnish with shredded cabbage, onion, radishes, avocado, lime wedges,
and cilantro.
Notes
Add some heat by blending 2-3 jalapeños or 1-2 serranos with the tomatillos.
Add smokiness by blending 1-2 roasted poblanos with the tomatillos.
