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    Home » Recipes » Main Dishes » Green Pozole with Chicken recipe (Pozole Verde)

    PUBLISHED: October 10, 2021 • By Toni Dash 16 Comments

    Green Pozole with Chicken recipe (Pozole Verde)

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Pozole Verde title image

    Green Pozole, or Pozole Verde, is a soul-warming Mexican stew full of shredded chicken and hominy in a green chile broth. It’s absolutely delicious, easy to make and perfect to take the cold weather chill out of any day.

    Pozole Verde title image

    This traditional pozole soup is a great recipe especially in the cooler months.

    ‘Posole’ is the name for hominy as well as the vibrant green dish, and without the hominy there is no true pozole. It’s easy to make even on busy weeknights, freezes well and is perfect for gatherings and celebrations.

    This pozole recipe is a traditional Mexican soup recipe gifted to me from a Latina friend. We are delighted to share it with you too!

    Jump to:
    • What is Green Pozole?
    • What’s the difference between Red Pozole and Green Pozole?
    • Recipe Ingredients + Notes
    • How to Make Green Pozole – Step-by-Step
    • Pro Tips
    • How to Store
    • How to Freeze Pozole
    • More recipes you’ll love!
    • Recipe

    What is Green Pozole?

    Tangy tomatillos along with other green chiles give this chicken pozole verde it’s gorgeous green color. The tomatillos also create a lighter, tangier flavor to the broth.

    It’s a hearty dish without being heavy.

    If you aren’t familiar with hominy, it looks like large corn kernels. The difference between hominy and regular corn is that hominy is soaked in a solution of calcium hydroxide (lime).

    The flavor and texture are different than corn as well. Hominy is available in yellow or white, with yellow being slightly sweeter of the two. Either can be used in this recipe.

    In our recipe we roast the tomatillos, fresh chiles, garlic and onion for the broth. It caramelized the sugars and gives a delicious flavor.

    If you are a fan of Mexican cuisine this is a must make recipe.

    green pozle in ladle

    What’s the difference between Red Pozole and Green Pozole?

    We also have a recipe for a short cut slow cooker Red Pozole (or Pozole Rojo) which is delicious. The difference between the two is mainly about the chilies being used.

    The green version included tomatillos, poblano chilies, jalapenos or serrano chilies. They blend to great the green appearance and have a different flavor.

    The broth for this recipe is lighter with a bit of a tangy flavor and subtle heat. Green pozole also typically uses chicken as we have here.

    Red pozole uses a red chile sauce made from different chilies with an earthy flavor. It’s also common to find pork shoulder in the red version.

    Both share the wonderful toppings of radishes, finely shredded cabbage, avocado and more.

    green pozle in bowl with toppings

    Recipe Ingredients + Notes

    Boneless skinless Chicken Thighs. can use chicken breast or rotisserie chicken deboned

    Onion. Use a white onion or yellow onion. Cut each onion into large piece or quarters; keep separate as they will be used in different parts of the recipe.

    Garlic. Full garlic heads will be used. One to simmer with the chicken and the other will roast for the soup. Slice to top of the hard off to expose some of the cloves and peel away any excess outer papery skin. – use the complete heads. You will just slice off a little from the top to allow the garlic to really season the broth

    Water. Used to cook the chicken thighs.

    Salt. We recommend kosher salt which is a less salty flavored salt.

    Tomatillos. You’ll use 2 pounds (about 20 tomatillos) peeled and rinsed. Tomatillos, also called ‘husk tomatoes’ aren’t actually tomatoes but look like green tomatoes.

    Remove the outer papery husk and rinse the fruit (it has a slightly sticky feel to the skin). They are available at the grocery store.

    Poblano Chiles. This will be roasted, seeded and peeled for the broth.

    Jalapenos or serrano chiles. Jalapeno peppers are slightly less spicy than serrano peppers. Either can be used.

    Cilantro. Some fresh cilantro is added to the posole as it cooks and also used as an optional topping.

    Mexican Oregano. Regular oregano can be substituted.

    Hominy. You’ll need 28 ounces;1 large can or 2 14-ounce cans of hominy. Drain and rinse the hominy. White or yellow hominy can be used.

    Chicken Stock. Use low sodium chicken stock or chicken broth.

    green pozole ingredients labelled

    Toppings

    Radishes. Thinly sliced radishes are added on the stew before serving. They give a nice crunch and flavor.

    Cabbage. Finely shredded cabbage or lettuce can be added.

    Limes. Lime wedges can be served with the posole. It is tangy naturally so allow diners to choose to add squeeze of lime individually.

    Avocado. Fresh sliced or cubed avocado.

    Tostadas. These are crispy tortillas. Any brand can be used. Or you can use tortilla chips to scoop or crush on top of the soup.

    Supplies

    Tongs. For turning the roasting vegetables.

    Gallon Ziploc bag. Easy to use to steam the chilies before removing their skin. A large food storage container with lid or mixing bowl with plastic wrap can also be used.

    Large Dutch oven or large stockpot

    Rimmed baking sheet

    bowls of pozole verde with toppings

    How to Make Green Pozole – Step-by-Step

    This recipe has three stages: cooking and flavoring the chicken, roasting the vegetables and making the final pozole.

    STEP 1. Preparation

    Place an oven rack on the top setting. Preheat the broiler to high heat.

    Line a large rimmed baking sheet (or two) with foil and lightly spray with non-stick cooking spray. A non-stick baking sheet can also be used.

    green pozole recipe steps 1-4

    STEP 2. Cook the chicken

     In a large stock pot or Dutch oven add water, 1 onion, 1 head of garlic, salt and chicken thighs (photo 1-2). Bring to a gentle simmer over medium heat for 20 minutes.

    STEP 3. Roast vegetables

    While chicken is cooking, place tomatillos, poblano peppers, 1 onion, 1 garlic head, and the jalapenos on the prepared baking sheet (photo 3). 

    Place the pan under the broiler and broil till the tops of the chilis begin to blacken and bubble. Using tongs, turn the chilis and tomatillos over to the other side. Broil each side till bubbled and blackened (photo 4).

    Remove cookie sheet and place the chilis in a gallon Ziploc bag. Let them steam for 5 minutes.

    Remove chilis one at a time with the tongs and carefully remove blackened skins. With a sharp paring knife also remove the stems and seeds.

    STEP 4. Blend

    Place the roasted chilis, onion, and tomatillos in a blender. Cut or squeeze the roasted garlic cloves out of the skin into the blender and blend till smooth (photo 5).

    CAREFULLY REMOVE THE LID by lifting one side of the lid at a time.

    green pozole recipe steps 5-8

    STEP 5. Shred the chicken

    When the chicken has cooked, turn off the heat. Remove the chicken from the pot and discard the remaining ingredients including the cooking liquid. Shred the chicken using two forks or a stand mixer.

    STEP 6. Make the pozole

    To the same Dutch oven or pot add the oregano, hominy, shredded chicken, chicken stock and pureed green sauce (photos 7-8). Add a 4-5 sprigs of fresh cilantro (photo below).

    Simmer for 15-20 minutes or longer.

    green pozle cooking with cilantro

    STEP 7. Serve!

    Serve with toppings.

    Pro Tips

    Simmering builds flavor. The pozole will be done in the time noted but simmering on low heat longer builds more flavor. It can also be made ahead and reheated with also allows more flavor to develop.

    Chicken shredding tip. Use a hand held or stand mixer on low speed to shred the cooked chicken. Do not over shred it.

    Blending the roasted vegetables make need to be done in two batches. Split the tomatillos between the batches. Because they have more liquid the blender will process the chilies better mixed with the tomatillos.

    How to Store

    Store in an an airtight container or sealed glass jar for up to 4-5 days. Reheat on the stovetop or in the microwave.

    How to Freeze Pozole

    Allow it to cool. Do not add toppings before freezing. Place in a freezer-safe airtight container (leaving room for expansion on the top) and freeze for up to 3 months. Thaw in the refrigerator overnight. Reheat on the stovetop or microwave.

    spoonful of pozole verde

    More recipes you’ll love!

    • Roasted Tomatillo Salsa (Salsa Verde)
    • Slow Cooker Shredded Chicken Taco Meat (for a crowd)
    • Instant Pot Chicken Tacos with Mexican Shredded Chicken
    • Hearty New Mexican Green Chile Pork Stew

    Did you make it? Please RATE THE RECIPE below!

    Please SUBSCRIBE and FOLLOW ME on FACEBOOK, INSTAGRAM, TWITTER and PINTEREST!

    Recipe

    bowls of pozole verde

    Green Pozole with Chicken (Pozole Verde)

    This classic Mexican hominy and chicken stew is full of tangy fresh flavors from roasted tomatillos and chile peppers. Loaded with delicious toppings it's a perfect satisfying meal for dinner any time and gatherings.
    5 from 19 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Main Course
    Cuisine: Mexican
    Prep Time: 25 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour 5 minutes
    Servings: 14 1-cup servings (total yield: 14 cups)
    Calories: 127kcal
    Author: Toni Dash
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    Ingredients

    Pozole

    • 2 cups water
    • 2 pounds boneless skinless chicken thighs
    • 1 large yellow or white onions cut into large pieces, divided
    • 2 garlic heads top sliced off
    • 1 tablespoon salt
    • 2 pounds tomatillos husk removed and rinsed (approximately 20)
    • 4 poblano peppers
    • 2 jalapenos or serrano peppers
    • 1 tablespoon mexican oregano
    • 1 28-ounce can hominy drained and rinsed
    • 6 cups low sodium chicken stock
    • 1 bunch cilantro divided

    Toppings

    • 1 bunch radishes sliced
    • 1 cup finely shredded cabbage
    • 3 limes cut into wedges
    • 2 avocados sliced
    • 4 tostadas or tortilla chips

    Instructions

    • Place an oven rack in the top position. Preheat the broiler on high heat.
      Line 1-2 rimmed baking sheets with foil and spray lightly with non-stick cooking spray (or use a non-stick rimmed baking sheet)

    Cook the Chicken

    • In a large stock pot or Dutch oven add the water, 1 cut onion, 1 head of garlic, salt and chicken thighs. Simmer over medium heat for 20 minutes.

    Roast the vegetables

    • While chicken is cooking, place tomatillos, poblano peppers, 1 cut onion, 1 garlic head, and the jalapenos on the prepared pan.
    • Place the pan under the broiler and broil till the tops of the chilis begin to blacken and bubble.
      Using tongs, turn the chilis and tomatillos over to the other side. Broil each side till bubbled and blackened.
    • Remove pan from the oven and using tongs place the chilis in a gallon Ziploc bag*. Let them steam for 5 minutes.
    • Remove chilis one at a time with the tongs and carefully remove blackened skins.
      With a sharp paring knife remove the stems and seeds. Repeat until all the chilis have been peeled, deseeded, and trimmed.
    • Place the prepared chilis, onion and tomatillos in a blender. Cut or squeeze the roasted garlic cloves into the blender. Puree till smooth.
      NOTE: it may necessary to be process in batches based on blender size. If making two batches divide the tomatillos between the two batches for easiest blending.
    • CAREFULLY REMOVE THE LID by lifting one side of the lid at a time. Since the contents are hot the pressure inside the blender could cause the sauce to jump up and out of the blender and could burn you if the lid is removed too quickly.

    Shred the chicken

    • When the chicken has cooked, remove from the heat. Remove the chicken from the pot and discard the cooking ingredients.
      Shred the chicken using two forks or on low speed using a hand or stand mixer.

    Make the pozole

    • Using the same large pot or Dutch oven, add the oregano, hominy, shredded chicken, and chicken stock. Add 4-5 sprigs of cilantro.
    • Simmer for 15-20 minutes or longer.
    • Serve the soup hot topped with fresh finely shredded cabbage, thin sliced radishes, fresh avocado slices, fresh chopped cilantro, and fresh lime wedges.

    Notes

    *Roasting the chilies
    Instead of a Ziploc bag the roasted chilies can be placed in a sealed food storage container or a mixing bowl sealed on top with plastic wrap. These all allow the peppers to steam which releases the skin more easily.
    Removing the chile skin
    The skin can be peeled by hand, scraped off with a dull or dining knife or rubbed off with a paper towel.
    Nutritional information
    Does not include toppings.
    Chicken – boneless skinless chicken breast may be substituted if desired.
    How to Store
    Store in an an airtight container or sealed glass jar for up to 4-5 days. Reheat on the stovetop or in the microwave.
    How to Freeze Pozole
    Allow it to cool. Do not add toppings before freezing. Place in a freezer-safe airtight container (leaving room for expansion on the top) and freeze for up to 3 months. Thaw in the refrigerator overnight. Reheat on the stovetop or microwave.

    Nutrition

    Calories: 127kcal | Carbohydrates: 8g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 591mg | Potassium: 509mg | Fiber: 2g | Sugar: 4g | Vitamin A: 282IU | Vitamin C: 38mg | Calcium: 29mg | Iron: 1mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. Debra says

      October 11, 2021 at 7:03 pm

      5 stars
      So much flavor…will definitely make it again.

      Reply
    2. Amanda Dixon says

      October 11, 2021 at 2:37 pm

      5 stars
      This pozole was absolutely delicious! It had all the right flavors and was perfectly cozy for these chilly days.

      Reply
    3. Pam Greer says

      October 11, 2021 at 1:01 pm

      5 stars
      We love pozole and this is our favorite recipe!

      Reply
    4. Emily Flint says

      October 11, 2021 at 11:22 am

      5 stars
      Great winter warmer, I love this recipe!

      Reply
    5. Andrea Thueson says

      October 11, 2021 at 10:47 am

      5 stars
      This soup was amazing, the perfect cozy bowl for a cold day! I will be adding this one to our rotation.

      Reply
    6. Angela F says

      October 11, 2021 at 10:08 am

      5 stars
      We made this last weekend and everyone had seconds! We loved all the ingredients and that it’s still not a heavy stew. The heat level was perfect.

      Reply
    7. Lindsay Howerton-Hastings says

      October 11, 2021 at 9:52 am

      5 stars
      Green pozole is my favorite! Fabulous recipe.

      Reply
    8. Kayla DiMaggio says

      October 11, 2021 at 9:21 am

      5 stars
      This green pozole was delicious! It was so easy to make and really was a showstopper!

      Reply
    9. Karen Schott says

      October 11, 2021 at 9:17 am

      5 stars
      My favorite kind of comfort food. This recipe is absolutely AMAZING.

      Reply
    10. Matt Taylor says

      October 11, 2021 at 9:09 am

      5 stars
      This green pozole recipe is awesome! It is so flavorful and easy to make. I love green chile-related foods. Such a great Mexican food dish.

      Reply
    Newer Comments »

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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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