This pozole verde is one of those comforting, vibrant dishes we love to make as a team for a gathering or a cozy family dinner. Tender chicken and hominy in a bold green tomatillo broth feel hearty yet bright, which for us is exactly what real food for real life is all about.
This easy pozole verde features hominy, poblano peppers, and fresh tomatillos for a bold, flavorful green chicken posole. A comforting Mexican stew, it is perfect for gatherings or family dinners, packed with flavor from fresh ingredients and spices, and easy to customize with your favorite toppings. Hearty yet bright, this pozole verde is a true crowd pleaser.
What makes this pozole verde so good is the green broth. Tomatillos, poblanos, jalapenos, and cilantro create a bold, tangy base for tender chicken and hominy.
Watch the Recipe Video
Watch how this pozole verde de pollo comes together, step by step.
Why You Will Love This Pozole Verde de Pollo
- Bold and flavorful. A tangy green broth full of fresh chiles.
- Hearty and comforting. Tender chicken and plump hominy.
- Perfect for gatherings. One big pot feeds a crowd.
- Bright and fresh. Tomatillos and cilantro keep it lively.
- Easy to customize. Pile on your favorite toppings.
What Makes This Pozole Verde de Pollo So Good
Hominy is the soul of this pozole, the traditional Mexican stew of meat and hominy that has been made for celebrations for generations.
A green tomatillo broth makes it bright. Tomatillos, poblanos, jalapenos, and cilantro blend into a bold, tangy, vibrant base.
Tender chicken makes it hearty. Simmered until it shreds easily, the chicken soaks up all the flavor of the green broth.
The plump hominy gives the stew its signature chew, the dried corn kernels that have been a staple of Mexican cooking for centuries.
Optional Pro Tip: The Best Flavor
Saute the chiles first. Cooking the poblanos and jalapenos builds a deeper flavor base.
Use chicken thighs. They stay tender and juicy through the simmer.
Tips for the Best Pozole Verde de Pollo
- Saute the aromatics. Cook the onion, garlic, and chiles to build flavor.
- Use fresh tomatillos. They give the broth its bright, tangy flavor.
- Simmer until tender. Cook the chicken until it shreds easily.
- Shred the chicken. Pull it into small, bite sized pieces.
- Rinse the hominy. This freshens it before adding it in.
- Add hominy near the end. It just needs to warm through.
- Season to taste. Adjust salt and pepper before serving.
- Load up the toppings. They add crunch, freshness, and flavor.
Variations and Add Ins
This pozole verde is easy to customize.
- Use chicken breast. For a leaner option, though thighs stay juicier.
- Make it spicier. Leave in some seeds or add more jalapeno.
- Add more greens. A handful of spinach blends right in.
- Blend the broth. Puree the chiles and tomatillos for a smoother base.
- Use extra hominy. For an even heartier stew.
- Make it milder. Use fewer chiles and seed them well.
- Add a squeeze of lime. It brightens the whole bowl.
- Top it off. Avocado, radishes, cabbage, and cilantro all shine.
How to Store and Reheat
Store the pozole verde in an airtight container in the refrigerator for up to four days. It makes wonderful leftovers, and the flavors deepen as it sits.
Reheat it on the stovetop or in the microwave until hot, adding a splash of broth if needed. It freezes well too, best without the fresh toppings.
Serving Suggestions for Pozole Verde
This pozole verde is a hearty, satisfying meal on its own, especially piled high with fresh toppings. Warm corn tortillas or tostadas on the side make it even more filling.
It is a wonderful centerpiece for a gathering, letting everyone customize their own bowl. A simple green salad rounds out the meal beautifully.
For a fresh finish, garnish each bowl with tortilla chips, shredded cabbage, sliced avocado, radishes, lime wedges, and cilantro. Serve it hot for the coziest meal.
- With tortilla chips. For crunch on top.
- With fresh toppings. Cabbage, avocado, and radishes.
- With lime wedges. A bright, zesty finish.
- With warm tortillas. Or tostadas on the side.
For another comforting chicken dish, our healthy orange chicken is a great one to try.
Frequently Asked Questions
What is pozole verde?
Pozole verde, also spelled posole, is a traditional Mexican stew of meat and hominy in a green broth made from tomatillos, green chiles, and cilantro.
What chicken works best?
Boneless chicken thighs stay tender and juicy through the simmer. Chicken breast works too for a leaner option.
What is hominy?
Hominy is dried corn kernels treated to puff up and soften. It gives pozole its signature chewy texture and is found canned or dried.
How spicy is it?
It is moderately spiced and more tangy than hot. Seed the chiles for a milder broth, or leave seeds in for more heat.
Can I make it ahead of time?
Yes. It keeps for up to four days and the flavors deepen, making it great for meal prep and gatherings. Reheat gently before serving.
Can I freeze it?
Absolutely. It freezes well for up to three months. Freeze it without the fresh toppings, then thaw and reheat before garnishing.
Can I use chicken breast?
Yes. Chicken breast works for a leaner pozole, though thighs stay a bit juicier and more tender through the long simmer.
What toppings are best?
Tortilla chips, shredded cabbage, sliced avocado, radishes, lime wedges, and cilantro are all classic and add crunch and freshness.
How do I store and reheat leftovers?
Keep them in an airtight container in the refrigerator, and reheat on the stovetop or in the microwave with a splash of broth if needed.
What should I serve with it?
Warm corn tortillas or tostadas, a green salad, and plenty of fresh toppings all pair beautifully with this hearty stew.
A Bold, Comforting Stew
This pozole verde brings together tender shredded chicken and plump hominy in a bold, tangy green broth of tomatillos, poblanos, jalapenos, and cilantro. Hearty yet bright, it is comforting Mexican food at its best.
Easy to make in one pot and perfect for feeding a crowd, it is wonderful for gatherings and family dinners alike. Once you try it, this pozole verde is sure to become a favorite.
Craving more cozy, comforting bowls? Our slow cooker chicken stew is another warming favorite to try next.
Results vary by ingredients, equipment, and cooking conditions. Always taste and adjust seasoning as you go.
Pozole Verde de Pollo (Green Chicken Posole)
Ingredients
Equipment
Method
- Set a heavy 6 to 8 quart Dutch oven over medium heat and add the oil.
- Add the chopped onion and garlic and saute for 2 minutes, then add the poblanos, jalapenos, and cilantro and saute another 8 minutes, stirring regularly.
- Place the chicken thighs, tomatillos, bay leaves, oregano, chicken broth, and 1 teaspoon salt in the pot.
- Cover with a heavy lid, bring to a boil, then lower the heat and simmer for 50 to 60 minutes, until the chicken is soft enough to shred.
- Remove the chicken thighs and bay leaves, then use tongs or forks to shred the chicken into small chunks.
- Add the shredded chicken back to the pot along with the rinsed hominy, stir to combine, and simmer another 2 to 3 minutes to warm the hominy, then season with salt and pepper to taste.
- To serve, ladle the posole into bowls and garnish with tortilla chips, shredded cabbage, sliced avocado, radishes, lime wedges, and cilantro.
Nutrition
Notes
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