Chicken Pozole Verde is a bright, lightly spicy, and deeply delicious Mexican soup the whole family is sure to love. Better yet, this green pozole recipe is a snap to make and is perfect for meal prep — all you need are 10 simple ingredients and less than an hour to get this yummy dinner on the table.

navy blue bowl filled with chicken pozole verde topped with jalapeno and radish slices, shredded lettuce, and fresh cilantro leaves.

What is Pozole Verde?

First, let’s talk about pozole mexicano as a whole. There are many variations of this traditional Mexican stew — it comes in rojo (red), verde (green), or blanco (white), all of which can be made with multiple different meats like chicken or pork, just to name a few.

Unlike my pork pozole rojo or red chicken pozole recipe made with red chile sauce, posole verde features a pepita-thickened salsa verde made with tomatillos, cilantro, and jalapeños. This delightful green chile sauce gives the soup a beautiful green hue, while the pumpkin seeds add a nutty flavor and creamy texture.

Much like posole rojo or pozole blanco, the green version can be made with many different proteins. Today we’re using chicken, but pork, shrimp, or beef are all popular options.

Why You’ll Love This Green Pozole Recipe

  • This nutritious soup-meets-stew is packed with lean protein and veggies and is perfect for warming you up from the inside out.
  • This quick and easy green chicken pozole recipe can be made in just 60 minutes from start to finish, and it only requires 10 easy-to-find ingredients.
  • It’s the perfect recipe for meal prep — it freezes beautifully!

Ingredients & Substitutions 

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

flat lay shot of the ingredients needed to make pozole verde with chicken measured out on a grey table.
  • Tomatillos – Of all the green pozole ingredients, tomatillos are perhaps the most important. They’re what lends the tangy, acidic flavor and pale green hue. 
  • Onion – For allium warmth and complexity. I prefer white onions, but yellow onions will also work.
  • Jalapeños – In my opinion, any authentic pozole verde recipe should have a little kick. Jalapeños are not too hot, and they’re easy to find at any grocery store. For a spicier take, use serrano chile peppers instead.
  • Garlic – Raw garlic gives the salsa verde an extra layer of heat.
  • Fresh Cilantro – For bright, herbaceous flavor and an extra pop of gorgeous green color. 
  • Pepitas – These toasted seeds add a lovely creaminess and body to our chicken pozole verde recipe. Feel free to omit, but the soup will not be as creamy or thick. 
  • Chicken Broth & Water – Using chicken broth adds flavor while water helps to keep costs down. Veggie broth or bouillon dissolved in water will also work.
  • Chicken Breasts – I think boneless skinless breasts make for better shredded chicken, but feel free to swap in chopped boneless skinless chicken thighs if you prefer dark meat. 
  • Canned Hominy – These nixtamalized corn kernels add sweet starchiness to pozole. 
  • Kosher Salt & Freshly Ground Black Pepper – For seasoning, as needed.

How to Make Pozole Verde de Pollo

This chicken pozole verde recipe comes together in just a few simple steps. 

Make Salsa Verde

Step 1: Cook Salsa Verde Ingredients. Boil tomatillos, onion, jalapeño, and garlic until tomatillos turn light green and drain.

fresh tomatillos, onion, jalapeno and garlic in a dutch oven with water.
salsa verde ingredients after boiling — the tomatillos look more yellow than before.

Step 2: Blend the tomatillo, onion, peppers, garlic, cilantro, pepitas, and salt.

drained salsa verde ingredients added to the base of a blender with fresh cilantro, pepitas, and salt.
creamy salsa verde for making green pozole in the base of a blender.

Finish Soup

Step 3: Poach Chicken with broth, water, chicken, onion, garlic, and salt.

raw chicken breasts added to pot with onions, garlic, salt, and water.
poached chicken breasts in the pot with cooked onions and garlic.

Step 4: Shred the chicken into small pieces.

closeup on a mixing bowl of shredded chicken with an electric hand mixer.

Step 5: Make green sauce. Add cooked onions and garlic from poached chicken to salsa verde and blend until smooth.

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salsa verde, poached chicken, and drained hominy being poured into a stock pot.

Step 6: Combine & Simmer. Add the shredded chicken, blended salsa verde, and hominy back into the caldero with the broth and simmer.

pot of pozole verde simmering on a stove.

Step 7: Garnish & Serve. Spoon pozole into soup bowls. Let your guests add the garnishes to suit their own taste. Serve with tostadas.

table with two blue and white hand painted bowls filled with chicken pozole verde topped with an assortment of garnishes, two stemless wine glasses filled with iced tea, and a plate of crispy tosada shells for serving alongside the posole.

Watch this video to see how quickly the pozole verde comes together.

Optional Variations 

While I love this Mexican stew made with chicken and green chiles, there are plenty of ways for you to make it your own. Here are a few ideas to get you started:

  • Extra Spicy or Mild. This pozole verde is quite mild. To adjust the spiciness in this pozole verde recipe, first consider which type of green Mexican chile you want to use. I think jalapeños are a nice middle ground between mild and spicy. If you prefer a milder green chile broth, use a roasted poblano pepper. For a spicier broth, serranos are the way to go. 
  • For an extra mild verde pozole, remember that most of the capsaicin (the compound that tastes “hot”) lives in the white membranes and seeds of the chiles. To reduce the heat, carefully remove them before using the peppers. Just make sure to wash your hands thoroughly before touching your eyes or using the restroom.
  • Pozole de Pollo Rojo – Prefer red chicken pozole? Hop on over to my other recipe!
  • Pork Posole Verde – Swap in pulled pork shoulder and pork broth for a tasty alternative to chicken. 

Serving & Topping Suggestions 

Ladle pozole into a soup bowl and garnish with your toppings of choice. Some of my all-time favorites are diced avocado, lime wedges, diced onion, sliced radishes, cilantro, shredded cabbage, Mexican oregano, and crema Mexicana.

Don’t forget to serve your pozole de pollo verde with some carby goodness to soak it all up. My family loves tostadas, but tortilla chips or toasted bolillos would also be excellent!

45 degree angle closeup shot of a bowl of chicken posole verde next to a glass of iced tea and a plate of tostadas.

Expert Tips & Tricks

  • Waste not, want not. Unlike most other herbs, cilantro stems are tender and brimming with the bright flavor of its leaves. Since we’re blending it all into salsa anyway, feel free to chuck in the stems, too!
  • To quickly shred the chicken, use two forks. You can also use a hand mixer to make the process even faster.
  • Garnish for gold. Half the fun of eating a big bowl of pozole is experiencing all the tastes, textures, and temperatures of the toppings. Make sure to offer at least a few from the list above for a truly authentic bowl. 

Storage & Heating Instructions 

My favorite thing about this recipe for pozole pollo verde is that it makes enough for a large crowd with plenty of leftovers! 

  • Refrigerate: The leftovers will keep in an airtight container in the fridge for about a week. The soup will thicken once refrigerated, feel free to add more water or chicken broth to reheat.
  • Freeze: Transfer the pozole to freezer containers with as little air as possible to prevent freezer burn (while still keeping some headroom for expansion). 
  • Reheat: To serve, thaw frozen pozole overnight in the fridge, and warm over low heat on the stovetop.

Frequently Asked Questions

Is pozole gluten-free?

I can’t speak to all recipes, but this particular recipe for pozole verde is! Just make sure you don’t have any issues with cross-contamination.

Is green chicken pozole healthy?

This pozole de pollo verde is packed with veggies and lean protein, is low-fat, and is made with real, whole-food ingredients. While I’m not a nutritionist, all those qualifications make it healthy in my book!

How do locals eat traditional Mexican posole?

As I mentioned earlier, it’s all about the garnishes. I love lime wedges, cilantro, and thinly sliced jalapeños and radishes, with a big stack of tostadas on the side. Choose your favorite toppings!

Is it pozole or posole?

I grew up spelling it “pozole” with a “z,” but have friends who have always spelled it “posole” with an “s.” Who says one is right and the other is wrong? Not this lady. I think both are correct.

What is the difference between traditional pozole and gourmet pozole?

How funny! I’ve never even heard of “gourmet pozole.” To me, red, green, or white pozole made with chicken, beef, pork, or fish are all examples of “traditional pozole.” I suppose what makes it gourmet are the toppings. Or maybe “gourmet pozole” is just overpriced restaurant posole. 

Can I make pozole verde vegan?

Sure thing! Use veggie broth in place of chicken broth and swap in jackfruit in place of shredded chicken or pork.

More Mexican Soup & Stew Recipes

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #muybuenocooking.

navy blue bowl filled with chicken pozole verde topped with jalapeno and radish slices, shredded lettuce, and fresh cilantro leaves.

Chicken Pozole Verde

4.92 (25 ratings)
This shredded chicken and hominy-based Mexican stew is slow simmered with a salsa verde made with tomatillos, cilantro, and jalapeños giving this soup a beautiful green hue, and the pumpkin seeds add a nutty flavor and creamy texture.
Print Pin Rate
Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Ingredients

Salsa Verde:

  • 1 1/2 pounds tomatillos, husks removed
  • ½ cup  chopped onion
  • 1 to 2 jalapeños or serrano chile peppers, stemmed
  • 3 cloves garlic, smashed and peeled
  • 1 handful fresh cilantro leaves
  • ¼ cup pepitas, toasted
  • 1 teaspoon kosher salt

Soup:

  • 1 32 ounce carton chicken broth
  • 2 ½ cups water
  • 2 pounds chicken breast
  • 1 small white onion, quartered
  • 2 garlic cloves, peeled
  • 1 teaspoon salt
  • 2 29-ounce cans Mexican style hominy, drained

Optional Garnishes (I recommend using at least a few!)

  • Diced avocado
  • Lime wedges
  • Diced onion
  • Sliced radishes
  • Chopped cilantro
  • Finely shredded cabbage
  • Mexican Oregano
  • Crema Mexicana
  • Toasted bolillos
  • Tostadas

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Equipment

Instructions 

Salsa Verde:

  • In a large saucepan cook tomatillos, onion, jalapeño, and garlic in a large amount of boiling water about 8 minutes or until tomatillos turn light green. Drain liquid.
  • In a blender combine the tomatillo, onion, peppers, garlic, cilantro, pepitas, and salt. Cover and blend until smooth.

Soup:

  • In a 6-quart caldero place broth, water, chicken, onion, garlic, and salt and bring to a boil and then lower heat to medium-low for 20 minutes or until chicken is no longer pink.
  • Shred the chicken into small pieces.
  • Add cooked onions and garlic from poached chicken to salsa verde and blend until smooth.
  • Add the shredded chicken, salsa verde, and hominy to the caldero with broth. Partially cover and bring to a boil. Lower the heat and simmer for 20 minutes. If necessary, season with salt.
  • Spoon pozole into soup bowls. Let your guests add the garnishes to suit their own taste. Serve with tostadas.

Video

Notes

 
  • Waste not, want not. Unlike most other herbs, cilantro stems are tender and brimming with the bright flavor of its leaves. Since we’re blending it all into salsa anyway, feel free to chuck in the stems, too!
  • To quickly shred the chicken, use two forks. You can also use a hand mixer to make the process even faster.
  • Garnish for gold. Half the fun of eating a big bowl of pozole is experiencing all the tastes, textures, and temperatures of the toppings. Make sure to offer at least a few from the list above for a truly authentic bowl. A few of my favorite toppings are lime wedges, cilantro, and thinly sliced jalapeños and radishes. Serve with a side of tostadas.
  • The leftovers will keep in an airtight container in the fridge for about a week. The soup will thicken once refrigerated, feel free to add more water or chicken broth to reheat.
  • To freeze, transfer the pozole to freezer containers with as little air as possible to prevent freezer burn (while still keeping some headroom for expansion). 
  • To serve leftovers, thaw frozen pozole overnight in the fridge, and warm over low heat on the stovetop, adding a splash of broth or water as needed.
Calories: 334.24kcal, Carbohydrates: 37.95g, Protein: 29.43g, Fat: 6.88g, Saturated Fat: 1.23g, Cholesterol: 72.58mg, Sodium: 1843.49mg, Potassium: 812.09mg, Fiber: 7.33g, Sugar: 8.21g, Vitamin A: 183.58IU, Vitamin C: 23.8mg, Calcium: 50.18mg, Iron: 2.65mg
Author: Yvette Marquez
Course: Main Course
Cuisine: Mexican