If you’ve never tried Green Chicken Pozole before, you’re in for a cozy, flavor-packed treat.

This vibrant stew blends juicy shredded chicken, roasted poblanos, tomatillos, and hominy into a brothy masterpiece that warms from the inside out.

It’s one of my go-to comfort foods, especially when I want something hearty yet fresh and zesty.

Why You’ll Love This Recipe

Deep, roasted flavor – Poblano peppers, garlic, and tomatillos create a smoky, tangy broth.

One-pot simplicity – Everything simmers together for a low-effort, high-reward dinner.

Customizable toppings – Make each bowl your own with crunchy cabbage, creamy avocado, or lime.

Meal prep win – Tastes even better the next day and freezes beautifully.

Nutritious and filling – Loaded with lean protein and vegetables in every spoonful.

Ingredient Highlights

Chicken thighs – Tender, juicy, and flavorful even after a long simmer.

Poblano & jalapeño peppers – Add warmth and depth (control the heat to your liking).

Tomatillos – Bring bright, tangy complexity to the broth.

Hominy – Chewy and hearty, this corn-based staple gives pozole its signature texture.

Fresh cilantro – Stirred into the base for herby brightness.

Tips Before You Start

Wear gloves when handling peppers to avoid skin irritation.

Sear the aromatics well to build a rich base of flavor.

Use chicken thighs over breasts for better texture in soups.

Want less heat? Skip or reduce the jalapeños.

Short on time? Use rotisserie chicken and canned green enchilada sauce as a quick shortcut.

How to Make Green Chicken Pozole

Step 1: Build the Base
Heat olive oil in a large Dutch oven over medium.

Sauté chopped onion and garlic for 2 minutes.

Add poblano peppers, jalapeños (if using), and cilantro.

Continue cooking for 8 minutes, stirring occasionally until fragrant and softened.

Step 2: Simmer the Soup
Add chicken thighs, tomatillos, bay leaves, oregano, and broth.

Season with salt. Bring to a boil, then cover and reduce heat.

Simmer for 50–60 minutes, until the chicken is fall-apart tender.

Step 3: Shred the Chicken
Carefully remove chicken thighs and bay leaves.

Shred the chicken using two forks and return it to the pot.

Step 4: Add the Hominy
Stir in drained hominy. Let the soup simmer for another 2–3 minutes to heat through.

Taste and adjust seasoning with more salt and pepper if needed.

Step 5: Serve and Garnish
Ladle pozole into bowls and garnish with toppings like shredded cabbage, radishes, avocado slices, cilantro, and a squeeze of lime.

What to Serve with Green Chicken Pozole

Warm tortillas or crispy tortilla chips

Mexican rice or cilantro-lime rice

A light Mexican slaw or avocado salad

Fresh fruit agua fresca or chilled beer

Variations & Swaps

Use pork shoulder instead of chicken for a more traditional take.

Add canned green chiles for more layered heat.

Swap hominy for white beans if you can’t find it.

Top with crema or sour cream for richness.

Make it vegetarian by using jackfruit or mushrooms in place of chicken and veggie broth.

Storage & Leftovers

Fridge: Store in an airtight container for up to 4 days.

Freezer: Freeze cooled soup for up to 3 months.

Reheat: Warm on the stovetop over low heat or in the microwave.

Tip: Add a splash of broth or water when reheating to loosen the texture.

FAQs

Is pozole verde spicy?
It can be! Jalapeños add heat, but you can adjust by using fewer or skipping them altogether.

Poblanos are milder and more smoky than hot.

Can I make this in a slow cooker?
Yes. Sauté the aromatics first, then transfer everything to a slow cooker.

Cook on low for 6–8 hours or until the chicken is tender.

What’s the difference between pozole rojo and verde?
Pozole rojo uses red chilies and has a deeper, earthy flavor, while pozole verde uses green ingredients like tomatillos and poblanos for a brighter, tangier broth.

Can I use canned tomatillos?
Fresh is best for flavor, but canned tomatillos work in a pinch.

Just rinse before using.

Is this dish gluten-free?
Yes, as long as your broth and toppings are gluten-free.

What’s hominy?
Hominy is dried corn that’s been treated with lime (alkaline), giving it a chewy texture.

It’s essential for traditional pozole.

Can I double the recipe?
Absolutely! This is a great dish to make in big batches for freezing or feeding a crowd.

Final Thoughts

Green Chicken Pozole is one of those soul-satisfying dishes that hits every note—comforting, bold, and endlessly customizable.

Whether you’re warming up in the winter or craving something brothy and bright year-round, this pozole verde delivers every time.

Just don’t skip the toppings—they make every bowl extra special.