Green Chicken Pozole
A vibrant, warming Mexican soup featuring tender shredded chicken simmered in a bright tomatillo–poblano broth with hominy. Garnished with crunchy cabbage, creamy avocado, and lime—it’s a fiesta of textures and flavors in every bowl.
Ingredients
- 2 tbsp olive oil
- 1 large sweet onion chopped
- 6 –8 cloves garlic minced
- 6 poblano peppers seeded and chopped
- 2 –3 jalapeño peppers seeded and chopped (optional)
- ½ cup chopped cilantro
- 3 lbs boneless chicken thighs
- 1½ lbs tomatillos peeled and quartered
- 2 bay leaves
- 1 tbsp dried oregano
- 6 cups chicken broth or water
- 2 15 oz cans white hominy, drained and rinsed
- Salt and pepper to taste
- Garnishes: tortilla chips shredded cabbage, lime wedges, sliced avocado, sliced radishes, chopped cilantro
Instructions
- In a large Dutch oven, sauté onion and garlic in olive oil for 2 minutes.
- Add poblanos, jalapeños (if using), and cilantro. Cook for 8 more minutes.
- Add chicken, tomatillos, bay leaves, oregano, broth, and salt.
- Cover and simmer for 50–60 minutes.
- Remove chicken and bay leaves. Shred the chicken and return to the pot.
- See full steps with tips & photos → https://wimpysdiner.net/green-chicken-pozole/
Notes
- Spice Level: Omit jalapeños or use fewer if you prefer milder heat.
- Vegetarian Version: Replace chicken with cubed roasted squash and use vegetable broth.
- Make-Ahead: Soup flavors deepen if made a day ahead; reheat gently before serving.