Pozole is a traditional Mexican soup or stew that is loaded with flavor. Green pozole, also known as pozole verde is a popular variation made with a bright green broth. This hearty soup features shredded chicken and hominy simmered in an aromatic chili-based broth. Making authentic pozole at home is easy to do when you follow a few simple steps.
Overview of Green Chicken Pozole
Pozole originated in Pre-Columbian Mexico as a celebratory ritual dish Today, it remains a staple comfort food across the country The name refers to the main ingredient – pozole or hominy. Hominy is made from dried corn kernels that have been nixtamalized, a process that infuses the corn with minerals from limewater. This gives the corn a unique taste and texture.
The three most common varieties of pozole are:
- Red pozole (pozole rojo) – Made with a red chili sauce base
- White pozole (pozole blanco) – A clear broth pozole
- Green pozole (pozole verde) – Made with a bright green sauce
Green pozole gets its vibrant color from tomatillos and green chilies It has a refreshing flavor that balances the richness of the chicken and hominy This pozole is sometimes referred to as pozole verde de pollo when chicken is used as the protein.
Ingredients Needed
Making green chicken pozole is simple with just a handful of ingredients:
- Hominy – The base of the soup. Canned white hominy is commonly used.
- Chicken – Boneless, skinless chicken breast or thighs work well.
- Onion & Garlic – For aromatic flavor.
- Tomatillos – Blended into the green sauce.
- Green Chilies – Such as poblano, jalapeño, and/or serrano peppers.
- Cilantro – Fresh cilantro adds herbaceous flavor.
- Seasonings – Such as oregano, cumin, and salt.
- Garnishes – Radish, lime, avocado, etc.
Tip: For convenience, rotisserie chicken can be used in place of raw chicken.
Step-By-Step Instructions
Follow these simple steps for authentic, homemade green chicken pozole:
1. Cook the Chicken
Start by cooking the chicken until no longer pink and the juices run clear. This can be done by:
- Poaching chicken pieces in broth
- Baking or grilling chicken pieces
- Using leftover cooked chicken or rotisserie chicken
Once cooked through, shred or dice the chicken into bite-sized pieces. Set aside.
2. Make the Tomatillo-Chili Sauce
This bright green puree is what gives the pozole its signature color and flavor. To make it:
- Remove husks from tomatillos and rinse well. Quarter tomatillos.
- Roast poblano peppers until charred. Place in a covered bowl to steam for 10 minutes. Peel off skin.
- Add tomatillos, roasted peppers, garlic, onion, cilantro, and green chilies to a blender. Puree until smooth.
3. Simmer the Pozole
Now it’s time to put it all together:
- In a large pot, combine the cooked chicken, tomatillo-chili puree, hominy, and chicken broth.
- Season with oregano, cumin, salt and pepper.
- Let simmer for 15-20 minutes to allow flavors to meld.
4. Adjust Seasoning and Serve
Before serving, taste and adjust seasoning as needed. Plate into bowls and top with desired garnishes such as:
- Sliced radish
- Chopped onion
- Lime wedges
- Avocado slices
- Cilantro
- Tortilla strips
¡Buen provecho!
Tips for the Best Green Chicken Pozole
- Use bone-in chicken thighs for richer flavor in the broth. Remove bones before shredding chicken.
- Opt for dried chilies instead of fresh for a more authentic, complex flavor.
- Toast the hominy in a skillet before adding to the soup for enhanced texture.
- Garnish with crunchy totopos (fried tortilla chips).
- Add a spoonful of Mexican crema for creamy tang.
- For spice lovers, leave seeds in the chili peppers.
- Use vegetable or chicken broth for a flavor boost.
Pozole Variations
Once you master the traditional recipe, try these fun ways to change up your pozole:
-
Pozole Blanco – Omit the green sauce and use chicken broth for a clear white pozole.
-
Pork Pozole – Substitute shredded pork shoulder for the chicken.
-
Red Pozole – Swap the green sauce for a red sauce made with guajillo chilies.
-
Vegetarian Pozole – Use vegetable broth and leave out the chicken. Load up with extra veggies.
-
Seafood Pozole – Add shrimp, scallops, tilapia or other seafood instead of chicken.
-
Turkey Pozole – For a lighter option, use shredded turkey breast.
No matter which recipe you choose, pozole is the ultimate comforting soup that is perfect for sharing. With its festive colors and bold flavors, this Mexican favorite is sure to be a crowd-pleaser. ¡Que lo disfrutes!
Notes Substitution tip: Haven’t tried making the Spicy Salsa Verde yet? Substitute 1 (28-ounce) can green enchilada sauce. Also, if you prefer more hominy in your pozole, add 1 (15-ounce) can.
Leslie Harris de Limón is a vibrant food blogger and cookbook author living in the heart of Mexico, just north of Guadalajara. Raised in Redlands, California, by her Mexican grandparents, she grew up surrounded by the authentic flavors of Sonora and Chihuahua. After moving to Mexico, Leslie discovered the rich regional diversity of its cuisine, which inspired her to share her culinary journey. Through her blog, La Cocina de Leslie, and her cookbooks—The Everyday Mexican Instant Pot Cookbook and Taquería Tacos—Leslie brings the warmth of traditional Mexican cooking to modern kitchens, blending heritage with innovation through the use of the Instant Pot.
Main Menu (6/3 LAUNCH)
By Leslie Harris de Limón
Course: Dinner
Difficulty: Easy
Prep Time: 5 min
Cook Time: 45 min
Total Time: 30-60 min
Cooking Technique: Pressure Cook
Cuisine: Mexican
Diet: Dairy Free, Gluten Free
Yield: 8 servings
- 3 pounds boneless chicken breasts or thighs
- 1 medium onion
- 3 cloves garlic
- 4 sprigs cilantro
- 29 oz white hominy
- 3 cups Spicy Salsa Verde
- 2 cups chicken broth
- 1/2 tsp coarse salt
- 1/2 tsp crushed dried Mexican oregano
- Chopped red onion
- Shredded cabbage or lettuce
- Sliced radishes
- freshly squeezed lime juice
- Tostada shells or tortilla chips
Pozole verde is a traditional Mexican soup that can be made with either chicken or pork in a salsa verde broth. The broth gets its vibrant green color from my homemade Spicy Salsa Verde (page 24), made with fresh tomatillos and green chiles. And just like with traditional pozole, the garnishes—finely shredded cabbage or lettuce, chopped onion, sliced radishes, and a squeeze of fresh lime juice—play just as important a role as the chicken and hominy.
- In the Instant Pot, combine the chicken, onion, garlic, cilantro, hominy, and salsa verde. Add the chicken broth, salt, oregano, and 3 cups water.
- Lock the lid into place and set the steam release valve to sealed. Select Manual or Pressure Cook and set the timer for 20 minutes on high.
- When cooking is complete, allow the pressure to release naturally. Unlock and remove the lid.
- Season the pozole with more salt, if necessary. Ladle into bowls and garnish with chopped onion, shredded cabbage, sliced radishes, and a squeeze of fresh lime juice. Serve with tostada shells or tortilla chips (if desired).
How to Make Pozole Verde de Pollo Green Chicken Pozole
FAQ
What are the ingredients for green pozole?
Green pozole, or pozole verde, is a Mexican stew featuring hominy and a vibrant green broth, typically made with tomatillos, green chiles (like jalapeños or serranos), cilantro, and other green ingredients.
What ingredients do you need for pozole?
- 2 ½ pounds pork shoulder, cut into 2-inch chunks.
- 2 ½ pounds pork shanks.
- 1 ½ pounds pork feet.
- 1 medium yellow onion, peeled, but left whole.
- 1 medium carrot, peeled and cut in half.
- 2 stalks celery, cut in half.
- 2 tablespoons kosher salt, or more to taste.
- 1 teaspoon freshly ground black pepper.
What goes with green chicken pozole?
Serve the pozole in deep bowls, passing the lettuce, radishes, onion, avocado, sour cream, tortilla chips, and lime wedges at the table.
What is chicken pozole soup made of?
It’s basically a soup flavored with green chilies, cumin, garlic and lime. It’s typically made with either chicken or pork and hominy. We’ve topped this dish with cabbage and radish, but you can also try topping with diced avocado, chopped onion or crumbled queso fresco.