Pozole verde de pollo is a Mexican soup that is made with chicken, hominy, and a flavorful green broth that is typically made with tomatillos, jalapeño peppers, cilantro, and other herbs and spices. The name “verde” (which means “green” in Spanish) refers to the soup’s vibrant green color.
Pozole verde is believed to have originated in the state of Guerrero, which is located in southwestern Mexico. In this location, the broth is made by mixing in mole verde to add flavor, color, and texture to the soup.
This green pozole is typically served with a variety of toppings, including crispy pork rinds (chicharrones), avocado, chopped onions, and chile piquín.
Want to try other types of authentic pozole? Check out also my pozole blanco and pozole rojo recipes!
Ingredients
- Chicken: To make pozole verde de pollo I like to use bone-in chicken with the skin on for more flavor, but feel free to use skinless chicken breast as a healthier option.
- Hominy: I used canned hominy for convenience. You can find canned hominy at any Mexican grocery store and on Amazon.
- Onion and garlic: To add flavor to the soup, you will need some for the soup and some for the sauce.
- Tomatillos: I actually used a can of salsa verde for more flavor, but canned tomatillos or fresh tomatillos work perfectly in this green pozole recipe.
- Pepitas: Those are toasted pumpkin seeds, they add color and texture to the salsa.
- Chilies: Roasted poblano peppers, and jalapeño peppers, you can sub both with Anaheim peppers and serrano chiles as well.
- Greens: Radish leaves or lettuce leaves, if you can’t find any of them use a bunch of fresh or frozen spinach to add some color. I also used a bunch of cilantro.
For serving
For serving your pozole verde de pollo you will need a spicy salsa (recipe below). Chopped onions, sliced radishes, lettuce or shredded cabbage, oregano, lime wedges, and homemade tostadas (or store-bought).
How To Make Pozole Verde de Pollo
Rinse the corn kernels (hominy) with plenty of cold water and then place them into a large pot.
Top Tip: Cooking the hominy with the meat will infuse it with all the chicken flavor making this chicken pozole more delicious!
Add chicken, half garlic knob, onion, and salt, then cover about 2-inch with water.
I am using a whole chicken cut into pieces, but feel free to use only thighs, drums, etc.
Boil for about 1 hour over medium heat, adding more water if necessary until chicken is nicely tender. Remove onion and garlic from the pot and discard.
Remove chicken, place in a bowl, and set aside.
Place tomatillo sauce (or boiled tomatillos) in a blender. Add onion, jalapeño chilies, roasted poblano (peeled and seeded), cilantro, radish leaves, pepitas, and garlic.
Pour 2 cups of water and blend until you’ll have a smooth sauce.
Add the green sauce to the pot with hominy and simmer for 20 minutes. You can also strain the sauce if you want but I don’t think is necessary.
After simmering for 20 minutes, adjust the salt to taste and turn off the heat.
While the hominy is simmering with the green sauce, you can make the toppings and the spicy salsa for serving.
Also, you can shred the chicken and place it in a bowl. Cover and set aside. Or you can return the chicken to the pot and simmer it all together, is up to you.
How To Serve
In a bowl or deep plate ladle the green pozole. Add some shredded chicken on top, then garnish with chopped onions, shredded lettuce, and radishes.
Sprinkle some oregano and serve your pozole verde de pollo with spicy salsa verde (recipe below), a squeeze of lime, and tostadas or crispy potato tacos.
Salsa For Green Pozole
- Place serrano or jalapeño chilies in a blender. Add a clove of peeled garlic, cilantro, pepper, Mexican oregano, and salt. Pour in 1/2 cup of water and blend until smooth.
- In a small saucepan heat 2 tablespoons of oil over medium-high heat. Add the sauce and let it simmer for 10 minutes.
- Adjust with salt and turn off the heat. Transfer the salsa to a jar or bowl.
Expert Notes
- You can make this pozole verde de pollo as spicy as you’d like or not spicy at all. Omit the chili peppers or add as much as you’d like to make it spicier.
- If you want your chicken pozole verde to have a thicker consistency, remove a cup of corn kernels and blend it with a little bit of the cooking liquid, then return the mixture to the pot and boil for 5 minutes or until it thickens a bit.
- You can find canned roasted poblanos at many Mexican stores. Or you can substitute those with roasted green bell pepper.
- When serving this Mexican stew, add a dollop of sour cream or avocado cubes to balance some of the spicy.
- You can make green pozole using pork or beef instead, just make sure to adjust the cooking time accordingly.
Store And Reheat
Pozole Verde de Pollo is the perfect prep meal for parties and special occasions. It stores well and freezes even better!
- Fridge: Last up to 4-5 days in an airtight container stored in the refrigerator.
- Freeze: Allow to cool down completely then transfer to a freezer-proof container and store for up to 3 months.
- Thaw: Overnight in the fridge or use the microwave.
- Reheat: Over medium heat in a pot with a splash of chicken stock to loosen up the pozole verde de pollo.
FAQ
What are the 3 types of pozole?
The three types of pozole that are most commonly found in Mexican cuisine are:
Pozole Rojo: made with pork, dried red chili peppers, and garlic.
Pozole Blanco: This type of pozole is made with pork and has a clear, white broth. It is typically milder in flavor than red or green pozole and is often found in states like Colima and Guerrero.
Pozole Verde: made usually with chicken (pozole verde de Pollo) or pork featuring a green broth that is made from ingredients such as tomatillos, cilantro, and jalapeño peppers.
What Is The Difference Between Pozole And Posole?
Just the spelling, even though the one with Z is the most popular.
Is green posole healthy?
Green pozole can be a healthy and nutritious dish, as it contains a variety of healthy ingredients such as chicken lean protein, fiber, and calcium from hominy, and vitamins and minerals from the herbs and vegetables used to make the green broth. However, the exact nutritional content of green pozole can vary depending on the specific recipe used, as well as the type and amount of toppings added.
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Pozole Verde de Pollo
Ingredients
- 1 30-oz can hominy (rinsed and drained.)
- 1 ½ lb chicken pieces (thighs, breasts, etc.)
- ½ knob garlic
- 1 small onion (halved)
- salt
For the green sauce
- 2 cups cooked tomatillos
- 1 cup radish leaves (packed, read note 4.)
- 1 small poblano pepper (roasted, peeled and seeded.)
- 1 small bunch cilantro
- ¼ cup pepitas (pumpkin seeds)
- 1 jalapeño pepper (cut into chunks)
- ½ small onion
- 2 garlic cloves (peeled)
- salt (to taste)
For spicy salsa verde (optional)
- 3 jalapeño or serrano peppers (cut into chunks)
- 1 small bunch of cilantro
- 1 garlic clove (peeled)
- ½ tsp peppercorns
- 1 Tbsp dried oregano
- 1 ½ tsp salt
- 2 Tbsp vegetable oil
To serve
- ½ cup onions (chopped)
- ½ cup radishes (sliced)
- 1 ½ cups lettuce (shredded)
- 2 limes (halved)
- dried oregano
Instructions
- Place hominy into a large pot. Add chicken, garlic, onion, and salt. Cover with water.
- Cook for 1 hour. Remove onion and garlic from the pot and discard. Remove chicken and set aside.
- Place tomatillo salsa in a blender. Add onion, serrano chili, roasted poblano, cilantro, radish leaves, pepitas, and garlic.
- Pour 2 cups of water and blend until you’ll have a smooth sauce.
- Add the green sauce to the pot with hominy and allow to simmer for 20 minutes. Adjust with salt and turn off the heat.
- Shred the chicken and place it in a bowl (read note 2).
Make the spicy salsa verde (optional)
- Place jalapeño chilies in a blender. Add garlic, cilantro, pepper, oregano, and salt. Pour in ½ cup of water and blend until smooth.
- In a small saucepan heat the oil over medium heat. Add the sauce and let it simmer for 10 minutes.
- Adjust with salt and turn off the heat. Transfer the salsa to a jar or bowl.
How To Serve
- Add pozole verde on a bowl. Add some shredded chicken on top, and garnish with chopped onions, shredded lettuce, and radishes.
- Sprinkle some oregano and serve with spicy salsa verde, a squeeze of lime, and tostadas.
Notes
- You can make this recipe as spicy as you’d like or not spicy at all. Omit the hot peppers (jalapeno or serrano) or add as much as you’d like to make it spicier!
- After shredding the chicken you can either return it to the pot or serve it on top of pozole.
- If you can’t find radishes leaves, use a bunch of spinach instead.
Excellent webpage recipe! This is a one of the best RECIPE page visually & content instructions & explanations. Has more than just ingredients & instruction. Bravo!
I made this pozole verde yesterday and even though I didn’t have all ingredients for the sauce, my pozole was still delicious and the recipe is EASY! I didn’t know you can make posole in just a couple of hours, thank you so much for the recipe, my husband loved it.