Name: Chicken Pozole Verde Soup Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 1 large onion, peeled and chopped; 1 jalapeño pepper, seeded, deveined and chopped; 2 poblano peppers, seeded and chopped; 6 garlic cloves, minced; 1 pound tomatillos, husked, rinsed and quartered; 8 cups chicken broth, divided; 1 small bunch fresh cilantro, leaves and tender stems; 2 teaspoons dried oregano; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1 bay leaf; 1 teaspoon salt; 2 pounds boneless and skinless chicken thighs or breast; 2 (15-ounces) cans hominy, drained and rinsed; 1 teaspoon chicken bouillon, or more to taste – optional; Ground black pepper to taste; Thinly sliced radishes; Sliced avocado; Sliced jalapeños; Lime wedges; Fresh cilantro; Shredded cabbage; Tortilla chips

Jump to Recipe· 4.8 from 19 reviews

If you’ve ever wanted to dive into a bowl of comforting, vibrant Mexican soul food, you’re going to love this Chicken Pozole Verde Soup Recipe. It’s bright, cozy, and full of fresh flavors that sneak up on you and keep you coming back for more. Trust me, once you try this one, it’ll quickly become a go-to whenever you want something hearty that also feels light and zesty.

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Why This Recipe Works

Fresh & zesty flavors: The tomatillos and fresh cilantro blend into a vibrant green sauce that bursts with brightness.
Hearty & comforting: Tender chicken thighs and hominy create a satisfying, filling bowl you can enjoy any day.
Simple prep with big payoff: Using a blender for the green sauce cuts down hands-on time while maximizing flavor.
Customizable toppings: From radishes to avocado, the garnishes let you personalize every bowl exactly how you like it.

Chicken Pozole Verde Soup, Mexican Chicken Pozole Verde, Green Pozole Soup, Healthy Mexican Pozole, Hominy Chicken Soup - A round pot with shiny red handles holds a green soup that fills the pot almost to the top. On top of the soup, in the center, there is a layer of small, white, soft-looking balls. The pot is placed on a light wooden board, which sits on a dark gray textured surface. The image is taken from above showing the whole pot clearly photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Chicken Pozole Verde Soup Recipe has a role that helps balance comfort with freshness. Shopping for good-quality tomatillos and fresh cilantro really lifts the whole dish, so don’t skimp on those!

Chicken Pozole Verde Soup, Mexican Chicken Pozole Verde, Green Pozole Soup, Healthy Mexican Pozole, Hominy Chicken Soup - Flat lay of a small pool of golden olive oil in a simple white ceramic bowl, one large peeled and chopped white onion, one fresh green jalapeño pepper, two dark green poblano peppers, six cloves of garlic, peeled and whole, a small pile of bright green quartered tomatillos with papery husks removed, a small handful of fresh cilantro sprigs with leaves and tender stems, two teaspoons of dried oregano in a white ceramic bowl, two teaspoons of ground cumin in a white ceramic bowl, one teaspoon of ground coriander in a white ceramic bowl, one single fresh bay leaf, a small white bowl filled with coarse salt crystals, two skinless, boneless raw chicken thighs, one small white ceramic bowl of drained and rinsed hominy kernels, and a few whole black peppercorns scattered tastefully, all arranged symmetrically in balanced proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: The base for sautéing, it adds a hint of richness without overpowering the fresh veggies.
Onion: Brings a natural sweetness and depth once softened.
Jalapeño pepper: Adds just the right kick of heat—you can seed it if you prefer milder soup.
Poblano peppers: They mellow out nicely with cooking, giving smoky undertones.
Garlic: Aromatic punch that ties the flavors together.
Tomatillos: These tangy green fruits are the secret MVPs for that signature bright green broth.
Chicken broth: The comforting liquid base that melds all the flavors.
Fresh cilantro: Adds herbal brightness and color to the sauce.
Dried oregano, ground cumin, coriander, bay leaf: Classic Mexican spices that provide earthiness and warmth.
Salt, black pepper: Essential seasoning to elevate every element.
Boneless, skinless chicken thighs or breast: Thighs stay juicy and tender, but breast works if you prefer leaner meat.
Hominy: Adds chewy texture and helps make the soup a meal, soaking up the green sauce beautifully.
Chicken bouillon (optional): Use if you want a flavor boost—but taste first!
Toppings: Thinly sliced radishes, avocado, jalapeños, lime wedges, fresh cilantro, shredded cabbage, tortilla chips—these bring crunch, creaminess, and zip to your bowl.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the reasons I come back to this Chicken Pozole Verde Soup Recipe is because it’s so adaptable—you can dial up the heat, go lighter on the spices, or pack it full of your favorite garnishes. Play with it and find what feels like home in a bowl for you.

Variation: I sometimes swap chicken thighs for shredded rotisserie chicken for a super quick fix, and it still turns out amazing.
Heat Level: If you love spice, leave some of the jalapeño seeds in or add extra fresh slices when serving.
Vegetarian Option: Use vegetable broth and add roasted mushrooms or jackfruit instead of chicken for a different but delicious twist.
Seasonal Twist: Toss in some fresh corn off the cob in summer for added sweetness and texture.

Step-by-Step: How I Make Chicken Pozole Verde Soup Recipe

Step 1: Sauté the veggies for a flavor-packed base

Heat your olive oil over medium-high heat and toss in chopped onions, seeded jalapeño, and peeled poblano peppers. Stir often for about 3-4 minutes until the onions start getting translucent. This is the moment where those sweet onion flavors start developing – don’t rush it! Add in minced garlic and quartered tomatillos, and keep sautéing for another 4-5 minutes until everything softens and melds together into a gorgeous mix. Then, pull it off the heat.

Step 2: Blend bright green magic

Transfer that veggie mixture into your blender, pour in about a cup of cold chicken broth, and add fresh cilantro leaves and tender stems. Blend it until it’s completely smooth – this luscious green sauce is the heart of the soup and so worth taking the extra step. If it’s too thick, feel free to add more broth a little at a time.

Step 3: Simmer with spices and chicken

Pour your blended verde sauce back into the pot. Add the rest of the chicken broth, dried oregano, cumin, coriander, bay leaf, and salt. Stir everything to combine nicely. Nestle your chicken thighs (or breast) in, bring it up to a boil, then lower the heat and cover partially. Let it simmer gently for about 30 minutes until the chicken is tender and cooked through. This slow simmer lets the flavors meld perfectly.

Step 4: Shred chicken and add hominy

Take the chicken out onto a plate and shred it up with two forks—this step always feels a little therapeutic to me. Return the shredded chicken to the pot and stir in rinsed hominy. Cook uncovered now for 10 minutes, letting the hominy soak up the flavorful broth. Taste and add chicken bouillon if you want to deepen the flavor. Simmer for a final 5 minutes, then adjust salt and pepper to your liking.

Step 5: Serve with your favorite garnishes

Ladle your Chicken Pozole Verde Soup Recipe into bowls and load up on toppings—radishes, avocado, a squeeze of lime, fresh cilantro, cabbage for crunch, and a few tortilla chips for that festive vibe.

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Tips from My Kitchen

Choosing Chicken: I always prefer thighs for their juicy texture, but breast works well if you trim them properly.
Tomatillo Prep: Don’t skip rinsing the sticky tomatillos under warm water—it makes blending smoother and less gritty.
Blender Caution: When blending hot liquids, leave a vent or cover loosely with a towel to avoid pressure build-up.
Hominy Tip: Always rinse canned hominy well to remove excess salt and canned flavor for the best result.

How to Serve Chicken Pozole Verde Soup Recipe

Chicken Pozole Verde Soup, Mexican Chicken Pozole Verde, Green Pozole Soup, Healthy Mexican Pozole, Hominy Chicken Soup - The image shows a bowl of green soup with three main layers: the base is a smooth, green broth that fills the bowl; on top, there are thin, pale yellow shredded pieces and small chunks of light beige meat; arranged on top in a neat row are thin white radish slices with pink edges, and slices of light green avocado with a creamy texture. The bowl is white with a speckled pattern and sits on a wooden board. Around it, there is a small bowl of black and white pepper on the board, a silver spoon below it, and in the background, a white bowl of thin radish slices and another white bowl with lime wedges, all placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping this Chicken Pozole Verde Soup Recipe with crisp radishes for peppery crunch, creamy sliced avocado, and a handful of shredded cabbage for texture. A generous squeeze of lime brightens every bite, and fresh cilantro adds that final herbaceous pop. Oh, and tortilla chips? They’re optional but highly recommended — perfect for dipping and adding a salty crunch.

Side Dishes

This soup stands on its own, but I like serving it alongside warm corn tortillas or a simple Mexican street corn salad (elote). A light cucumber salad or pickled onions complement the rich flavors beautifully too. These sides keep the meal balanced and authentic.

Creative Ways to Present

For festive occasions, I like serving this Chicken Pozole Verde Soup Recipe in colorful ceramic bowls with a stack of small plates for the toppings, letting everyone customize their bowls. Garnish trays with lime wedges, jalapeño slices, cabbage, and radishes make it feel interactive and fun—almost like a pozole party right at your kitchen table.

Make Ahead and Storage

Storing Leftovers

I store leftover Chicken Pozole Verde Soup in airtight containers in the fridge where it stays fresh for 3-4 days. The flavors actually deepen overnight, so it’s a perfect make-ahead meal for busy days or leftovers that shine even more the next day.

Freezing

This soup freezes beautifully. I portion it into freezer-safe containers and freeze for up to 3 months. Make sure it’s cooled completely before freezing to maintain texture. When you’re ready, thaw it overnight in the fridge before reheating.

Reheating

Reheat your Chicken Pozole Verde Soup on the stove over medium heat, stirring occasionally. If it’s too thick, add a splash of broth or water to loosen it up. Avoid microwaving straight from frozen as uneven heating can affect texture.

FAQs

Can I use chicken breast instead of thighs in this Chicken Pozole Verde Soup Recipe?

Absolutely! Chicken breast is leaner and will cook a bit faster, so keep an eye on it during simmering to avoid drying out. Thighs stay juicier and more tender, but breast can definitely work if you prefer.
What if I can’t find fresh tomatillos?

Fresh tomatillos really give pozole verde its signature tang, but if you can’t find them, look for canned green salsa verde to blend into the soup or try roasting and blending fresh green tomatoes as a substitute, though the flavor will differ.
Is hominy essential in this recipe?

Hominy is traditional and adds wonderful texture and heartiness to the dish. If you don’t have it, you can substitute with white corn kernels or leave it out, but the soup will feel lighter and less authentic.
How spicy is this Chicken Pozole Verde Soup Recipe?

It has a mild to moderate heat depending on the jalapeño and poblano peppers used. You can adjust the spiciness by leaving seeds in for more heat or removing them for a milder flavor.

Final Thoughts

This Chicken Pozole Verde Soup Recipe holds a special place in my heart—it’s both a celebration of fresh Mexican flavors and the kind of comforting bowl that feels like a warm hug after a long day. I love how it’s easy enough to make on a weeknight but also impressive enough for guests. Give it a try, and I promise you’ll find yourself reaching for it again and again. Happy cooking, friend!