Pozole Verde with Chicken
Pozole Verde with Chicken is a hearty Mexican soup featuring shredded chicken, hominy, and a bright green broth made from roasted tomatillos, peppers, cilantro, and spinach. The soup is flavorful, nutritious, and surprisingly easy to prepare. It cooks in about an hour and serves a crowd with ease. Fresh toppings add crunch, color, and extra flavor to every bowl. This traditional recipe is perfect for family meals, holidays, or meal prep.
Ingredients
For the Green Broth
- 1½ pounds tomatillos, husked and rinsed
- 2 poblano peppers
- 2 jalapeños (seeded for less heat)
- 1 medium white onion, quartered
- 4 garlic cloves
- 2 cups fresh cilantro
- 2 cups baby spinach
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
For the Soup
- 2 tablespoons vegetable oil
- 1½ pounds boneless, skinless chicken thighs or breasts
- 2 cans (15 oz each) white hominy, drained and rinsed
- 6 cups chicken broth
- Salt and black pepper to taste
Optional Garnishes
- Shredded cabbage
- Thinly sliced radishes
- Diced avocado
- Fresh cilantro
- Lime wedges
- Crushed tortilla chips
- Diced onion
- Mexican crema
Instructions
- Roast the tomatillos, poblano peppers, jalapeños, onion, and garlic until lightly charred.
- Transfer the roasted vegetables to a blender.
- Add cilantro, spinach, oregano, cumin, and a small amount of chicken broth.
- Blend until completely smooth.
- Heat vegetable oil in a large Dutch oven.
- Season the chicken with salt and pepper.
- Cook the chicken for about 5 minutes per side until lightly browned.
- Pour the green sauce into the pot and cook for 5 minutes.
- Add the remaining chicken broth and hominy.
- Bring to a gentle boil, then reduce to a simmer.
- Cook for 30 minutes until the chicken is tender.
- Remove the chicken and shred it with two forks.
- Return the shredded chicken to the soup.
- Simmer for another 10 minutes.
- Serve hot with your favorite fresh toppings.
Notes
- Chicken thighs provide richer flavor than breasts.
- Roasting vegetables deepens the broth's taste.
- Fresh cilantro is essential for authentic flavor.
- Hominy should be rinsed before cooking.
- Adjust jalapeños to your spice preference.
- The soup tastes even better the next day.
- Freeze leftovers for up to three months.
- Garnish just before serving for the best texture.