Name: Easy 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 43 reviews

If you’ve ever craved a hearty, comforting soup packed with bold, fresh flavors that still feels light and refreshing, then you’re going to love this Easy Chicken Pozole Verde Soup Recipe. It’s one of those dishes that feels like a warm hug in a bowl, perfect for cozy nights but bright enough to enjoy anytime you want a little zest in your life. I remember the first time I made it; the bright green broth with tender chicken and those little bursts of hominy just stole my heart—and soon after, my whole family’s too. Stick around, and I’ll walk you through everything, so you nail it perfectly and maybe even surprise some friends with something authentically delicious.

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Why This Recipe Works

Fresh, Vibrant Flavors: The blend of tomatillos, poblano, and jalapeño peppers creates a bright, tangy green broth that wakes up your taste buds.
Tender, Shredded Chicken: Cooking the chicken in the green sauce keeps it succulent and infused with flavor, making every bite juicy.
Simple Ingredient Accessibility: Uses common ingredients that you can easily find in most grocery stores or Latin markets, making it approachable for cooks at all levels.

Easy Chicken Pozole Verde Soup, Chicken Pozole Verde, Mexican green pozole, homemade pozole verde, comforting 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

This Easy Chicken Pozole Verde Soup Recipe comes together with fresh, pantry-friendly ingredients that balance each other beautifully—from tart tomatillos and smoky poblanos to hearty hominy and tender chicken. Each component adds layers of texture and flavor, so grabbing the freshest ingredients you can find will make all the difference. Let’s peek at the list and I’ll share a few little tips I’ve learned.

Easy Chicken Pozole Verde Soup, Chicken Pozole Verde, Mexican green pozole, homemade pozole verde, comforting 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 perfect base for sautéing your veggies, choosing extra virgin adds a lovely subtle fruity note.
Onion: Provides natural sweetness and depth—go for a yellow or white onion for the best flavor.
Jalapeño pepper: Adds just the right amount of heat without overpowering, plus a fresh peppery flavor.
Poblano peppers: They lend a smoky, mellow heat that makes the verde sauce so divine.
Garlic cloves: A must-have for boosting the savory backbone of the soup.
Tomatillos: They bring that quintessential tangy zip that defines verde dishes; be sure to husk and rinse to avoid any stickiness.
Chicken broth: I like low-sodium so I can control the salt levels better in the end.
Fresh cilantro: It’s the green magic that makes the sauce sing; don’t substitute with dried here.
Dried oregano: Adds subtle earthiness and warmth.
Ground cumin: Brings a cozy, nutty spice that balances the tang.
Ground coriander: Offers a faint citrus undertone that’s perfect here.
Bay leaf: Infuses gentle aromatic depth during simmering.
Salt: Essential for highlighting all the flavors; add gradually to avoid oversalting.
Boneless skinless chicken thighs or breast: Thighs stay tender and juicy, but breasts work if that’s your preference.
Hominy: This classic ingredient gives pozole its signature chewy, satisfying texture—drain and rinse cans well to keep it fresh.
Chicken bouillon (optional): Helps boost the broth’s savory richness if needed.
Ground black pepper: Finishing seasoning to add a little bite.

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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.

Tweak to Your Taste

One of the best parts about this Easy Chicken Pozole Verde Soup Recipe is how flexible it is. Over time, I’ve experimented with add-ins and swaps that made the soup feel just right for different moods or diets. Don’t be afraid to make it yours—mix and match toppings or switch up the protein!

Variation: I’ve swapped chicken thighs for shredded rotisserie chicken during busy days—still delicious and saves time!
Spice level: If you like it hotter, leave some jalapeño seeds in or add a chipotle pepper for smoky heat.
Vegetarian tweak: Replace chicken with hearty mushrooms and use vegetable broth for a meat-free pozole verde that still satisfies.

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

Step 1: Sauté the Veggies to Build Flavor

I start by heating olive oil in a large pot over medium-high heat—this is where we build our flavor base. Toss in the chopped onion, jalapeño, and poblano peppers. Stir constantly for about 3-4 minutes until the onions start to turn translucent and the peppers soften a little—you want them tender but still vibrant. Then, add the minced garlic and quartered tomatillos. Garlic cooks quickly, so stir for another 4-5 minutes until the tomatillos break down and everything smells amazing. This step wakes up all the flavors and sets the stage for our verde broth.

Step 2: Blend Your Verde Magic

Now, carefully transfer your sautéed mix into a blender. Pour in about a cup of cold chicken broth and toss in the fresh cilantro. Blend until silky smooth—no chunky bits here! If the sauce seems too thick, add a bit more broth to reach a pourable consistency. This vibrant green sauce is where our pozole gets its signature punch.

Step 3: Simmer the Chicken and Build the Soup

Pour that luscious green sauce back into your pot and add the rest of the chicken broth, dried oregano, cumin, coriander, bay leaf, and salt. Stir together until everything’s combined. Nestle the chicken thighs or breasts right into the flavorful broth and bring it to a gentle boil over medium heat. Once boiling, reduce heat to low, partially cover, and let it simmer for 30 minutes or until the chicken is tender and cooked through. This slow cooking lets the chicken absorb all those lovely verde flavors.

Step 4: Shred Chicken and Add Hominy

Using two forks, carefully lift out the chicken and shred it on a plate or cutting board—it only takes a minute and the shredded texture just soaks up more soup goodness. Return the shredded chicken to the pot, then stir in the drained and rinsed hominy. Cook uncovered for another 10 minutes to let everything mingle and the hominy soften up even more.

Step 5: Final Seasoning and Serve

Give the soup a taste—if it feels like it needs another flavor layer, I usually add a teaspoon or two of chicken bouillon. Let it simmer for 5 more minutes so the flavor deepens. Finish by seasoning with salt and black pepper to your liking. Ladle into bowls and get ready to pile on your favorite toppings!

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Pro Tips for Making Easy Chicken Pozole Verde Soup Recipe

Rinse and Husk Tomatillos Thoroughly: Removing tomatillo husks and rinsing off the sticky residue makes your verde broth cleaner and fresher tasting.
Use Chicken Thighs for Juiciness: While breasts are leaner, thighs stay tender and don’t dry out even if simmered longer.
Blend in Batches if Necessary: If your blender is small, divide the veggie mixture to avoid overflow and ensure smooth blending.
Adjust Spice Levels After Cooking: You can always add more chili or jalapeño slices as a garnish, so keep broth spice moderate while cooking.

How to Serve Easy Chicken Pozole Verde Soup Recipe

Easy Chicken Pozole Verde Soup, Chicken Pozole Verde, Mexican green pozole, homemade pozole verde, comforting 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 can’t stress enough how much the toppings elevate this soup. I love thinly sliced radishes—they bring crunch and a peppery bite. Creamy avocado slices add richness that balances the tang. Fresh cilantro and shredded cabbage add layers of fresh herbaceous and crisp texture, and a squeeze of lime always brightens everything up. Sometimes I throw on some sliced jalapeños for extra heat and serve with crunchy tortilla chips to scoop up every last drop.

Side Dishes

Since this soup is quite filling on its own, I often keep sides simple: warm corn tortillas are perfect for wrapping up bits of chicken and hominy. A light Mexican-style rice or a simple green salad with lime vinaigrette also complement the flavors without competing.

Creative Ways to Present

For holidays or dinner parties, I love serving this pozole verde in mini cast iron skillets or rustic bowls on a tray, letting everyone top their own bowls. Adding little bowls with various toppings arrayed on the table turns it into a fun, interactive meal where people can customize every bite.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover pozole verde in an airtight container in the fridge. It lasts beautifully for 3 to 4 days, and honestly, the flavors meld and deepen overnight—so leftovers are often even better the next day.

Freezing

I’ve frozen this soup successfully by separating it into freezer-safe portions. Just make sure to leave room for expansion and thaw it overnight in the fridge before reheating. Hominy keeps well, and the chicken stays tender, too.

Reheating

For reheating, I prefer warming it gently on the stovetop over medium-low heat, stirring occasionally. If it’s too thick after refrigeration, add a splash of chicken broth or water to loosen it up without diluting flavors.

FAQs

Can I make Easy Chicken Pozole Verde Soup Recipe in a slow cooker?

Absolutely! You can sauté the veggies and blend the verde sauce, then add everything to your slow cooker along with the chicken and broth. Cook on low for 6-7 hours or high for 3-4 hours. Just add the hominy and shredded chicken in the last 30 minutes so they don’t get mushy.
What can I use if I can’t find tomatillos?

Tomatillos are key for that signature tangy verde flavor, but if you can’t find them, try using a mix of green tomatoes and a squeeze of lime juice as a substitute. It won’t be exactly the same, but still tasty!
Is hominy the same as corn?

Not exactly! Hominy is made from dried maize kernels treated with an alkali in a process called nixtamalization, which gives it that bigger, chewier texture and nutty flavor, making it perfect for pozole and different from fresh or canned corn.
Can I use chicken breast instead of thighs?

Yes, you can! Chicken breast works fine if you prefer leaner meat, but be careful not to overcook it since it can dry out faster. Keep a close eye during simmering and shred it as soon as it’s tender.

Final Thoughts

I’ll be honest—this Easy Chicken Pozole Verde Soup Recipe quickly became one of my go-to comfort meals, especially on chilly evenings or when I want something that feels nourishing yet fresh. It’s one of those recipes that’s impressive to serve but totally doable to make, even on a busy weeknight. So grab your apron and try it—you’ll soon see why it’s such a family favorite and a little kitchen treasure. Happy cooking, amigo!