A bowl of Chicken Pozole Verde captures everything comforting about Mexican home cooking — tender, shredded chicken bathed in a vivid green broth infused with roasted peppers, tomatillos, and herbs. Each spoonful brings warmth, depth, and a spark of brightness, all balanced by crisp garnishes and creamy toppings. The contrast between the smoky broth and the fresh, crunchy vegetables makes it both rustic and refreshing — a dish that’s just as inviting for special occasions as it is for a simple, cozy night at home.

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Ingredient Breakdown

The foundation of this dish begins with the broth, a slow-simmered elixir built from chicken thighs, onions, garlic, and bay leaves. As the chicken gently cooks, the broth transforms into a deeply savory base infused with subtle aromatics. Using bone-in, skin-on chicken adds richness, while skimming the surface ensures a clear, refined finish that perfectly complements the vibrant sauce to come.

The green sauce is the soul of the pozole. Roasted poblano, serrano, and jalapeño peppers lend their characteristic smokiness and gentle heat, while the tomatillos contribute a bright tang that defines pozole verde’s signature flavor. Fresh cilantro and garlic round out the blend, creating a sauce that’s both earthy and herbaceous, with a luxurious texture when blended smooth.

Hominy, oregano, and cumin are the traditional anchors that complete the dish. Hominy adds substance — plump kernels that absorb the broth’s flavor while offering their own chewy texture. Oregano infuses a gentle floral note, while cumin provides a hint of warmth and spice that ties all the flavors together.
Finally, the toppings turn the humble soup into an experience. Shredded cabbage adds a crisp bite, thinly sliced radishes bring peppery freshness, avocado offers creaminess, and a squeeze of lime brightens everything up. Each topping contributes a new dimension — a balance of crunch, richness, and tang that makes every bowl visually beautiful and irresistibly layered.

Step-by-Step Preparation Guide

Creating the broth starts with simmering the chicken slowly in seasoned stock. The goal is tenderness — chicken that effortlessly falls off the bone — and a broth that’s clear yet rich with flavor. Allow the onion, garlic, and bay leaves to release their aroma, then skim off any foam that rises to the surface for a clean, golden finish. Once cooked, the chicken is shredded, ready to soak up the vibrant green sauce later on.

Roasting the peppers brings out their natural sweetness while infusing the soup with a subtle smokiness. By broiling them until blistered and steaming them briefly in a covered bag, the skins loosen easily, revealing soft, flavorful flesh. This step adds depth and authenticity, giving the pozole its characteristic complexity.

Blending the sauce is where the transformation happens. The roasted peppers, tomatillos, cilantro, garlic, and onion combine into a smooth, aromatic puree. Adding a ladle of the broth helps achieve the ideal consistency — silky yet bold. The fragrance alone signals the richness this sauce will bring once stirred into the simmering pot.

When the green sauce joins the broth, it becomes the heart of the dish. The shredded chicken and hominy are folded in, simmering together so the flavors meld into one cohesive harmony. The oregano and cumin enhance the aroma, giving the soup its signature warmth and spice. After just a few minutes, the kitchen fills with the scent of smoky peppers and savory chicken.

The final touch lies in the garnishing — a celebration of color and texture. Each bowl of pozole is topped with shredded cabbage, radishes, avocado slices, and a spoonful of sour cream. Tortilla strips or chips add a satisfying crunch, while a squeeze of lime brings brightness that cuts through the richness. The result is a perfect balance of fresh and hearty elements.

Recipe Tips & Frequently Asked Questions

How to control the spice level without compromising flavor:
Remove the seeds and veins from the peppers for a milder broth or include extra jalapeños for more heat.

Tricks for achieving the perfect broth consistency and clarity:
Simmer gently and skim regularly to prevent cloudiness. If the broth becomes too strong, add a bit of water or stock to balance it.

How to store, freeze, and reheat pozole without losing its texture:
Store in airtight containers for up to 4 days in the refrigerator or freeze for up to 3 months. Reheat slowly on the stove to preserve the texture of the hominy and chicken.

Adjusting seasoning for a more smoky, earthy, or tangy finish:
Add roasted garlic for smokiness, a dash of cumin for depth, or extra lime juice and tomatillos for a tangier edge.

Can I use boneless chicken instead of bone-in thighs?
Yes, though bone-in thighs give the broth richer flavor. If using boneless, consider adding extra broth or a small bouillon cube for depth.

How can I make the pozole less spicy?
Reduce the number of serrano or jalapeño peppers and balance with more tomatillos or a splash of cream when serving.

What’s the best way to thicken the broth if it’s too thin?
Simmer uncovered for a few extra minutes or blend a small portion of hominy and stir it back in for natural thickness.

How long does pozole verde keep in the refrigerator or freezer?
Refrigerated, it stays fresh up to four days; frozen, it retains its flavor for up to three months.

What to Serve With This Recipe

Serve Chicken Pozole Verde alongside warm corn tortillas or crispy tostadas to scoop up the broth and toppings. For a more traditional spread, pair it with tamales or Mexican rice. Refried beans or elote (Mexican street corn) make excellent sides that complement the hearty flavors. For drinks, agua fresca offers a fruity, cooling contrast, horchata adds a creamy sweetness, and a chilled Mexican lager cuts through the richness beautifully.

Creative Variations

For a deeper, more robust flavor, add roasted garlic cloves or a touch of epazote to the simmering broth. Those seeking variety can replace the chicken with pork shoulder for a richer version or shrimp for a lighter coastal interpretation. To make it vegetarian, substitute the chicken broth with vegetable stock and use jackfruit or mushrooms for texture — they soak up the flavors just as beautifully. Adding a drizzle of lime or even a spoonful of salsa verde at the end can further enhance its zest and brightness.

Chicken Pozole Verde is a celebration of warmth, comfort, and freshness in a single bowl. The smoky depth of roasted peppers, the tender chicken, and the vibrant toppings come together in perfect harmony. It’s a dish that brings people together — satisfying yet bright, earthy yet refreshing — a true representation of Mexican soul food meant to be shared and savored.

Ingredients

6–8 bone-in, skin-on chicken thighs*
6 cups low-sodium chicken broth
1 onion, quartered
5 cloves garlic, peeled and whole
2 bay leaves
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 pound tomatillos, husked and halved
2 poblano peppers
2 serrano peppers
1–2 fresh jalapeño peppers (optional, for added spice)
½ of an onion, chopped
3 cloves garlic
½ cup fresh cilantro leaves
30 oz can hominy, drained and rinsed
1–2 teaspoons dried oregano
½ teaspoon ground cumin
Salt and freshly ground black pepper, to taste

Toppings:

1 heaping cup thinly shredded cabbage
½ cup diced white onion
4 radishes, thinly sliced
1 large avocado, peeled, pitted, and sliced
½ cup sour cream
Tortilla chips or strips
1 lime, cut into wedges

Instructions

Begin by cooking the chicken. Place the chicken thighs in a large stockpot and pour in the chicken broth until fully submerged. Add the bay leaves, quartered onion, garlic cloves, salt, and black pepper. Bring the mixture to a boil, then reduce to a gentle simmer. Partially cover and cook until the chicken is tender and cooked through, about 30 minutes. Remove the onion, garlic, and bay leaves from the pot using a slotted spoon, leaving the flavorful broth behind. Transfer the chicken to a plate to cool slightly, then shred the meat, discarding the skin and bones.

Next, roast the peppers to develop their smoky flavor. Preheat your broiler and lightly coat a baking sheet with cooking spray. Slice the poblano, serrano, and optional jalapeño peppers in half lengthwise. Remove stems, seeds, and veins — or leave some intact for a spicier broth. Arrange them cut side down on the baking sheet and broil for 7–10 minutes, until the skins are blistered and charred. Immediately transfer the roasted peppers to a plastic bag, seal it, and allow them to steam for 5–10 minutes. Once cooled slightly, peel off the outer skins — they should come off easily.

Prepare the green sauce by blending the roasted peppers, tomatillos, chopped onion, fresh cilantro, and three garlic cloves. Add about ½ cup of the reserved chicken broth to the blender and process until smooth and velvety. Pour this vibrant green mixture into the pot of remaining broth.

Stir in the shredded chicken, hominy, dried oregano, ground cumin, and additional salt and pepper to taste. Simmer for another 5–10 minutes, allowing the flavors to meld and the soup to thicken slightly.

To serve, ladle the hot pozole into bowls. Garnish each serving with a handful of shredded cabbage, radish slices, diced onion, creamy avocado, a dollop of sour cream, and a squeeze of fresh lime. Finish with a handful of tortilla strips or crushed tortilla chips for added crunch. Serve warm and enjoy the bold, comforting layers of this traditional Mexican favorite.