This recipe for chicken pozole verde is perfect for those days when you want something hearty, flavorful, and comforting for dinner. Traditional Mexican stew pozole comes in many variations; this green version, pozole verde, is especially rich in fresh ingredients such as cilantro, green chiles, and tomatillos. Enjoyable year-round, this recipe features delicate chicken, hominy, and tangy green sauce. In this recipe for true green pozole, we will go step-by-step. 

Active Time: 40 minutes

Total Time: 1 hour 15 minutes

Servings: 6

Ingredients

To whip up this hearty chicken pozole, you’ll need:

• 1 1/2 pounds boneless, skinless chicken thighs
• 1 large onion, quartered
• 4 garlic cloves, peeled
• 2 bay leaves
• 1 teaspoon salt, plus more to taste
• 8 cups water
• 1 1/2 pounds tomatillos, husked and rinsed
• 3-4 green chiles (poblano or Anaheim), seeded and chopped
• 1 bunch fresh cilantro
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 tablespoon vegetable oil
• 2 (15-ounce) cans hominy, drained and rinsed
• 1 avocado, sliced (for garnish)
• Radishes, sliced (for garnish)
• Cabbage, shredded (for garnish)
• Lime wedges (for serving)

Instructions

Cooking

1. Start by getting the chicken broth going. In a large pot, combine the chicken thighs, quartered onion, garlic cloves, bay leaves, and salt. Pour in the water and bring it to a boil over medium-high heat. Once it’s boiling, reduce the heat and let it simmer for 25-30 minutes, or until the chicken is tender and cooked through. 
2. While the chicken is cooking, it’s time to make the green sauce. In a blender, toss in the tomatillos, green chiles, cilantro, cumin, and oregano. Blend until the mixture is smooth. If it’s too thick, add a bit of the chicken broth to help it along.
3. When the chicken is done, take it out of the pot and shred it into bite-sized pieces. Set it aside for now. 
4. Strain the broth to remove the onion, garlic, and bay leaves, and return the clear broth to the pot.
5. In a large skillet, heat the vegetable oil over medium heat. Pour in the green sauce and cook for about 10 minutes, stirring now and then until the sauce thickens a bit and the flavors meld together.
6. Add the cooked green sauce back into the pot with the broth. Stir in the shredded chicken and the drained hominy. Bring the whole thing back to a simmer. 
7. Let the pozole verde cook for another 15-20 minutes, so all the flavors really come together.

Serving

Once the green pozole is ready, ladle it into bowls. Top each bowl with your favorite garnishes—sliced avocado, radishes, shredded cabbage, and a good squeeze of fresh lime juice. Serve it hot, with extra lime wedges on the side for anyone who wants a bit more zing.

Nutrition Facts

Here’s a rough estimate of the nutritional info per serving of chicken pozole verde:

Tips and Variations

• Adjust the heat: If you like things spicy, toss in a jalapeño or serrano pepper when making the green sauce.
• Vegetarian option: Swap the chicken for hearty veggies like zucchini and mushrooms, and use vegetable broth instead of chicken broth.
• Make it ahead: Pozole Verde actually tastes even better the next day, so feel free to make it in advance and reheat it when you’re ready to eat.

Conclusion

Elevate your typical Mexican meal game with this chicken pozole verde recipe. After eating this dish, you will feel full and at home thanks to the rich broth and juicy chicken. Warmth and robust tastes come together in a dish like green pozole, which is perfect for entertaining or for a first attempt at a new recipe. Indulge in the hearty tastes of this traditional stew by experimenting with various toppings and amounts of spice.