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This hearty, comforting Pozole Verde is brimming with tender chicken, chewy hominy, and a bright salsa verde made with tomatillos, poblanos, and fresh cilantro. It’s the kind of authentic Mexican stew that warms you from the inside out and makes the whole kitchen smell incredible.
If you love cozy Mexican-inspired soups, try my unique chicken posole, Mexican chicken soup, taco soup, or Chicken Tortilla Soup next. They’re all family favorites packed with south-of-the-border flavor you’ll want seconds of!
Why This Recipe Works
- Deep, Flavorful Broth: Simmering a whole chicken with aromatics creates a rich, comforting base.
- Vibrant Salsa Verde: The tomatillos, poblanos, and cilantro brighten the soup with tangy, earthy flavor.
- Hearty & Satisfying: With tender shredded chicken and chewy hominy, it’s a complete meal in one bowl.
- Customizable Toppings: Everyone at the table can build their perfect bowl with crunchy, creamy, and fresh garnishes.
Before You Begin
Plan Ahead: This recipe takes time since you’ll be simmering the chicken and making the salsa verde from scratch. It’s cozy weekend cooking at its best.
Choose the Right Chicken: A whole roasting chicken gives you the richest broth. Boneless, skinless pieces won’t add the same depth of flavor.
Roast or Boil the Veggies? This version calls for blending raw tomatillos, poblanos, and aromatics, then cooking the puree until it deepens in color. Don’t skip this step—it’s what builds that gorgeous, tangy depth.
Prep Toppings Early: Shredded lettuce, radishes, and lime wedges make the bowls extra fresh and beautiful. Have them ready before serving.
Make It Ahead: Pozole only gets better as it sits, so feel free to prepare it a day in advance and reheat gently when you’re ready to serve.
What Is Pozole Verde?
Pozole is a traditional Mexican stew made with hominy, meat, and a richly seasoned broth. “Verde” means “green,” thanks to tomatillos, poblano peppers, jalapeños, and cilantro blended into the broth. You may also see it spelled posole. Typically, this type of pozole is from the state of Guerrero, Mexico.
What Is Hominy?
Hominy is dried field corn that’s been treated to remove its hull, giving it a fluffy texture and unique flavor. It’s what makes pozole, well…pozole!
You’ll usually find hominy sold canned or dried. For this recipe, canned hominy is easiest—just be sure to rinse and drain it before adding. Both white and yellow varieties are available; either works, though Mexican yellow hominy is often considered the most traditional.
💡 FAQ: Is hominy gluten-free? Yes—because it’s made from corn, it’s naturally gluten-free.
How to Clean Tomatillos
Tomatillos are covered in a thin, papery husk that you’ll need to remove before cooking. Once the husk is off, the fruit will feel sticky—that’s completely normal. To clean them, rinse the tomatillos under very hot water while rubbing the surface, or dip them quickly into boiling water to remove the film. After cleaning, they’re ready to roast, blend, or simmer in your salsa verde.
💡Pro Tip: If your tomatillos feel a little dry or tough, don’t worry—once cooked, they’ll soften and release their tangy, citrusy flavor that makes pozole verde so vibrant.
Chicken Pozole Verde Recipe Ingredients
- Chicken: A whole roasting chicken builds the best broth and yields plenty of meat.
- Tomatillos: Tart and slightly earthy, they bring brightness to the stew.
- Poblano Chiles: Mild in heat but big in flavor.
- Jalapeño: Adjust the spice level by removing (or leaving) seeds and ribs. Serranos can also be swapped in.
- Hominy: Canned white or yellow hominy is easiest—just rinse and drain.
- Cilantro, Garlic, and Onion: Classic aromatics that give depth and freshness.
- Dried Oregano & Oil: Small touches that round out the flavor.
Storing + Reheating + Freezing + Make-Ahead Tips
How to Store Pozole Verde:
- Keep leftovers in an airtight container in the fridge for up to 4 days.
How to Reheat Pozole Verde:
- For large portions, warm on the stovetop over medium-low heat until hot. For single bowls, the microwave works fine.
Can You Freeze Pozole Verde?
- Store cooled pozole in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Make-Ahead Tips for Pozole Verde:
- Prepare the broth and chicken a day in advance, or cook the entire stew and refrigerate it—pozole tastes even better once the flavors have had time to meld.
How Is Pozole Verde Traditionally Served?
Pozole Verde is traditionally ladled into deep bowls and served piping hot, always with a generous spread of toppings on the side. In Mexico, the garnishes are just as important as the stew itself—crisp lettuce, sliced radishes, onion, cilantro, lime wedges, and tortilla chips let everyone at the table customize their own perfect bowl.
What to Serve With Pozole Verde
While the toppings make every bowl fun and personal, this hearty stew also shines alongside simple sides and other Mexican favorites. Pair it with my Jalapeño Cornbread or warm corn tortillas, and add a fresh contrast with Southwest Salad or Mexican Corn Salad.
If you’re planning a feast, pozole is wonderful served with Mexican Rice, cheesy Mexican Street Corn Casserole, or even tacos like Pollo Asado Tacos, Pork Achiote Tacos, or Turkey Tacos. It’s a spread that will have everyone going back for seconds!
💛 Sweet Finish: Don’t forget dessert! Try a creamy Fresas con Crema, a luscious Strawberry Tres Leches Cake, pineapple sheet cake, or my classic Pineapple Upside Down Cake. For something unique, serve Pistachio Pie or a fun No-Alcohol Margarita Cake to round out the meal.
How to Make Mexican Pozole Verde
More Authentic Mexican Food Recipes That Are Amazing!
If you like real Mexican food, not simply Mexican-inspired food, these recipes are a must-try!
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Pozole Verde
Ingredients
Broth:
- 1 3-4 pounds roasting chicken, rinsed, giblets discarded
- 1 white onion, peel removed, cut in half
- 2 heads garlic, cut in half
- 1/2 bunch cilantro, washed and tied in a bundle with butchers twine
- 1 tablespoon salt
- 1 heaping tablespoon chicken flavor Better Than Bouillon
- water
Salsa Verde:
- 3 poblano chiles, cored, seeds removed, and cut in quarters
- 1 medium white onion, cut in quarters
- 1 1/2 pound tomatillos, husked and halved
- 1 jalapeño seeds and ribs removed, and cut in quarters
- 4 cloves garlic
- 1/2 bunch cilantro, washed
- 1 tablespoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon oil
Assemble:
- 3 (15-ounce) cans hominy, drained
Optional Toppings:
- iceberg lettuce, shredded
- chopped cilantro, chopped
- radishes, thinly sliced
- white onion finely chopped
- avocado, sliced
- sour cream
- lime wedges
- tortilla chips
Instructions
Make Chicken and Broth:
- In a large pot or Dutch oven add chicken (1--3-4 pounds), onion (1), garlic (2 heads), (1/2 bunch) cilantro tied with butcher twine, salt (1 tablespoon), and (1 1/2 heaping tablespoon) Better Than Bouillon. Pour in only enough cold water to cover the chicken (about 3 quarts); too much will make the broth taste weak.
- Over medium heat, bring to a boil, then reduce heat and gently simmer for 1 to 1½ hours, partially covered, until the chicken is done. Skim off the foam while simmering. Add more water as needed to keep the chicken covered while simmering.
- Carefully transfer chicken to a cutting board, shred the meat into large bite-sized pieces; discard the bones and skin. Remove onion, garlic, and cilantro and discard. Allow broth to cool. Skim any fat from the cooking liquid and reserve. Remove all but 7 cups of the broth( keep 7 cups of broth in the pot). Store any extra broth for another use.
Make the Salsa Verde:
- Add tomatillos (1 1/2 pounds), quartered onion (1 medium), poblanos (3), jalapeños (1), garlic (4 cloves), cilantro (1/2 bunch), oregano (1 tablespoon), 1/2 teaspoon salt, and 1/2 teaspoon black pepper to a blender. Pulse until coarsely chopped, scraping down the side. With the machine on, add 1 cup of the cooking liquid and puree until smooth.
- In a large, high-sided skillet, heat vegetable oil (1 tablespoon) until it shimmers. Pour the vegetable puree from the blender into the skillet and cook over medium heat, stirring as needed, until the sauce turns a deep green, about 12 minutes.
Assemble:
- To the pot of chicken broth, add the sauteed vegetable puree. Add the hominy (4- 15-ounce cans) and bring to a simmer over medium heat. Stir in the shredded chicken and continue to cook until heated through.
- Serve in individual bowls and add toppings as desired.
Nutrition
This recipe sounds amazing with the chili verde—can’t wait to try it. I’ve made white pozole but I love that your recipe uses tomatillos which I love!! Thank you
Thank you so much, O’Linda! Looking forward to your review. 🙂
The best pozole verde I ever tried!
Thank you, Nikki! 🙂