Sweet & Zesty Chicken Pozole Verde Soup Recipe

Steaming bowls of comfort await with this authentic chicken pozole verde soup that bursts with vibrant Mexican flavors.

Green chilies and tender chicken mingle in a rich, aromatic broth that signals pure culinary delight.

Tangy tomatillos create a zesty base that captures the essence of traditional Mexican cooking.

Each spoonful carries a perfect balance of heat and herbs, promising a deeply satisfying meal.

Fresh garnishes like radish, cilantro, and lime add brightness and complexity to this hearty soup.

Hearty and nourishing, this pozole verde invites you to savor a taste of Mexico’s most beloved culinary traditions.

Dive into this soul-warming recipe and let your taste buds dance with excitement.

Serving Chicken Pozole Verde Soup at Its Best

• Festive Fiesta Bowl: Create a vibrant soup presentation by arranging colorful toppings in small bowls around the pozole, allowing guests to customize their own soup experience with fresh garnishes.
• Hearty Meal Companion: Serve alongside warm, crispy corn tortillas or Mexican-style rice to transform this soup into a complete and satisfying meal that fills hungry bellies.
• Weekend Brunch Delight: Pair the pozole with a bright citrus mimosa or a classic Mexican hot chocolate to elevate the dining experience and add a special touch to weekend gatherings.
• Family-Style Comfort: Set out a large pot of pozole at the center of the table with an array of toppings, encouraging everyone to serve themselves and enjoy a communal, interactive meal that brings people together.

Storage Notes for Pozole Verde Leftovers

• Batch Cooking Magic: Whip up a large pot of pozole verde and enjoy multiple meals throughout the week. This hearty soup tastes even better after the flavors meld together overnight.
• Refrigerator Storage Strategy: Transfer cooled soup to airtight containers and store in the refrigerator for up to 4 days. Keep chicken and broth separate from crunchy toppings to maintain optimal texture.
• Freezer-Friendly Option: Pack the soup in freezer-safe containers, leaving some space for expansion. Freeze for up to 3 months, removing hominy and fresh garnishes before freezing to prevent soggy ingredients.
• Reheating Wisdom: Thaw frozen soup in the refrigerator overnight, then reheat gently on the stovetop. Add a splash of fresh chicken broth to restore moisture and vibrancy, stirring occasionally to prevent sticking.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour 15 minutes

Calories: 300 kcal

Servings: 9

What You’ll Need for Chicken Pozole Verde Soup

• Chicken: Lean protein that forms the heart of the soup, choose boneless skinless for easy shredding and tender texture.
• Chicken Broth: Creates rich foundational flavor, select low-sodium for better control of salt levels.

• Onions, Poblano Peppers, Jalapeño: Provide depth and subtle heat, select fresh and firm vegetables for maximum flavor.
• Tomatillos: Adds tangy green base, look for bright green husks with firm flesh and no blemishes.
• Garlic: Delivers robust, earthy undertones, choose plump cloves without sprouts.

• Dried Oregano, Ground Cumin, Ground Coriander: Authentic Mexican spice blend that creates complex flavor profile, buy from reputable spice merchants.
• Bay Leaf: Contributes subtle herbal notes, discard after cooking.
• Fresh Cilantro: Brings bright, fresh finish, select vibrant green leaves without wilting.
• Salt, Black Pepper: Essential for balancing flavors, use freshly ground black pepper.
• Chicken Bouillon: Enhances umami depth, select low-sodium version.

• Hominy: Traditional pozole ingredient with distinctive corn flavor, choose canned white hominy for convenience.

• Radishes, Avocado, Jalapeños, Lime Wedges, Shredded Cabbage, Tortilla Chips: Add freshness, crunch, and personalized finishing touches.

Tools for Cooking Pozole Verde with Chicken

• Large pot or Dutch oven: Essential for cooking the soup base and simmering ingredients.
• Blender: Perfect for creating a smooth, vibrant green sauce with tomatillos and cilantro.
• Sharp knife: Helps chop onions, peppers, and prepare garnishes with precision.
• Cutting board: Provides a clean surface for chopping vegetables and preparing ingredients.
• Two forks: Ideal for shredding cooked chicken into tender pieces.
• Measuring cups and spoons: Ensures accurate seasoning and broth quantities.

How to Make Chicken Pozole Verde Soup

Verde Chicken Soup Adventure

• Veggie Foundation Sauté chopped onions, jalapeños, and poblano peppers in olive oil until they release their fragrant aroma and soften slightly.
• Blender Magic Transfer the sautéed vegetables to a blender, adding chicken broth and fresh cilantro. Blend until smooth and silky.
• Broth and Spice Combination Pour the blended mixture back into the pot, introducing chicken broth and aromatic spices like oregano, cumin, and coriander.
• Chicken Transformation Gently simmer whole chicken pieces in the verde sauce until they become tender and easily pull apart.
• Final Flourish Shred the chicken and return it to the pot, stirring in hominy. Let the soup develop its rich flavors for a few additional minutes.
• Gorgeous Garnishes Ladle the soup into bowls and top with a colorful array of fresh ingredients like crisp radishes, creamy avocado slices, zesty lime wedges, and crunchy tortilla chips.

Cooking Tips for Pozole Verde Perfection

• Replace chicken with pork shoulder, turkey, or shredded beef for delicious protein alternatives that maintain the soup's authentic Mexican flavors.
• Control spiciness by adjusting jalapeño quantities or adding serrano peppers for extra kick, perfect for adventurous taste buds seeking more intensity.
• Transform the recipe by substituting chicken with roasted vegetables like zucchini, mushrooms, and cauliflower, keeping the verde sauce's vibrant green essence intact.
• Cook larger batches and freeze pozole in airtight containers for up to 3 months, ensuring a quick and comforting meal whenever cravings strike.
• Experiment with unconventional garnishes like pickled red onions, crispy tortilla strips, queso fresco, or a dollop of Mexican crema to add exciting texture and flavor dimensions.

Spicy Chicken Pozole Verde Soup Recipe

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4.5 from 33 reviews

• Total Time: 1 hour 15 minutes
• Yield: 9 1x

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Description

Mexican home cooks cherish the hearty chicken pozole verde soup as a comforting, nourishing meal. Balanced spices, tender chicken, and hominy create a memorable dish you’ll savor with each warming spoonful.

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Ingredients

Scale 1x2x3x

• 2 lbs (0.9 kg) chicken thighs or breasts, boneless and skinless
• 1 large onion, chopped
• 6 garlic cloves, minced
• 1 jalapeño pepper, seeded and chopped
• 2 poblano peppers, seeded and chopped
• 1 lb (0.45 kg) tomatillos, husked, rinsed, and quartered
• 8 cups (1.9 liters) chicken broth
• 2 (15-oz / 425 g) cans hominy, drained and rinsed
• 2 tbsps olive oil
• 1 small bunch fresh cilantro (leaves and tender stems)
• 2 tsps dried oregano
• 2 tsps ground cumin
• 1 tsp ground coriander
• 1 tsp salt
• 1 bay leaf
• 1 tsp chicken bouillon (optional, to taste)
• Ground black pepper, to taste
• Radishes, thinly sliced (for topping)
• Avocado, sliced (for topping)
• Jalapeños, sliced (for topping)
• Lime wedges (for topping)
• Fresh cilantro (for topping)
• Shredded cabbage (for topping)
• Tortilla chips (for topping)

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Instructions

1. Sauté Aromatics: Kindle onions, jalapeño, and poblano peppers in shimmering olive oil until translucent and softened, releasing their vibrant essence.
2. Layer Flavors: Integrate garlic and tomatillos into the vegetable base, enhancing the aromatic profile with gentle heat and stirring.
3. Create Verde Base: Puree the sautéed vegetables with chicken broth and cilantro in a blender until achieving a smooth, verdant consistency.
4. Build Soup Foundation: Return the green purée to the pot, incorporating remaining chicken broth, oregano, cumin, coriander, bay leaf, and salt to develop a complex flavor profile.
5. Poach Chicken: Submerge whole chicken pieces into the liquid, simmering gently until meat becomes fork-tender and fully infused with herbal undertones.
6. Prepare Protein: Extract chicken, shred meticulously using two forks, then reintroduce to the bubbling broth, ensuring even distribution.
7. Final Assembly: Fold in hominy, allowing it to warm through and contribute a traditional textural element to the soup.
8. Season and Garnish: Adjust seasoning with chicken bouillon, salt, and black pepper, then crown with an artistic arrangement of radishes, avocado, jalapeños, lime wedges, cilantro, shredded cabbage, and crisp tortilla chips.

Notes

• Pepper Power: Roast jalapeños and poblano peppers before blending to enhance their smoky depth and reduce raw, sharp heat.
• Chicken Selection: Use bone-in chicken thighs or a whole chicken for richer, more complex flavor and tender meat that shreds beautifully.
• Hominy Hack: Rinse canned hominy thoroughly to remove excess sodium and ensure a clean, authentic taste profile.
• Garnish Strategy: Prepare toppings in advance and serve separately, allowing each person to customize their pozole with preferred textures and intensities.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Dinner, Appetizer
• Method: Simmering
• Cuisine: Mexican

Nutrition

• Serving Size: 9
• Calories: 300
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 5 g
• Protein: 20 g
• Cholesterol: 70 mg