Chicken Pozole Verde

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This Chicken Pozole Verde is a rich and comforting Mexican soup loaded with tender chicken thighs, hearty hominy, and a bold and flavorful salsa verde broth that will warm you from the inside out. Top it with all your favorite garnishes and you have a stunning and satisfying meal that is perfect for entertaining or a cozy night at home!

Course Main Dish, Soup

Cuisine American, Mexican

Keyword chicken pozole verde, Mexican soup

Prep Time 40

Cook Time 25

Total Time 1 5

Servings servings

Calories 561kcal

Author Sue Ringsdorf

Ingredients

For the salsa verde:

2 pounds tomatillos - husks removed, rinsed, and cut in half
2-3 large jalapeños - stems removed and sliced in half
1/2 medium white onion - chopped
2 Tablespoons olive oil
kosher salt and freshly ground black pepper - to taste
1-2 cloves garlic
1/3 cup cilantro - roughly chopped
1 large lime - freshly squeezed

For the soup:

2 Tablespoons olive oil
1 large white onion - chopped
6 cloves garlic - minced
2 teaspoons ground cumin
1 teaspoon Mexican oregano - or regular oregano
kosher salt and freshly ground black pepper - to taste
4-5 cups lower-sodium chicken broth
3 pounds boneless, skinless chicken thighs - cut into bite-sized chunks
32 oz. hominy - rinsed and drained

Toppings:

chopped radishes and cilantro
freshly squeezed lime
blue chips - optional

Instructions

Prep tomatillos. Remove husks from tomatillos and rinse well. Slice in half and place on a large baking sheet, cut side down.
2 pounds tomatillos
Add other veggies. Slice jalapeños in half and place cut side down on pan. Chop onion and add to pan as well. Add olive oil, kosher salt, and freshly ground black pepper to the veggies.
2-3 large jalapeños, 1/2 medium white onion, 2 Tablespoons olive oil, kosher salt and freshly ground black pepper
Roast veggies. Preheat oven to 450 degrees. Roast veggies for about 10 minutes and then turn heat up to broil for a few minutes, or until browned to your liking.
Process the veggies. To a large food processor, add the roasted veggies (along with juices on the pan), garlic, cilantro, lime juice, kosher salt and freshly ground black pepper to taste. Pulse until combined to your liking. We prefer some texture so are careful to not let the food processor run too long.
1-2 cloves garlic, 1/3 cup cilantro, 1 large lime
Prep chicken. Remove visible fat from the chicken thighs. Slice into bite-sized chunks and prep with salt and pepper to taste.
3 pounds boneless, skinless chicken thighs
Start the soup. Add olive oil to a large stock pot over medium heat. Add chopped onion and sauté until softened, about 3-4 minutes. Then add minced garlic and seasonings (ground cumin, oregano, kosher salt, and freshly ground black pepper) and cook for another minute, stirring constantly.
2 Tablespoons olive oil, 1 large white onion, 6 cloves garlic, 2 teaspoons ground cumin, 1 teaspoon Mexican oregano, kosher salt and freshly ground black pepper
Add liquids, hominy, and chicken. Then pour in the prepared salsa verde, chicken broth, and hominy – and bring to a boil. Add chicken chunks, reduce heat, and simmer until chicken registers at least 165 degrees on a digital thermometer, about 10 minutes or so.
4-5 cups lower-sodium chicken broth, 32 oz. hominy
Serve soup. Serve soup with toppings of choice – a squeeze of lime, sliced cabbage and radishes, chopped cilantro, and crushed blue chips or a baked tostada.
chopped radishes and cilantro, freshly squeezed lime, blue chips

Notes

I often make the roasted salsa verde the day before so the soup comes together super quickly after that.
Store leftover soup in an airtight container in your refrigerator for up to four days. You can also meal prep this by storing leftovers in individual bowls for easy lunches on the go.
The toppings are what make pozole truly special! Sliced radishes, fresh cilantro, a big squeeze of lime, and a crispy tostada or chips on the side are the classic go-tos. Set up a toppings bar and let everyone customize their own bowl!

Nutrition