Chicken Pozole [Pozole Verde]

overhead of bowl with pozole verde

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This chicken pozole is a take on traditional Mexican stew with a tangy twist. Featuring white hominy, tomatillos, cilantro and green chiles this pozole verde makes for a delicious weeknight soup or weekend delight.


  • 6 cups chicken broth
  • 2 large chicken breasts
  • 1 tbsp olive oil
  • 1 lb tomatillos, husks removed + halved
  • 1 medium white onion, roughly chopped
  • 3 garlic cloves, roughly chopped
  • 2 poblano peppers (or hatch peppers), stems and seeds removed + roughly chopped
  • 1 handful of fresh cilantro leaves
  • 1 tsp dried oregano
  • 1 (30 ounce) can white hominy, drained + rinsed
  • 1 tsp kosher salt
  • pepper, to taste


  1. Add chicken broth to a large stock pot or dutch oven and bring to a boil.
  2. Add chicken breasts to pot and lower heat to a simmer. Poach chicken in liquid until cooked all the way through (roughly 25 minutes).
  3. Remove chicken using tongs and allow to cool on a plate or cutting board. Shred chicken once cool enough to handle.
    shredded chicken on a cutting board
  4. Pour remaining chicken stock into a bowl and set aside (this will be the base of your soup).
  5. Add olive oil to your pot or dutch oven over medium-high heat. Add your tomatillos, white onion, garlic cloves and poblano peppers. Cook until lightly browned (around 10 minutes).
  6. Add all ingredients from your pot (tomatillos, onion, garlic and poblanos) to a blender and add in handful of cilantro leaves (skip if you don’t like cilantro). Blend until smooth.
  7. Add contents of blender back to your pot along with all remaining chicken broth, oregano, hominy, salt and pepper. Bring to a boil and then lower to a simmer for 10-15 minutes.
  8. Add your shredded chicken and cook until just heated through (a few minutes).
  9. Top your pozole with desired toppings (listed above).