Pozole Verde - Green Chicken Pozole

This pozole verde recipe will have you eating at home instead of at a Mexican restaurant! Made with fresh tomatillos and two different spicy peppers, you will feel like a professional chef - it's that good.

There is nothing better than a warm, spicy bowl of green chicken pozole on a cold night. It's possibly one of my all-time favorite soups. After having a delicious pork version at my favorite Mexican restaurant, I had to find a way to make this at home. 

Let me tell you - I did it! Make a batch of this spicy soup for yourself, and you'll agree - this is even better than the kind at the restaurant. Plus, it keeps you within your eating habits to stay healthy.

I also love this Mexican Chicken Soup, which was recreated after a restaurant version.

Key Ingredients For Pozole Verde

The secret to this pozole is to use the freshest ingredients you can find. You'll notice a difference when you use fresh-chopped peppers and garlic cloves. Here's a bit more information about what I used in my soup.

• Onion: Use either white or yellow onion. It will bring out the spicy flavors in the peppers.
• Jalapeno and Poblano Chile Peppers: The type of peppers you use depends on how spicy you want it to taste. I included both jalapeno and poblano peppers, but you can use either one or both.
• Garlic Cloves: Use whole garlic cloves for this recipe.
• Chicken: Either chicken thighs or chicken breast will work for this recipe, just make sure that you use boneless skinless chicken.
• Tomatillos: Husk and wash fresh tomatillos - they taste way better.
• Cilantro and Spices: I used salt, dried oregano, and fresh cilantro. If you don't like how cilantro tastes, replace it with fresh parsley.
• Hominy: Use a 28-ounce can for this soup - it is an excellent source of protein.
• Chicken broth: Make sure to choose a flavorful broth or stock since it is the backbone of the soup. Kick up the flavor with some bay leaves if it needs more depth.

Note: For a full list of ingredients and detailed instructions on how to make this spicy chicken soup, take a look at the printable recipe card at the bottom of this post!

What is pozole?

Pozole, also called posole, is a traditional Mexican stew made meat and hominy simmered in a flavorful broth made with Mexican chilies. It comes in two main varieties - red (pozole rojo) and green (pozole verde).  Red pozole is made with dried chilies and green pozole is made with fresh jalapenos, cilantro, and tomatillos.  Traditionally pozole is made with pork, although green pozole is often made with chicken as well. 

The ingredient that you will always find in pozole is hominy. Hominy is a type of maize (corn) that has been treated with lime juice. It's usually found with the canned products in the Mexican or Latin section of the grocery store. 

What To Serve With Pozole Verde

This soup can either be a starter for your main meal, or it can be your entire lunch. Either way, it tastes fantastic with any of your favorite Mexican recipes. Serve some baked tortilla chips or baked tostada shells.

Then add all the delicious toppings - queso fresco, cilantro, cabbage, radishes, lime wedges, sliced jalapenos, and avocado.

If you are going to serve this soup as a starter, then pair it with slow cooker beef machaca. It has different textures but lots of the same flavors. Add some Mexican cauliflower rice on the side, and you have a healthy meal.

Recipe Tips And Ideas For Pozole Verde Soup

Follow these tips to make sure that this soup turns out spicy and flavorful every single time!

• Saute the garlic, onion, and peppers until they are fragrant - this takes about 5 minutes. Don't speed this up! It will enhance how the soup tastes if you give it plenty of time.
• Use an immersion blender to create a smooth broth. If you don't have an immersion blender, add small amounts of the soup to a stand-alone blender.
• Speed up the chicken-shredding process with an electric mixer. Place all the chicken in a large mixing bowl and use an electric mixer. It will quickly shred the chicken in just a minute or two.
• Want a shortcut? Instead of making your own salsa verde with tomatillos, cilantro, onions, and garlic - simply buy a store-bought salsa verde. Make sure to choose one that tastes great since it will be the main flavor component of the soup. Simply combine it with the chicken stock and simmer for at least 15 minutes. Taste it and adjust the seasoning as needed with extra jalapenos, cilantro, or more sauce. Once it tastes great, simmer the chicken in the stew until it easily shreds. Add the hominy to the pot and dinner is done!

Frequently Asked Questions About Pozole Verde

Here are some questions I frequently get asked about by some readers…

How do I make pozole verde less spicy?

There are a few ways to make this taste mild. First, make sure you removed the jalapeno and poblano pepper seeds as the seeds are where most of the heat is located.

If you removed the seeds and it is still too spicy, then use only one type of pepper - preferably the jalapeno as it is milder.

Can I make this pozole in the slow cooker?

Yes, this is a really easy soup to make in the slow cooker. Add all of the ingredients in the crockpot and let the appliance do all the work for you! Cook the chicken verde soup on low for 6-8 hours or for 4-6 hours on high. It really is that easy!

What are the best toppings for chicken pozole?

Keep in mind that you are also adding calories and fat whenever you add toppings, so only add them if it fits into your lifestyle.

Some of the best toppings for this soup include sour cream, fresh avocado slices, or shredded cheese.

Can I use pork instead of chicken?

Yes, you can substitute with pork tenderloin instead of chicken breast. It is just as lean as chicken and has lots of the same textures You could also use a pork shoulder, which is traditional used in pozole. It will just need to cook longer so the pork becomes nice and tender.

What is the safe cooking temperature of chicken?

Using an instant-read cooking thermometer is the best way to make sure your meat is fully cooked. The safe internal cooking temperature of the chicken is 165 degrees F.

Can I add more vegetables to this stew?

While pozole doesn't traditionally have extra vegetables, you could add zucchini, spinach, or kale to the soup. Also - pozole is delicious topped with lots of veggies like freshly;y shredded cabbage, diced onions, sliced radishes, cilantro, and jalapenos.

More Delicious Mexican Recipes You’ll Love:

• Slow Cooker Black Bean Soup
• Authentic Chile Verde
• Slow Cooker Salsa Verde Chicken
• Ceviche
• Citrus Marinated Carne Asada