I love this Chicken Pozole Recipe for its vibrant blend of flavors from juicy chicken, hearty hominy, and fresh tomatillos. The addition of jalapeno, garlic, onion, and cilantro, combined with a hint of cumin and lime, makes this dish an irresistible twist on a classic stew that will leave you smiling.

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I’m excited to share my Chicken Pozole Verde recipe which is a twist on traditional Mexican comfort food. I like how shredded chicken and white hominy come together in a really hearty bowl.

I start with 2 lbs of boneless chicken, simmering it in 6 cups of chicken broth until it’s super tender. Then, I blend in a vibrant mix of 1 lb of quartered tomatillos with 2 jalapeno peppers (or serrano chiles if you prefer spicier) and a medley of garlic and onion.

A dash of ground cumin, juice of one lime, and roughly chopped fresh cilantro bring an extra kick that makes this easy green posole recipe stand out. Whether you cook it in a crock pot or on the stovetop, it turns out so good every time.

I love how this dish perfectly mixes freshness, zest, and the earthy flavors of traditional Mexican cooking. Enjoy giving it a try and making it your own!

Why I Like this Recipe

I like this recipe because it’s super comforting and fills me up really well. The flavors are awesome, with the spicy green sauce and lime that make every bite interesting. I also love that it’s healthy while still tasting amazing and satisfying when I just want a warm meal. Plus, it’s pretty easy to make and I can adjust the heat just the way I like it.

Ingredients

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Chicken: lean protein that is essential for muscle building and keeps you full.
Hominy: high in carbohydrates and adds a hearty, earthy texture to the dish.
Tomatillos: tangy and slightly tart, bursting with vitamin C and antioxidants.
Jalapeno peppers: bring heat and flavor, its loaded with vitamins and antioxidants.
Onion: adds sweetness when cooked great for depth in flavor and fibre.
Garlic: a powerful flavor booster that offers health perks for heart and immunity.
Cilantro: fresh herb that brighten the dish, full of vitamins and essential oils.
Lime: offers zesty sour notes that perfectly balance out the rich flavors in the soup.

Ingredient Quantities

2 lbs boneless, skinless chicken breasts or thighs

6 cups chicken broth

2 (15 oz) cans white hominy, drained and rinsed

1 lb tomatillos, husked, rinsed, and quartered

2 jalapeno peppers (seeded if you want less heat) or 2 serrano chiles

1 medium onion, quartered (youll use some in the broth and some in the sauce)

3 garlic cloves, peeled (divided between the broth and the sauce)

1/2 cup fresh cilantro, roughly chopped (plus a little extra for garnish if needed)

1 teaspoon ground cumin

Juice of 1 lime

Salt and pepper to taste

How to Make this

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1. In a large pot, put 2 lbs of chicken, 6 cups of chicken broth, about half of the quartered onion and 2 of the garlic cloves, then bring it to a boil. Lower the heat and let it simmer for about 25-30 minutes until the chicken is cooked through.

2. While the chicken is cooking, prep your sauce. In a blender, combine the tomatillos, both jalapeno peppers (or serrano chiles if you choose), the other half of the quartered onion, 1 garlic clove, 1/2 cup chopped cilantro, and 1 teaspoon ground cumin. Blend until smooth.

3. After the chicken is done, take it out of the pot and shred it with two forks. Don’t worry if it falls apart—it’s meant to!

4. Return the shredded chicken to the simmering broth.

5. Now add the drained and rinsed white hominy to the pot.

6. Pour the blended green sauce into the pot and stir it all together, making sure everything is well combined.

7. Let the stew simmer for about 10 more minutes so the flavors meld. Then stir in the juice of 1 lime, and season with salt and pepper to taste.

8. Serve your Chicken Pozole Verde in bowls, garnish with extra cilantro if you like, and enjoy that comforting, flavorful Mexican stew.

Equipment Needed

1. Large pot – You’ll need a big pot to cook the chicken and broth.
2. Stove – For bringing the pot to boil and then simmering.
3. Blender – Essential for blending the tomatillos, chili, onions, garlic, cilantro and cumin into a smooth sauce.
4. Two forks – For shredding the cooked chicken.
5. Knife and cutting board – For chopping the tomatillos, onions, garlic, and peppers.
6. Measuring cups and spoons – To measure out the broth, cilantro, cumin, and lime juice accurately.
7. Colander – To drain and rinse the white hominy.
8. Bowls – To serve your Chicken Pozole Verde once it’s done.

FAQ

Q: Can i use either chicken breasts or thighs for this dish?

A: Yes, you can use both. The breasts give you a leaner option while the thighs result in juicier meat. Just conseder the cooking time.

Q: Do i have to use canned hominy or can i make it from fresh?

A: You can use fresh hominy if you find it but be aware that it might change the texture a little. The canned variety is easier and works great.

Q: How spicy is the Chicken Pozole Verde?

A: The spice level depends on how many chiles you leave in and if you remove the seeds. If you dont like it too hot, try to use the jalapeno peppers with seeds removed.

Q: Can i make this pozole ahead of time?

A: Sure, it actually tastes even better after sitting in the fridge overnight. Reheat and add fresh lime juice before serving.

Q: What toppings or sides go well with this recipe?

A: Lime wedges and extra cilantro are a must. You could also add some crunchy tortilla chips or even a dollop of sour cream if youre feelin extra creative.

Chicken Pozole Verde: A Flavorful Mexican Comfort Food Recipe Substitutions and Variations

If you dont have chicken broth, you can use vegetable broth or plain water mixed with a bouillon cube which works pretty well
If white hominy is hard to get, regular or yellow hominy will do, or even a handful of canned corn kernels might work in a pinch
If tomatillos are not available, try using green tomatoes mixed with a bit more lime juice to get that tangy kick
If you cant find jalapeno peppers, swapping them with poblano peppers gives a milder flavor and still adds a nice heat

Pro Tips

1. Try roasting your tomatillos and peppers in a dry pan for a bit before blending. It brings out a smoky flavor and gives your stew that extra depth.
2. When shredding the chicken, use two forks and really pull it apart while it’s still hot. It makes the texture more tender and helps the flavors mix better.
3. If your blender isn’t super strong, chop the veggies into smaller pieces first to make blending easier. It saves time and avoids chunky spots in your sauce.
4. Give the stew a good stir now and then while simmering. This way, everything cooks evenly and you avoid any burnt bits at the bottom.

Chicken Pozole Verde: A Flavorful Mexican Comfort Food Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

300

kcal

Equipment: 1. Large pot – You’ll need a big pot to cook the chicken and broth.
2. Stove – For bringing the pot to boil and then simmering.
3. Blender – Essential for blending the tomatillos, chili, onions, garlic, cilantro and cumin into a smooth sauce.
4. Two forks – For shredding the cooked chicken.
5. Knife and cutting board – For chopping the tomatillos, onions, garlic, and peppers.
6. Measuring cups and spoons – To measure out the broth, cilantro, cumin, and lime juice accurately.
7. Colander – To drain and rinse the white hominy.
8. Bowls – To serve your Chicken Pozole Verde once it’s done.

Ingredients

2 lbs boneless, skinless chicken breasts or thighs
6 cups chicken broth
2 (15 oz) cans white hominy, drained and rinsed
1 lb tomatillos, husked, rinsed, and quartered
2 jalapeno peppers (seeded if you want less heat) or 2 serrano chiles
1 medium onion, quartered (youll use some in the broth and some in the sauce)
3 garlic cloves, peeled (divided between the broth and the sauce)
1/2 cup fresh cilantro, roughly chopped (plus a little extra for garnish if needed)
1 teaspoon ground cumin
Juice of 1 lime
Salt and pepper to taste

Directions

In a large pot, put 2 lbs of chicken, 6 cups of chicken broth, about half of the quartered onion and 2 of the garlic cloves, then bring it to a boil. Lower the heat and let it simmer for about 25-30 minutes until the chicken is cooked through.
While the chicken is cooking, prep your sauce. In a blender, combine the tomatillos, both jalapeno peppers (or serrano chiles if you choose), the other half of the quartered onion, 1 garlic clove, 1/2 cup chopped cilantro, and 1 teaspoon ground cumin. Blend until smooth.
After the chicken is done, take it out of the pot and shred it with two forks. Don’t worry if it falls apart—it’s meant to!
Return the shredded chicken to the simmering broth.
Now add the drained and rinsed white hominy to the pot.
Pour the blended green sauce into the pot and stir it all together, making sure everything is well combined.
Let the stew simmer for about 10 more minutes so the flavors meld. Then stir in the juice of 1 lime, and season with salt and pepper to taste.
Serve your Chicken Pozole Verde in bowls, garnish with extra cilantro if you like, and enjoy that comforting, flavorful Mexican stew.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.