Chicken Pozole Verde: A Comforting, Bright, and Flavor-Packed Green Stew

There are certain dishes that feel like a warm hug the moment the first spoonful hits your hands, and Chicken Pozole Verde is one of them. Maybe it’s the way the tangy tomatillo broth wraps around tender shredded chicken, or how the chewy hominy gives each bite a bit of grounding comfort. If you’ve ever needed a meal that feels both refreshing and deeply satisfying, this one delivers. The first time I made Chicken Pozole Verde, I remember being surprised at how such simple ingredients came together with this much personality. You taste brightness, warmth, and earthiness all at once, and it quickly becomes the kind of recipe you mentally file under “weeknight lifesaver.”

You’ll love how approachable this Mexican-inspired green stew is, especially when you want something hearty but not heavy. With its balance of tart tomatillos, mild green chiles, and savory broth, it fits right into your regular dinner rotation—yet it still feels special enough to make for guests or lazy Sunday cooking.

What Is Chicken Pozole Verde?

At its core, Chicken Pozole Verde is a vibrant green Mexican stew built around shredded chicken, soft hominy, and a lively tomatillo-and-herb sauce. Unlike pozole rojo (red, chile-based) or pozole blanco (broth-forward and mild), the verde version leans into fresh flavors. You’re getting the tang of roasted tomatillos, the gentle heat of green chiles, and the brightness of cilantro and lime.

Hominy, the signature grain here, gives the stew its unique personality. You’ll notice its slightly chewy texture and subtle corn flavor, which makes the broth feel more substantial without weighing it down. Although the dish has deep roots in Mexican cooking, it works beautifully for American kitchens because the ingredients are easy to find, and the method is surprisingly forgiving. Once you try it, you may wonder why you waited so long to bring it into your dinner rotation.

Chicken Pozole Verde

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• Author: Megan Foster
• Total Time: 65 minutes
• Yield: 6 servings 1x
• Diet: Halal

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Description

A vibrant Mexican-inspired green stew made with tangy tomatillos, tender shredded chicken, and hearty hominy simmered in a bright, flavorful broth.

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Ingredients

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• 2 pounds boneless, skinless chicken thighs or breasts
• 2 (25-ounce) cans white hominy, drained and rinsed
• 1 pound tomatillos, husked and rinsed
• 2 poblano peppers
• 1–2 serrano peppers, stemmed
• 1 large yellow onion
• 4 garlic cloves
• 1 cup fresh cilantro leaves
• 6 cups chicken broth
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon dried Mexican oregano
• 2 bay leaves
• 1 teaspoon salt
• 1 teaspoon black pepper
• Thinly sliced radishes
• Shredded green cabbage
• Diced avocado
• Chopped white onion
• Fresh lime wedges
• Tortilla chips or tostadas

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Instructions

1. Simmer chicken with broth, bay leaves, and half the onion until tender enough to shred.
2. Remove chicken, shred, and set aside while keeping broth warm.
3. Roast tomatillos, poblanos, serranos, garlic, and remaining onion until blistered.
4. Blend roasted vegetables with cilantro into a smooth green sauce.
5. Pour blended sauce into the broth and stir well.
6. Add hominy, cumin, oregano, salt, and pepper, then return shredded chicken to the pot.
7. Simmer until flavors meld and broth thickens slightly.
8. Serve hot with cabbage, radishes, avocado, onion, lime, or tortilla chips.

Notes

1. Adjust spice level by adding or removing serrano seeds.
2. Pozole thickens as it cools; add broth when reheating if needed.
3. For meal prep, prepare the green sauce and shredded chicken ahead of time.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: Mexican

Nutrition

• Serving Size: 1 bowl
• Calories: 320
• Sugar: 4
• Sodium: 780
• Fat: 9
• Saturated Fat: 2
• Unsaturated Fat: 6
• Trans Fat: 0
• Carbohydrates: 32
• Fiber: 6
• Protein: 28
• Cholesterol: 78

Why You’ll Love This Flavor-Packed Bowl

A Balance of Bright and Comforting

This stew hits that perfect middle ground between cozy and energizing. The green chile broth feels light but still rich, and the combination of chicken and hominy keeps you full without feeling overloaded. If you’ve ever wanted a soup that tastes like spring and fall at the same time, you’ll appreciate this one.

Texture That Keeps Each Bite Interesting

Because hominy keeps its shape so well, you get chewy kernels that contrast with the tender chicken. Add crunchy toppings—like sliced radish, shredded cabbage, or a sprinkle of fresh onion—and suddenly the whole bowl feels layered.

Surprisingly Nutritious for How Bold It Tastes

You’re getting lean protein from the chicken, fiber from the hominy, and antioxidants from the tomatillos and green peppers. And while it tastes indulgent, it’s naturally lighter than many cream-based soups. You can make it even leaner or heartier depending on your preferences, making it incredibly flexible.

Ideal for Meal Prep and Big Batches

This stew gets better as it sits because the broth absorbs more flavor from the aromatics and herbs. If you enjoy make-ahead meals or you’re building a weekly lunch menu, this one fits the bill perfectly.

Ingredients You’ll Need

Main Stew Ingredients

• 2 pounds boneless, skinless chicken thighs or breasts

• 2 (25-ounce) cans white hominy, drained and rinsed

• 1 pound tomatillos, husked and rinsed

• 2 poblano peppers

• 1–2 serrano peppers, stemmed

• 1 large yellow onion

• 4 garlic cloves

• 1 cup fresh cilantro leaves

• 6 cups chicken broth

• 1 tablespoon olive oil

• 1 teaspoon ground cumin

• 1 teaspoon dried Mexican oregano

• 2 bay leaves

• 1 teaspoon salt

• 1 teaspoon black pepper

Optional Toppings

• Thinly sliced radishes

• Shredded green cabbage

• Diced avocado

• Chopped white onion

• Fresh lime wedges

• Tortilla chips or tostadas

These ingredients give you a stew with depth, brightness, and a touch of heat. You can adjust spice levels simply by adding or removing serrano seeds.

Step-by-Step Preparation and Cooking Instructions

Prepare and Cook the Chicken

Start by simmering the chicken with broth, bay leaves, and half the onion. As it cooks, the chicken absorbs the aromatic flavor and becomes easy to shred. When it’s tender enough to pull apart with a fork, remove it from the pot and shred it into bite-size pieces. You’ll build the rest of your stew right into this flavorful broth.

Roast the Tomatillos and Peppers

To deepen the flavor, roast or char the tomatillos, poblanos, serranos, garlic, and remaining onion. You can do this under the broiler or directly on a cast-iron skillet. Once softened and slightly blistered, these vegetables blend together into a bright green sauce that gives pozole verde its signature color.

Blend the Green Sauce

Combine the roasted vegetables with cilantro in a blender. You’ll end up with a silky, tangy puree that transforms your broth. If you love a very green, very vibrant pozole, you can add a handful of spinach to intensify the color without altering the flavor.

Bring It All Together

Pour the blended sauce into the pot of broth, then stir in the hominy, cumin, oregano, salt, and pepper. After that, add your shredded chicken back in and let the whole pot simmer until the flavors fully blend. As it simmers, you’ll notice the broth thickens slightly and the aroma becomes irresistible.

Serve With Fresh Toppings

The toppings aren’t just garnish—they elevate every bite. A handful of shredded cabbage adds crunch, radishes offer peppery contrast, and avocado brings a mellow creaminess that smooths the slight acidity of the broth. A squeeze of lime brightens the whole bowl.

Dietary Variations

Gluten-Free

The base of Chicken Pozole Verde is naturally gluten-free. Just confirm your broth is labeled gluten-free and replace tortilla chips with a certified gluten-free option.

Low-Calorie or Lighter Version

Swap in chicken breast, reduce the oil, and focus on veggie toppings instead of chips. You’ll still get full flavor with fewer calories.

Halal

Simply choose halal-certified chicken and broth. Every other ingredient in pozole verde already fits within halal guidelines.

Vegan or Vegetarian

Replace chicken with hearty vegetables like zucchini, mushrooms, or potatoes, and use a vegetable broth. You can also add white beans for protein while keeping the stew plant-based.

Mild or Spicy

For mild heat, remove the seeds and veins from your serranos. For a kick, leave them in—or add an extra pepper.

How to Serve, Pairings, and Topping Ideas

You can serve this stew in a deep bowl topped with cabbage, radishes, onion, avocado, or whatever crunchy or creamy addition you love. Lime wedges always help balance the tang. Warm tortillas or tostadas make a great side, and if you enjoy a bit of Southern-inspired fusion, a small slice of cornbread actually pairs beautifully with the green broth.

You might also notice that the stew thickens slightly as it cools, making leftovers even better the next day. Because it’s hearty, it works well as a full meal on its own, but you can pair it with Mexican-style slaw or a simple green salad for more freshness.

Storing, Reheating, and Meal-Prep Tips

If you plan to store leftovers, keep the stew in an airtight container for up to four days. The hominy holds its shape well, so the texture stays pleasantly chewy. When reheating, bring it up slowly on the stovetop to preserve the brightness of the broth.

This stew also freezes beautifully. Once cooled, freeze it in individual portions for up to three months. When you’re ready to enjoy it again, thaw it overnight, reheat gently, and add fresh toppings right before serving. If you like to meal-prep for the week, make the green sauce and shred the chicken ahead of time, then combine everything when you’re ready to heat and serve.

A Final Note

When you’re looking for a meal that feels comforting yet lively, Chicken Pozole Verde delivers every single time. The mix of hominy, green chiles, and tender chicken gives you a bowl with real depth but without heaviness. Whether you’re serving it on a cool night or prepping lunches for the week, this stew brings flavor, color, and plenty of warmth to your table.