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- 2 lbs boneless, skinless chicken thighs - 6 cups chicken broth - 2 cups hominy (canned or dried) - 1 cup tomatillos, husked and chopped - 1/2 cup fresh cilantro leaves - 2 jalapeños, seeds removed and chopped - 1 medium onion, diced - 3 garlic cloves, minced - 2 tablespoons olive oil - 1 teaspoon ground cumin - Salt and pepper to taste - Optional garnishes: sliced radishes, diced avocado, lime wedges, chopped cilantro When you make Pozole Verde Chicken, you need simple and fresh ingredients. Start with the main ingredients. Chicken thighs give great flavor and are tender. You can use either canned or dried hominy. Hominy adds a chewy texture that is so nice. Next, gather your fresh produce. Tomatillos bring a bright taste. They are key for the green sauce. Cilantro adds freshness, while jalapeños give that little kick. Don't forget the onion and garlic. They create a great base flavor when you cook. In terms of seasonings, olive oil is perfect for sautéing. Ground cumin adds warmth and depth. You will want to add salt and pepper too. Lastly, think about garnishes. Sliced radishes and avocado add color and taste. Lime wedges bring a zesty punch, and more cilantro never hurts! {{ingredient_image_1}} First, heat 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is hot, add 1 medium diced onion. Sauté the onion for about 5 minutes until it turns soft and translucent. Next, add 3 minced garlic cloves and 2 chopped jalapeños, seeds removed. Cook these for 2 more minutes until you smell the strong aroma. Now, stir in 1 teaspoon of ground cumin. This adds a warm flavor to your dish. Follow this by adding 2 lbs of boneless, skinless chicken thighs. Pour in 6 cups of chicken broth and add 1 cup of chopped tomatillos. Bring this to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20 to 25 minutes, until the chicken is fully cooked. Once the chicken is cooked, take it out of the pot. Use two forks to shred the chicken into small pieces. Return the shredded chicken to the pot, along with 2 cups of hominy and 1/2 cup of fresh cilantro leaves. Let the pozole simmer for another 10 minutes to heat through. Finally, taste and adjust the seasoning with salt and pepper as needed. Your pozole verde chicken is now ready to serve! How to choose the best chicken thighs When picking chicken thighs, look for meat that is plump and has a nice color. The skin should be smooth and free from blemishes. Choose thighs that feel firm to the touch. These will have the best flavor and stay moist when cooked. Adjusting spice levels in the recipe To change the spice level, start with one jalapeño. You can always add more later if you want more heat. Removing the seeds and veins will make the dish milder. For less spice, try using bell peppers instead. Garnishing ideas for an appealing plate For a beautiful plate, add bright colors. Use sliced radishes for crunch and color. Diced avocado gives a creamy touch. Fresh cilantro adds a pop of green. Squeeze lime over the top for a fresh finish. Serving suggestions for a complete meal Serve your pozole verde with warm tortillas or rice. A side of fresh salad can balance the dish. You can also offer extra lime wedges for those who want a zesty kick. Adding additional spices or ingredients for richness You can enhance the flavor by adding more spices. Try smoked paprika or oregano for depth. A splash of lime juice can brighten the taste. If you want a richer broth, consider adding a bit of coconut milk. Suggestions for broth variations For a different flavor, swap chicken broth for vegetable or beef broth. You can even use homemade broth for extra taste. Adding a few bay leaves while simmering can also bring a unique flavor to the dish. Pro Tips Use Fresh Tomatillos: Opt for fresh tomatillos when possible, as they provide a brighter and more vibrant flavor compared to canned options. Shred Chicken While Hot: Shredding the chicken while it’s still hot makes it easier and allows it to absorb more of the broth’s flavors. Customize Your Heat: Adjust the heat level by using more or fewer jalapeños, or by adding sliced serrano peppers for an extra kick. Let It Sit: If you have time, let the pozole sit for a while after cooking. This allows the flavors to meld together even more beautifully. {{image_2}} To make pozole verde without meat, you can use mushrooms or jackfruit. These options give a great texture. Start by sautéing the vegetables, just like in the original recipe. Use vegetable broth instead of chicken broth. Add more tomatillos and spices to boost the flavor. Don't forget the hominy; it adds that classic feel. Top it off with fresh cilantro and lime. You can switch up the meat in pozole verde. Try pork or beef for a different taste. Thighs work well, but so do breasts if you prefer lean meat. If you don't have hominy, you can use corn or barley. Both will add a unique twist to the dish. Make sure to adjust the cooking time based on the meat you choose. Different regions in Mexico have their own takes on pozole. In Guerrero, they often add green tomatillos for a richer flavor. Oaxaca may use local herbs and spices to give it a unique kick. You can also incorporate local veggies that you find at your market. Each twist brings something special, making your pozole verde even more exciting. To keep your pozole verde fresh, let it cool first. Place it in a container with a tight lid. Glass or BPA-free plastic containers work best. This helps keep the flavors intact and prevents spills. Store the container in the fridge. Use it within three to four days for the best taste. You can freeze pozole verde for later. First, let it cool completely. Pour it into a freezer-safe container. Leave some space at the top for expansion. Seal it well. It will last about three months in the freezer. To thaw, move it to the fridge overnight. Reheat it on the stove over medium heat until it’s hot. Stir occasionally to heat it evenly. You can store pozole verde leftovers in the fridge for three to four days. If you notice any off smells or changes in color, it’s best to toss it. Always check for mold or unusual textures before eating. When in doubt, throw it out to stay safe. Pozole Verde is a traditional Mexican soup. It features hominy, which are corn kernels treated with alkali. The dish is often made with chicken, tomatillos, and spices. Originating from pre-Columbian times, it has deep roots in Mexican culture. The green color comes from tomatillos and fresh cilantro. This soup is hearty, nutritious, and full of flavor. Yes, you can easily adapt this recipe for a slow cooker. Start by sautéing onions, garlic, and jalapeños in a pan. Then, transfer them to the slow cooker. Add the chicken, tomatillos, and broth. Cook on low for 6-8 hours or high for 3-4 hours. When done, shred the chicken and add hominy and cilantro before serving. This method allows the flavors to deepen over time. The spice level in Pozole Verde Chicken depends on the jalapeños. If you use more jalapeños, the soup will be spicier. Removing the seeds from the jalapeños reduces the heat. For a milder dish, start with one jalapeño and adjust based on your taste. You can always add more later, but you can't take it out once it's in! Pozole Verde pairs well with many sides. Consider serving it with sliced radishes for crunch. Diced avocado adds creaminess, while lime wedges give a fresh zing. You can also offer tortilla chips for dipping. A simple green salad or Mexican rice complements the soup nicely. These sides enhance the meal and bring out the soup's flavors even more. In summary, you have learned how to make pozole verde with chicken. We covered the ingredients, cooking steps, tips, and variations. Pozole verde is a warm, delicious dish that can be adapted for everyone. Whether you make it vegetarian or explore regional twists, it’s a versatile recipe. Proper storage will keep leftovers tasty for later. Enjoy sharing this hearty meal with loved ones and impress them with your skills. Dive into this dish, and you’ll surely savor every bite.

Pozole Verde Chicken

A flavorful green pozole made with chicken, hominy, and fresh ingredients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs
  • 6 cups chicken broth
  • 2 cups hominy (canned or dried)
  • 1 cup tomatillos, husked and chopped
  • 0.5 cup fresh cilantro leaves
  • 2 jalapeños, seeds removed and chopped
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • Optional garnishes: sliced radishes, diced avocado, lime wedges, chopped cilantro

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
  • Add the minced garlic and chopped jalapeños to the pot, sautéing for an additional 2 minutes until fragrant.
  • Stir in the ground cumin and cook for 1 minute to toast the spices lightly.
  • Add the chicken thighs to the pot, followed by the chopped tomatillos, and pour the chicken broth over everything.
  • Bring the pot to a boil, then reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the chicken is fully cooked.
  • Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot, along with the hominy and fresh cilantro.
  • Simmer the pozole for another 10 minutes to heat through, adjusting the seasoning with salt and pepper to taste.
  • Serve hot, garnished with sliced radishes, diced avocado, lime wedges, and more cilantro if desired.

Notes

Adjust the spiciness by adding more or fewer jalapeños.
Keyword chicken, Mexican cuisine, pozole, soup