Pozole Verde de Pollo Recipe

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If you’re craving a vibrant, comforting bowl of soup that bursts with fresh flavors and hearty textures, look no further than Pozole Verde de Pollo. This traditional Mexican dish is a delicious celebration of tender shredded chicken, tangy tomatillos, smoky poblano peppers, and creamy hominy all swimming in a fragrant, verdant broth. It’s the perfect way to warm your soul and impress friends around the table, proving that simple, thoughtfully chosen ingredients can create an unforgettable meal.

Ingredients You’ll Need

The magic of Pozole Verde de Pollo comes from a handful of carefully balanced ingredients. Each one serves a unique purpose—whether to add depth, brightness, texture, or that signature green color—that work together harmoniously to create a bowl of pure comfort.

• 2 tablespoons olive oil: For sautéing and developing base flavors with a subtle fruitiness.
• 1 large sweet onion peeled and chopped: Adds natural sweetness and aromatic layers.
• 6-8 cloves garlic minced: Infuses the broth with gentle pungency and warmth.
• 6 poblano peppers seeded and chopped: The heart of the green sauce with smoky, mild heat and vibrant color.
• 2-3 jalapeno peppers seeded and chopped (optional): To add a touch of spicy kick if you like things a little hotter.
• ½ cup chopped cilantro: Brightens and freshens the flavor profile, essential for authentic verde notes.
• 3 pounds boneless chicken thighs: Tender, juicy protein that shreds beautifully into the stew.
• 1 ½ pounds tomatillos peeled and quartered: The tangy backbone of the broth, giving pozole its distinctive green hue.
• 2 bay leaves: For subtle herbal complexity that rounds out the soup.
• 1 tablespoon dried oregano: Adds classic Mexican herbal warmth and depth.
• 6 cups chicken broth or water: Builds a rich, comforting base for the hominy and chicken.
• 2 – 15 ounce cans white hominy drained and rinsed: Chewy, hearty kernels that soak up all those delicious flavors.
• Salt and pepper: To balance and enhance each element perfectly.
• Garnishes: Tortilla chips, shredded cabbage, lime wedges, sliced avocado, sliced radishes, chopped cilantro — all adding contrasting textures and fresh brightness.

How to Make Pozole Verde de Pollo

Step 1: Sauté Aromatics and Peppers

Begin by heating olive oil in a heavy Dutch oven over medium heat — this will build the flavor foundation for your pozole verde. Toss in the chopped sweet onion and minced garlic, allowing them to soften and release their fragrant aroma for about two minutes. Then, add the poblanos, jalapenos (if using), and cilantro, sautéing for another eight minutes while stirring often to meld those fresh, smoky flavors into the oil and veggies. This step unlocks the vibrancy that defines Pozole Verde de Pollo’s broth.

Step 2: Add Chicken and Tomatillos

Next, nestle your boneless chicken thighs into the pot along with the peeled and quartered tomatillos. Toss in the bay leaves and sprinkle the dried oregano on top. Pour in the chicken broth, enough to cover everything gently, and add a teaspoon of salt to balance the elements. Cover the pot with a sturdy lid and bring it to a boil, then reduce the heat to a low simmer. Let it cook, covered, for 50 to 60 minutes while the chicken becomes tender enough to shred and the tomatillos soften and transform the broth into a luscious green base.

Step 3: Shred Chicken and Combine with Hominy

Once your chicken is perfectly tender, carefully remove the thighs and bay leaves from the pot. Using two forks or tongs, shred the chicken into bite-sized pieces that will soak up that flavorful broth. Return the shredded meat to the pot, then stir in your rinsed hominy. Let everything simmer together for another 2 to 3 minutes just to warm the hominy through and allow the flavors to marry. Give the pozole a taste and adjust the seasoning with salt and pepper as needed—this final seasoning step is where it all comes together beautifully.

How to Serve Pozole Verde de Pollo

Garnishes

The joy of Pozole Verde de Pollo really shines in its garnishes, which add crunch, freshness, and zing to every spoonful. Pile on tortilla chips for crunch, shredded cabbage for crispness, and thin slices of radish for peppery brightness. Fresh lime wedges invite you to squeeze in a tangy pop, while creamy avocado slices lend smooth richness. And of course, an extra sprinkle of chopped cilantro lifts the flavors with herbaceous notes. These finishing touches turn your dish from delicious to unforgettable.

Side Dishes

A bowl of this pozole verde pairs wonderfully with warm corn tortillas or a rustic Mexican street-style corn salad on the side. A simple green salad with a citrus vinaigrette can provide a refreshing contrast. For added indulgence, consider serving with a side of Mexican rice or refried beans, balancing the meal and making it truly satisfying.

Creative Ways to Present

For a fun twist, serve Pozole Verde de Pollo in small bowls aligned buffet-style so guests can customize their garnishes. Layer tortilla chips beneath the pozole for an unexpected textural surprise or garnish with a drizzle of Mexican crema for a creamy finish. You can also serve it over crispy tostadas for a handheld version of this classic soup that doubles as a festive appetizer or casual meal.

Make Ahead and Storage

Storing Leftovers

Leftover Pozole Verde de Pollo tastes even better the next day as the flavors continue to meld. Allow it to cool to room temperature before transferring to an airtight container. Store in the refrigerator for up to 3 days, making it a perfect make-ahead dish for busy weeknights or gatherings.

Freezing

This soup freezes beautifully, making it a great candidate for batch cooking. Freeze in portion-sized containers or heavy-duty freezer bags, leaving some space for expansion. Frozen Pozole Verde de Pollo will retain its fresh flavor for up to 3 months. Just thaw overnight in the fridge before reheating for effortless homemade comfort anytime.

Reheating

When the craving strikes, gently reheat your pozole verde on the stove over medium heat. Stir occasionally to ensure even warming and add a splash of broth or water if it becomes too thick. Avoid microwaving if possible to preserve the bright colors and textures, especially the hominy and chicken.

FAQs

Can I use chicken breasts instead of thighs?

While chicken thighs are preferred for their tenderness and rich flavor, boneless chicken breasts can be used if that’s what you have on hand. Just keep an eye on cooking time as breasts can dry out faster. Shredding will still work but thighs yield juicier results.

Do I need to peel the tomatillos?

Yes, removing the papery husks from tomatillos is important. They can be bitter and tough if left on, and peeling ensures a smooth, tangy broth characteristic of Pozole Verde de Pollo.

How spicy is this pozole? Can I adjust it?

The heat level is completely adjustable. The recipe includes jalapenos as optional—feel free to skip them for a mild version or add more for extra kick. Roasting the peppers before chopping can also mellow their heat and deepen the flavor.

What can I substitute for hominy?

Traditionally, pozole features hominy for its unique chew and flavor. If unavailable, you could try canned white beans for a different texture, but it won’t be quite the same. Many Mexican markets and online shops offer hominy for an authentic experience.

Is Pozole Verde de Pollo gluten-free?

Absolutely! This recipe is naturally gluten-free as it contains no wheat or gluten ingredients. Just double-check garnishes and broth if using store-bought to ensure they’re gluten-free too.

Final Thoughts

Pozole Verde de Pollo is one of those dishes that feels like a warm hug in a bowl, combining freshness, comfort, and a touch of festive flair all at once. I truly encourage you to try making it at home—the process is straightforward, the ingredients are wholesome, and the result is spectacularly satisfying. Whether you’re cooking for family, friends, or yourself, this dish promises to become a cherished favorite in your recipe collection.

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