Spoonful of soup - bowl of Pozole Verde
Print Recipe
5 from 1 vote

Pozole Verde

Hearty and comforting, this spicy Pozole Verde is made with slow cooked shredded chicken, hominy, and a spicy tomatillo and pepper blend.
Prep Time25 mins
Cook Time50 mins
Total Time1 hr 15 mins
Course: Dinner, Soup
Cuisine: Mexican
Keyword: pozole verde
Servings: 6
Calories: 464kcal


  • 6 cups chicken stock
  • 2 pounds chicken thighs or breasts
  • 1 pound tomatillos husked and halved
  • 1 small white onion quartered
  • 2 poblano chiles chopped
  • 2 jalapeƱos chopped, plus more for serving
  • 1 tablespoon dried oregano
  • 4 large garlic cloves smashed
  • 1/2 cup chopped cilantro stems and leaves; plus more for serving
  • Kosher salt to taste
  • Black pepper to taste
  • 3 cans hominy drained
  • Red radishes sliced; for serving
  • Avocado sliced; for serving
  • Lime wedges for serving


  • In a large Dutch oven set over medium-high heat, bring the chicken stock to a boil. Add the chicken pieces, tomatillos, onion, poblanos and jalapenos, oregano, and salt. Return to a boil, then reduce the heat to low, cover and simmer for 40 minutes until tender.
  • Carefully remove chicken from pot and shred the meat, discarding the bones and skin. Skim fat from the cooking liquid and reserve.
  • Place a large fine mesh strainer over a large bowl and strain the broth through it. Set aside.
  • Transfer the solids to a blender. Add garlic cloves, cilantro, and 1 cup of the broth and puree until it reaches your desired smoothness. Season with salt and pepper to taste.
  • Return Dutch oven to stovetop, setting it over high heat. Add 2 tablespoons of the skimmed fat to the pot and allow to cook and sizzle for 30 seconds.
  • Pour the tomatillo puree to the pot and stir, being careful not to get splattered with the hot sauce. Reduce heat to medium. Add the stock and stir to combine, then stir in the shredded chicken and drained hominy. Cook for 10 minutes until warmed through, seasoning with salt and pepper as desired.
  • Serve the pozole garnished with cilantro, sliced radishes and jalapeno, avocado, and lime wedges.


For a milder version of this soup, remove the seeds from the jalapeno and poblano peppers.


Calories: 464kcal | Carbohydrates: 18g | Protein: 32g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 155mg | Sodium: 465mg | Potassium: 897mg | Fiber: 2g | Sugar: 8g | Vitamin A: 505IU | Vitamin C: 49.1mg | Calcium: 50mg | Iron: 2.5mg