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Pozole Verde de Pollo

Pozole Verde de Pollo is a traditional Mexican stew filled with juicy shredded chicken and hominy (like giant corn kernels) swaddled in a vibrant, warm salsa verde broth topped with contrasting, cool, crunchy garnishes of shredded cabbage, radishes, cilantro, lime, and avocados.  This pozole verde recipe is simple to make and comes together much more quickly than its cousin pozole rojo but tastes like its been simmering for hours.  Chicken pozole also makes fabulous leftovers for prep ahead meals or lunches throughout the week.  Serve your pozole verde alongside plain tostadas and Mexican Salad to complete the fiesta!
Servings 8 -10 servings



  • 1 1/2 tablespoons olive oil, plus more for drizzling
  • 2 pounds boneless skinless chicken thighs, patted dry OR rotisserie chicken (see notes)
  • salt and pepper


  • 1 pound tomatillos, husked, rinsed and halved
  • 2 poblano chiles, cored, seeded and quartered
  • 1 small onion, peeled and quartered
  • 2-3 jalapeños, seeded and quartered
  • 4-6 large garlic cloves, peeled
  • 2 bunches cilantro (the top leaves and stems) (2 ½ cups)
  • 6 cups low sodium chicken broth, divided
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons granulated chicken bouillon
  • 3 15 oz. cans hominy, drained (see notes)
  • salt and pepper to taste


  • warmed corn tortillas
  • tostadas or tortilla chips
  • Mexican crema or sour cream
  • thinly sliced cabbage
  • thinly sliced radishes
  • thinly sliced red onion
  • chopped cilantro
  • chopped or sliced avocados
  • fresh lime juice
  • Cotija cheese


  • Sear chicken: Lightly drizzle chicken thighs with some olive oil, then season with ½ teaspoon salt and ½ teaspoon pepper. Heat 1 1/2 tablespoons olive oil over medium-high heat in a large Dutch oven/soup pot. Sear the chicken until golden, about 2 minutes per side. Remove chicken to a plate but leave the drippings; set aside.
  • Make salsa verde: To a high-powered blender, add half of the salsa verde ingredients: the tomatillos, poblano peppers, onion, jalapeños, garlic, cilantro and 1/2 cup chicken broth. Pulse until coarsely chopped, scraping down the sides as needed then puree until smooth. Transfer to the soup pot. Repeat with remaining salsa verde ingredients.
  • Simmer salsa verde: Add the oregano, cumin and chicken bouillon to the salsa verde. Simmer over medium heat, while scraping up the golden bits on the bottom of the pan, then stirring occasionally, until the sauce turns a deep green, about 12-15 minutes.
  • Simmer soup: Add the chicken back to the pot along with the hominy and remaining chicken broth. Cover the soup to bring to a simmer, then displace the lid so it’s partially covering the pot, with about a one-inch opening. Simmer the soup for 12-15 minutes or until chicken is tender enough to shred.
  • Shred chicken: Once chicken is tender, remove it to a cutting board and shred with two forks. Meanwhile, continue to simmer the soup for an additional 5-10 minutes, just until the hominy is tender.
  • Finish soup: Add the chicken back to the pot. Season with plenty of salt, pepper, cayenne pepper and/or lime juice to taste.
  • Add toppings! Serve the pozole in bowls with desired garnishes such as cabbage, radishes, lime juice, avocados, cilantro, sour cream, tortilla chips, etc. Dig in!



  • *Rotisserie chicken:  swap the chicken thighs for about 4 cups shredded rotisserie chicken. Add the chicken to the soup the last 5 minutes or so to warm through.
  • Chicken breasts: can be used but instead of thighs but aren’t as juicy. Because chicken breasts are leaner, take extra care not to overcook. 
  • Tomatillos:  should be easy to find in the produce section of your grocery store.  They look like green, unripe tomatoes with a dry, leafy green husk.  Make sure to peel and wash the tomatillos before using. 
  • Hominy: are field corn kernels soaked in water with lime.   Canned hominy should be easy to find at your grocery store, usually next to the canned corn.  You may use white or yellow hominy. 
  • Customize consistency:  pozole is a stew and as such, it is supposed to be on the thick, chunky side. If you prefer it more brothy, simply add additional chicken broth.
  • Don’t skimp the toppings! The garnishes are especially important in pozole verde because the soup itself is rich and earthy without many contrasting flavors. It needs the contrasting crunch the toppings provide.

How to store and reheat

  • How to store: store pozole verde in the in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
  • To reheat on the stove: reheat large batches on the stove over medium low heat, stirring occasionally – about 10 minutes.
  • To reheat in the microwave: transfer individual servings to a microwave-safe dish, cover with a microwave-safe lids or paper towel.  Microwave for 2 minutes, stir, then continue to microwave for 30-second intervals, if needed.
  • To reheat in the crockpot: transfer soup to a crockpot and heat on low for 1-3 hours.  The time will depend on how much soup you have remaining.

Crockpot Chicken Pozole

  1. Spray a 6 quart (or larger) slow cooker with nonstick cooking spray.
  2. Season the chicken with salt and pepper and line it on the bottom of the slow cooker.
  3. Blend the homemade salsa verde ingredients together and cook on the stove for 12-15 minutes, then pour over the chicken. Add all remaining ingredients. 
  4. Cover and cook on low for 6 – 7 hours or on high for 3-4 hours OR just until the chicken is tender enough to shred. 
  5. Shred the chicken, then continue to cook the pozole verde with the shredded chicken on low for 20 minutes.
  6. Season with salt, pepper, cayenne pepper and lime juice to taste. Serve with desired garnishes.