Chicken Pozole Verde: A Flavorful Mexican Comfort Food Recipe

I’m excited to share my Easy Chicken Posole Verde. I use tender chicken, crisp white hominy and bright tomatillos, combined with garlic, onion and poblano peppers to create a hearty dish. Fresh cilantro and a squeeze of lime add a lively kick, resulting in a flavorful tribute to traditional Mexican cuisine.

I’ve been experimenting with different ways to bring bold, authentic flavors into my kitchen and I recently tried this Chicken Pozole Verde recipe that totally blew me away. I start with 2 lbs of boneless, skinless chicken thighs, a large, quartered onion and 4 garlic cloves halved to build a rich yet vibrant base.

I then add in 4 cups low-sodium chicken broth, a can of white hominy and fresh veggies like 1 lb of tomatillos, 2 to 3 poblano peppers and 2 jalapeños to give it a spicy kick. To finish, I toss in a cup of fresh cilantro leaves and serve it with lime wedges, which really brightens the dish up.

Whether it’s making an Easy Chicken Posole Verde twist or something else, every step in this recipe draws out deep, enticing flavors that keep me coming back for more.

Why I Like this Recipe

I love this recipe because it’s super easy to follow—even on busy days when I need a quick, hearty meal. The roasted tomatillos and peppers give it a smoky, vibrant flavor that I just can’t get enough of, and the mix of juicy shredded chicken with the chewy hominy adds a great texture contrast. I also appreciate how healthy it is, with lean meat and fresh ingredients that make me feel good after eating. Plus, the squeeze of lime at the end totally brightens everything up, making every bite even more satisfying.

Ingredients

• Chicken thighs: Packed with protein and flavor that gives a hearty base.
• Onion: Adds natural sweetness and fiber, boosting the overall taste.
• Garlic: Intensifies flavor and helps add a little immune boost too.
• Tomatillos: Offers a tangy, slightly sour kick full of vitamins.
• Poblano peppers: Provide a mild heat with extra vitamins to enliven the dish.
• Cilantro: Fresh herb that lends bright, zesty notes, making the dish pop.
• Lime: Cuts through richness with a tangy finish that’s delightfully refreshing.

Ingredient Quantities

• 2 lbs boneless, skinless chicken thighs (or breasts if you prefer)
• 1 large onion, quartered
• 4 garlic cloves, halved
• 4 cups low-sodium chicken broth
• 1 can (15 oz) white hominy, drained and rinsed
• 1 lb tomatillos, husked and rinsed
• 2 to 3 poblano peppers, seeded and roughly chopped
• 2 fresh jalapeños, seeded and roughly chopped (adjust based on your heat pref)
• 1 cup fresh cilantro leaves
• Salt and pepper, to taste
• 1 lime, cut into wedges (for serving)

How to Make this

1. In a large pot, add the chicken thighs, quartered onion, halved garlic and 4 cups of chicken broth. Bring to a gentle simmer until the chicken is fully cooked, about 20-25 minutes.

2. Once the chicken is done, take it out of the broth and let it cool a bit so you can shred it with two forks.

3. Meanwhile, roughly chop the tomatillos, poblano peppers, and jalapeños and throw them in a hot, dry skillet. Cook them until nicely charred, about 5-7 minutes, stirring now and then.

4. Put the roasted vegetables into a blender, add 1 cup of fresh cilantro leaves and a little bit of some broth from the pot, and blend until smooth. Season with a bit of salt and pepper.

5. Return the shredded chicken to the pot along with the drained and rinsed white hominy.

6. Pour the blended green sauce into the pot and give everything a good stir.

7. Let the stew simmer for another 10 minutes so that all the flavors meld together.

8. Taste and adjust the salt and pepper if needed.

9. Serve hot with lime wedges on the side for an extra burst of flavor.

10. Enjoy your comforting Chicken Pozole Verde with a side of warm tortillas if you like!

Equipment Needed

1. A large pot for simmering the chicken in broth
2. Two forks to shred the chicken once it’s cooked
3. A skillet that you can heat dry for charring the tomatillos, poblano peppers and jalapeños
4. A blender to puree the roasted veggies with cilantro and broth
5. A knife and cutting board for chopping the onion, garlic and all the vegetables
6. A colander for draining and rinsing the white hominy
7. A spoon or spatula to stir the stew once all ingredients are combined

FAQ

Chicken Pozole Verde: A Flavorful Mexican Comfort Food Recipe Substitutions and Variations

• If you can’t find boneless chicken thighs, you can use bone-in chicken drumsticks or breasts (they might need a bit more cooking time)
• If you dont have low-sodium chicken broth on hand, try using vegetable broth or even regular chicken broth and just adjust the salt later
• Instead of white hominy, you can use canned white corn or yellow hominy if that’s all you have available
• If tomatillos are hard to come by, you might substitute them with green tomatoes mixed with a little extra lime juice to bring in that tangy flavor
• For the poblano peppers, Anaheim peppers work pretty well too, and if you want more spice in you dish, you can use extra jalapeños or even serrano peppers

Pro Tips

1. Try roasting the peppers and tomatillos a little bit longer if you like a smoky flavor even more intense. Sometimes letting them char a bit extra really brings out the depth of the taste, but be careful not to burn them completely.

2. When shredding the chicken, let it cool really enough so it’s easier to handle. It might seem obvious but if you rush it, the chicken might break into uneven pieces and you could end up with some clumps.

3. Don’t skimp on the simmering time after blending the green sauce into the pot. Letting everything bubble together for another 10 minutes does wonders for melding all the flavors; it makes the soup taste way better the next day too.

4. Always taste the broth at the end and adjust the salt and pepper. Everyone’s chicken broth is a little different and even a slight extra squeeze of lime before serving can really kick the flavors up a notch.