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Chicken Pozole Verde Recipe

This Chicken Pozole Verde brings together everything you love about authentic Mexican flavors in a weeknight-friendly recipe the whole family will love! Swapping traditional pork for juicy chicken thighs makes it lighter but just as satisfying, while hearty bites of hominy and a vibrant, homemade roasted salsa verde base with green chiles deliver that rich, authentic flavor.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 6 servings
Calories: 263 kcal
Course: Main Course , Soup
Cuisine: Mexican

Ingredients

  • 1 pound tomatillos husks removed
  • ½ pint cherry tomatoes
  • 1 Jalapeño halved and seeded
  • 3 tablespoons avocado oil divided 2 teaspoons salt, divided
  • 1 ½ pounds boneless, skinless chicken thighs
  • 1 small white onion finely diced
  • 6 garlic cloves finely minced
  • 4 cups chicken broth
  • 3 (4-ounce) cans diced green chiles mild or hot (see Note)
  • 1 (15.25-ounce) can corn drained
  • 2 (15.5-ounce) cans white hominy
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • ½ teaspoon black pepper
  • 1 tablespoon lime juice from 1 lime, plus more for serving
  • ⅓ cup finely chopped cilantro plus more for serving
For Serving (Optional):
  • avocados peeled, pitted, sliced
  • radishes thinly sliced
  • green cabbage thinly sliced

Instructions

    Cup of Yum
  1. Preheat the oven to 450°F.
  2. Line a large sheet pan with parchment paper. Add the tomatillos, tomatoes, and jalapeño. Drizzle with 1 tablespoon of the avocado oil and sprinkle with ½ teaspoon salt. Toss until well coated. Bake for 20-25 minutes, or until the tomatillos and tomatoes are blistered. Let rest at room temperature for 5 minutes. Add to a food processor and blend for 30-60 seconds, or until smooth. Set aside.
  3. Sprinkle chicken thighs all over with ½ teaspoon salt. Heat 1 tablespoon of avocado oil in a large pot or Dutch oven over medium. Once the oil is shimmering, add the chicken thighs and cook for 4-5 minutes, or until golden. Flip and cook for 4-5 more minutes. (They do not need to be fully cooked at this point.) Transfer chicken to a clean plate.
  4. Add the remaining 1 tablespoon avocado oil to the Dutch oven. Add the onion and cook for 3-4 minutes, or until translucent. Add the garlic and continue cooking for an additional 30 seconds, or until fragrant.
  5. Pour the tomatillo mixture into the pot along with the chicken broth, diced green chiles, corn, hominy, oregano, cumin, 1 teaspoon salt, and 1⁄2 teaspoon black pepper. Stir to combine. Add the chicken thighs and make sure they are completely covered by liquid. Increase the heat to high and bring to a boil. Once boiling, reduce the heat to medium-low and simmer for 10 minutes, or until the chicken is cooked through.
  6. Use tongs to transfer the cooked chicken to a cutting board. Shred using two forks and return to the pot along with the lime juice and cilantro. Stir to combine. Serve with additional cilantro, lime wedges, sliced avocado, radishes, and green cabbage, if desired.

Notes

  • Adjusting Spice Level: For a medium-spiced soup, use a mix of mild and hot diced green chiles. If you prefer a milder soup, stick with all mild chiles, and if you like more heat, go for all hot chiles or add extra jalapeños.
  • Chicken: While chicken thighs are preferred for their juiciness and flavor, chicken breasts can be used as a substitute. If using breasts, reduce the cooking time slightly to avoid overcooking.
  • Hominy Substitutes: If you can’t find hominy, canned chickpeas or white beans make a good alternative. They won’t have the same texture but still add heartiness to the soup.
  • Make-Ahead Tips: You can roast the tomatillos, tomatoes, and jalapeño a day or two ahead of time and store the blended salsa verde in the fridge. This saves time when you're ready to cook.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the soup has thickened.

Nutrition Information

Calories 263kcal (13%) Carbohydrates 10g (3%) Protein 28g (56%) Fat 12g (18%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 0.02g Cholesterol 71mg (24%) Sodium 653mg (27%) Potassium 811mg (23%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 381IU (8%) Vitamin C 24mg (27%) Calcium 44mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 263

% Daily Value*

Calories 263kcal 13%
Carbohydrates 10g 3%
Protein 28g 56%
Fat 12g 18%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Trans Fat 0.02g 1%
Cholesterol 71mg 24%
Sodium 653mg 27%
Potassium 811mg 17%
Fiber 2g 8%
Sugar 6g 12%
Vitamin A 381IU 8%
Vitamin C 24mg 27%
Calcium 44mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.