Green Chicken Pozole (Pozole Verde de Pollo) is so tasty and so comforting!
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I like to make things easy for myself during the cooler months. There’s too much going on with all the holiday activities.
To save on time, I make extra sauces when I have a chance. That way, dinner is ready in a snap!
I do the same thing with Red Chicken Pozole (or Pozole Rojo de Pollo). That is, I will make the red sauce ahead of time.
My family gets fed a home cooked meal, and the local pizza place isn’t delivering … again.
Table of Contents
How to Make Salsa Verde
- To start, add fresh tomatillos, serrano peppers, chopped onions, garlic, and about 10 cups of water in a large stock pot or a large Dutch oven over medium heat.
- Bring this to a boil and cook for 7 minutes.
- Remove from the heat.
- Place the cooked ingredients in a food processor or high-speed blender. Add salt and fresh cilantro. Pulse until you get a smooth green sauce.
Here, we’re making a basic salsa verde. Try making a double batch and freezing it in a sealable bag for up to 6 months.
In fact, you can use store-bought salsa verde instead and save yourself this step.
Great additions! Consider adding roasted poblano peppers or toasted pumpkin seeds. Swap out serranos for jalapeño peppers.
🐓 How to Cook the Chicken
- Add the whole chicken pieces, salt, pepper, bay leaf, onion, garlic cloves, and water in a large stock pot.
- Bring to a boil and cook.
- Discard the onion, garlic, and bay leaf.
- Shred chicken.
Once the chicken is cooked and tender, remove it and let cool slightly before shredding.
Leave the chicken broth in the stock pot for the next step in this recipe.
- Add white hominy to the large pot and let it simmer in the flavorful broth.
- Return the shredded chicken to the pot.
- Add the salsa verde, Mexican oregano, and a bay leaf.
- Let everything continue to cook together over medium heat until ready to serve.
👩🏼🍳 Pro Tips:
You can also use shredded rotisserie chicken but be sure to remove the skin so as not to interfere with the flavor profile.
Use a slow cooker to infuse deeper flavors.
If you find the soup too thick, add some remaining chicken broth or cooking liquid.
Elevate your pozole with a bit more salsa verde for an extra kick.
🥄 More Pozole Recipes
- Pozole Blanco (White Pozole)
- Red Beef Pozole
- Pozole Rojo
- Shrimp Pozole
- Pozole de Frijol
🙋🏻♀️ Frequently Asked Questions:
It depends. Pozole can be healthy with its fiber-rich hominy and lean meats. However, versions with fatty meats, high sodium, or excessive toppings can make it less so. Mindful ingredient choices and moderation are key.
“Pozole” and “posole” refer to the same traditional Mexican soup made with hominy and meat. The difference is in spelling: “Pozole” is used in Mexico, while “posole” is a variant seen in the U.S. Both represent the same rich dish that’s rooted in Mexican culture.
The different versions of pozole are red, white, and green (like the Mexican flag). The difference comes from the vibrant green sauce made from green chiles and tomatillos, giving it unique and bright flavors compared to the red chile or white (without any chile) versions.
Pozole gets its name from the Náhuatl word “pozolli” and refers to the foam produced when corn is boiled. This stew dates back to pre-colonial times.
🫙 Storing and Reheating
- In the fridge, store the stew in an airtight container for up to 5 days. Or, store in a sealable freezer bag for up to 4 months. Thaw overnight in the fridge before reheating.
- To reheat, place in a stock pot and cook for 5-6 minutes until warm.
Ideas for Toppings
- Shredded cabbage
- Shredded lettuce
- Diced white onion
- Jalapeno slices
- Sliced serrano chiles
- Cilantro
- Radishes
- Oregano
- Totopos (Tortilla Chips)
- Lime wedges
This Green Chicken Pozole Recipe (Pozole Verde de Pollo) is more than just a meal; it’s a celebration of flavors, history, and family.
Whether you’re enjoying this traditional stew on a chilly evening or celebrating a special occasion, every bite of this great recipe will transport you straight to the heart of Mexican culture.
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Did you make this recipe? Please rate the recipe below!
Green Chicken Pozole
Ingredients
To Cook the Chicken:
For the Salsa Verde:
- 2 lbs tomatillos (about 16) husks removed and rinsed
- 4 serrano peppers stems removed
- 2 garlic cloves
- ¼ onion
- 4 cups water
- ½ bunch cilantro
- 1 lime juice
- 1 teaspoon salt
Instructions
To Cook the Chicken:
- In a large stock pot, add the chicken, onion, garlic, salt, pepper, and bay leaf.
- Cover with water and cook for 1 hour.
- Once cooked, remove the chicken to cool slightly.
- Discard the onion, garlic, and bay leaf.
- Reserve the chicken broth inside the stock pot.
- Shred the chicken and set aside.
For the Salsa:
- Remove the husks from the tomatillos and rinse well.
- Place the tomatillos, serranos, onion, and garlic in a medium stock pot.
- Cover with water and bring to boil.
- Simmer for 7 minutes.
- Discard the water.
- Add all the ingredients from the pot into a blender.
- To the blender, also add salt, lime juice, and cilantro.
- Blend until smooth.
- Set aside until ready to use.
To Make the Pozole:
- Add the oregano, bay leaf, salt, shredded chicken, and salsa to the pot with the chicken broth.
- Drain and rinse the hominy.
- Add the hominy to the pot and cook covered for 10 minutes.
- Serve with your favorite toppings and enjoy.
Absolutely delicious! My husband couldn’t get enough of it.
Thank you! Hope you and your husband like it.
Planning on making this week just a quick question when do you add the salsa? I’m guessing when you add the chicken back in the broth..?
Yes, exactly. Add the chicken broth and salsa to the pot. Hope you enjoy!
I love pork pozole and have made it many times. I like yor recipe, but I would use pork. .
I have the pork version posted on here too. This is more for people who prefer chicken.
An outstanding recipe that proves Mexican food can be healthful as well as delicious! Fun for St Patrick’s day! Thanks
Yes, I twist on St. Patricks Day, for sure.
I am so in love with pozole! Thanks for the easy tips anc recipe. A favourite now 🙂
I’m in love with pozole too. Glad you enjoyed it!
So warm and cozy!
Yes! The best.
Green chicken pozole looks yum.
Thanks. It is YUM!
This soup was delicious! Such great flavor!
Thanks for your comment.
Such a delicious stew!
Thank you!! 🙂
What a great recipe! Love tomatillos too and love that you added that in this recipe.
Thank you! So glad you enjoyed it.
This chicken dish sounds delicious. Can’t wait to try it!
Yes! You should. This is soooo good.
OMG, sooooo good! Thanks so much for the recipe. Will definitely be making it again.
Thank you, love it when people try my recipes. So glad you enjoyed it!
My husband and I thought this was delicious!
This is one of my hubby’s favorites too. Hope you give this recipe a try.
Looks good, can’t wait to make this recipe.
Thank you! Hope you like it.
Just mde it today! Easy, healthy and really delicious!! Thank you!
Yay! So glad you liked this recipe. You’re quite welcome.