Chicken Pozole Verde

There's something magical about the moment when the vibrant green salsa verde meets bubbling chicken broth, transforming a simple soup into Mexico's most celebrated comfort food. Chicken Pozole Verde isn't just another soup—it's a bowl of liquid celebration that captures the essence of Mexican hospitality in every spoonful. The tender chicken thighs fall apart at the touch of your spoon, while plump hominy kernels provide a satisfying chewiness that makes each bite substantial and soul-warming.

This emerald-hued soup holds a special place in Mexican culinary tradition, historically served during significant celebrations and family gatherings. Unlike its red pozole cousin, pozole verde gets its stunning color and bright, tangy flavor from fresh tomatillos and poblano peppers. The beauty of this recipe lies in how it transforms humble ingredients—chicken thighs, hominy, and garden-fresh vegetables—into something that tastes like it simmered all day in an abuela's kitchen, even though it comes together in just about an hour.

The Art of Building Flavor Through Roasting

The secret to exceptional pozole verde lies in the first crucial step: roasting your vegetables until they're beautifully charred and caramelized. When those tomatillos blister and the poblano peppers develop dark, smoky spots, you're not just cooking—you're building layers of complex flavor that no amount of simmering can replicate. The roasting process concentrates the tomatillos' natural tartness while mellowing their raw edge, creating a perfect balance of bright acidity and deep, earthy sweetness. This technique transforms what could be a simple green broth into something with remarkable depth and character.

Key Ingredients & What Makes Them Special

The star of this show is undoubtedly the tomatillos, those papery-husked green gems that provide pozole verde with its signature tang and gorgeous color. Unlike regular tomatoes, tomatillos offer a bright, lemony acidity that cuts through rich chicken broth beautifully. When selecting tomatillos, look for firm fruits that fill out their husks—they should feel heavy for their size and have that characteristic bright green color.

Hominy is perhaps the most distinctive ingredient, and using canned hominy makes this traditional dish completely accessible. These aren't just corn kernels—they're dried corn that's been treated with lime (cal), which removes the hulls and creates those wonderfully chewy, substantial kernels that give pozole its signature texture. The hominy absorbs the green salsa beautifully while maintaining its satisfying bite.

Choosing boneless chicken thighs over breasts makes all the difference in this recipe. Thighs remain incredibly tender even after 25 minutes of poaching, and their higher fat content enriches the broth naturally. They shred beautifully and won't dry out like chicken breast can, ensuring every spoonful is moist and flavorful.

Pro Tips for the Best Results

• Don't skip the roasting step—even if you're tempted to save time, the roasted vegetables are what transform this from good to extraordinary
• Blend the salsa until completely smooth for the most authentic texture; any chunks will make the soup feel less refined
• Season the broth generously after adding the salsa, as the tomatillos' acidity will require more salt to balance properly
• Add the hominy just long enough to heat through—overcooking will make them mushy and you'll lose that wonderful chewy texture
• Reserve some fresh cilantro for garnish rather than adding it all to the blender; the bright green color and fresh bite make a beautiful contrast

Variations & Substitutions

For a vegetarian version, substitute vegetable broth for chicken broth and add extra poblanos for depth, finishing with crumbled queso fresco for richness. Those following a lower-sodium diet can use no-salt-added chicken broth and control the seasoning completely. If tomatillos aren't available, green tomatoes work as a substitute, though you'll want to add extra lime juice to replicate that characteristic tang. For heat lovers, add a serrano pepper to the roasting pan, or keep some jalapeño seeds in the mix. Pork shoulder can replace chicken for a more traditional approach—just increase the cooking time to 45 minutes for proper tenderness.

Serving Suggestions

Pozole verde shines when served with an array of fresh toppings that let everyone customize their bowl. Set out small bowls of diced avocado, sliced radishes, chopped white onion, lime wedges, and dried oregano. Warm corn tortillas or crusty bolillos make perfect accompaniments for sopping up every drop of that glorious green broth. For a complete meal, serve alongside Mexican rice and refried beans, or keep it lighter with a simple salad of crisp lettuce dressed with lime vinaigrette.

Storage & Make-Ahead Tips

This soup actually improves with time, making it perfect for meal prep. Store leftovers in the refrigerator for up to four days, though you may need to add a splash of broth when reheating as the hominy continues to absorb liquid. The soup freezes beautifully for up to three months—just leave a little headspace in your containers for expansion. For the best make-ahead strategy, prepare the entire soup but store the garnishes separately to maintain their fresh crunch and vibrant colors. When reheating, do so gently over medium heat, stirring occasionally to prevent the bottom from scorching. The flavors will have melded beautifully, creating an even more delicious bowl than when first made.