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A close-up shot of a bowl of spicy green pozole with chicken, highlighting the texture of the hominy and shredded chicken in the flavorful tomatillo broth.

Chicken Posole Verde: A Flavorful, Easy Recipe

This Chicken Posole Verde recipe is a comforting and authentic Mexican stew. Made with a vibrant, homemade salsa verde, tender shredded chicken, and hearty hominy, it's a flavorful and easy meal perfect for any night of the week.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: Mexican
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Salsa Verde
  • 1.5 lbs tomatillos husks removed and rinsed
  • 2 poblano peppers
  • 1 jalapeño seeds removed for less heat
  • 1 medium white onion peeled and quartered
  • 4 cloves garlic unpeeled
  • 1 cup fresh cilantro loosely packed
  • 1 lime juiced
For the Stew
  • 2 lbs boneless, skinless chicken breasts
  • 6-8 cups low-sodium chicken broth divided
  • 2 cans (25 oz each) hominy rinsed and drained
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper to taste
For Topping (Optional)
  • Shredded cabbage or lettuce
  • Thinly sliced radishes
  • Diced avocado
  • Crumbled cotija cheese
  • Lime wedges

Equipment

  • 1 Large Pot or Dutch Oven
  • 1 Blender
  • 1 Baking sheet

Instructions
 

  1. Preheat your broiler. Place the tomatillos, poblano peppers, jalapeño, and quartered onion on a baking sheet. Broil for 5-7 minutes, until charred in spots. Flip and broil for another 5 minutes until softened. Add the garlic cloves for the last 2 minutes of roasting.
  2. Transfer the roasted vegetables to a blender. Squeeze the roasted garlic from its peel into the blender. Add the cilantro and lime juice. Blend until smooth.
  3. In a large pot or Dutch oven, add the chicken breasts and enough chicken broth to cover. Bring to a simmer and cook for 15-20 minutes, or until cooked through. Remove the chicken and shred it, reserving the broth in the pot.
  4. Pour the blended salsa verde into the pot with the chicken broth. Add the shredded chicken and the rinsed hominy. Bring the stew to a simmer and cook for at least 30 minutes to allow the flavors to meld.
  5. Season the pozole with salt and pepper to taste. Ladle into bowls and serve hot with toppings like shredded cabbage, radishes, avocado, and lime wedges.

Notes

Slow Cooker Method: After blending the salsa, add it to a slow cooker with raw chicken, hominy, and 4 cups of broth. Cook on low for 6-8 hours, then shred chicken and return to pot.
Flavor Tip: The pozole's flavor deepens as it sits. It's even better the next day!
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
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