Name: Green Chile Chicken Pozole Verde
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Ingredients: 1½ lbs boneless, skinless chicken breasts or thighs — Cook directly in the green chile broth until tender, then shred easily with two forks.; 2 tbsp olive oil — Used for sautéing the onion and building the flavor base.; 1 small yellow onion, diced — Adds savory sweetness to the broth.; 4 garlic cloves, minced — Bring plenty of fresh garlic flavor.; 6 tomatillos, husked and rinsed — Give the verde broth its characteristic bright, tangy flavor.; 2 poblano peppers, seeded and chopped — Add rich green chile flavor.; 2 Anaheim or Hatch green chiles, seeded and chopped — Provide another layer of roasted chile flavor.; 1 jalapeño, seeded for less heat — Adds fresh chile heat that can be moderated by removing the seeds.; 1 cup fresh cilantro leaves — Blended into the verde sauce for fresh herbal flavor and vibrant color.; 6 cups low-sodium chicken broth — Forms the savory liquid base of the pozole.; 2 cans (15 oz each) white hominy, drained and rinsed — Adds the distinctive hearty, chewy corn texture associated with pozole.; 1 tsp ground cumin — Provides warm, earthy flavor.; 1 tsp dried Mexican oregano — Adds aromatic herbal depth.; ½ tsp smoked paprika — Brings subtle smoky warmth.; ½ tsp salt — Seasons the broth, with additional salt added to taste if needed.; ¼ tsp black pepper — Adds mild peppery warmth.; 1 tbsp fresh lime juice — Brightens the finished broth just before serving.; Sliced radishes; Diced avocado; Fresh cilantro; Lime wedges; Thinly sliced cabbage; Tortilla strips; Diced onion; Sliced jalapeños

Ingredients

Scale

Here’s everything you’ll need to make this flavorful chicken pozole verde.

1½ lbs boneless, skinless chicken breasts or thighs — Cook directly in the green chile broth until tender, then shred easily with two forks.
2 tbsp olive oil — Used for sautéing the onion and building the flavor base.
1 small yellow onion, diced — Adds savory sweetness to the broth.
4 garlic cloves, minced — Bring plenty of fresh garlic flavor.
6 tomatillos, husked and rinsed — Give the verde broth its characteristic bright, tangy flavor.
2 poblano peppers, seeded and chopped — Add rich green chile flavor.
2 Anaheim or Hatch green chiles, seeded and chopped — Provide another layer of roasted chile flavor.
1 jalapeño, seeded for less heat — Adds fresh chile heat that can be moderated by removing the seeds.
1 cup fresh cilantro leaves — Blended into the verde sauce for fresh herbal flavor and vibrant color.
6 cups low-sodium chicken broth — Forms the savory liquid base of the pozole.
2 cans (15 oz each) white hominy, drained and rinsed — Adds the distinctive hearty, chewy corn texture associated with pozole.
1 tsp ground cumin — Provides warm, earthy flavor.
1 tsp dried Mexican oregano — Adds aromatic herbal depth.
½ tsp smoked paprika — Brings subtle smoky warmth.
½ tsp salt — Seasons the broth, with additional salt added to taste if needed.
¼ tsp black pepper — Adds mild peppery warmth.
1 tbsp fresh lime juice — Brightens the finished broth just before serving.

For Serving

Sliced radishes
Diced avocado
Fresh cilantro
Lime wedges
Thinly sliced cabbage
Tortilla strips
Diced onion
Sliced jalapeños

Instructions

This pozole develops its flavor in layers, beginning with roasted green vegetables and finishing with fresh lime.

Step 1: Prepare the Broiler

Preheat your oven’s broiler.

Arrange the tomatillos, poblano peppers, Anaheim or Hatch green chiles, and jalapeño on a baking sheet.

Step 2: Roast the Green Vegetables

Place the baking sheet under the broiler.

Broil the vegetables for 5–8 minutes, turning them once during cooking.

They’re ready when softened and lightly charred in spots.

Keep an eye on them while broiling since peppers can char quickly.

Step 3: Make the Verde Sauce

Carefully transfer the roasted tomatillos and peppers to a blender.

Add the fresh cilantro leaves and approximately 1 cup chicken broth.

Blend until smooth and vibrant green.

Set the verde mixture aside while you prepare the aromatics.

Step 4: Sauté the Onion

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.

Add the diced yellow onion.

Cook for 4–5 minutes, stirring occasionally, until softened.

Step 5: Add the Garlic

Stir the minced garlic into the softened onion.

Cook for approximately 30 seconds, just until fragrant.

Step 6: Cook the Verde Sauce and Spices

Carefully pour the blended green chile mixture into the pot.

Add the ground cumin, Mexican oregano, smoked paprika, salt, and black pepper.

Stir everything together.

Cook for approximately 5 minutes, stirring occasionally.

This brief cooking period helps deepen the flavor of the blended verde sauce before the remaining broth is added.

Step 7: Cook the Chicken

Pour the remaining chicken broth into the pot.

Add the chicken breasts or thighs.

Bring the broth to a gentle simmer, then cover the pot.

Cook for 20–25 minutes, or until the chicken is fully cooked and reaches 165°F in the thickest part.

Step 8: Shred the Chicken

Carefully remove the cooked chicken from the pot and place it on a cutting board or plate.

Use two forks to shred it into bite-size pieces.

Return the shredded chicken to the green chile broth.

Step 9: Add the Hominy

Drain and rinse the white hominy.

Add it to the pot and stir well.

Simmer the pozole uncovered for another 10–15 minutes.

This gives the hominy time to heat through and absorb the flavorful broth.

Step 10: Finish with Fresh Lime

Stir in 1 tablespoon fresh lime juice.

Taste the broth and adjust the salt or lime juice as desired.

Step 11: Add Your Favorite Toppings

Ladle the hot pozole into bowls.

Top each serving with sliced radishes, diced avocado, thinly sliced cabbage, cilantro, diced onion, tortilla strips, sliced jalapeños, and fresh lime wedges.

Serve immediately.

Prep Time: 25 minutes
Cook Time: 50 minutes

Nutrition

Serving Size: 6
Calories: Approximately 430 calories per serving