Pozole Verde | The Recipe Critic
Pozole verde is a savory Mexican soup with fresh verde and shredded chicken. It’s topped with ingredients like shredded cabbage, radishes, and lime for a bright, fresh dish full of flavor. It’s the perfect soup for any occasion!
I love soups all year round! I just think they’re so warm and cozy, and there’s usually a good reason to have soup on the table. If you love soup as much as I do, you’ll have to try this hearty and hearty lasagna soup, this award-winning cheeseburger soup, and this simple and tasty cauliflower soup.
Green chicken pozole
Pozole verde is a classic Mexican dish that is made frequently and reminds me of our classic chicken noodle soup. It’s intimate with so many rich, satisfying flavors. The first thing you do is cook the chicken and green ingredients like the tomatillo, onion, jalapenos, and garlic. Then you remove the chicken and mix in the verde. It’s so simple and yet SO full of delicious flavor. I crave these flavors all the time and this dish is absolutely perfect!
If you’ve ever made salsa verde or taco verde, you know that fresh verde is delicious! Tomatillos are something I don’t use every day, but when I make something like my Slow Cooker Pork Chili Verde or this Chicken Pozole, I wonder why it’s not in EVERYTHING. It’s so tasty and unique! If this is your first time cooking with them, you can find them fresh in the produce section of your grocery store. They are not difficult to work with and will take your cooking to the next level.
Pozole is made from simple, fresh ingredients. This pozole contains chicken, but you can also use pork or even beef. It’s super delicious either way you do it! Fresh tomatillos, onions, jalapeños and garlic make up this fresh verde. I like to use chicken broth to make the soup because it’s really tasty and adds a lot of nutrients. You can use vegetable broth or beef broth instead. Some people add poblano or serranos for more flavor, which sounds amazing! You can find the exact measurements below in the recipe card.
Green Pozole Ingredients
- Chicken breast: You won’t want skin in your pozole verde. You can also use other parts of the chicken, the dark meat is full of flavor!
- Tomatillos: Tomatillos are a lot like tomatoes because they are considered a fruit. Tomatillo actually means “little tomato” in Spanish! They taste like a tomato but are a little less sweet.
- Yellow onion: These onions are tasty and affordable, and they’re perfect for adding some extra flavor to this soup.
- Jalapenos: Fresh jalapeños add a kick of heat and flavor.
- Garlic: Fresh garlic cloves add a ton of flavor to the verde.
- Dried oregano: I like to add oregano to balance out the tartness of the tomatillos. You can also use Mexican oregano.
- Cumin: The cumin has a warm, nutty flavor that really deepens the soup.
- Salt: Add a little salt to bring out all the delicious flavors of the other ingredients.
- Pepper: I like to add pepper to add extra heat and another layer of flavor.
- Chicken broth: Chicken broth is the perfect base for the soup. It contains a lot of nutrients and will make the soup taste amazing.
- White Hominy: Hominy is a type of field corn. You’ll want to use the canned version so it’s nice and soft and you don’t have to worry about it cooking.
- Coriander: Cilantro may be touchy for some people, but I love the fresh, lemony flavor it has.
- Grated cabbage: The shredded fresh cabbage adds a very good crunch and fresh flavor to the pozole verde.
- Lime wedges: I like to add a cool drizzle of lime juice once I’ve served the bowl. Sometimes I drop the whole piece into the soup so it continues to add flavor while I eat.
- Radishes: You’ll want to cut them into fairly thin slices so they’re easy to eat and don’t overwhelm the flavor of the soup.
- Coriander: I add fresh cilantro on top for an extra burst of fresh flavor.
Green Pozole Recipe
Green pozole is just one of many delicious ways to make pozole! It’s super easy to make and will really wow everyone in your family. It’s always a crowd pleaser at my house when I serve it. Add a little fresh sour cream on top for an extra kick of flavor!
- Add ingredients: In a large pot on the stove, add the chicken breasts, tomatillos, onion, jalapenos, garlic, oregano, cumin, salt, pepper and chicken broth, then bring to a boil over high heat. Reduce the heat to low and cover the pan. Simmer 35 to 45 minutes or until chicken is tender and tears easily.
- Shred the chicken: Remove the chicken from the pot and, using two forks, shred it on a cutting board and set aside.
- Make Verde: Remove the tomatillos, onions, jalapenos, garlic, and ½ cup liquid from the pot and add them to a blender along with the cilantro. Blend until smooth and pour it, along with the shredded chicken and cans of hominy into the pan.
- Simmer: Let everything simmer for another 10 to 15 minutes uncovered.
- Add fresh toppings: To serve, ladle the pozole into bowls and garnish with finely shredded cabbage, lime wedges, sliced radishes and cilantro.
Tips for making pozole verde
Pozole is a truly delicious Mexican stew that can be made in so many different ways! You can really customize this dish by changing the ingredients you decide to add. Here are some tips for preparing your pozole verde.
- More heat: If you like your soup spicy, the best way to turn up the heat is to leave the seeds in your jalapeños! This will add a lot of extra heat without adding different flavors to the mix.
- Other fresh toppings: There are many ways to dress up your pozole. I like to add sour cream, avocado and fresh cabbage on top. Some people add pepitas, which are delicious pumpkin seeds that really taste amazing in this dish. You can get creative and add whatever you want!
This pozole verde is so amazing because it gets seriously tastier over time. On the second day of this soup, it just tastes out of this world delicious! Here’s how to store your leftovers.
- In the refrigerator: You can store your pozole verde in an airtight container in the refrigerator for up to 5 days. You can also store it in the freezer for up to 3 months.
In a large pot, add the chicken breasts, tomatillos, onion, jalapenos, garlic, oregano, cumin, salt, pepper and chicken broth, bring to a boil over high heat. Reduce the heat to low and cover the pan. Simmer 35 to 45 minutes or until chicken is tender and tears easily.
Remove the chicken from the pot and, using two forks, shred it on a cutting board and set aside.
Remove the tomatillos, onions, jalapenos, garlic, and ½ cup liquid from the pot and add them to a blender along with the cilantro. Blend until smooth and pour it, along with the shredded chicken and cans of hominy into the pan.
Let everything simmer for another 10 to 15 minutes uncovered.
To serve, ladle the pozole into bowls and garnish with finely shredded cabbage, lime wedges, sliced radishes and cilantro.
calories214calories (11%)Carbohydrates16g (5%)Protein27g (54%)Fat5g (8%)Saturated fat1g (5%)Polyunsaturated fats1gMonounsaturated fat1gtrans fat0.01gCholesterol76mg (25%)Sodium1577mg (66%)Potassium670mg (19%)Fiber3g (12%)Sugar5g (6%)Vitamin A223UI (4%)Vitamin C16mg (19%)Calcium45mg (5%)Iron2mg (11%)
All nutritional information is based on third-party calculations and is an estimate only. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and serving sizes per household.