Chicken Pozole Verde with Roasted Tomatillos and Cilantro

Chicken Pozole Verde: A Hearty Mexican Stew With a Bright, Tangy Twist

A fragrant, flavor-packed green pozole made with roasted tomatillos, shredded chicken, and hominy—perfect for cozy dinners, meal prep, and freezer-friendly meals.

A Classic Mexican Stew, Reimagined in Vibrant Green

When it comes to comfort food with depth and bold flavor, Chicken Pozole Verde stands out as a warm, nourishing staple. This variation on the traditional red pozole is made with roasted tomatillos, poblano peppers, cilantro, and baby spinach—delivering a lighter, tangier take on the Mexican classic.

Tender shredded chicken simmers in a green broth infused with smoky aromatics and balanced heat. Finished with canned hominy for heartiness and topped with fresh garnishes like avocado, cabbage, radishes, and lime, it’s a one-pot meal that’s as colorful as it is satisfying.

This version is easy to prepare, naturally gluten-free, and ideal for make-ahead meals. It only gets better the next day.

Ingredients You’ll Need

• Chicken thighs – Boneless and skinless, simmered until tender and easy to shred.

• Chicken broth – Use low-sodium or homemade for a cleaner flavor.

• Bay leaves and kosher salt – For subtle seasoning and aroma.

• Garlic and onion – Roasted and simmered for a flavorful green sauce base.

• Tomatillos – Their tangy flavor defines the verde broth.

• Poblano pepper – Adds mild spice and smoky depth.

• Cilantro and spinach – Brighten the broth and boost its vibrant green color.

• Cumin – A hint of earthy spice to round out the flavor.

• Olive oil – Used to lightly coat vegetables for broiling.

• Hominy – A pozole essential; rinsed and drained canned hominy adds chew and bulk.

• Optional toppings – Sliced avocado, shredded cabbage, radishes, sour cream, lime, and tortilla chips.

Step-by-Step Instructions

1. Simmer the chicken:
In a large pot, combine chicken, broth, half an onion, two garlic cloves, bay leaves, and salt. Bring to a boil, reduce to a simmer, and cook covered for 30 minutes. Remove and shred the chicken. Transfer the cooked onion and garlic to a blender.

2. Broil the vegetables:
On a foil-lined baking sheet, place tomatillos, remaining onion, poblano pepper, and garlic. Spritz with olive oil and broil for 5–6 minutes until blistered. Flip and broil another 3–4 minutes.

3. Make the green sauce:
Blend the broiled vegetables with spinach, cilantro, cumin, and 1 cup of the chicken broth. Puree until smooth.

4. Finish the soup:
Return the shredded chicken to the pot along with the hominy and the green sauce. Simmer for 5–10 minutes to meld flavors. Taste and adjust salt as needed.

5. Serve:
Ladle into bowls and garnish with fresh cilantro and your choice of toppings. Serve with tortilla chips for crunch.

Recipe Variations

• Vegetarian option: Use vegetable broth and omit chicken for a plant-based version.

• Add heat: Broil a jalapeño or serrano pepper with the vegetables for a spicier broth.

• Use chicken breasts: Swap in boneless chicken breasts if preferred.

• Try different toppings: Radishes, shredded cheese, crema, or lime wedges all make great additions.

Storage & Freezing Tips

• Refrigerate: Store in an airtight container for up to 4 days.

• Freeze: Cool completely and freeze for up to 6 months in individual portions or family-size containers.

• Reheat: Warm on the stovetop or in the microwave until hot throughout.

Why You’ll Love It

This Chicken Pozole Verde is more than just a soup—it’s a deeply satisfying, flavor-rich experience that draws on traditional Mexican roots while offering easy customization and weeknight convenience. Whether you're cooking for a crowd or meal prepping for the week, this dish delivers every time.

Stay tuned to The Horizons Times for more globally inspired recipes and culinary classics reimagined for modern kitchens.