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pozole verde with chicken

Pozole Verde with Chicken

Cook Time 45 mins
Course dinner
Cuisine mexican
Servings 6


  • Dutch oven


  • salt and pepper
  • 4 chicken thighs bone-in with skin on
  • 1 tbsp olive oil
  • 7 cups chicken broth
  • 10 tomatillos husked and quartered
  • 2 poblano chilies core removed and chopped
  • 1-2 jalapenos core removed and chopped
  • 4 garlic cloves roughly chopped
  • 1 onion quartered
  • 1/2 head cilantro chopped
  • 2 tsp oregano
  • 2 15-ounce cans hominy drained and rinsed
  • 1 cup frozen corn
  • Toppings: sliced radishes, cilantro, limes, cabbage, avocado, and red pepper flakes


  • Season chicken with salt and pepper. In a large Dutch oven heat olive oil over medium-high heat. Once hot, add chicken, skin down and cook until skin becomes golden brown, about 5-7 minutes. Flip chicken over and add chicken broth. Once the broth comes to a boil, cover and simmer for about 10-15 minutes until the internal temperature of the chicken reaches 165 F. Turn off heat, remove chicken from the cooking liquid and transfer to a cutting board. Shred chicken using 2 forks. Discard bones and skin.
  • Combine the tomatillos, poblano peppers, jalapeno, garlic, onion, cilantro, oregano, and 1 cup of cooking liquid in a blender. Blend until mixture is pureed smoothly. Season with salt and pepper.
  • Heat the remaining cooking liquid over medium heat and add in the tomatillo mixture once hot. Simmer the sauce over medium-low heat for about 8-10 minutes until the sauce becomes a deep green color.
  • Next, add the hominy, and frozen corn to the liquid mixture and bring to simmer. Add the shredded chicken and cook for another 3-5 minutes until warmed. Season with salt and pepper. Serve pozole in large bowls and garnish with the toppings of your choice. 


In a hurry? You can use shredded rotisserie chicken. 
Keyword chicken, pozole, soup, stew