25-Minute Chicken Pozole Verde Recipe for Instant Comfort

Oh, Chicken Pozole Verde—just saying the name makes my mouth water! This isn’t just any soup; it’s a bowl full of memories from my abuela’s kitchen, where the smell of simmering tomatillos and chicken would fill the air every Sunday. There’s something magical about that tangy green sauce hugging tender chicken and chewy hominy, all swimming together in a rich broth. I remember sneaking extra helpings as a kid, my spoon clinking against the bowl while my cousins and I laughed at the table. Now, whenever I make it, that first bite takes me right back. Trust me, once you try this, you’ll understand why it’s been a family favorite for generations.

Why You’ll Love This Chicken Pozole Verde

This isn’t just another soup recipe—it’s a flavor explosion waiting to happen in your kitchen! Here’s why it’s always on my dinner rotation:

• Bold, fresh flavors – The tangy tomatillo sauce and fragrant cilantro make every spoonful taste like sunshine
• Weeknight easy – Just blend, simmer, and combine for a meal that feels fancy but comes together faster than takeout
• Healthy comfort food – Packed with protein from the chicken and fiber from hominy, it keeps you full without weighing you down
• Endless customization – Spice it up or keep it mild, pile on your favorite toppings—it’s basically a choose-your-own-adventure bowl

Seriously, I’ve converted so many skeptical friends with this one pot wonder. The leftovers (if you have any!) taste even better the next day.

Ingredients for Chicken Pozole Verde

Okay, let’s gather our treasures—these simple ingredients transform into something magical. Here’s exactly what you’ll need:

• 2 lbs chicken thighs (bone-in adds more flavor, but boneless works too)
• 4 cups chicken broth (homemade if you’ve got it!)
• 2 cups water
• 1 can (29 oz) hominy, drained—that’s the chewy white corn that makes pozole special
• 1 lb tomatillos, husked and rinsed (they’ll feel sticky—that’s normal!)
• 1 onion, roughly chopped (white or yellow both work)
• 2 cloves garlic, peeled—no need to chop before blending
• 1-2 jalapeños, seeded unless you want serious heat
• 1 bunch fresh cilantro, stems and all—they pack flavor!
• 1 tbsp lime juice (fresh squeezed tastes brightest)
• 1 tsp salt
• 1 tsp cumin

See? Nothing fussy here—just good, honest ingredients ready to work their magic together.

Equipment You’ll Need

Don’t worry—you probably have most of these kitchen staples already. Here’s what I grab every time I make Chicken Pozole Verde:

• A large, heavy-bottomed pot (mine’s 6 quarts—perfect for simmering everything together without bubbling over)
• A blender (any type works, but I swear by my trusty old Oster for that perfectly smooth verde sauce)
• A sharp knife (for chopping onions and deseeding those jalapeños—watch your fingers!)
• Cutting board (I use two—one for veggies, one for chicken to avoid cross-contamination)
• Tongs or a slotted spoon (for fishing out that tender chicken when it’s done cooking)
• Measuring spoons (because eyeballing cumin never works out well for me)

That’s it! No fancy gadgets needed—just the basics to make magic happen. Pro tip: Keep a kitchen towel handy for wiping those sticky tomatillo hands!

How to Make Chicken Pozole Verde

Alright, let’s dive into the good stuff—the step-by-step magic that turns these humble ingredients into a bowl of comfort. I’ve made this recipe so many times I could do it in my sleep, but I’ll walk you through every detail so yours turns out perfect on the first try!

Step 1: Cook the Chicken

First, let’s get that chicken tender and flavorful. In your big pot, combine the chicken thighs, chicken broth, and water. Bring it to a boil, then immediately lower the heat to a gentle simmer—you want those bubbles barely breaking the surface. Set your timer for 25 minutes exactly (trust me, I’ve tested all the timings—this is the sweet spot!).

When the timer goes off, use tongs to pull out the chicken and let it cool just enough to handle. Here’s my secret: shred it with two forks while it’s still warm—it practically falls apart! Save that beautiful broth in the pot though—we’ll use every golden drop.

Step 2: Prepare the Verde Sauce

Now for the star of the show—that vibrant green sauce! Toss your husked tomatillos, chopped onion, garlic cloves, jalapeños (remember, seeded unless you’re brave!), cilantro, lime juice, salt, and cumin into the blender. Here’s where people mess up: don’t overfill your blender! I do it in two batches if needed.

Blend until it’s completely smooth—about 1 minute usually does it. You’re aiming for a pourable, bright green liquid without any chunks. Quick tip: hold the lid down with a towel when you start blending—those tomatillos can make the top pop off in a very dramatic (and messy!) way.

Step 3: Combine and Simmer

Pour that gorgeous green sauce into the pot with the reserved broth and bring it to a simmer. Let it cook for about 10 minutes—this mellows out the raw garlic and onion flavors beautifully. Now add your shredded chicken and drained hominy.

Simmer everything together for another 15 minutes—just enough time for the flavors to become best friends. You’ll know it’s ready when your kitchen smells like heaven and the hominy has plumped up slightly. Give it a taste—need more salt? A squeeze of lime? This is your moment to make it perfect!

Pro tip: If the soup looks too thick, just add a splash of water or broth. Too thin? Let it bubble away uncovered for a few extra minutes. Either way, you’re about to have the most delicious Chicken Pozole Verde of your life!

Tips for the Best Chicken Pozole Verde

After making this recipe more times than I can count, I’ve picked up some tricks that take it from good to “oh my goodness, can I have your recipe?” levels. Here are my can’t-live-without tips:

• Tomatillo truth: Always use fresh tomatillos—they’ve got that perfect tang. Look for firm, bright green ones without any soft spots. That sticky residue? Just rinse it off under warm water.
• Spice control: Start with one seeded jalapeño, then taste the sauce before adding more. Remember—you can always add heat, but you can’t take it away! My abuela would keep a whole roasted jalapeño on the side for spice lovers to mash into their bowl.
• Cilantro stems FTW: Don’t waste time plucking leaves! The stems pack even more flavor—just toss the whole bunch (minus the woody ends) into the blender.
• Leftover magic: The flavors get better overnight as everything marries together. If possible, make it a day ahead—just reheat gently so the chicken stays tender.

One last thing—don’t skip the toppings! They’re not just garnish, they add crunch and brightness that makes every bite exciting. But more on that next…

Serving Suggestions

Oh, the toppings! They’re what take this pozole from great to legendary. Here’s my must-have lineup:

• Crunchy radishes (thinly sliced—they add the perfect bite)
• Shredded cabbage (for freshness and texture)
• Lime wedges (that extra squeeze brightens everything up)
• Warm corn tortillas (for dipping and scooping up every last drop)

Some people go wild with avocado or queso fresco too—no rules here, just delicious possibilities!

Storing and Reheating Chicken Pozole Verde

Here’s the beautiful thing about Chicken Pozole Verde—it actually gets better as it sits! The flavors deepen overnight like magic. After our family finishes dinner, I always stash any leftovers in an airtight container (glass works best for me—no weird plastic tastes). It keeps beautifully in the fridge for up to 3 days.

When you’re ready for round two, reheat it gently on the stove over medium-low heat. Stir occasionally and add a splash of water or broth if it’s thickened up too much. Pro tip: Don’t microwave it—the chicken can get rubbery and the hominy tends to explode (trust me, I learned that the messy way!).

Fun story: Last winter, I accidentally made a double batch and froze half. Two weeks later? Still delicious after thawing overnight in the fridge! Just give it a good stir when reheating—the hominy might release some starch, but that just makes the broth extra rich.

Nutritional Information

Now, I’m no dietitian, but I can tell you this Chicken Pozole Verde is packed with good-for-you ingredients that leave you feeling satisfied, not sluggish. Between the lean protein from the chicken, the fiber-rich hominy, and all those fresh veggies in the verde sauce, it’s a meal that loves you back. Just remember—those crispy tortillas and creamy avocado toppings will add extra goodness (and calories) if you go wild with them!

Important note: All nutritional values are estimates and can vary based on the specific ingredients you use. The exact numbers depend on factors like your chicken’s fat content, whether you use low-sodium broth, or how many jalapeños you toss in. But honestly? When something tastes this good and makes your body feel this happy, I say just enjoy every delicious spoonful!

Frequently Asked Questions

Over the years, I’ve gotten so many questions about my Chicken Pozole Verde—here are the ones that pop up most often, along with my tried-and-true answers!

Can I use pork instead of chicken?
Absolutely! Traditional pozole often uses pork, and it’s delicious. Just swap in 2 lbs of pork shoulder (cut into chunks) and simmer it for about 45 minutes instead of 25—you’ll want it fork-tender. The rest of the recipe stays exactly the same. My abuela actually prefers pork, but I’m team chicken for weeknight ease!

How do I make it spicier?
Oh, I got you! First, leave the seeds in one jalapeño when blending the sauce. If that’s still not enough, add a second jalapeño (seeds and all). For serious heat lovers, blend in 1-2 serrano peppers instead. Always taste as you go—that verde sauce can sneak up on you!

Can I use dried hominy instead of canned?
You can, but it’s a project! Dried hominy needs soaking overnight and hours of cooking. I only bother when making huge batches for parties. For regular weeknights? Canned hominy is my hero—just drain and rinse it well to remove that tinny taste.

Why does my verde sauce taste bitter?
Ah, this usually means the tomatillos were underripe. Next time, look for ones that are bright green and slightly soft when gently squeezed. If you’re stuck with tart ones, add an extra teaspoon of sugar to the blender—it balances the acidity beautifully.

Is there a shortcut if I’m pressed for time?
Totally! Use rotisserie chicken—just shred it and simmer in broth for 10 minutes to infuse flavor. For the sauce, some Mexican markets sell prepared verde sauce (look for refrigerated, not jarred). It won’t be exactly the same, but it’ll still taste amazing when you’re in a pinch!

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