Chicken Pozole Verde (Posole Verde)

Green Chicken Pozole Verde (or Pozole Verde) is so simple to make! It includes chicken, hominy, and a spicy green chili broth. Includes instructions for both stove top and slow cooker. 

The weather is turning, and football is back! Fall for us means Sunday football and yummy homemade food. For our first game weekend, I asked my husband what dish he’d like me to make. He said, without hesitation, “Pozole. PLEASE!” I obliged him with this spicy Green Chicken Pozole soup, also known as Chicken Pozole Verde.

“We love soup! This recipe was very easy to prepare and very good. Thank you!” – Laura P.

I took a shortcut for this recipe, so you’ll have to forgive me for that! Normally, the green color of this green pozole soup is added from roasted, pureed tomatillos and green chiles (poblano pepper/serrano peppers/jalapenos).

Instead of taking the step of roasting those veggies and whipping out my blender, I used green enchilada sauce! Enchilada sauce has the same ingredients in the mix (tomatillos and roasted chilies), so it’s a quick and easy way to get similar flavors without the extra work.

I made this Chicken Pozole Verde on the stove top but check below for some alternate instructions if you’d like to make it in the slow cooker.

“Wow is this ever good soup!! I’ve never made it before so I wasn’t sure what to expect. My husband thought it could use a little more flavor so I added one tablespoon of Mexican Seasoning and one tablespoon of Better Than Bouillon Chipotle flavor. That was perfect for us because we like spicy food and I know recipes must be posted that appeal to everyone so they can’t be very spicy. I made homemade bread to go with the soup and we’re just smiling like crazy people. It was so darn fantastic! Thank you for the exceptional recipe.” – Scarlett

What is Pozole, anyways?

Other than being pure magic, Pozole is a soup that originated in Mexico. It’s a traditional stew that always has a can of hominy (dried, puffed-up corn kernels) and typically pork or chicken in it. It’s almost always infused with chilies, so you typically will see verde (green) style, or rojo (red) style. Both are delish, and you can find my Pork Pozole Rojo here.

What I love about Pozole is that in Mexico, it’s a soup often made for celebrations! National holidays, birthdays and other celebrations frequently have some form of pozole as the main dish.

Making Green Chicken Pozole in the Slow Cooker

This recipe is easily adapted to the slow cooker. Do a quick sauté of the onions, garlic and chili pepper on the stove top, then add the sautéed vegetables to the slow cooker with the rest of the ingredients. Cook on low for 2-3 hours and remember to remove the bay leaves before serving! 

Serving Suggestions for Chicken Pozole

The best toppings for pozole add color and texture. I love to add raw sliced radishes or pickled radishes, diced avocado, lime wedges, cilantro and shredded cabbage.

You can also add fresh peppers, onion, garlic, salsa, or a sprinkle of queso fresco.

I hope that you enjoy this green chicken pozole recipe! If you make it, I’d love to hear from you in the comments below.

Easy Green Chicken Pozole (Pozole Verde)

Yield: 4

Prep Time: 10 minutes mins

Cook Time: 45 minutes mins

Total Time: 55 minutes mins

Author: Michelle Goth

Green Chicken Pozole (or Pozole Verde) is so simple to make! It includes chicken, hominy, and a spicy green chili broth. Includes instructions for both stove top and slow cooker. 

4.62 from 31 ratings

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Ingredients

 

½x1x2x

• ▢ 2 teaspoons olive oil
• ▢ 1/2 white onion, large, diced
• ▢ 1 serrano chile pepper, seeded and diced
• ▢ 4 garlic cloves, diced
• ▢ 8 cups chicken broth
• ▢ 25 ounces hominy, drained
• ▢ 2 cups shredded chicken, cooked, breast or thigh meat
• ▢ 2 teaspoons cumin
• ▢ 2 teaspoons dried oregano
• ▢ 2 bay leaves, whole
• ▢ 1 cup green enchilada sauce
• ▢ 1 tablespoon lime juice, fresh
• ▢ 1/2 teaspoon salt
• ▢ 1/4 teaspoon black pepper

Optional, for garnish:

• ▢ fresh cilantro, chopped
• ▢ radish, sliced
• ▢ jalapeno peppers, sliced
• ▢ diced avocado, diced
• ▢ queso fresco or cotija cheese, crumbled

Instructions

 

• In large soup pot, heat oil on medium-high heat. Add onion and pepper, and saute for 2-3 minutes. Add garlic and saute quickly, for about 30 seconds. Do not allow to burn.
• Add broth, hominy, shredded chicken, cumin, oregano, and bay leaves.
• Cover and allow to simmer over low-medium heat for at least 30 minutes. Carefully remove and discard bay leaves.
• Add green enchilada sauce, lime juice, salt and pepper. Stir well to combine. Allow to simmer for 5-10 minutes over low heat.
• Taste and add additional lime juice, salt and black pepper if desired. Serve warm with fresh cilantro, avocado or garnish of choice.

Serving: 1, Calories: 330kcal, Carbohydrates: 36g, Protein: 25g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Cholesterol: 62mg, Sodium: 3221mg, Potassium: 322mg, Fiber: 6g, Sugar: 10g, Vitamin A: 473IU, Vitamin C: 5mg, Calcium: 65mg, Iron: 3mg

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If you love this Chicken Pozole Verde, I think you’ll also enjoy these recipes:

• Slow Cooker Pork Pozole (Pozole Rojo)
• Hatch Chile Salsa Verde
• Easy Flank Steak Tacos
• Crockpot Corn Chowder
• Baked Baja Fish Tacos