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, also known as Chicken Pozole Verde.
“We love soup! This recipe was very easy to prepare and very good. Thank you!“
Laura P.
I made this Chicken Pozole Verde on the stove top, but check below for some alternate instructions if you’d like to make this in the slow cooker!
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 hominy (dried, puffed up corn kernels) and typically pork or chicken in it. It’s almost always infused with chilies, so you typically see verde (green) style, or rojo (red) style. Both are delish, and you can find my Pork Pozole Rojo (Red) 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.
The best toppings for pozole add color and texture. I love radishes, avocado, lime juice, cilantro and shredded cabbage. You can also add fresh peppers, onion, garlic, salsa, or a sprinkle of queso fresco.
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!
Easy Green Chicken Pozole (Pozole Verde)
Ingredients
- 2 teaspoon olive oil
- 1/2 large white onion diced
- 1 serrano chile pepper seeded and diced
- 4 large cloves garlic diced
- 8 cups chicken broth
- 1 25 ounce can hominy drained
- 2 cups shredded chicken
- 2 teaspoon cumin
- 2 teaspoon dried oregano
- 2 bay leaves whole
- 1 cup green enchilada sauce
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional, for garnish:
- fresh cilantro
- radish
- sliced jalapeno peppers
- diced avocado
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 for at least 30 minutes. Carefully remove and throw away bay leaves.
- Add green enchilada sauce, and lime juice. Stir well to combine, then add salt and pepper. Taste, and add additional salt and black pepper if desired.
- Serve with fresh cilantro, avocado or garnish of choice.
Nutrition
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
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We love soup! This recipe was very easy to prepare and very good. Thank you!
This meal looks like it would be so good! I am always looking for some new ways to prepare chicken.
I have been looking for new dishes to offer my family. I always serve them steak or fried or baked dishes. Now this will be a new one for me to try. Thanks so mu h!
OMG my Mom would definitely love this! Will share this to her so we can cook together.
I love anything with green chile, as long as it’s mild! The chili from Hatch, New Mexico is the best!
This recipe is new to me, but looks great! I love radishes but never know how to use them. Will give this a try 🙂
I have never heard of pozole! This looks and sounds so good. I love hominy, so this is a must try 😋
That looks delicious! I’m a huge fan of incorporating radishes into meals that aren’t salads. Thanks for sharing!
Great to learn about this Mexican dish, since I know nothing much about Mexican cuisine. I like how you also mentioned this dish is often made for celebrations. Look so tempting and easy to make too.
That looks so unique and so delicious. I would love to try that. i am not sure if I could even come up with the ingredients in my area though. We only have basic grocery stores – nothing culturally diverse. Very frustrating.
That is frustrating! I know you can order hominy online, but you get punished with shipping costs for sure!
@Michelle,
maybe it’s because i live in los angeles, but i find it very easy to find hominy in cans…..i have cooked dry before and it takes a long time. can’s much easier to use.
Yes, I think that’s totally location dependent! I have one store near me that reliably has it, so I stock up.
Looks and sounds delicious! I’m going to try this very soon!