Chicken Pozole Verde Recipe – Authentic Mexican Green Pozole

3 chicken breasts
8 cups chicken stock (use low-sodium if preferred)
2 cups water
2 poblano peppers, roasted and stemmed (seeds removed if desired)
1 lb fresh tomatillos, husked and quartered
2 jalapeño peppers (adjust quantity to taste or remove seeds for less heat)
1 bunch cilantro, stems trimmed
1 onion, peeled and quartered
3 cloves garlic, peeled
1 tablespoon chicken bouillon or concentrated chicken seasoning (to taste)
2 x 30 oz cans white hominy, drained and rinsed
salt to taste
Optional toppings: thinly sliced radishes, diced avocado, tortilla chips or strips, crumbled cotija cheese, lime wedges.

Instructions

1. Add the chicken stock and water to a large pot and bring to a boil over medium-high heat. Add the chicken breasts, reduce the heat to a gentle simmer, and cook for about 20 minutes or until the chicken is cooked through. Remove the chicken to a plate, leave the cooking liquid in the pot, then shred the chicken with two forks once it is cool enough to handle. Set the shredded chicken aside.
2. While the chicken cooks, prepare the green base. In a blender or food processor, combine the roasted poblanos, jalapeños, tomatillos, cilantro, onion, garlic and the chicken bouillon or seasoning. Blend until the mixture is a thick, vibrant green liquid with a smooth texture. If your blender is small, do this in batches to avoid overflow.
3. Pour the blended green mixture into the pot with the reserved stock, stirring to combine. Taste the broth and adjust seasoning with salt or additional seasoning as needed. Many cooks like to sauté the green sauce briefly in a pan to concentrate flavors for some pozole styles; this is optional for the verde version and can be skipped to keep the process quicker and lighter.
4. Add the shredded chicken and the drained hominy to the pot. Increase the heat slightly to bring everything back up to a gentle simmer, and cook for about 10 minutes more so the hominy warms through and the flavors meld. If the soup looks too thick, add a little extra water or stock to reach your desired consistency.
5. Serve the pozole hot with your choice of toppings. Radish slices add crispness, avocado brings creaminess, lime brightens the broth, and crunchy tortilla chips or strips add texture. Offer crumbled cotija or another crumbly cheese for a salty finish. Pozole keeps well refrigerated for several days and the flavors often deepen overnight.

Tips and Variations

For a spicier pozole, leave the jalapeño seeds in or add extra chiles. To make this soup lighter, use a low-fat chicken stock or reduce the amount of shredded chicken. If you prefer a smokier flavor, substitute one poblano with an ancho or chipotle rehydrated and blended into the sauce. For a vegetarian version, replace the chicken and stock with vegetable stock and add firm tofu or extra vegetables in place of the shredded meat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water or stock if needed to loosen the broth. Pozole also freezes well; cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.