Chicken pozole verde is one of those soups that feels like it fixes something in you. In this version, you build a deep slow simmered chicken broth first (onion, celery, carrot, garlic, bay leaves, turmeric, coriander, oregano, peppercorns, the whole situation) then blend up a bright green base of tomatillos, poblanos, jalapenos, cilantro, oregano, garlic, and onion until it’s silky and vibrant. Once that green sauce cooks into a deeper, richer color everything comes together with hominy and shredded chicken - and you it the right way; radishes, shredded lettuce, cilantro, sour cream, avocado, lime, red onion, and crispy fried tortilla chips for crunch. It’s comforting, bold, and layered in a way that makes every bite feel different.

What is Pozole?

Pozole is a traditional Mexican stew built around hominy and slow cooked meat, rooted as much in ritual as in nourishment. Long before it became a celebratory dish served at family tables, pozole held ceremonial significance in pre-Hispanic Mesoamerica, where historical accounts describe versions prepared for ritual occasions meant to honor the gods - not as indulgence but as reverence and communion. After Spanish colonization those rituals disappeared, pork and chicken replaced symbolism, and pozole evolved into the deeply comforting, communal dish known today. Over time distinct regional styles emerged: pozole rojo, rich and smoky from dried red chiles; pozole verde, bright and herbal with tomatillos and green chiles; and pozole blanco, a clean, uncolored broth that relies on toppings for depth. Different forms, same purpose; a dish meant to gather people and mark something meaningful.

How to make chicken pozole verde?

To begin the stew place the chicken in a large pot or dutch oven along with quartered onion, celery, carrot, 4 garlic cloves, bay leaves, turmeric, coriander, few sprigs of fresh oregano, whole peppercorns, and salt. Fill the pot with water. Bring to boil, then lower the temperature to medium and cover. Simmer for 3 hours, occasionally skimming fat and impurities. Remove the chicken and strain the broth into a large bowl and set aside. Wipe the pot clean. Shred the chicken once cool enough to handle. In a food processor blend husked tomatillos, poblano peppers, jalapenos, 1 cup cilantro, few sprigs of oregano, 4 cloves of garlic, and one quartered onion until smooth. Season with salt and pepper. Pour the puree into the wiped pot and cook over medium heat 15-20 minutes until the color is deep green. Add the strained broth and bring to boil. Add hominy and simmer for 5 minutes, then add the shredded chicken and simmer for 15 minutes. Check the seasoning. Meanwhile the soup is simmering heat oil in a large pot. Cut tortillas cross ways 4 times creating little triangles. Working in batches, cook the tortilla triangles in the hot oil until golden, then place the fried chips on a paper towel lined bowl and salt immediately. Serve the stew with chopped cilantro, shredded lettuce, sliced radishes, sour cream, lime wedges, avocado, chopped red onion, and the tortilla chips.

Tips

Skim the broth early, then let it be. You want to remove impurities but not strip the flavor.
Cook the green chile puree longer than you think. Letting it darken and thicken before adding broth removes sharpness and builds depth.
Rinse the hominy. That starchy canning liquid dulls the broth.
Let it rest before serving. Even 20 minutes off heat allows everything to settle and deepen. Like most stews, it’s better once it has had a moment.
Don’t skimp on the toppings - cilantro, lettuce, radishes, sour cream, lime wedges, avocado, red onion and tortilla chips add layers of flavor and freshness to this filling stew!
This soup freezes well. When ready to serve thaw on stove top and serve with all the toppings!