I’m so excited to share my Mexican Chicken Pozole recipe with you! This warm and comforting soup is filled with tender chicken, juicy hominy, and a bright green broth made from tomatillos, peppers, and cilantro. It is cozy, flavorful, and perfect when you want something hearty without needing a lot of complicated steps.
Level: Easy
Total Time: ~30 minutes
Prep Time: ~10 minutes
Cook Time: ~20 minutes
Yield: 4–6 servings
Course: Soup
Cuisine: Mexican
The first time I made Chicken Pozole at home, I remember how surprised I was at the layers of flavor. You start with simple ingredients like tomatillos, peppers, garlic, and cilantro, and when everything simmers together with chicken and hominy, the broth becomes rich and bright at the same time.
This recipe keeps everything easy. I blend the green base, cook it until the color deepens, mix it with warm stock, and finish it with shredded chicken and hominy. It’s straightforward, comforting, and customizable for different heat levels. If you enjoy soups that feel satisfying but aren’t heavy, this one is perfect.
How to Make Mexican Chicken Pozole
Here is how this soup comes together step by step:
• A green base made from tomatillos, onion, garlic, cilantro, poblano pepper, and jalapeño
• The base is simmered until it turns a deep green and the flavors get stronger
• Warm chicken stock and water create the broth
• Shredded cooked chicken adds protein and texture
• Hominy gives it a hearty bite
• Fresh toppings like lime, radish, cilantro, and avocado add brightness when served
It is simple cooking with big flavor.
Ingredients
• 2 tomatillos, husked and halved
• 1 half medium onion, quartered
• 1 poblano chile, cored, seeded, and quartered
• 1 jalapeño, seeded and quartered
• 2 large garlic cloves, smashed
• 3 tablespoons cilantro, chopped
• 2 teaspoons vegetable oil
• 3 ½ cups chicken stock, divided
• Salt and pepper, to taste
• 1 cup water
• 2 cooked boneless chicken breasts, shredded
• 30 ounces white hominy, drained (2 cans)
• Garnish: avocado, lime wedges, radishes, and extra cilantro
Directions
- Blend the Green Base:
Place tomatillos, onion, poblano, jalapeño, garlic, and cilantro into a food processor. Blend until the mixture is completely smooth. - Cook the Base:
Heat oil in a medium pot over medium heat.
Pour the blended green mixture into the pot along with 1 cup of chicken stock.
Stir and season with salt and pepper.
Cook until the mixture turns a deeper green. This usually takes about 15 minutes. - Warm the Broth:
While the base cooks, add the remaining chicken stock and the water to a larger pot.
Warm over medium heat. - Combine the Base and Broth:
Once the green base is ready, whisk it into the warm broth. - Add Chicken and Hominy:
Stir in the shredded chicken and drained hominy.
Taste and add more salt and pepper if needed. - Heat and Serve:
Keep the soup on medium heat until everything is warmed through.
Ladle into bowls and add your favorite toppings.
Process Details
• Blending the base: This step makes the broth smooth and bright. Blending everything fully helps the flavors spread evenly.
• Cooking the green mixture: Heating it until it darkens brings out deeper flavor from the tomatillos and peppers.
• Building the broth: Mixing the base with the stock and water creates a well-balanced soup that is flavorful but not too heavy.
• Adding chicken and hominy: These two ingredients give the pozole its comforting texture, making the soup hearty and satisfying.
Tips for Success
• If you want a milder soup, use only half of the jalapeño.
• Shredding already cooked chicken saves time.
• Make sure the base cooks long enough to deepen in color.
• Stir well after adding chicken and hominy so the flavors spread evenly.
Serving Ideas
• Add sliced radishes, avocado, lime, and cilantro on top for freshness.
• Serve with warm tortillas or tortilla chips.
• A side of Mexican rice works well for a fuller meal.
• For more crunch, add thinly sliced cabbage on top.
Storage & Freezing
• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze for up to 3 months in a freezer-safe container.
• Reheat: Warm on the stove over medium heat. If it thickens, add a little water or broth.
Nutrition Info (Approximate per Serving)
• Calories: around 400
• Protein: around 35g
• Carbohydrates: around 40g
• Fat: around 9g
• Fiber: around 6g
• Sodium: varies by stock
• Sugar: around 8g
This Mexican Chicken Pozole is a simple and comforting soup that comes together without much effort. The green base brings brightness, the chicken and hominy make it hearty, and the fresh toppings add the final touch. I hope you enjoy making this recipe as much as I do, and I think it will become one of your go-to soups when you want something warm and satisfying.
