🌿 Easy Chicken Pozole Verde – Comforting Green Chile Soup with Hominy and Tomatillos
Pozole is one of those dishes that fills the house with warmth and the kind of aroma that makes everyone wander into the kitchen. This version of Chicken Pozole Verde started from a recipe printed on the back of a can of Las Palmas Green Chile Enchilada Sauce — but with a few tweaks (and a little inspiration from Curt), it’s become our go-to bowl of comfort.
🥣 About This Recipe – Easy Chicken Pozole Verde
This version swaps pork shoulder for tender rotisserie chicken, adds bright tomatillos for a tangy kick, and uses fresh jalapeños and serrano peppers instead of dried cayenne. The result is a rich, flavorful green chile soup that’s hearty but fresh — perfect for a cozy weekend meal.
We’ve made this several times now, but this batch might be our best yet. The flavors deepen beautifully when simmered for a few hours, but even an hour on the stove will give you something delicious.
This recipe joins our other cozy soups like Black-Eyed Pea Soup and Spicy Italian Chicken & Potatoes.
🧅 Ingredients
- 1½ lbs cooked chicken, mix of white and dark meat (we used rotisserie chicken from Costco)
- 1 tbsp salt
- 2 cans (28 oz each) Las Palmas® Green Chile Enchilada Sauce
- 1 (28 oz) can El Mexicano® Whole Tomatillos, blended
- 3 cloves garlic, peeled
- 1 medium onion, chopped
- 1 serrano pepper, chopped
- 3 jalapeño peppers, chopped
- 1 tsp cumin
- ½ tsp black pepper
- ½ tsp oregano
- ½ of a (110 oz) can Juanita’s® Mexican Style Hominy, drained and rinsed
- 1 tbsp olive oil (optional, for sautéing)
For serving:
- Sliced avocado
- Thinly sliced radishes
- Coarsely chopped cilantro
- Lime wedges (optional)
🍲 Instructions
- Prepare the base:
In a large soup pot, combine the tomatillos (blended), enchilada sauce, garlic, onion, peppers, cumin, salt, black pepper, and oregano. Use an immersion blender to blend the mixture to your desired texture — we like it chunky, but you can blend it smooth for a creamier version. (If you don’t have an immersion blender, a regular blender or food processor works fine.) - Add the hearty ingredients:
Stir in the shredded chicken and hominy. Mix everything together and bring to a gentle simmer over medium heat. - Simmer and develop flavor:
Simmer uncovered for about 1 hour, stirring occasionally. If you have the time, lower the heat, cover, and let it cook for an extra 1–2 hours to deepen the flavor. - Serve and garnish:
Ladle the pozole into bowls and top with avocado slices, radish, and cilantro. The avocado adds a creamy texture, the radish gives a crisp bite, and the cilantro brings a fresh herbal finish.
💡 Notes & Tips for Chicken Pozole Verde
- Tomatillos: The original Las Palmas recipe didn’t include them, but we love the tangy flavor they add — they make the broth shine.
- Heat level: One serrano and three jalapeños gave it a medium kick. Add or reduce depending on your spice tolerance.
- Texture: The immersion blender lets you control the texture — chunky for rustic, smooth for creamy.
- Make-ahead: Like many soups, this is even better the next day.
- Pairs with: Pozole is perfect with a side of Jalapeño Cornbread Stuffing.
Easy Chicken Pozole Verde
A cozy and flavorful Mexican green chile soup made with tomatillos, hominy, and tender chicken. This easy pozole verde recipe is full of comfort and perfect for chilly days.
Ingredients
Equipment
Method
Prepare the base
- In a large soup pot or Dutch oven, combine the enchilada sauce, blended tomatillos, garlic, onion, serrano, jalapeños, cumin, oregano, salt, and pepper. If you like a smoother texture, use an immersion blender to blend the mixture directly in the pot until it reaches your preferred consistency. For a chunkier pozole, skip blending.
Add the chicken and hominy
- Stir in the shredded chicken and the drained hominy. Mix well to combine all ingredients evenly.
Simmer and develop flavor
- Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce to low and cook for about 1 hour, stirring occasionally.For an even deeper flavor, keep the pot covered on low heat for an additional 1–2 hours.
Serve and garnish
- Ladle the pozole into bowls and top with avocado, radish, and cilantro. Add a squeeze of lime if desired.The avocado adds creamy richness, the radish provides a crisp bite, and cilantro brings fresh herbal brightness.
Notes
🧾 NUTRITION (per serving)
- Calories: 370 kcal
- Protein: 24 g
- Fat: 14 g
- Carbohydrates: 40 g
- Fiber: 7 g
📝 NOTES
Immersion Blender Tip:If you have an immersion blender, use it right in the pot to blend the tomatillos and sauce mixture. It saves time and cleanup! If not, you can use a regular blender or food processor.
Flavor & Texture:
For a creamier broth, blend the base completely before adding the chicken and hominy. For a chunkier texture, only pulse the tomatillos a few times.
Make-Ahead Tip:
This soup tastes even better the next day. Store it covered in the refrigerator for up to 4 days or freeze for up to 3 months.
Variations:
- Vegetarian: Skip the chicken and use vegetable broth.
- Spicier: Add an extra jalapeño or a roasted poblano pepper.
- Milder: Replace one can of enchilada sauce with mild green salsa.
Serving Ideas:
Top each bowl with avocado, radish, and cilantro for a fresh finish. A squeeze of lime or a sprinkle of queso fresco adds another layer of flavor.
Inspiration:
This recipe was adapted from the Las Palmas® Pozole Verde label and given a twist with tomatillos and rotisserie chicken for a lighter, faster version.
Looking for more easy weeknight dinners? Browse all Chicken Recipes or our Mexican-Inspired Dishes.
Tags for sharing: #AccountantsWhoCook #OurAustintatiousLife #SoupSeason #ComfortFood #TexMexCooking
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