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Bowl of Chicken Pozole Verde topped with fresh cilantro, avocado, and radish slices on a wooden cutting board, with green title banner reading “Chicken Pozole Verde – Comforting Green Chili Soup with Hominy & Tomatillos.”

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.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 people
Course: Main Course, Soup
Cuisine: Mexican, Tex-Mex
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 cans (28 oz each) Las Palmas Green Chili Enchilada Sauce
  • 1 can (28 oz) El Mexicano Whole Tomatillos, blended Tip: blend right in the can with an immersion blender until slightly chunky.
  • 4 cloves garlic, peeled and chopped
  • 1 medium onion, chopped
  • 1 serrano pepper, chopped
  • 3 jalapeno peppers, chopped Tip: remove seeds for less heat
  • 1 tsp cumin
  • ½ tsp dried oregano
  • 1 tbsp salt
  • 1 tsp black pepper Tip: use fresh ground black pepper if available
Main Ingredients
  • 1½ pounds cooked chicken, mix of white and dark meat Tip: Rotisserie chicken is great for this
  • ½ can (110 oz) Juanita's Mexican Style Hominy, drained and rinsed
Optional Toppings
  • Avocado, Sliced
  • Radishes, thinly sliced
  • Cilantro, coarsely chopped
  • Lime wedges

Equipment

  • 1 Large soup pot or Dutch Oven
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon or ladle
  • 1 Immersion blender Optional for blending tomatillos and sauce directly in the pot - quick and easy!
  • 1 Blender or food processor optional if you don't have immersion blender

Method
 

Prepare the base
  1. Chopped onions, jalapeños, and garlic cooking in a pot to start chicken pozole verde.
  2. 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.
    Immersion blender blending tomatillos in the can for chicken pozole verde.
Add the chicken and hominy
  1. Stir in the shredded chicken and the drained hominy. Mix well to combine all ingredients evenly.
Simmer and develop flavor
  1. 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.
    Chicken pozole verde simmering in a large pot with hominy and green chile sauce.
Serve and garnish
  1. 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.
    Bowl of chicken pozole verde topped with cilantro, radishes, and avocado slices.

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.