Chicken Posole (Pozole) Verde Soup Recipe

Name: Chicken Posole (Pozole) Verde Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups Warm Chicken Stock; 1 Yellow Onion, Diced; 4 Tomatillos, Husked And Quartered; 1 Serrano Pepper, Seeds And Stem Removed, Chopped; 1 Tablespoon Mexican Oregano; 1 Tablespoon Honey; 1-1/2 teaspoon Ground Cumin; 3 cloves Garlic, Chopped; 1/4 cups Fresh Cilantro, Chopped; Salt And Black Pepper; 1 Tablespoon Olive Oil; 2 Tablespoons Orange Juice; 1 teaspoon Lime Juice; 1 can (4 Oz. Size) Diced Green Chiles; 2 cans (15 Oz. Size) Hominy, Drained And Rinsed; 2 cups Fully-cooked Shredded Chicken Breast; Sliced Radishes, Sliced Avocado, Sour Cream, Chopped Cilantro (for Serving)

Servings: persons

8 cups Warm Chicken Stock
1 Yellow Onion, Diced
4 Tomatillos, Husked And Quartered
1 Serrano Pepper, Seeds And Stem Removed, Chopped
1 Tablespoon Mexican Oregano
1 Tablespoon Honey
1-1/2 teaspoon Ground Cumin
3 cloves Garlic, Chopped
1/4 cups Fresh Cilantro, Chopped
Salt And Black Pepper
1 Tablespoon Olive Oil
2 Tablespoons Orange Juice
1 teaspoon Lime Juice
1 can (4 Oz. Size) Diced Green Chiles
2 cans (15 Oz. Size) Hominy, Drained And Rinsed
2 cups Fully-cooked Shredded Chicken Breast
Sliced Radishes, Sliced Avocado, Sour Cream, Chopped Cilantro (for Serving)

1
In a blender, combine 3/4 cup of the warm chicken stock, 1/2 of the diced yellow onion, tomatillos, serrano, Mexican oregano, honey, cumin, garlic, and cilantro. Season with a dash of salt and pepper. Blend until completely smooth. Set aside.
2
In a large Dutch oven, add the olive oil and heat over medium heat. Add the remaining 1/2 of the onion and saute until tender, about 5-6 minutes. Add the blended tomatillo sauce and bring to a simmer. Cook until reduced by half.
3
Add the remaining chicken stock, orange juice, lime juice, green chilies and hominy. Bring to a boil and then reduce heat to a simmer. Cook for 20 minutes, and then add the chicken. Cook for an additional 5 minutes. Adjust seasoning to taste.
4
Serve hot with sliced radish, avocado, sour cream and cilantro.
5
Note: Throw another serrano or two into the tomatillo sauce for more heat.

1167

kcal

Calories

Fat

Carbs

192

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 8 cups Warm Chicken Stock, 1 Yellow Onion, Diced, 4 Tomatillos, Husked And Quartered, 1 Serrano Pepper, Seeds And Stem Removed, Chopped, and more.

Yes, Chicken Posole (Pozole) Verde Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Posole (Pozole) Verde Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions