An easy, simplified Chicken Pozole Verde (Green Pozole). A comforting, healthy Mexican stew with tender chicken and hominy in a bright green chile broth.
This Chicken Pozole Verde is made on the stove in one pot, but you can also prepare it in an Instant Pot or Crock Pot (see notes below).
We use bite-sized pieces of boneless, skinless chicken so there’s no need to pre-cook the meat. That shortens the cooking time compared to traditional methods.
The green sauce is simplified—no pre-roasting required. Tomatillos, peppers, onion, garlic, cilantro and some broth are blended, then briefly sautéed to concentrate the flavors. Everything goes into the pot and simmers until the chicken is cooked through, about 20 minutes.
How to Make Chicken Pozole Verde (Green Pozole)
- Add 1 cup of the chicken broth, tomatillos, onion, garlic, all peppers, and cilantro to a high-speed blender.
- Blend until smooth. If the blender is too full, blend in batches to make space.
- Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Pour in the blended sauce and cook 5–10 minutes, stirring occasionally, until it darkens slightly and the raw edge mellows.
- Add the remaining chicken broth, chicken pieces, hominy, salt, cumin, and oregano. Stir and bring to a simmer.
- Reduce heat to medium and simmer uncovered for 20–25 minutes, or until the chicken is cooked through. Use this time to prepare garnishes.
- Taste and adjust salt as needed (the recipe author often adds another 1–1.5 teaspoons).
- Serve with lime wedges and your choice of garnishes. Tostadas or corn chips are nice on the side.
Optional Garnishes for Chicken Pozole Verde
Fresh toppings brighten the stew and add texture. A squeeze of lime is essential. Common garnishes include:
- chopped cilantro
- sliced or diced avocado
- shredded cabbage
- diced onion
- sliced jalapeños
- lime wedges
- thinly sliced radish
Alternative Cooking Methods
This pozole also works in an Instant Pot or Crock Pot. For the Instant Pot reduce the total broth because pressure cooking doesn’t reduce liquid the way stovetop simmering does.
Instant Pot Chicken Pozole Verde
- Use 4 cups total chicken broth instead of 6.
- Blend 1 cup broth with the tomatillos, onion, garlic, peppers, and cilantro until smooth.
- Use the Instant Pot’s Sauté function to heat oil, then cook the sauce 5–10 minutes.
- Add remaining broth, chicken, hominy, salt, cumin, and oregano. Close and seal. Pressure cook on high (Manual) for 15 minutes, then allow a 10-minute natural release before venting.
- Taste and adjust seasoning, then serve with garnishes and lime.
Crock Pot Chicken Pozole Verde
- Blend 1 cup broth with tomatillos, onion, garlic, peppers, and cilantro until smooth.
- Sauté the blended sauce briefly in a medium pot with olive oil for 5–10 minutes.
- Transfer the sauce to the Crock Pot insert and add the remaining broth, chicken, hominy, salt, cumin, and oregano. Cook on LOW for 5–6 hours or HIGH for 2–3 hours.
- Adjust salt before serving and garnish as desired.
Recipe Notes
Peppers
- If Anaheim peppers aren’t available, substitute another poblano.
- To increase heat, include the jalapeño or serrano in the blended sauce. For a milder, kid-friendly version, omit spicy peppers and let diners add fresh sliced jalapeños at the table.
Blender
A high-power blender will make a very smooth sauce quickly. A regular blender works too—stop and scrape the sides or blend in batches until you reach the desired consistency.
Enjoy!
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Chicken Pozole Verde {Easy, Healthy, Gluten-free Recipe}
An easy, comforting Green Pozole with chunks of chicken and hominy in a tangy green chile broth. Made in one pot on the stove or adapted for Instant Pot and Crock Pot.
Ingredients
- 2 tablespoons olive oil
- 1 lb tomatillos, peeled and halved
- 1 large onion, roughly chopped
- 6 garlic cloves, peeled
- 1 Anaheim pepper, seeded and roughly chopped (or substitute another poblano)
- 2 poblano peppers, seeded and roughly chopped
- 1 jalapeño or serrano, seeded and halved (optional)
- 1/2 cup cilantro, chopped
- 6 cups chicken broth (reduced sodium recommended)
- 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces (thighs, breast, or a mix)
- 1 can Mexican hominy, rinsed and drained (25–30 oz)
- 1.5 teaspoons salt, more to taste
- 2 teaspoons ground cumin
- 1 tablespoon dried oregano
Optional Garnishes
Chopped cilantro, thinly sliced radishes, lime wedges, avocado, sliced jalapeños, shredded cabbage, diced onion.
Instructions
- Add 1 cup of the chicken broth, tomatillos, onion, garlic, peppers, and cilantro to a blender and blend until smooth. Blend in batches if needed.
- Heat olive oil in a large stockpot or Dutch oven over medium-high heat.
- Pour the blended sauce into the hot pot and cook 5–10 minutes, stirring occasionally.
- Add the remaining chicken broth, chicken pieces, hominy, salt, cumin, and oregano. Stir and bring to a simmer.
- Reduce heat to medium and simmer uncovered 20–25 minutes, until the chicken is cooked through.
- Taste and add more salt if necessary.
- Serve with lime wedges and garnishes of choice. Enjoy with tostadas or corn chips if desired.
Notes
Peppers
If Anaheim peppers aren’t available, use another poblano. Add jalapeño or serrano for more heat or omit for a milder dish.
Blender
High-speed blenders produce a smoother sauce faster, but a regular blender will work—blend in batches and scrape down the sides as needed.
Instant Pot
Use 4 cups total chicken broth, blend as directed, sauté the sauce on the Sauté setting, then pressure cook on high for 15 minutes with a 10-minute natural release.
Crock Pot
Sauté the blended sauce briefly, transfer to the Crock Pot with remaining ingredients, and cook LOW 5–6 hours or HIGH 2–3 hours. Adjust seasoning before serving.
Watch the video for a visual guide on making Easy Chicken Pozole Verde, and subscribe to the chef’s channel for more recipes.
Looking for more easy Mexican recipes? Try Mexican Shredded Beef, Easy Carnitas, Crispy Baked Shredded Beef Tacos, or an Easy Red Enchilada Sauce.