If you’re on the hunt for a comforting, flavorful, and downright satisfying meal, this Green Chile Chicken Pozole Recipe is going to become your new go-to. I absolutely love how this pozole turns out — it’s hearty yet bright, with just the right touch of spice and freshness. When I first tried making it at home, I was amazed at how simple ingredients came together to create something so special. Keep reading, and I’ll walk you through every step so you can enjoy this soul-warming soup any time you want.
Why You’ll Love This Recipe
- Rich, Authentic Flavor: The blend of green chiles and spices creates a comforting taste that’s full of depth and warmth.
- Simple, Fresh Ingredients: You don’t need anything fancy to make this – everything is easily found at your local grocery store.
- Customizable to Your Taste: Whether you like it milder or with a kick, this recipe adapts so you can make it your own.
- Perfect for Any Season: It’s cozy enough for chilly nights but bright and fresh enough for summer evenings, too.
Ingredients You’ll Need
The magic behind this Green Chile Chicken Pozole Recipe lies in balancing hearty with fresh. I always keep my pantry stocked with chicken broth and canned hominy, so it’s easy to whip up whenever the craving hits. Here’s a quick breakdown of the key ingredients and tips for picking the best ones.
- Olive Oil: Use a good quality extra virgin olive oil for sautéing; it adds a subtle richness.
- Yellow or White Onion: Diced small so it melts into the soup, creating that savory base.
- Green Bell Pepper: Finely diced to add a bit of sweetness and texture without overpowering.
- Garlic Cloves: Freshly minced garlic gives the soup that punch of aroma and flavor.
- Cumin & Ground Coriander: These warm spices are key to that classic pozole taste, so don’t skip them!
- Garlic Powder and Oregano: These add that familiar depth common in traditional Mexican soups.
- Chicken Broth: Low sodium is best so you can control the seasoning; homemade broth works wonders here.
- Green Chiles (canned): Mild or medium will do; they bring vibrant color and mild heat, which I love.
- Hominy (canned): Drained and rinsed—this classic ingredient gives pozole its signature chewy bite.
- Boneless Skinless Chicken Thighs: I prefer thighs because they stay tender and juicy during cooking.
- Salt & Black Pepper: To taste; feel free to use adobo if you want a smoky flavor twist.
- Sweet Corn (optional): I like adding corn for a little burst of sweetness and extra texture.
- Fresh Cilantro: Chopped just before finishing to add brightness and a fresh herbal note.
- Lime: The juice wakes up the whole dish with a zesty punch.
- For Garnish: Shredded green cabbage, Greek yogurt, avocado slices, and lime wedges make the soup sing.
Variations
I’ve played around with this Green Chile Chicken Pozole Recipe quite a bit, and it’s really fun to tweak it to fit your mood or what you have on hand. Trust me, the base is versatile enough to handle all sorts of delicious twists.
- Spicy Kick: When I want more heat, I add a few dashes of chipotle or add jalapeños alongside the green chiles. It kicks the warmth up without overpowering the cozy vibe.
- Vegetarian Version: Swap chicken thighs for hearty mushrooms or jackfruit, and use vegetable broth. This still feels robust and satisfying.
- Different Proteins: Sometimes I use shredded rotisserie chicken instead of cooking thighs from scratch, which saves time.
- Extra Veggies: Feel free to toss in diced zucchini or carrots if you want to ramp up the nutrition and texture.
How to Make Green Chile Chicken Pozole Recipe
Step 1: Sauté Your Aromatics to Build Flavor
Start by heating olive oil in a large Dutch oven or heavy pot over medium-high heat. Once hot, add your diced onion, bell pepper, and minced garlic. I like to cook them just until the onions are tender and translucent—this usually takes about 3 to 4 minutes. Stir frequently to prevent burning and get those veggies soft and sweet. This step is key because it builds the base flavor for the entire soup.
Step 2: Add Spices and Liquids
Next, sprinkle in your cumin, ground coriander, garlic powder, and oregano, then stir everything well so the veggies get coated in those warm spices. This is the moment when your kitchen starts to smell absolutely incredible! Slowly pour in your chicken broth, then add the canned green chiles, drained hominy, raw chicken thighs, salt, and pepper. Give everything a good stir to combine all the flavors evenly.
Step 3: Simmer to Perfection
Bring the pot up to a gentle boil, then lower the heat so it simmers uncovered for about 25 minutes. You’re looking for the chicken to be cooked all the way through and tender. Make sure the chicken stays submerged, stirring now and then so nothing sticks to the bottom. This slow simmer is when those flavors really meld beautifully together.
Step 4: Shred Chicken and Finish the Soup
Once the chicken is cooked, carefully fish it out with a slotted spoon and place it on a cutting board. I like to shred the thighs with two forks—it’s satisfying and helps the meat soak up the broth when you add it back. Return shredded chicken to the pot, then stir in sweet corn (if you’re using it), chopped cilantro, and fresh lime juice. Let it simmer for another 5 to 10 minutes so everything melds together. Taste and adjust seasoning as needed — sometimes a pinch more salt or lime juice lifts it all beautifully.
Step 5: Serve and Garnish
Ladle your green chile chicken pozole into bowls and top with shredded green cabbage, a generous dollop of creamy Greek yogurt (trust me, it’s amazing), fresh cilantro, avocado slices, and an extra squeeze of lime. This layering of textures and flavors makes the dish truly irresistible.
Pro Tips for Making Green Chile Chicken Pozole Recipe
- Use Thighs for Tenderness: I discovered that using boneless, skinless chicken thighs keeps the meat juicy and flavorful, unlike breast which can dry out.
- Don’t Rush the Simmer: Letting it gently simmer for the full 25 minutes makes all the difference. It gives the flavors time to develop and the chicken to cook perfectly.
- Shred Chicken Warm: Shredding the chicken while it’s still warm helps it pull apart easily and absorb more broth.
- Fresh Lime at the End: Adding lime juice last brightens everything up — don’t skip this zesty finishing touch!
How to Serve Green Chile Chicken Pozole Recipe
Garnishes
I love topping this pozole with shredded green cabbage because it adds a perfect crunchy contrast to the tender soup. A scoop of Greek yogurt is my secret weapon—it adds creaminess and just a touch of tang that balances the spices beautifully. Fresh cilantro and avocado slices complete the plate, and of course, an extra lime wedge right on the side for that last-minute squeeze of freshness.
Side Dishes
Pair this with warm corn tortillas or crispy tortilla chips to scoop up all that delicious broth. My family also loves a simple side of Mexican street corn salad (elote) alongside for an extra pop of flavor. And if you want something lighter, a fresh arugula salad with a citrus vinaigrette is fantastic with it.
Creative Ways to Present
For a festive gathering, I sometimes serve the pozole buffet-style with all the garnishes in pretty bowls so everyone can customize their own bowl. You’d be amazed how much fun it is to let guests pile on avocado, cabbage, and yogurt however they like. Plus, it makes the meal feel really special without any extra work.
Make Ahead and Storage
Storing Leftovers
I like to store leftover green chile chicken pozole in airtight containers in the fridge. It keeps beautifully for 4 to 5 days, and the flavors actually deepen after sitting a bit. Just be sure to cool it before sealing and refrigerating.
Freezing
This soup freezes well — I usually portion it out into freezer-safe containers so I can thaw individual servings. Just remember to freeze before adding fresh garnishes like cabbage and yogurt; those are best served fresh.
Reheating
When reheating, I do it gently on the stovetop over medium heat, stirring occasionally until warmed through. Reheating slowly helps keep the chicken tender and the broth flavorful. Then, add fresh garnishes after heating for that perfect finish.
FAQs
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Can I use chicken breast instead of thighs for this Green Chile Chicken Pozole Recipe?
You can, absolutely! Just be careful not to overcook the breast meat as it’s leaner and can dry out faster. Thighs are my personal favorite because they stay juicy and tender with the long simmer.
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What’s the best way to make this recipe spicier?
If you like heat, adding diced jalapeños, a pinch of cayenne pepper, or swapping the mild green chiles for medium or hot ones can bring some kick. Just add slowly and taste as you go to avoid overwhelming the balance of flavors.
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Is hominy necessary for pozole?
Hominy is a classic and essential ingredient for authentic pozole, providing that unique chewy texture and corn flavor. While the soup will still taste good without it, it won’t quite be the same traditonal pozole experience.
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Can I make this recipe in a slow cooker?
Yes! Simply sauté the aromatics on the stove first, then add everything else to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender. Shred the chicken before serving as directed.
Final Thoughts
This Green Chile Chicken Pozole Recipe has become one of my favorite meals to make when I want to impress without fuss. It’s full of flavor, incredibly comforting, and always gets rave reviews from family and friends. I hope you enjoy making and sharing it as much as I do — once you try it, it just might become your new favorite, too!
Print
Green Chile Chicken Pozole Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Salt
Description
A hearty and flavorful Green Chile Chicken Pozole recipe featuring tender chicken thighs simmered in a spiced broth with hominy, green chiles, and fresh vegetables. This comforting Mexican-inspired soup is perfect for a nutritious meal and is garnished with crisp cabbage, creamy Greek yogurt, avocado slices, and lime wedges for a bright finish.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- ½ large yellow or white onion, diced
- 1 green bell pepper, finely diced
- 4 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- 6 cups low sodium chicken broth
- 2 (5 ounce) cans mild or medium green chiles
- 1 (28 ounce) can hominy, drained and rinsed
- 1 pound boneless skinless chicken thighs
- 1 teaspoon salt (or substitute adobo seasoning)
- Black pepper, to taste
- 1 cup sweet corn, optional (drained and rinsed if canned)
- ½ cup chopped cilantro
- 1 lime, juiced
For Garnish
- Shredded green cabbage
- Greek yogurt
- Extra cilantro, chopped
- Avocado slices
- Lime wedges
Instructions
- Sauté the Vegetables: In a large Dutch oven or pot, heat olive oil over medium-high heat. Add diced onion, green bell pepper, and minced garlic. Sauté until the onions become tender and translucent, about 3-5 minutes.
- Add Spices and Liquids: Stir in cumin, ground coriander, garlic powder, and oregano to coat the sautéed vegetables. Slowly pour in the low sodium chicken broth, then add the canned green chiles, drained hominy, chicken thighs, salt, and black pepper. Stir everything well to combine the flavors evenly.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Let it cook uncovered for about 25 minutes or until the chicken is fully cooked and tender. Make sure the chicken stays covered by the broth during simmering; stir occasionally to prevent sticking.
- Shred the Chicken: Using a slotted spoon, remove the chicken thighs to a cutting board. Shred the chicken finely with two forks, then add it back into the pot. Stir in sweet corn (if using), chopped cilantro, and lime juice. Let the soup simmer for another 5 to 10 minutes to meld the flavors together.
- Serve with Garnishes: Ladle the hot pozole into bowls and garnish generously with shredded green cabbage, a dollop of Greek yogurt, additional fresh cilantro, avocado slices, and lime wedges. Serve immediately and enjoy a comforting, flavorful meal.
Notes
- Store any leftover Green Chile Chicken Pozole in airtight containers in the refrigerator for up to 4-5 days.
- For added heat, use medium or hot green chiles instead of mild.
- Hominy can be found canned in most supermarkets or Hispanic grocery stores.
- Adding fresh lime juice at the end brightens the flavors and balances the richness.
- Use chicken thighs for the best flavor and tenderness; chicken breasts can be substituted but may become drier.
Nutrition
- Serving Size: 1 bowl (~1.5 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
