Experience the vibrant flavors of Mexico with our **Quick Chicken Pozole Verde**, a hearty and satisfying soup featuring tender shredded chicken, chewy hominy, and a rich, aromatic broth. Ready in just 20 to 30 minutes, this recipe is designed for busy weeknights without compromising on authentic taste, offering endless possibilities for custom toppings.
Author’s Note
The 30-Minute Dinner That Feels Like a Fiesta!
I’m always on the lookout for exciting new additions to our weeknight dinner rotation. My kids already adore soup nights, but I wanted a recipe that felt more engaging, with interactive toppings that transform dinner into a fun, customizable experience. That’s where this Chicken Pozole Verde comes in!
For those unfamiliar, pozole (sometimes spelled posole) is a beloved traditional Mexican soup or stew. It’s renowned for its hearty base of hominy and rich, flavorful broth. There are three primary types: Rojo (red), Blanco (white), and Verde (green). For this particular recipe, I chose the vibrant verde route and added tender chicken for a quick, irresistible, and family-friendly Chicken Pozole Verde.
The very first time I laid out bowls overflowing with tortilla chips, fresh lime wedges, fragrant cilantro, and creamy avocado, my family’s reaction was exactly what I hoped for. Everyone eagerly built their own unique bowls and enthusiastically went back for seconds! It wasn’t just dinner; it felt like a lively, build-your-own bar right at our dining table. That’s when I knew this Quick Chicken Pozole Verde recipe was destined to become a staple in our home.
What is Pozole? A Culinary Deep Dive
Pozole is more than just a soup; it’s a dish steeped in Mexican tradition and culture, often served during holidays and celebrations. Its defining ingredient is hominy—dried maize kernels that have been treated with an alkali process called nixtamalization. This process removes the hull and germ, causing the kernels to puff up and soften, creating a wonderfully chewy texture and distinct flavor that’s incomparable to regular corn.
Historically, pozole has roots in ancient Mesoamerican cuisine, evolving over centuries into the comforting and diverse dish we enjoy today. The three main types—Rojo, Blanco, and Verde—each offer a unique flavor profile based on their distinct broths:
- Pozole Rojo (Red Pozole): Characterized by its deep red color, typically made with a rich broth infused with dried red chiles like guajillo, ancho, or pasilla. It often features pork and has a robust, earthy, and sometimes smoky flavor.
- Pozole Blanco (White Pozole): A clear, uncolored broth, usually seasoned with garlic, onion, and herbs. The focus here is on the pure flavor of the hominy and meat (often pork or chicken), letting the fresh toppings provide much of the color and zest.
- Pozole Verde (Green Pozole): Our chosen variety, known for its bright, zesty, and often mildly spicy green broth. This color and flavor come from ingredients like tomatillos, jalapeños, cilantro, and sometimes pumpkin seeds or epazote. It’s frequently prepared with chicken, offering a lighter yet incredibly flavorful experience.
No matter the color, pozole is a communal dish, meant to be shared and customized, making the “topping bar” an integral part of the experience.
Craving Red Pozole?
If you’re in the mood for a robust Rojo (Red Chicken Pozole recipe), you absolutely must try my original 30-minute Pozole recipe. While that specific recipe traditionally uses pork, it can effortlessly be adapted with chicken to create a fantastic chicken pozole rojo!
Why This Chicken Pozole Verde is a Must-Try
This recipe isn’t just fast; it’s a game-changer for anyone looking to enjoy the rich, complex flavors of authentic Mexican cuisine on a tight schedule. Here’s why this Quick Chicken Pozole Verde will become your new go-to:
- Blazing Fast: Seriously, 30 minutes from start to finish! Perfect for those nights when you need a hearty, flavorful meal on the table in a flash.
- Flavor-Packed: Despite its speed, this soup is bursting with deep, savory, and slightly zesty notes from the green chiles and a thoughtful blend of Mexican spices.
- Family Favorite: The customizable topping bar makes dinner exciting and interactive, encouraging even picky eaters to dive in and create their perfect bowl.
- Simple Ingredients: You won’t need exotic items; most ingredients are readily available at your local grocery store.
- Comfort Food Elevated: It offers the comforting warmth of a classic soup but with an exciting, fresh twist that feels special.
- Versatile: Easily adaptable to your spice preference and dietary needs, with simple swaps and additions.
Essential Ingredients for Your Vibrant Pozole Verde
Creating this flavorful Chicken Pozole Verde starts with a selection of accessible ingredients, each playing a crucial role in building its signature taste and texture. Here’s a closer look at what you’ll need:
| Ingredient | Swap or Tip |
|---|---|
| Hominy | The star! For a similar texture and mild sweetness, swap with 1½ cups frozen corn if hominy isn’t available. |
| Shredded Chicken | A rotisserie chicken is your best friend for speed. Alternatively, cook fresh chicken in the same pot, then shred. |
| Green Chiles | Canned mild diced green chiles (especially fire-roasted for extra depth) form the base of our verde broth. Use mild for a kid-friendly dish, or add a diced jalapeño for a spicier kick. |
| Chicken Stock | High-quality chicken stock or bone broth will significantly enhance the richness and depth of your soup. |
| Chili Powder | Stick to American chili powder for its balanced, mild flavor profile. For more heat, you can add a pinch of cayenne. |
| Cumin, Garlic Powder, Dried Oregano, Onion Powder | These classic Mexican spices create the aromatic backbone of the broth, adding warmth and complexity. |
| All-Purpose Flour & Vegetable Oil | These form a quick roux, thickening the broth slightly and helping to bind the flavors. Olive oil is a great alternative. |
| Black Beans | A can of black beans adds extra protein, fiber, and a lovely earthy contrast to the hominy. |
| Bay Leaf | One dried bay leaf infuses the simmering broth with a subtle, herbaceous note. Remember to remove it before serving! |
| Fresh Cilantro | Finely chopped cilantro, stirred in at the end, adds a burst of fresh, citrusy flavor that brightens the entire dish. |
| Salt & Pepper | Essential for seasoning to taste, bringing out all the delicious flavors. |
Chicken Pozole Recipe Toppings: Your Ultimate Fiesta Bar
Pozole is truly all about the toppings, transforming a simple bowl of soup into an interactive, vibrant, and personalized culinary experience. Don’t skimp here; setting out a variety of toppings is half the fun and allows everyone to customize their bowl to perfection.
- Crispy Tortilla Chips: My absolute favorite way to scoop, dunk, and add a satisfying crunch.
- Fresh Lime Wedges: A squeeze of fresh lime juice brightens up all the flavors and adds essential acidity.
- Ripe Avocado Slices or Guacamole: For luscious creaminess and a rich, buttery counterpoint to the broth. A scoop of homemade guac is even better!
- Fresh Cilantro: Chopped fresh cilantro adds a burst of citrusy, herbaceous freshness.
- Crumbled Cotija Cheese: This salty, crumbly Mexican cheese adds a wonderful savory depth.
- Thinly Sliced Radishes: For a delightful peppery crunch and beautiful color.
- Shredded Cabbage or Romaine Lettuce: Provides a crisp, refreshing texture that cuts through the richness of the soup.
- Raw Onion (White, Yellow, or Red): Finely diced raw onion adds a pungent, sharp bite, balancing the flavors.
- Mexican Crema or Sour Cream: A dollop offers a cooling, tangy creaminess, perfect for tempering any heat.
- Diced Jalapeños or Serrano Peppers: For those who love extra heat and a fresh, spicy kick.
My personal must-have combo for the ultimate Chicken Pozole Verde experience includes: plenty of crunchy tortilla chips, a generous squeeze of fresh lime juice, creamy avocado, finely diced raw onion, and a sprinkle of salty Cotija cheese. Don’t be afraid to experiment and find your own perfect mix!
How to Make Quick Chicken Pozole Verde: A Step-by-Step Guide
Making this Chicken Pozole Verde is incredibly straightforward, designed for efficiency without sacrificing any flavor. Here’s how you’ll bring this vibrant soup to life:
- Prepare the Verde Base: Start by combining the canned green chiles (undrained, liquid and all!) and one cup of chicken stock in a blender. Process until the mixture is perfectly smooth. This creates the essential vibrant green foundation for your broth.
- Build the Roux and Bloom Spices: In a large, heavy-bottomed pot, heat the vegetable oil over medium heat. Once warm, sprinkle in the flour and all the delightful spices: ground cumin, garlic powder, dried oregano, onion powder, and chili powder. Add salt and pepper to taste – I recommend about 3/4 teaspoon of salt and 1/4 teaspoon of pepper to start. Whisk constantly for 1-2 minutes until the mixture begins to simmer and bubble, and the spices become wonderfully fragrant. This step, known as blooming the spices, significantly enhances their flavor.
- Simmer the Broth: Gradually pour the blended green chile mixture into the pot, whisking continuously to ensure everything is smoothly integrated. Allow the sauce to return to a gentle simmer and stir until it thickens nicely. Next, add the drained and rinsed hominy, drained and rinsed black beans, the remaining 3 cups of chicken stock, and the bay leaf. Increase the heat to high to bring the soup to a boil, then reduce to a gentle simmer. Let it cook, uncovered, for 10 minutes, allowing the flavors to meld beautifully.
- Finish with Chicken and Cilantro: After 10 minutes of simmering, stir in the shredded cooked chicken, just enough to warm it through completely. Remove the pot from the heat and stir in the optional fresh cilantro. Don’t forget to carefully remove and discard the bay leaf. Taste the soup and adjust any seasonings as needed – perhaps a little more salt, pepper, or a pinch of chili powder.
- Serve and Garnish: While your soup is simmering, take a few minutes to prepare your desired toppings (refer to our ultimate toppings bar suggestions!). Ladle the hot soup into individual bowls and let everyone add their favorite garnishes. Enjoy immediately, savoring the fresh, vibrant flavors and varied textures.
Expert Tips for Your Best Chicken Pozole
Achieving the perfect bowl of Chicken Pozole Verde is simple with a few key insights:
- Mastering Spice Control: The base recipe uses mild green chiles and American chili powder for a universally appealing, family-friendly flavor. If your household prefers more heat, feel free to add a pinch of cayenne pepper, a dash of your favorite hot sauce, or even a finely diced jalapeño or serrano pepper when you’re blooming the spices. For those who enjoy a significant kick, fire-roasted hot green chiles can be used.
- The Ultimate Chicken Shortcut: To truly make this a 20-30 minute recipe, pre-cooked, seasoned, and shredded chicken is essential. A store-bought rotisserie chicken is your best friend here – it’s convenient, flavorful, and incredibly tender. Alternatively, you can cook fresh chicken breasts ahead of time and shred them. (See the recipe notes for instructions on how to cook chicken directly in the pot if you prefer.)
- The Power of Quality Broth: The flavor of your chicken stock or broth will significantly impact the overall taste of your pozole. Opt for a high-quality chicken stock or even bone broth for a richer, more profound flavor foundation.
- Embrace Texture Balance: Do not underestimate the importance of the toppings! They are crucial for adding contrasting textures and vibrant freshness to the soup. The crunch of tortilla chips, the creaminess of avocado, the tang of lime, and the crispness of radishes all contribute to a well-rounded and exciting eating experience. Think of them as essential components, not mere garnishes.
- Prep Ahead for Maximum Speed: To shave off even more time on a busy weeknight, consider prepping your toppings in advance. Chop your cilantro, slice your radishes, shred your cabbage, and dice your onions earlier in the day or even the day before.
Variations to Explore: Your Pozole Adventure
While this Chicken Pozole Verde is a star, the beauty of pozole lies in its versatility. Don’t hesitate to experiment with these variations:
- Pork Pozole: For a more traditional take, substitute the chicken with shredded slow-cooked pork shoulder (carnitas style) or pork loin. The rich pork pairs wonderfully with a verde broth.
- Vegetarian Pozole: Omit the chicken and use vegetable broth. Add extra black beans, pinto beans, or even diced zucchini or corn for more substance. A smoked paprika can add a subtle depth in place of meat.
- Seafood Pozole: For a unique twist, consider adding shrimp or firm white fish (like cod or snapper) towards the end of the cooking process, allowing them to gently poach in the hot broth until just cooked through.
- Spicier Verde: Blend in a fresh jalapeño or serrano pepper with the canned chiles for an extra kick. You can also add a pinch of dried red pepper flakes to the spice mixture.
- Creamier Texture: Stir in a tablespoon or two of cream cheese or a splash of heavy cream at the very end for a richer, more luxurious broth.
Frequently Asked Questions About Chicken Pozole
Here are answers to some common questions about making and enjoying Chicken Pozole Verde:
- Can I make this pozole ahead of time? Absolutely! Pozole often tastes even better the next day as the flavors have more time to meld. Prepare the soup as directed, but store toppings separately.
- How do I store leftover pozole? Store the soup (without toppings) in an airtight container in the refrigerator for 3-4 days. Toppings should be stored separately to maintain their freshness and crispness.
- Can I freeze chicken pozole? Yes! This soup freezes beautifully without the toppings. Allow it to cool completely, then transfer to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before gently reheating on the stove or in the microwave.
- What is hominy, and is it gluten-free? Hominy is dried corn kernels that have been treated to remove the hull and germ, causing them to puff up. It has a unique chewy texture and is naturally gluten-free.
- What kind of chicken is best for this recipe? For convenience and speed, shredded rotisserie chicken is ideal. If cooking fresh chicken, boneless, skinless chicken breasts or thighs work best. See the recipe notes for instructions on cooking fresh chicken.
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Chicken Pozole Verde
Chelsea Lords
20 minutes
10 minutes
30 minutes
4 servings
Video
Equipment
- Blender
- Large pot
Ingredients
- 2 (4-ounce) cans mild diced green chiles undrained, see note 1
- 4 cups chicken stock like Swanson, divided
- 2 tablespoons vegetable oil olive oil works too
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon onion powder
- 3/4 teaspoon chili powder
- Salt and pepper
- 1 (15.5-ounce) can golden hominy or 1-1/2 cup frozen corn
- 1 (15-ounce) can black beans
- 1 dried bay leaf
- 1-1/2 cups shredded cooked chicken see note 2
- 1/4 cup finely chopped cilantro optional
- Toppings as desired see note 3
Instructions
- Add both cans of green chiles (along with any liquid in cans) and 1 cup chicken stock to a blender. Blend until smooth and set aside.
- Add the oil to a large pot over medium heat. Sprinkle in flour and spices (ground cumin, garlic powder, dried oregano, onion powder, chili powder, plus salt and pepper to taste—I add 3/4 tsp salt and 1/4 tsp pepper). Whisk until mixture begins to simmer and bubble. Continue cooking and whisking constantly for about 1–2 minutes to toast spices.
- Gradually pour in the blended mixture, whisking constantly, until completely integrated. Allow sauce to come back to a simmer and stir until nicely thickened. Add in drained and rinsed hominy, drained and rinsed black beans, remaining 3 cups chicken stock, and bay leaf. Increase heat to high and bring to a boil. Once boiling, reduce heat to a gentle simmer and simmer, uncovered, for 10 minutes.
- After 10 minutes, stir in the shredded chicken to briefly warm through. Remove from heat and stir through the optional cilantro. Remove bay leaf and discard. Taste and adjust seasonings to preference.
- While the soup is simmering, prepare any toppings you’d like (see note 3). Remove soup from heat and ladle into bowls. Add desired toppings to individual bowls and enjoy immediately. Store any leftover soup and toppings separately!
Recipe Notes
Note 2: For this recipe to be ready in 20–30 minutes, we rely on pre-cooked, seasoned, and shredded chicken. Prep it earlier in the week or use a shredded rotisserie chicken from the store. If you want to cook raw chicken (in the same pot the soup is prepared in), here’s how to do that:
- Season chicken: Use 1 pound (2 medium) boneless, skinless chicken breasts. Halve large chicken breasts and pound to even thickness using a meat mallet or frying pan—no need to flatten, just even it out. Season both sides. (I add 1/4 teaspoon of salt and pepper per side).
- Cook chicken: Add 2 tbsp oil to a large, heavy-bottomed pot (same one for soup). Once oil is hot, add seasoned chicken pieces in one layer. Cook about 3–4 minutes per side or until chicken is cooked through (registers 160°F/juices run clear); remove to a plate, tent with foil, and rest about 5 minutes before thinly slicing, dicing, or shredding with 2 forks. Don’t wipe out the pan, but continue on with step 1 of the recipe.
Note 3: Optional toppings: corn tortilla chips, fresh lime, ripe diced avocado, fresh cilantro, shredded cabbage or lettuce, thinly sliced radishes, diced (raw) white, yellow, or red onion, crema, and/or cotija cheese. Pozole is all about toppings! It’s intended to have plenty, so don’t skimp here!
Storage: Store Pozole (without toppings) in an airtight container in the fridge for 3–4 days. This soup (without toppings) will freeze well for up to 3 months. Here are some best methods for thawing frozen soup.
Nutrition
Calories: 425kcal |
Carbohydrates: 56g |
Protein: 22g |
Fat: 13g |
Saturated Fat: 2g |
Polyunsaturated Fat: 6g |
Monounsaturated Fat: 4g |
Trans Fat: 0.04g |
Cholesterol: 20mg |
Sodium: 969mg |
Potassium: 766mg |
Fiber: 13g |
Sugar: 6g |
Vitamin A: 226IU |
Vitamin C: 20mg |
Calcium: 78mg |
Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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