Imagine this: a big, steaming bowl of Chicken Pozole Verde on a chilly day, practically begging you to get creative with garnishes. This is more than just soup; it's a choose-your-own-adventure, Mexican style—a bowl that satisfies both the stomach and the soul in ways your favorite delivery app just can’t compete with. The best part? No two bowls look or taste exactly alike. Call it a stew, a soup, or simply “my delicious masterpiece,” but know that each bite is a unique experience.

What Makes Pozole Verde a Green Dream?
Pozole Verde, or green pozole, hails from Guerrero, Mexico, and gets its signature color and tang from green chiles, tomatillos, and cilantro. This is the kind of dish that doesn’t rush—traditionally, it's an all-hands-on-deck, weekend affair where families take their time from cooking the meat to soaking and softening the hominy. If you’re lucky enough to have access to Mexican oregano, its citrusy notes are ideal here. But let’s be real—sometimes you work with what you’ve got! (Which, in our case, meant swapping hominy for chickpeas because dense bean salad was trending and now, chickpeas are practically a permanent pantry resident.)
In the U.S., pozole has become a blank canvas for Mexican-American chefs who blend family recipes with modern twists and substitutions. And since this is pozole, everyone’s free to experiment. Green pozole, with its zesty broth, still stays true to its roots even if you're using chicken breast or bone-in, skin-on pieces depending on what’s available at the store. (Pro tip: try the bone-in version for extra flavor depth next time!)
The Toppings – AKA The Real Stars of Pozole Verde
Let’s talk toppings, or, as we like to call them, “the secret to pozole’s crunchy, creamy magic.” Sure, the broth is delicious on its own, but the real fun begins with the garnishes. Freshly sliced radish, shredded lettuce, chopped onion, avocado, lime wedges, and a dollop of sour cream—each adds a new layer to the experience, like a remix on your playlist that just hits all the right notes.
Word to the wise: prep extra garnishes. You’ll find yourself reaching for more with each bite. They’re not just add-ons; they’re essential players, balancing the stew’s warmth with freshness and adding texture to every spoonful.
Plan Ahead, or Make It a Weekend Highlight
Cooking Chicken Pozole Verde can be a weekend project or a make-ahead wonder. Prep the broth and refrigerate it overnight; let those flavors mingle and deepen. Garnishes can wait in separate containers until you’re ready to serve, making it easy to pull everything together in no time. Perfect for autumn or any time your soul needs that warm, satisfying pick-me-up.
Grab a bowl, get creative with those toppings, and make this dish your own! You’ll be amazed at how comforting, fun, and downright delightful a customized pozole verde can be.

Chicken Pozole Verde Recipe
Recipe from Food & Wine
Active Time: 45 mins
Total Time:1 hr 15 mins
Servings: 6 to 8
Ingredients
7 cups chicken stock or low-sodium broth
2 cups water
4 chicken breast halves on the bone, with skin
1 pound tomatillos, husked and halved
1 small onion, quartered, plus more for serving
2 poblano chiles, cored, seeded, and quartered
2 jalapeños, seeded and quartered
4 large garlic cloves, smashed
1/2 cup cilantro, chopped
1 tablespoon oregano leaves
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1 tablespoon vegetable oil
3 (15-ounce) cans of hominy, drained
Iceberg lettuce, finely shredded, for serving
Radish, sliced, for serving
Onion, chopped, for serving
Avocado, diced, for serving
Sour cream, for serving
Tortilla chips, for serving
Lime wedges, for serving
Directions
Gather the ingredients.
In a large enameled cast-iron casserole, bring the chicken stock and water to a boil.
Add the chicken breasts skin side down, cover, and simmer over very low heat until they're tender and cooked through, about 25 minutes.
Skim and discard any fat from the cooking liquid and set the liquid aside.
Transfer the chicken breasts to a cutting board or plate and, once cool enough to handle, shred the meat; discard the bones and skin.
In a blender, combine the halved tomatillos with the quartered onion, poblanos and jalapeños, smashed garlic, chopped cilantro, and oregano. Pulse until coarsely chopped, scraping down the sides.
With the machine on, add 1 cup of the cooking liquid and puree until smooth. Season the tomatillo puree with salt and pepper.
In a large, deep skillet, heat the vegetable oil until shimmering. Add the tomatillo puree and cook over moderate heat, stirring occasionally, until the sauce turns a deep green, about 12 minutes.
Pour the green sauce into the cooking liquid in the casserole. Add the hominy and bring to a simmer over moderate heat. Add the shredded chicken to the stew, season with salt and pepper, and cook just until heated through.