Chicken Posole Verde

Tangy, lightly spicy Mexican stew with shredded chicken, jalapeños, tomatillos, onion, and tons of hominy for the ultimate comforting Chicken Posole Verde Soup!

We love posole – hominy is one of our favorite things in stews, and the bright, tangy green sauce with tomatillos, onions, and poblanos takes this stew over the top with an good flavor your whole family will love.

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Chicken Posole Verde

We're breaking down why each ingredient and step is essential—so if you'd like to make substitutions or additions, you can feel empowered to know how the flavors will interact!

You can also compare this posole recipe with our Rojo Pozole to see a different take on this traditional Mexican stew.

Chicken Posole Verde Ingredients

To make this recipe, you will need the following ingredients:

• 3 chicken breasts – The main protein of the dish. Chicken provides body and richness to the broth, and its mild flavor lets the bright green sauce shine.
• 24 oz chicken broth – Forms the soup base, adding savory depth and rounding out the tomatillo and chili acidity.
• 1 teaspoon ground coriander – Adds a light, citrusy note that enhances the freshness of the green ingredients (tomatillos, peppers, cilantro if added later).
• 1 tablespoon garlic powder – Reinforces the garlic flavor and deepens the broth's savoriness, complementing the fresh garlic used later.
• 2–4 bay leaves – Infuse the broth with subtle herbal depth and structure, balancing the tangy and spicy components.
• 50 oz canned white hominy, drained and rinsed – The heart of pozole. Hominy adds chewy texture and a mild, nutty-corn flavor, giving the soup its signature character.
• 1–2 jalapeño peppers, seeded with top cut off – Bring heat and a grassy, bright spice. The number used determines how spicy the final dish is.
• 1 poblano pepper, seeded, with top cut off (optional for hot) – Adds a smoky, earthy depth and mild heat, giving complexity to the green sauce.
• 6 oz green chiles, mild or hot according to taste – Layered chili flavor that ties the fresh peppers and tomatillos together; they add both tang and warmth.
• 1 large white onion, peeled and cut in half – Adds sweetness and aromatic richness to the broth. When blended into the sauce, it smooths the acidity of tomatillos.
• 2 teaspoons Mexican oregano – More citrusy and floral than regular oregano, it enhances the herbal notes of the green sauce and brightens the soup.
• 6 cloves garlic, peeled – Fresh garlic deepens the savory base, providing warmth and aroma that complements the tomatillos and peppers.
• 1 pound tomatillos, rinsed and hulled – The defining ingredient in pozole verde. Tomatillos bring a tangy, slightly fruity acidity and vivid green color to the sauce.
• 2 tablespoons olive oil – Used to sauté and blend ingredients; helps carry flavors and gives the sauce a silky body.
• Salt and pepper, to taste – Essential for seasoning the broth and highlighting all the bright, earthy, and savory flavors in balance.

Steps to Make Green Posole with Chicken

Once you've gathered your ingredients, we will use the following process:

Boil Chicken

Add chicken to the pot with broth, coriander, garlic powder, and bay leaves, and boil until tender and 165 degrees internally when checked with a digital thermometer.

Blend Verde Sauce

Add onion, jalapeños, poblanos, peeled and washed tomatillos, oregano, and green chiles to the blender. Blend until completely liquid. In a large pan with deep sides, heat olive oil for about 45 seconds.

Cook Green Sauce

In a large pan with deep sides, heat olive oil for about 45 seconds. Carefully stir in blended peppers and onions, and cook, stirring occasionally, until bright green sauce turns darker – about 6-8 minutes.

Add to Stew

Add hominy, green sauce, and stock, and stir in green sauce after cooking to a darker green, constantly stirring to mix as you pour it in.

Shred Chicken & Add to Stew

Stir chicken back into the stew and season with salt and pepper. Boil until hominy is tender and soft, about 10 minutes.

Serve & Enjoy!

Serve with sliced radishes, slices of avocados, tortilla chips, diced raw onion, chopped cilantro, or some chips and salsa!

Kitchen notes

Shred Chicken in a Stand Mixer. Shredding chicken in a stand mixer with a paddle attachment is an easy and efficient way to shred cooked chicken into fine and even pieces. The mixer's powerful motor and paddle attachment break down the chicken quickly and easily, creating evenly shredded pieces that are the solid size for adding to the posole. Shredding the chicken in this way is also less time-consuming and less messy than other methods, such as shredding by hand or using a food processor.

Shred Chicken With Forks. The fastest way to shred cooked chicken without a stand mixer is to use two forks. Hold one fork in each hand, and use the tines to shred the chicken into bite-sized pieces by pulling it apart. This method is quick and easy, allowing you to shred the chicken in a few minutes.

Make it Vegan. For a vegan swap for this recipe, substitute vegetable stock for chicken stock, and skip the chicken.

Consider Bone in Chicken: Use bone-in chicken for deeper, richer flavor in the broth.

Simmer Gently: Simmer gently instead of boiling hard to keep the chicken tender.

Char Tomatillos and Peppers: Roast or char tomatillos and peppers before blending to add smoky depth.

Adjust Heat: Adjust heat by changing peppers: one jalapeño for mild, add poblano for medium, or include serrano for more spice.

Rinse Hominy: Rinse canned hominy well to remove brine and improve flavor.

Soak Dried Hominy: If using dried hominy, soak overnight and cook separately until tender before adding.

Add Lime: Brighten with fresh lime juice or chopped cilantro before serving.

Add Garnishes: Top with shredded cabbage, sliced radishes, avocado, onion, cilantro, and lime wedges.

Chip Crunch: Add crushed tortilla chips or tostadas on top for crunch.

More Flavor as Leftovers: Pozole verde tastes even better the next day as the flavors meld.

Freeze: Freeze leftovers without garnishes; add a splash of broth or water when reheating.

How to Rehydrate Hominy to Soft

If using dried hominy, you'll need to rehydrate it before cooking. To soak hominy to make it tender, follow these steps:

• Rinse the hominy: Rinse the hominy in a colander under cold running water to remove any debris.
• Place hominy in a large bowl: Transfer the rinsed hominy to a large bowl.
• Cover hominy with water: Pour enough water into the bowl to completely cover the hominy.
• Soak for at least 8 hours: Allow the hominy to soak for at least 8 hours or overnight. This will help to soften and hydrate the kernels, making them tender and easier to cook.
• Drain and rinse: After soaking, drain the hominy and rinse it under cold running water. The hominy is now ready to use in your posole or other dishes.

Note: You can also speed up the soaking process by bringing the hominy and water to a boil, then reducing the heat and simmering for 2-3 hours, or until the hominy is tender.

A few answers

How can we store this recipe?

Leftovers can be stored in an airtight container and kept in the refrigerator for up to four days.

Should we use canned or dry hominy?

Either canned or dried hominy can be used, but if using dry hominy it needs to be rehydrated.

Can we use rotisserie Chicken?

Yes, you can shred pre-cooked rotisserie chicken and stir it in at the end. Skip simmering it in the broth so it doesn't dry out.

Can we make posole ahead of time?

Absolutely—pozole tastes even better the next day. Store it covered in the fridge and reheat gently on the stove.

How can we make Posole Thicker?

Let it simmer uncovered a bit longer to reduce the liquid, or blend in a small handful of hominy for a creamier texture.

Can we use pork instead of chicken?

Yes—traditional pozole often uses pork shoulder. Simmer it low and slow until tender, then proceed with the verde sauce and hominy.

Serve it with

Posole verde is good and a hearty meal on it's own – but it's great served with chips and salsaour good fan favorite taco skilleteasy and good spicy Avocado Jalapeno Elotesor some Easy Corn Pico De Gallo!

For more of our favorite Mexican inspired dishes, find some of our favorites here:

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Ingredients

• 3 chicken breasts
• 24 oz chicken broth
• 1 teaspoon ground coriander
• 1 tablespoon garlic powder
• 2-4 bay leaves
• 50 oz canned white hominy, drained and rinsed (2 25 oz cans)
• 1-2 jalapeno peppers, seeded with top cut off
• 1 poblano pepper, seeded, with top cut off, optional for hot
• 6 oz green chiles, mild or hot according to your taste
• 1 large white onion, peeled and cut in half
• 2 teaspoons Mexican oregano
• 6 cloves garlic, peeled
• 1 pound tomatillos, rinsed and hulled
• 2 tablespoons olive oil
• salt and pepper, to taste

Method

1. Add chicken to large dutch oven with broth, coriander, garlic powder, and bay leaves and boil until tender and 165 degrees internally when checked with a digital thermometer – about 15 minutes.
2. As chicken is boiling, add onion, jalapeños, poblanos, peeled and washed tomatillos, oregano, green chiles to blender after rinsing tomatillos and removing papery hull, peeling garlic and onion, and removing seeds of peppers. Blend until completely liquid.
3. In a large pan with deep sides, heat olive oil about 45 seconds. Carefully stir in blended peppers and onions, and cook, stirring occasionally, until bright green sauce turns darker – about 6-8 minutes.
4. When chicken is cooked, remove from pot and shred – using forks or in the bowl of a stand mixer with the paddle attachment.
5. Add hominy to stock and stir in green sauce after cooking to darker green, constantly stirring to mix as you pour it in. Stir chicken back in stew and season with salt and pepper. Bring to a boil and let stew thicken slightly, another 5-8 minutes.
6. Serve with sliced radishes, slices of avocados, tortilla chips, diced raw onion, chopped cilantro, or some chips and salsa!