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Green Chile Chicken Posole (Posole Verde de Pollo): a side view of a white, 2-handled bowl full of the posole sitting on a plate piled with garnishes, including avocado, thinly sliced radishes, jalapeno, lime, and shredded lettuce.

Green Chile Chicken Pozole (Pozole Verde de Pollo)

Green Chile Chicken Pozole is inspired by a hearty, authentic Mexican soup called Pozole Verde de Pollo. The soup is at its best the day after you make it.

Course Entree, Soup
Cuisine Mexican
Keyword green pozole, mexican food, mexican pozole, posole, pozole, pozole verde de pollo
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 –8

Ingredients

FOR THE SOUP

  • 2 tbsp olive oil extra virgin
  • 1 large, white onion diced
  • 8 baby carrots sliced
  • 1 tsp cumin seeds
  • 1/3 cup white wine
  • 1 bay leaf
  • 6 cups rich chicken or turkey stock (see Recipe Note #1)
  • 1 tbsp Mexican oregano
  • 1/2 tsp powdered cumin
  • 1/4 tsp kosher salt (or to taste)
  • 1/4 tsp black pepper freshly ground
  • 2 cups salsa verde (see Recipe Note #2)
  • 25 oz pozole (white hominy) drained and rinsed
  • 2 cups cooked chicken or turkey shredded or cubed into bite-sized pieces

FOR THE GARNISHES

  • sliced radish
  • shredded lettuce
  • sliced jalapeño
  • sliced avocado
  • pickled red onion (see Recipe Note #3)
  • lime wedges
  • cotija cheese grated
  • sour cream or Mexican crema
  • salsa verde
  • tortilla chips

Instructions

  1. Heat the olive oil in a heavy-bottomed Dutch oven. Add the onions and carrots; sauté until the vegetables have softened slightly, about 5 minutes. Add the cumin seeds. Continue sautéing for 3 additional minutes (about 8 in total). The cumin seeds will begin to pop, which is fine.

  2. Turn the heat to high and add the wine to deglaze the pot, scraping up any brown bits with a wooden spoon. Add in the bay leaf, stock, oregano, cumin, salt, pepper, salsa verde, and pozole. Bring to a gentle boil and reduce heat to a simmer. 

  3. Add the chicken or turkey. Continue simmering until the chicken is heated through, about 3 minutes. Serve with your favorite garnishes.

Recipe Notes

  1. If you have a rotisserie chicken from the grocery or roast turkey leftovers from your holiday dinner, use the carcass to make 2-day stock in the crockpot. I explain the technique in Slow-Cooker Rotisserie Chicken Pho Ga (leave out the lemongrass, kaffir leaf, ginger, and spices) and Crockpot Turkey Stock.
  2. You can use my homemade Salsa Verde or your favorite jarred salsa verde, such as Frontera's Tomatillo Salsa (affiliate link—no extra cost to you!).
  3. Check out my Easy Pickled Red Onion recipe. It takes just a few minutes to make!