Green Chile Chicken Pozole

Cozy green chile chicken pozole made with hominy, veggies and wonderful herbs and spices. This delicious take on traditional chicken pozole is packed with protein and the perfect dinner for chilly months. Add your favorite toppings like shredded cabbage, greek yogurt and creamy avocado!

Prep Time
15 mins
Cook Time
45 min
Total Time
1 hour

Here’s yet another recipe inspired by my mama! A few months ago, she text me a picture of a gorgeous green chile stew with hominy, beans, corn, chicken and more. She lives in New Mexico and gets the best green chiles, and I’m always so jealous of her fabulous southwest-inspired recipes.

Immediately I knew I’d have to make a variation of her green chile pozole, and it was so delicious! Tony and I piled on cabbage, avocado, tortilla chips for crunch, and yogurt to cool it down and keep it creamy. Unbelievably delicious — I know you’re going to love it!

chicken pozole in two bowls topped with avocado, yogurt and cabbage

What is pozole?

Pozole, also spelled “posole” in some countries, is a traditional Mexican soup or stew made with hominy, meat, chile peppers and garnishes like avocado, lettuce or cabbage, radishes and limes. Many pozole recipes use pork as the meat in the soup, but in my take on traditional pozole we’re using chicken thighs and an addition of green chiles for a southwestern version.

green chicken pozole recipe in a pot with a wooden spoon

Ingredients in green chile chicken pozole

This wonderful take on traditional pozole uses chicken thighs, some amazing herbs & spices, a kick of flavor from green chiles and, of course, hominy. You’ll love all of the textures and flavors in this recipe plus the addition of fresh toppings. Here’s what you’ll need to make it:

  • Olive oil: you’ll use a bit of olive oil to cook down the onion, bell pepper and garlic.
  • Yellow or white onion: onion adds a savory flavor and some texture to the pozole.
  • Green bell pepper: we’re using green bell pepper in this recipe for the texture and mild flavor.
  • Garlic cloves: gotta have some fresh garlic simmering with all of the pozole ingredients.
  • Herbs & spices: we’re adding a mix of cumin, ground coriander, garlic powder, oregano, salt (or adobo) and black pepper.
  • Chicken broth: the base of the chicken pozole is simmered in chicken broth. I’d recommend using a low sodium chicken broth so that you can control the level of salt in the recipe.
  • Green chiles: feel free to use medium or mild green chiles for a little kick of heat and wonderful flavor.
  • Hominy: the star of the show in this chicken pozole! You’ll need one 28oz can of hominy in the recipe.
  • Boneless skinless chicken thighs: I like to use chicken thighs in this recipe because they add more flavor and won’t get overcooked like chicken breasts can tend to do in broth-based soups.
  • Sweet corn: feel free to add a bit of sweet corn as well for an added sweetness to balance out the flavors.
  • Cilantro & lime juice: for a boost of freshness in every bite.
  • To garnish: I like to add shredded green cabbage, Greek yogurt (this is SO good on the soup), extra cilantro, avocado slices & lime wedges.

two bowls of green chile chicken pozole topped with avocado, cabbage and yogurt

What is hominy?

Hominy is actually dried corn kernels that have gone through a process called “nixtamalization.” Sounds scary, I know, but it just means that the corn kernels have been soaked in a lye or lime solution that makes the outer shells softer. The texture of hominy is a little more puffy, chewier and bean-like than corn. It’s a traditional ingredient in pozole and other Hispanic recipes.

chicken pozole in a bowl with a spoon

How to make chicken pozole

  1. In a large dutch oven or pot, add olive oil and place over medium high heat. Next add in diced onion, bell pepper and garlic. Saute for a few minutes until onions are tender. Next add in spices: cumin, coriander, garlic powder and oregano. Mix to coat the veggies with the spices, then slowly add in chicken broth, green chiles, hominy, chicken thighs and salt and pepper. Stir well to combine.
  2. Bring soup to a boil then reduce heat and simmer uncovered for 25 minutes or until chicken is fully cooked. You’ll want the chicken to be covered by the broth so make sure to stir every so often.
  3. Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. Add chicken back to the pot then stir in corn, cilantro and juice from 1 lime. Simmer for 5-10 more minutes, then taste and adjust seasonings, if necessary.
  4. Serve pozole in bowls immediately, top with shredded green cabbage, dollop of Greek yogurt, pinch of fresh chopped cilantro, avocado slices and a lime wedge.

chicken pozole topped with avocado and cabbage in a bowl with a spoon

How to store, freeze & reheat chicken pozole

  • To store: store this green chile chicken pozole in airtight containers in the refrigerator for up to 4-5 days.
  • To freeze: let the pozole completely cool, leave the garnishes off and then transfer it to a freezer-safe container (or multiple containers for meal prep purposes). Freeze for up to 2 months.
  • To reheat: first let the pozole thaw in the refrigerator, then heat it in the microwave or on the stovetop. Add your garnishes last and enjoy!

If you like this recipe, you might also like

Slow Cooker Chicken Tortilla Soup

Mom’s Authentic Puerto Rican Rice and Beans

Butternut Squash Green Chile Chicken Soup

Healthy Slow Cooker Chicken Chile Verde

Mama’s Puerto Rican Chicken and Rice (Arroz con Pollo)

I hope you love this incredible green chile chicken pozole! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!

Green Chile Chicken Pozole

5 from 9 votes
chicken pozole in two bowls topped with avocado, yogurt and cabbage
Course Dairy Free, Dinner, Gluten Free, Lunch
Cuisine Mexican
Keyword chicken pozole, green chile chicken pozole
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Serves 4

Cozy green chile chicken pozole made with hominy, veggies and wonderful herbs and spices. This delicious take on traditional chicken pozole is packed with protein and the perfect dinner for chilly months. Add your favorite toppings like shredded cabbage, greek yogurt and creamy avocado!

Ingredients

  • 1 tablespoon olive oil
  • 1/2 large yellow or white onion, diced
  • 1 green bell pepper, finely diced
  • 4 garlic cloves, minced
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 6 cups low sodium chicken broth
  • 2 (5 ounce) cans mild or medium green chiles
  • 1 (28 ounce) can hominy
  • 1 pound boneless skinless chicken thighs
  • 1 teaspoon salt (or sub adobo)
  • black pepper
  • 1 cup sweet corn, optional
  • ½ cup chopped cilantro
  • 1 lime, juiced
  • To garnish:
  • Shredded green cabbage
  • Greek yogurt (this is SO good on the soup)
  • Extra cilantro
  • Avocado slices
  • Lime wedges

Instructions

  1. In a large dutch oven or pot, add olive oil and place over medium high heat. Next add in diced onion, bell pepper and garlic. Saute for a few minutes until onions are tender. Next add in spices: cumin, coriander, garlic powder and oregano. Mix to coat the veggies with the spices, then slowly add in chicken broth, green chiles, hominy, chicken thighs and salt and pepper. Stir well to combine.
  2. Bring soup to a boil then reduce heat and simmer uncovered for 25 minutes or until chicken is fully cooked. You’ll want the chicken to be covered by the broth so make sure to stir every so often.
  3. Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. Add chicken back to the pot then stir in corn, cilantro and juice from 1 lime. Simmer for 5-10 more minutes, then taste and adjust seasonings, if necessary. Enjoy. Serves 4-6.
  4. Serve pozole in bowls immediately, top with shredded green cabbage, dollop of Greek yogurt, pinch of fresh chopped cilantro, avocado slices and a lime wedge.

Recipe Notes

To store: store this green chile chicken pozole in airtight containers in the refrigerator for up to 4-5 days.

To freeze: let the pozole completely cool, leave the garnishes off and then transfer it to a freezer-safe container (or multiple containers for meal prep purposes). Freeze for up to 2 months.

To reheat: first let the pozole thaw in the refrigerator, then heat it in the microwave or on the stovetop. Add your garnishes last and enjoy!

Nutrition
Servings: 4 servings
Serving size: 1 serving (based on 4, including corn)
Calories: 435kcal
Fat: 13.8g
Saturated fat: 2.8g
Carbohydrates: 47.3g
Fiber: 7.3g
Sugar: 10g
Protein: 30.2g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats

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