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

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!

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
Servings 4 servings
Calories 435 kcal
Author Monique Volz of AmbitiousKitchen.com


  • 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, drained and rinsed
  • 1 pound boneless skinless chicken thighs
  • 1 teaspoon salt (or sub adobo)
  • black pepper
  • 1 cup sweet corn, optional (drained and rinsed if using canned)
  • 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


  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 Facts
Green Chile Chicken Pozole
Amount Per Serving (1 serving (based on 4, including corn))
Calories 435 Calories from Fat 124
% Daily Value*
Fat 13.8g21%
Saturated Fat 2.8g18%
Carbohydrates 47.3g16%
Fiber 7.3g30%
Sugar 10g11%
Protein 30.2g60%
* Percent Daily Values are based on a 2000 calorie diet.