Chicken Pozole Verde {Easy, Healthy, Gluten-free Recipe} (2024)

An easy simplified version of Chicken Pozole Verde (Green Pozole). A comorting healthy Mexican stew, with chunks of chicken and hominy in a green chile broth!

This Chicken Pozole Verde is made on the stove...all in one pot! But, you can also make it in the Instant Pot or Crock Pot (see recipe notes).

We use chopped up boneless skinless chicken. So, no having to cook the chicken first (like in traditional methods) and less cooking time!

We also simplified the process with no pre-roasting of the chiles and veggies necessary, (although you certainly can add that step if you prefer!)

Instead, the ingredients for the green chile sauce are blended, then fried in just a bit of oil, and cooked down a bit to deepen the flavor. After that, all ingredients are added to the same pot and simmered until the chicken is cooked through (about 20 minutes). That's it!

How to Make Chicken Pozole Verde (Green Pozole)

• Add 1 cup of the chicken broth, tomatillos, onion, garlic, all of the peppers, and cilantro to a high-speed blender.

• Blend until smooth. If blender starts getting too full, blend some of it down first to make space for the rest of it.(I use aVitamix. See notes if you are using regular blender.)

• Heat olive oil in aLarge Stock PotorDutch Oven, over medium-high heat.(I used this 6-quart dutch oven). Pour the sauce into the hot pot, and cook about 5-10 minutes, occasionally stirring.

• Add in the remaining chicken broth, chicken pieces, hominy, salt, cumin, and oregano. Stir, and bring to a simmer.

• Reduce heat to medium, and simmer uncovered for 20-25 minutes, or until chicken is cooked through.(Use this time to prep any garnishes you will be using.)

• Do a taste test and add more salt if needed(I added 1.5 teaspoons more).

• Serve with lime wedges, optional garnishes, and a side of tostadas or corn chips if desired.

Optional Garnish for Chicken Pozole Verde

There are quite a few fresh toppings you can add to your Chicken Pozole Verde that add even more flavor. We love using a little bit of all of them! The one I recommend you don't skip is lime. A little squeeze of lime juice brightens up the dish! Here is a list of garnishes you can use:

• chopped cilantro
• sliced or diced avocado
• shredded cabbage
• diced onion
• sliced jalapeños
• lime wedges
• thinly sliced radish

Alternative Cooking Methods

Chicken Pozole Verde can also be cooked in the Instant Pot or Crock Pot. You just need to reduce the amount of chicken broth for the Instant Pot, since it doesn't cook any liquid down.

Instant Pot Chicken Pozole Verde:

Reduce amount of chicken broth in the recipe to a total of 4 cups (instead of 6 cups).

• Add 1 cup of the chicken broth, tomatillos, onion, garlic, all of the peppers, and cilantro to a high-speed blender, and blend until smooth. If blender starts getting too full, blend some of it down first to make space for the rest of it. (I use a Vitamix. See notes if you are using regular blender.)
• Heat olive oil in the insert of the Instant Pot on high "saute" setting.
• Pour the sauce into the hot pot, and cook about 5-10 minutes, occasionally stirring.
• Add in the remaining chicken broth, chicken pieces, hominy, salt, cumin, and oregano. Stir to combine.
• Close the lid and set the valve to “sealing”.
• Turn the Instant Pot on “Manual” mode for 15 minutes(or pressure cook on “HIGH”). (Use this time to prep any garnishes you will be using.)
• Once done, allow a 10 minute natural release(meaning: leave it alone!), then set the valve to “venting”.
• Do a taste test and add more salt if needed (I added 1.5 teaspoons more).
• Serve with lime wedges, optional garnishes, and a side of tostadas or corn chips if desired.

Crock Pot Chicken Pozole Verde:

• Add 1 cup of the chicken broth, tomatillos, onion, garlic, all of the peppers, and cilantro to a high-speed blender, and blend until smooth. If blender starts getting too full, blend some of it down first to make space for the rest of it. (I use a Vitamix. See notes if you are using regular blender.)
• Heat olive oil in a medium pot over medium-high heat.
• Pour the sauce into the hot pot, and cook about 5-10 minutes, occasionally stirring.
• To the Crock Pot insert: add in the blended sauce, the remaining chicken broth, chicken pieces, hominy, salt, cumin, and oregano. Stir to combine.
• Close the lid, and cook on LOW for 5-6 hours, or on HIGH for 2-3 hours.
• Do a taste test and add more salt if needed (I added 1 teaspoon more).
• Serve with lime wedges, optional garnishes, and a side of tostadas or corn chips if desired.

Recipe Notes

Peppers:

• If you can't find Anaheim peppers you can just use another Poblano pepper.
• If you would like to increase spice level, add the jalapeño or serrano. I usually leave it out to keep it kid-friendly, then just top our own bowls with fresh sliced jalapeños!

Blender:

I used aVitamixwhich makes a smooth green chile sauce in less than a minute!If you are using a regular blender it may not come out as smooth, but it will still work! Just stop to move things around if they get stuck, or about every minute, until desired consistency is reached.

Enjoy! 🙂

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Watch the VIDEO on how to make Easy Chicken Pozole Verde! Make sure to subscribe to my YouTube Cooking Channel so that you never miss a recipe video! 🙂

Looking for more easy Mexican recipes? Give these a try!

• Easy Mexican Shredded Beef
• Easy Carnitas
• Crispy Baked Shredded Beef Tacos or Bean Tacos
• Easy Red Enchilada Sauce {15 minute Recipe}

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