Mexican Chicken Pozole Soup

Mexican Chicken Pozole Soup stands out as a hearty and comforting dish deeply rooted in the heart of Mexico’s festive and everyday life.

This version of Mexican Chicken Pozole Soup dates back to ancient times and is a delight to the palate. It’s made with wholesome ingredients, and we invite you to explore the richness of this soup.

Our recipe for Mexican Chicken Pozole Soup is filled with shredded chicken in a bed of hominy. It also simmers in a flavorful green chili broth made from tomatillos, serrano chilis and cilantro. You can easily make this meal in one hour.

Pozole (or posole) is a traditionally made with pork and hominy cooked in a flavorful chili broth. There are three main variations of pozole

  • pozole verde – made with a green chile broth
  • pozole rojo – made with a red chile broth
  • white pozole blanco – made without any chiles at all

Key Ingredients for the Ultimate Mexican Chicken Pozole Soup

You only need a few ingredients to make this dish. Here’s what you’ll need:

  • 1-2 cans hominy (28 oz. cans): The soul of Pozole, hominy brings an unmistakable unique texture and flavor.
  • 2 chicken breasts: Tender and juicy, they make the soup hearty and satisfying.
  • 2 quarts stock (8 cups): This is your flavor base. For a deeper taste, chicken or vegetable stock are perfect choices.
  • 1 teaspoon Mexican oregano: A touch of this gives an aromatic depth different from regular oregano.
  • Freshly cracked black pepper & 1 teaspoon salt (plus more to taste): Essential for seasoning and bringing out all the wonderful flavors.
  • Olive oil & lime: For cooking and freshness in every spoonful.

Optional for an added depth of flavor

  • For Poaching Liquid: 1/2 onion, 10 sprigs cilantro, pinch of salt, freshly cracked black pepper.
  • For the Green Sauce: Here’s where it gets exciting. You’ll need 10 tomatillos, 2 poblanos, 1 white onion, 2 Serranos, 4 garlic cloves, and 1/2 bunch cilantro. This green sauce gives Pozole its vibrant, tangy, and slightly spicy character.

Whether you’re sticking to the basics or going all out with the optional additions, each ingredient plays a crucial role in creating this Mexican Chicken Pozole Soup. Get ready to chop, blend, and simmer your way to the perfect pot of Mexican Chicken Pozole Soup.

Step-by-Step Cooking Process

Making this soup is a delightful culinary adventure! The process is straightforward, but the result? Sensational. Here’s how to bring this Mexican classic into your kitchen easily and joyfully.

  1. Prepare the Poaching Liquid: In a large pot, combine 2 quarts of stock with optional ingredients (1/2 onion, 10 sprigs cilantro, pinch of salt, freshly cracked black pepper). Bring it to a gentle simmer.
  2. Poach the Chicken: Add the chicken breasts to the simmering stock. They should be fully submerged. Now, lower the heat and let it simmer gently. This infuses the chicken with amazing flavors while keeping it tender. Take the pot off the heat after about 20 minutes or once the chicken is cooked. Then, transfer the chicken to a plate to cool down. Once it’s cool enough to handle, shred it using two forks.
  3. Create the Green Sauce: Time for some blending magic! Grab 1 peeled onion, 2 de-stemmed serrano chilis (or jalapenos), 4 peeled garlic cloves, and about half a bunch of cilantro. Also, prepare your roasted poblanos by removing the skins, stems, and seeds. Along with the tomatillos, blend these ingredients until smooth. If needed, do it in batches to make everything fit into your blender.

Cook and Combine the Mexican Chicken Pozole Soup

  1. Cook the Green Sauce: Heat a splash of olive oil over medium heat in a Dutch oven or large saucepan. Pour the green sauce you’ve just blended into the pan. Stir and cook it for a few minutes to deepen the flavors.
  2. Combine the Soup: Here’s where it all comes together. Drain and rinse your hominy before adding it to the pot with the green sauce. Then, introduce the shredded chicken along with the strained cooking liquid. Season it with Mexican oregano, salt, and freshly cracked black pepper. Feel free to adjust the liquid amount if you prefer a thinner soup – just add some stock or water.
  3. Simmer to Perfection: Allow your soup to simmer gently for about 15 minutes. This helps the flavors meld beautifully and ensures the home is perfectly heated. Taste your creation and decide if it needs a bit more salt.
  4. Serve with Love: Ladle the hot soup into bowls, squeezing a wedge of lime into each for that zesty kick. Pair it with a crisp, cheese-filled quesadilla for an extra treat.

Now, sit back and take a moment to savor the fruits of your labor. This Mexican Chicken Pozole Soup is more than just a meal; it’s a warm hug in a bowl. It’s also a celebration of fresh ingredients and bold flavors. Enjoy the deliciousness and the feeling of having created something truly special.

Serving Suggestions

a bowl of Mexican chicken pozole soup in red sauce

To truly honor the essence and tradition of Mexican Chicken Pozole Soup, a range of garnishes and sides exist. They add texture, flavor, and color layers to the dish, making it a feast for the palate and the eyes.

Traditional Garnishes

  • Sliced radishes: Their crisp texture and slightly peppery flavor contrast beautifully with the rich soup.
  • Shredded cabbage or lettuce: Adds a fresh crunch that balances the heartiness of the pozole.
  • Chopped onions and cilantro: These aromatics contribute to freshness and flavor.
  • Avocado slices: Their creaminess complements the soup’s complexity perfectly.
  • Lime wedges: A squeeze of lime juice brightens the soup with acidity.
  • Tostadas or tortilla chips: Serve on the side for dipping and added crunch.

Creative Serving Ideas for Modern Twists

  • Pozole Bowls: Transform the traditional soup into a contemporary bowl trend by serving the broth on the side and letting guests assemble their plates with garnishes.
  • Mini Pozole Tacos: Use small tortillas to create tacos filled with shredded chicken, hominy, and toppings. Serve the green sauce as a dip.
  • Pozole Pizza: A truly unconventional twist—top a pre-baked pizza base with pozole ingredients and cheese, then bake until bubbly.
  • Deconstructed Pozole Salad: For a lighter take, mix shredded chicken, sliced radishes, shredded cabbage, and avocado in a bowl. Serve with a side of hominy and green sauce dressing.

Experimenting with these garnishes and creative serving ideas can turn the traditional Mexican Chicken Pozole Soup into a customizable dining experience. It also allows everyone to tailor their meal to their taste preferences. Whether sticking to tradition or venturing into modern adaptations, the essence of pozole remains untouched.

Variations of Mexican Chicken Pozole Soup

a bowl of Mexican chicken pozole soup in green sauce

The beauty of Mexican Chicken Pozole Soup lies in its adaptability and the variety of forms it takes across different regions within Mexico. The two most celebrated variations are Pozole Verde and Pozole Rojo.

Pozole Verde – A Hearty Green Hue

Pozole Verde gets its enticing green color from a blend of green tomatillos, jalapenos, poblanos, and cilantro, which not only contribute to its vibrant hue but also infuse the broth with a tangy, mildly spicy flavor. This version is especially popular in the southern states of Mexico, where the ingredients are more readily available and form a staple of the local cuisine.

Pozole Rojo – The Bold Red Twist

Conversely, Pozole Rojo features a robust, red broth achieved by incorporating dried chilies like guajillo, ancho, which are rehydrated and blended to form a rich paste that’s then mixed into the soup. The red variation is more common in the northern regions of Mexico and is known for its deeper, slightly smoky flavor profile. The choice of chili and the heat level can vary widely, making each pot of Pozole Rojo unique to its maker.

Regional Adaptations within Mexico

As with many traditional dishes, regional adaptations of Pozole reflect the local ingredients, tastes, and culinary traditions. In states like Guerrero, for instance, adding locally grown herbs and spices can give the Pozole a unique twist, setting it apart from versions made in other regions. Similarly, the coastal areas might include seafood, transforming it into Pozole de Mariscos, a testament to the dish’s versatility and the rich biodiversity of Mexico.

Whether one prefers the comforting tang of Pozole Verde or the smoky depth of Pozole Rojo, these variations highlight the rich tapestry of Mexican cuisine. Each bowl tells a story of regional identity, community, and love for food that gathers people around the table.

Storing and Freezing the Mexican Chicken Pozole Soup

Storing: Pozole verde can be stored in an airtight container in the fridge for up to 5 days.

Freezing: To freeze, cool pozole in the refrigerator. Once cooled, transfer to a freezer safe container or bag and freeze for up to 3 months.


Mexican Chicken Pozole Soup, in its various forms, embodies the spirit of Mexican cuisine. Whether you’re gathered around a steaming pot of Pozole Verde or Pozole Rojo this dish celebrates community, diversity, and the simple joy of sharing a meal.

We invite you, the next generation, to add their chapter to the rich story of Mexican Chicken Pozole Soup.

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Happy cooking and bon appétit!

a bowl of Mexican chicken pozole soup in green sauce

Mexican Chicken Pozole Soup

Our recipe for Mexican Chicken Pozole Soup is filled with shredded chicken, hominy and a flavorful green chili broth made from tomatillos, peppers and cilantro.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course, Soup
Cuisine Mexican
Servings 8


  • 1 stockpot


  • 3 chicken breasts
  • 8 cups chicken broth
  • 12 ounces water
  • 1 teaspoon ground coriander
  • 1 tablespoon garlic powder
  • 2-4 bay leaves
  • 50 oz canned white hominy drained and rinsed (2 25 oz cans)
  • 2 serrano peppers seeded with top cut off
  • 1 poblano pepper seeded, with top cut off, optional for hot
  • 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


  • Add chicken to large Dutch oven with broth and water. Boil until cooked through.
  • In another pot, add peeled and washed tomatillos. Boil until just tender.
  • Put in a blender, add all seasonings, onion, pepper, garlic. Blend until completely liquid.
  • In a large pan with deep sides, heat olive oil about 20 seconds. Carefully stir in salsa mixture and cook, stirring occasionally, until bright green sauce turns darker – about 6-8 minutes.
  • When chicken is cooked, remove from pot and shred – using forks or hands. Then add chicken back to stock pot.
  • Add hominy to stock and stir in green sauce after cooking to darker green, constantly stirring to mix as you pour it in.
  • Bring to a boil and let stew thicken slightly, another 5-8 minutes.
  • Serve with sliced radishes, slices of avocados, tortilla chips, diced raw onion, chopped cilantro, or some chips and salsa!


Amount Per Serving Calories 283Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 40mgSodium 1032mgCarbohydrates 35gFiber 7gSugar 8gProtein 19g
Keyword mexican chicken pozole soup