This flavourful Mexican chicken pozole verde recipe is made simple with shredded rotisserie chicken, canned salsa verde, beans, and hominy. The intense flavours brought out by the simple ingredients make this an easy weeknight recipe to whip up on short notice. Of course, if you have the time, I HIGHLY recommend going the full mile. Making pozole from scratch is worth it.
Pozole is a traditional Mexican stew made with hominy, meat, and spices. It cooks in either a verde (green), rojo (red), or blanco (white) sauce.
Pozole Verde is made with green chiles and/or tomatillos. It is commonly is made with either pork or chicken.
Pozole Rojo is made with dried red chiles and sometimes tomatoes. It is more commonly served with pork.
Pozole Blanco is made without chiles and will result in a clearer, more mild broth. The flavour of pozole blanco is more intensely flavoured by the meat and hominy.
What is Hominy?
Hominy is one of the middle products in the production of corn masa or tortillas. Soaking dried corn in an alkaline solution (lime or lye) “cooks” the corn and makes it more digestible. It also increases nutrients available for digestion and absorption. The corn/hominy is then rinsed well to remove the alkaline solution to reduce bitterness. This entire process is called nixtamalization and is considered an ancient cooking process traced back to Mesoamerica.
When corn is nixtamalized, the hull is loosened from the kernel, and the corn is softened and puffs up (the hominy). The goal of nixtamalization is not only for increasing digestibility and absorption. It also increases storage time.
With the hominy remaining inside the kernel, it can be ground up and served as corn grits. Without the kernel, the inner puffed up corn can be used as hominy. Alternatively, it can be ground into masa (dough) to make tortillas, tamales, empanadas, etc. It can also be dried and stored as corn masa flour. Masa flour can be rehydrated at a later date to make the same foods, only with much less flavour.
Using Rotisserie Chicken
This recipe could easily use fresh bone-in, skinless chicken (about 1 lb) with water. Simmer the chicken for 40-60 minutes until cooked and the meat is falling off the bone. Not only will you have chicken for the recipe, but you now have the broth!
I buy rotisserie chickens when I go to Costco because they’re often sold at a much better price than their raw chickens (a loss leader!). I break it down and separate the meat and the bones. Then I use the meat throughout the following days in meals or freeze the extra.
Canned Tomatillo Salsa
In 2023, I was determined to grow enough tomatillos to eat and can for a year. I was a bit overzealous and planted 4 tomatillo plants, which took off that year. We ended up picking a pound of tomatillos per day!
I made probably 30-40 jars of tomatillo salsa, and I am still trying to get through them all. Hence the creation of this recipe. My goal in 2025 is to utilize food I can in cooking more frequently.
The salsa I use in this recipe is a roasted tomatillo salsa, which is a blend of tomatillos, tomatoes, and dried chili peppers from Bernardin/Ball. This almost makes it a salsa rojo as well. However, for simplicity (and since the dominant flavour is the tart tomatillo), I would consider this a salsa verde.
To Make Chicken Pozole Verde
Heat a medium pot over medium-low, adding the oil once the pot preheats. Add the onion and garlic and gently fry for 2-3 minutes until it begins to soften and turn translucent.
Add the chicken, salsa, hominy, beans, broth, and salt. Stir well and adjust for salt. Bring the soup to a simmer and cook for 20 minutes.
Prep your toppings and have them ready. Add desired toppings and enjoy!
If you’re looking for other recipes using tomatillos, check out my Fresh Tomatillo Salsa Verde recipe and Vegan Enchiladas Verdes. Don’t forget the corn tortillas!
Easiest Chicken Pozole Verde
Ingredients
Pozole Verde
- 2 cups shredded rotisserie chicken*
- 1 tbsp extra-virgin olive oil
- ½ small onion, finely chopped
- 2 cloves garlic, minced
- 1 pint tomatillo salsa
- 1 (15 oz) can hominy, drained the rinsed
- 1 (15 oz) can small white beans
- 1 quart low-sodium chicken broth
- ½-1 tsp salt, to taste
Toppings to Serve
- red or white onion, thinly sliced
- radishes, thinly sliced
- cabbage or lettuce, thinly sliced
- avocado, sliced or cubed
- sour cream, opt. for dairy-free
- queso fresco or cojita
- limes
- cilantro
Directions
- Heat a medium pot over medium-low, adding the oil once the pot preheats. Add the onion and garlic and gently fry for 2-3 minutes until it begins to soften and turn translucent.
- Add the chicken, salsa, hominy, beans, broth, and salt. Stir well and adjust for salt. Bring the soup to a simmer and cook for 20 minutes.
- Prep your toppings and have them ready. Add desired toppings and enjoy!
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