Name: Green Chile Chicken Pozole
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs; 2 tablespoons olive oil; 1 large yellow onion, diced; 4 cloves garlic, minced; 2 cans (15 oz each) white hominy, drained and rinsed; 2 cups diced roasted green chiles; 6 cups low-sodium chicken broth; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Juice of 1 lime; Optional toppings: sliced radishes, chopped cilantro, shredded cabbage, avocado, lime wedges

So, let me just tell you, the first time I made Green Chile Chicken Pozole I thought I was biting off more than I could chew (pun sort of intended). My cousin Lupe came over, saw the kitchen looking like a tornado hit it, and asked if I’d adopted a pet chicken — it’s that much chicken. But seriously, nothing brings the crew together like a bubbling pot of pozole. There’s something about the mix of tender chicken, bright green chiles, and chewy hominy that just feels like a hug for your insides. Oddly enough, this soup always reminds me of wild New Year’s nights at my Tía’s house, where nobody wanted to leave as long as there was one more ladleful hiding at the bottom of the pot. Also, fair warning: if you start with too small a pot, you’ll regret it (been there, done that, mopped the floor).

Why I’m Obsessed With This Pozole

I honestly make this whenever my house gets that chilly, can’t-get-warm sort of feeling (especially in November, you know the one). My family goes nuts for it because it’s hearty but still zingy; the green chiles have this way of brightening the whole thing without setting anyone’s mouth on fire (unless you want them to… more on that in a sec). Plus, if I’m even a little stressed, all that stirring and simmering feels almost therapeutic—or maybe that’s just my excuse to taste-test every 20 minutes. The only thing that stresses me out is when I run out of toppings before I run out of soup. And real talk: if you’ve ever accidentally dumped in too much hominy, you’re in good company.

What You’ll Need (And What I Sub In When I’m Lazy)

2 lbs boneless, skinless chicken thighs (breasts work too, but thighs are juicier; sometimes I use rotisserie chicken when I’m running behind)
1 large can (about 25 oz) hominy (my friend swears by the white kind, but I just grab whatever’s on sale)
1 yellow onion, chopped
3-4 cloves garlic, minced—honestly, I never measure garlic, just go with your heart
1-2 jalapeños, chopped (or skip if kids are eating; but try at least one if you want a little kick. Serrano works if that’s all you’ve got, though it’s spicier!)
2 cups roasted, peeled, and chopped green chiles (I love Hatch chiles from a jar, but my grandmother only uses fresh—truthfully, I can’t always be bothered)
8 cups chicken broth (homemade is best but store-bought is 100% fine, just don’t go for the low-sodium unless you really want to)
1 Tbsp ground cumin
1 Tbsp dried Mexican oregano (regular oregano in a pinch)
1 handful fresh cilantro, chopped (optional)
Salt and black pepper, to taste
Oil for sautéing (a slug of olive or canola, whatever’s closest)
Toppings (the fun part!):
- Shredded cabbage or lettuce (Mom says cabbage or it’s not real pozole)
- Radishes, sliced thin
- Diced avocado
- Lime wedges (do not forget the lime—it makes such a difference)
- More cilantro, if you’re feeling fancy
- Tortilla chips or tostadas (last time we ran out and used saltines…not terrible, actually)

How I Throw This Together (Without Losing My Mind)

Heat a splash of oil in your biggest pot or Dutch oven (seriously, go big or you’ll wish you had). Toss in the onion and sauté over medium till it’s soft and a little golden—five-ish minutes, no need to be fussy. Add the garlic, jalapeño, cumin, and oregano; stir like you mean it till it smells amazing. If your eyes water, you’re doing it right.
Stir in the chopped green chiles and let everything get friendly for a couple minutes. This is my favorite part, by the way — the kitchen starts smelling like a roadside taco stand. In a good way!
Add chicken thighs right on top of the veg; pour broth over everything. Now bring it just to a boil, then turn it down to a lazy simmer. Cover and let it go for about 30 minutes, or until the chicken’s fall-apart tender. This is the perfect moment to sneak a taste. Or two.
Fish out the chicken with tongs (don’t forget a stray piece like I always do), shred it with two forks, and toss it back in. This is where I tend to eat half the pieces, whoops.
Dump in the hominy (drained). Stir it all up, let it simmer UNCOVERED for another 15-20 minutes. If it looks too thick, add more broth or even water—I do this almost every time because I underestimate how much the hominy drinks up the liquid. Salt and pepper to taste; you probably need more than you think, but go slow.
Now, scoop into bowls and let everyone go to town with their own toppings. My kid likes extra lime; my partner double-cilantros, and I always pile mine high with everything (except avocado—I’m weird, I know).

Some Little Notes from the School of Hard Knocks

If you’re using fresh chiles, be ready for stained hands (I’ve worn gloves, but got cocky last time and regretted it!).
Chicken breasts get dry if you simmer too long. Actually, I find thighs are a little more forgiving if you get distracted watching TV…or is that just me?
If the broth looks a bit greasy, just skim some off, or don’t. It’s pozole, not a salad!

Random Variations I’ve Tested (Some Good, Some…Hmm)

Done it with turkey after Thanksgiving—pretty tasty, surprisingly not weird.
Used tomatillos once instead of some green chiles. Actually, made it bright and tangy. Would do again!
Tried making it vegetarian with jackfruit. It looked right but, eh, probably not for me, though my vegan neighbor loved it.
On second thought, DO NOT add spinach. Not sure what I was thinking; it went kinda slimy and sad. Lesson learned.

Stuff You’ll Need (But Don’t Panic if You Don’t Have It)

Big old soup pot (if yours is small, you can cook in batches though I wouldn’t recommend it—it’s a pain in the neck)
Sharp knife & chopping board (I have a favorite but any halfway sharp one is fine, just watch your fingers!)
If you’re missing a ladle, I’ve used a coffee mug in a pinch. It didn’t spill as much as I thought it would, so hey, make do!

Storing This (But Good Luck Having Leftovers)

Technically, you can keep pozole in a sealed container in the fridge for up to 4 days. I actually think it tastes even better the next day, once the flavors have had a little nap together — but honestly, in my house it never lasts more than one day! If you want to freeze it, go for it, just leave off the toppings till you reheat.

How I Like to Serve It (& the Weird Traditions I Grew Up With)

I usually put out a “toppings bar” (just some mismatched little bowls) and let everyone decorate their soup. My uncle used to insist on crunching chips ON TOP and floating them like little boats — so now my kids do it too. Lime is mandatory at our table; sometimes my cousin Gaby brings out a bottle of hot sauce for extra drama.

What I’ve Learned the Hard Way (So Maybe You Don’t Have To)

Don’t rush the simmer time. I once tried to speed it up, and ended up with chicken that chewed back. Slow is the secret sauce, trust me.
Always taste the broth before serving. Sometimes it needs way more salt or a squirt of lime juice, actually, than you’d guess.
Oh, and if you double the batch, double-check the salt—you don’t want a salt lick for dinner (I found out the hard way!).

FAQ (Because Apparently, This Pozole Has a Fandom!?)

Can I use canned chicken? I mean, if you must… but it won’t have that fall-apart thing going on. Go for rotisserie if you’re in a hurry (I’ve done it, nobody yelled at me).

Is this spicy? Not really, unless you toss in extra jalapeños or leave the seeds in. Easy to dial up or down.

What if I can’t find hominy? You can use white beans in an emergency, but it’s not quite the same. Otherwise, just haunt the international aisle. (Or ask your neighbor, haha.)

Can this sit in a slow cooker? Heck yes. Dump everything in (wait on hominy till the end), cook on low for 4-6 hours, shred the chicken before serving. Set it and forget it!

Why is my soup so thick? Totally normal, especially if you let it cook uncovered too long. Add a bit more broth or water, give it a stir, all good.

Do I have to use fresh herbs? You don’t, and sometimes I swipe the dried oregano shaker when I’m out of cilantro. No crisis — as my mom says, the soup makes itself as long as you love on it.

If you’re still not sure, just give it a try — worst case, it’s still soup!

Green Chile Chicken Pozole