Chicken Posole (Pozole) Verde Soup

I could post a soup recipe every day of the week and be perfectly content. I LOOOOVVVEE soup. All kinds of soup. Creamy soups. Brothy soups. Chowders. Stews. You name it, I adore it. A recipe that I haven’t posted yet is a posole soup, and I thought it was just about due time. I love chicken posole soup, and any time I find it on a menu, I always order it. It’s just not a soup you come across very often. The thing is, chicken posole verde soup is so simple to make, requires only a handful of ingredients, has a ton of flavor and is finished in no time at all! If that’s not a “recipe” for success, then I don’t know what is.

Chicken Posole (Pozole) Verde Soup |

I’m going to keep things short and sweet today. This chicken posole verde soup pretty much explains itself, but there are a few things I’d like to share before I move along for the day.

I like heat in my soup. In the recipe I provided below, I only have 1 serrano pepper. I put 3 in my version. HA! It’s kind of a lot. It was kind of amazingly spicy, so if you want to go down the same route, then please! Be me guest!

Chicken posole verde soup is more often made with bone-in chicken that is made along with the makings of the soup. I chose to go the easy route with boneless chicken breast. You may go ahead and do it the traditional way if you have a ton of time on your hands, but seriously, who has that kind of time?

One more thing I’d like to add before I go, this soup is extremely acidic. The honey is used to tone down the acidity. If you find that even after a tablespoon of honey, it’s STILL too acidic. Continue adding honey until you reach a fine balance (within reason). I’m not giving you permission to add a cup of honey. That would be weird.

Chicken Posole (Pozole) Verde Soup |

Recipe is below! Pair this chicken posole soup with an IPA because Mexican food and IPAs just go hand in hand. It will really compliment the spice! Have a great day everyone! xo

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Chicken Posole (Pozole) Verde Soup |

Chicken Posole (Pozole) Verde Soup

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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 10


  • 8 cups chicken stock warm
  • 1 yellow onion diced
  • 4 to matillos husked and quartered
  • 1 serrano pepper seeds and stem removed, chopped
  • 1 tablespoon Mexican oregano
  • 1 tablespoon honey
  • 1 1/2 teaspoons cumin
  • 3 cloves of garlic chopped
  • 1/4 cup fresh cilantro chopped
  • 1 tablespoon olive oil
  • 2 tablespoons orange juice
  • 1 teaspoon lime juice
  • 1 4- ounce can diced green chilies
  • 2 15- ounce cans hominy drained and rinsed
  • 2 cup fully-cooked shredded chicken breast
  • sliced radish sliced avocado, sour cream, cilantro (for serving)


  • In a blender, combine 3/4 cup of the warm chicken stock, 1/2 of the diced yellow onion, tomatillos, serrano, Mexican oregano, honey, cumin, garlic, and cilantro. Blend until completely smooth. Set aside.
  • In a large dutch oven, add a tablespoon of olive oil and heat over medium heat. Add the remaining 1/2 of onion and saute until tender, about 5-6 minutes. Add the blended tomatillo sauce and bring to a simmer. Reduce by half.
  • Add the remaining chicken stock, orange juice, lime juice, green chilies and hominy. Bring to a boil and then reduce to a simmer. Cook for 20 minutes, and then add the chicken. Cook for an additional 5 minutes. Adjust seasoning to taste.
  • Serve hot with sliced radish, avocado, sour cream and cilantro.

Chicken Posole (Pozole) Verde Soup |