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Bowl Me Over

Delicious recipes that (most times!) end up in a bowl, hence the name Bowl Me Over. My goal is to inspire you, making meal time more fun and less complicated!

Chicken Pozole Verde

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Chicken Pozole Verde – Tender white meat chicken, caramelized onions and sweet hominy combine with earthy spices to make an authentic Green Chili Chicken Posole Recipe! Topped this soup with crunchy cabbage, thinly sliced radishes and chunks of creamy avocado, this is the perfect meal in a bowl. First Published: October, 2017… Last Updated: April 30, 2019

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Chicken Pozole Verde topped with cabbage, radishes and sliced jalapeños

Chicken Pozole Verde with tender chicken, hominy and green chilis simmered to make the most delicious stew!

Chicken Pozole Verde

I’ve said it before and I’ll say it again – Fresno has the BEST Mexican Food. Authentic warm flavors, carnitas, enchiladas and taquitos that will make your mouth water! Refried beans, pinto beans and black beans better than any I’ve ever tried.

Trips to hole-in-the-wall hidden gems that I would not enter by myself, only to walk through the door and be welcomed by the warm family atmosphere and the unique flavors they share with our community.

Having said that, my love of Authentic Pozole comes from New Mexico! We’ve made a couple of trips to New Mexico visiting our friends Ron and Michelle and I go out of my way to find a big bowl! Chunks of pork or chicken, simmered in a rich red or green sauce, packed with hominy.

Rich, thick and delicious!

Two bowls of Green Chicken Pozole itopped with lime, jalapeños, sliced radishes and cabbage.

Green Chicken Posole Recipe with green chilis and verde is hearty and delicious!

Chicken Posole Recipe

Is it posole or pozole?

You’ll see me use the two words interchangeably as both are correct. Posole can have a red or green sauce and the meat will be pork or chicken. Both are stuffed with hominy. Pozole is traditionally served on Christmas Eve, however anytime is a great time for this delicious soup!

What spices do you put in Green Chicken Pozole?

The spices are simple – cumin, salt, green chili powder and coriander. Don’t have green chili powder? You can substitute with red or simply omit it. Green chili gives it a punch of heat. If you’re looking for that heat, pile on the jalapeños.

I’d hate to have you go out and buy a new spice for just one recipe, but here’s the deal – you’ll be making this again and again!

What ingredients are in pozole?

I developed a recipe you can make no matter where you live! It was important that you can make Verde Chicken Pozole too! Here’s what I use for authentic flavor – chicken breast, canned green chilis, onion, garlic, hominy, green chili enchilada and verde sauce.

Verde chicken posole in a bowl topped with cabbage, radishes and jalapeños.

Top your Verde Chicken Pozole with sliced radishes, cabbage and some jalapeños to spice them up!

Chicken Posole

Grocery list for Mexican Chicken Stew

  • boneless, skinless chicken
  • white onion
  • minced garlic
  • green chili enchilada sauce
  • jar verde sauce
  • canned diced green chilis
  • hominy
  • cumin,  salt, green chili powder and coriander

Is there a substitute for hominy?

When I was a kid, I remember Mom trying to make Don and me eat it. I’m pretty sure we just fed it to the dog under the table. 🤣🤣🤣 You can relate, right?

If you haven’t tried hominy (I mean tried it since you were five and decided you hated it!), or if you’re absolutely in a pinch, substitute with a couple of bags of frozen corn.

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How do you make Verde Chicken Pozole?

  1. Preheat the oven.
  2. Add the spice rub ingredient to a large plastic bag.
  3. Add the chicken breast to the bag, massaging the spices into the chicken.
  4. Dice the onions and minced the garlic. Set aside.
  5. Heat a heavy bottom pot over medium heat. When hot, add the olive oil and brown the chicken breast on both sides.
  6. Next, add the onions to the pot and give them a quick sauté – about two minutes. 
  7. Add the minced garlic and continue to sauté another few seconds until the vegetables become fragrant.
  8. Add all of the remaining ingredients.
  9. Tightly cover and place in the preheated oven for two hours.
  10. Remove from the oven, take the chicken breasts out of the stew and shred. Return to soup, mix and serve.

What are the best toppings for chicken posole recipe?

  • thinly sliced green cabbage
  • sliced radishes
  • thinly sliced jalapeños
  • cilantro
  • a dollop of sour cream
  • avocado
Chicken Posole Recipe in a bowl topped with jalapeños, radishes and cabbage.

This chicken posole recipe is such an easy stew to make and one of my very favorites!

When you’re ready to serve, set up a bounty of toppings. Thinly sliced cabbage, chunks of creamy avocados, thinly sliced radishes, diced white onions and some spicy jalapeños. Creamy sour cream will help cool the heat.

I found all the makings for this delicious meal at Grocery Outlet! click here to find a store near you.

If you want all of my BEST tips and tricks on how to make Homemade Soups and Stews, click here!

Here are more delicious Mexican flavors to enjoy!

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Hatch Green Chili Powder

Verde chicken posole in a bowl topped with cabbage, radishes and jalapeños.
Print Recipe
5 from 23 votes

Green Chili Chicken Posole

Mexican Chicken Stew with tender white meat chicken, caramelized onions and sweet hominy combine with earthy spices to make an authentic
Prep Time15 mins
Cook Time2 hrs 15 mins
Total Time2 hrs 30 mins
Course: Lunch or Dinner
Cuisine: Mexican
Servings: 8
Calories: 171kcal
Author: Souper Chef Deb
As an Amazon Associate I earn from qualifying purchases.

Ingredients

  • Spice Mix
  • 1 tbsp cumin
  • 2 tsp salt
  • 1 tsp green chili powder optional
  • 1/2 tsp coriander
  • Stew
  • 2 chicken breasts boneless skinless
  • 2 28 oz. cans hominy drained
  • 28 oz. green chili enchilada sauce
  • 12 oz. jar verde sauce
  • 8 oz. can diced green chilis mild
  • 1 white onion diced
  • 1 tbsp garlic minced
  • 2 tbsp olive oil
  • 2 cup water
  • Optional toppings - thinly sliced cabbage, radishes, jalapeños, avocados and sour cream

Instructions

  • Preheat the oven to 325 degrees.
  • Add the ingredients for the spice mix into a large plastic bag. Add the chicken breast into the bag, massage in the spices, set aside.
  • Dice the onions and minced the garlic. Set aside.
  • Heat a heavy bottom pot over medium heat. When hot, add the olive oil and brown the chicken breast on both sides - 2 to 3 minutes per side. 
  • Next add the onions to the pot and give them a quick sauté - about two minutes. Add the minced garlic and continue to sauté another few seconds until the vegetables become fragrant.
  • Add the remaining ingredients - enchilada & verde sauce, green chilis and hominy. 
  • Tightly cover and place in the preheated oven for two hours.
  • While the stew is baking in the oven prepare the toppings. Slice the cabbage, jalapeños and radishes. Dice the avocado right before serving.
  • When you remove the stew from the oven, pull out the chicken breast. Shred with two forks and return the chicken to the stew, mix together well.
  • Top with garnishes, serve and enjoy!

Notes

Add desired toppings - 
  • thinly sliced cabbage
  • chunks of creamy avocados
  • thinly sliced radishes
  • diced white onions
  • spicy jalepenos
  • sour cream

Nutrition

Calories: 171kcal | Carbohydrates: 14g | Protein: 14g | Fat: 5g | Cholesterol: 36mg | Sodium: 1935mg | Potassium: 365mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1065IU | Vitamin C: 15.5mg | Calcium: 27mg | Iron: 1.7mg

About Bowl Me Over

Welcome to Bowl Me Over! My name is Debra and I send warm greetings from sunny California. I am a serious foodie – I’ve been known as the go-to girl in our family for years, catering weddings and anniversary parties. In the summer I help cook mountains of food for our family reunions. Often times things I create end up in a bowl, hence the name Bowl Me Over! Let's stay connected, you can email me at debra@bowl-me-over.com and find me on Facebook, Pinterest, Instagram, Twitter and YouTube.

Comments

  4. Sandi says


    You are a flavor sleuth! I can’t believe you created a soup like the one we had in Sacramento. I can’t wait to give this a try. Oh, and that prosecco is soooo good!

    Reply

    • Bowl Me Over says

      Thank you, thank you!! 😀 Took a few tries, but I’m so pleased I’ve NAILED it!!! The Prosecco is delicious, we really enjoyed the wines and I know where I’ll be shopping from now on!

      Reply

  5. Liza says


    Oh, this one is just unbelievably good! I mean… I’d never think about caramelizing the onions to give that healthy chicken a major boost of flavor! Mmmm! I want it now!!! So yummy! And paired with some wine? – It’s the ultimate treat!!! Thanks, Debra!!!

    Reply

  11. Sandra Shaffer says


    We LOVE posole and wine too. I’m a fan of Prosecco and frequent our local Grocery Outlet store. Can you believe I just picked up the Diama? I couldn’t resist the pretty bottle and the amazing price!

    Reply

  12. Jennifer A Stewart says


    I am not super wine savvy so I love when people recommend pairings for me! Thanks! I noticed you mentioned this for lunch or dinner. I think I might be a rebel and have it for lunch (on the weekend of course so I can drink) and invite some friends over!

    Reply

  13. Michele says


    I was able to pick up all of my holiday wine needs while I was at their sale. It was amazing! Im going to have to try this soup once it gets a little cooler here!

    Reply

  22. Kathy says


    This is such a hearty and delicious soup! I love hominy and all the spices you use in this recipe. A must make this season!

    Reply

  23. michele says


    I had this recipe on my must make list for a while and finally got to it this weekend. It was so easy to make, but still had the best flavors in the soup. We loved the added crunch with the cabbage and radishes. I’ll definitely be making this a part of our regular soup rotation,,, it was delicious!

    Reply

  24. Julie says


    I love this updated version of this posole! I swear the combination of green chili and chicken was meant to go together and one of my very favorite flavor profiles!

    Reply

  25. Jennifer Stewart says


    I was so excited when we moved to the southwest so I could start getting authentic Mexican recipes but I can just make this and it’s even better than here. But I will say that I get to use regional Hatch Chiles in it!

    Reply

  26. Michaela Kenkel says


    You had me at green chile!! This chicken pazole looks perfectly spiced and I can’t wait to serve it this weekend!

    Reply

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Meet Souper Chef Deb

Welcome to Bowl Me Over! My name is Debra and I send warm greetings from sunny California. I am a serious foodie – I’ve been known as the go-to girl in our family for years, catering weddings and anniversary parties and in the summer help cook mountains of food for our family reunions. Often times things I create end up in a bowl, hence the name Bowl Me Over! Learn More . . .