Creamy Green Pozole with Shredded Chicken – A Cozy Classic

Dive into a bowl of Creamy Pozole Verde with Shredded Chicken—a comforting, flavorful twist on a traditional Mexican pozole recipe. This version combines tender chicken simmered in a rich, creamy green broth bursting with tomatillos, poblano peppers, and a hint of lime. Whether you're craving an easy pozole recipe or craving a heartier, creamier take, this chicken posole verde delivers. The velvety texture makes this more than just a soup—it’s an experience.

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Creamy Green Pozole with Shredded Chicken

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Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Course

Cuisine Mexican

Servings 8 (depending on portion size)

Equipment

• Large heavy-bottomed pot or Dutch oven (alternatively, a crockpot for a crockpot pozole variation)
• Blender (immersion blender or countertop blender)
• Tongs or fork for shredding chicken
• Ladle
• Cutting board and sharp knife
• Bowls for garnish prep

Ingredients

  

Protein & Base

• 2 lbs boneless skinless chicken thighs (or breasts), trimmed
• 8 cups low-sodium chicken broth

Pozole Base

• 2 14‑oz cans hominy, drained and rinsed (if you prefer, you can use dried hominy, but canned hominy makes for an easy pozole recipe)
• 1 lb tomatillos husked, rinsed, and quartered
• 2 poblano peppers stemmed and seeded
• 2 jalapeños optional, for extra heat
• 1 medium white onion quartered
• 4 garlic cloves peeled

Creaminess & Flavor Boost

• ½ cup Mexican crema or sour cream
• ¼ cup heavy cream
• 2 tablespoons vegetable oil or olive oil

Seasonings & Accents

• 2 teaspoons ground cumin
• 1 teaspoon dried oregano Mexican oregano if available
• 1 lime juiced
• Salt and freshly ground black pepper to taste
• ½ cup chopped fresh cilantro

Garnishes

• Radish slices
• Shredded cabbage or lettuce
• Diced white onion
• Lime wedges
• Crumbled queso fresco or cotija cheese
• Sliced avocado optional

Instructions

 

Prep the aromatics

1. Rinse tomatillos to remove stickiness. Quarter them.
2. Stem and seed poblanos (and jalapeños if using).
3. Roughly chop onion and garlic.

Char & cook

1. In your pot, heat oil over medium-high.
2. Add tomatillos, peppers, onion, and garlic. Sauté for 6–8 minutes until lightly charred.
3. Sprinkle in cumin and oregano, stirring to coat and release aroma (~1 minute).

Simmer the broth

1. Pour in chicken broth, scraping up browned bits.
2. Bring to a boil, then reduce to a gentle simmer.

Cook the chicken

1. Add chicken thighs (or breasts) to the simmering broth.
2. Cover and simmer for 20–25 minutes (until chicken reaches internal temperature of 165°F).
3. Remove the chicken to a plate, cover to keep warm.

Blend to creamy

1. Use an immersion blender to purée the broth until smooth—or carefully transfer to a blender in batches.
2. Return blended broth to the pot.

Shred & combine

1. Shred chicken using forks or your hands.
2. Stir shredded chicken and hominy into the broth.
3. Reduce heat to low and stir in Mexican crema and heavy cream.
4. Season with salt, pepper, and lime juice. Let it warm through for 5 minutes.

Finish

1. Remove the pot from heat.
2. Stir in chopped cilantro.
3. Taste and adjust seasoning (salt, pepper, lime) before serving.

Pairings

• Tortillas or chips: Serve with warm corn tortillas or crispy tortilla chips for dipping—greens and creaminess love the crunch.
  
• Mexican street corn salad: An esquites-style salad brings additional texture and brightness.
  
• Avocado slices: Creamy and cooling, they balance the dish’s tang.
  
• Pickled onions or jalapeños: For those who want extra bite.
  
• Refreshing beverage: A cold agua fresca or light lager; lime and cucumber agua frescas work beautifully.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes! Boneless chicken breasts work fine (and are leaner), but thighs add richer flavor and stay juicy after shredding.

2. Can I make this in a crockpot pozole style?

Absolutely. Place sautéed veggies, spices, broth, hominy, and chicken in a 6‑quart crockpot. Cook on low for 4–6 hours, then shred chicken, blend 2 cups of broth/veggies until creamy, stir back in along with crema and finish as above.

3. Is canned hominy okay?

Yes! Canned hominy is convenient and time-saving. If using dried, soak and cook separately beforehand.

4. Can I substitute pork for chicken to make pozole verde de puerco?

Of course! Use pork shoulder in slow cooker or stovetop method—cook until tender, shred, and follow the same creamy verde process.

5. I prefer beef pozole recipe—can I do that?

Yes. Use stew‑cut beef or brisket as the base, cooking until shreddable. Blend the broth fully, stir in beef, hominy, and cream—similar richness, different protein.