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This Chicken Posole Verde Recipe has shredded chicken and tender hominy in a crazy flavorful verde broth! Such wonderful flavor in the verde sauce, you won't even believe it! This soup is best served with radishes, cilantro, avocado, queso fresco and/or tortilla chips. (Skip the chips to keep this gluten free!) AD
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5 from 11 votes

Chicken Posole Verde Recipe

Chicken Posole Verde with shredded chicken and tender hominy in a crazy flavorful verde broth.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dinner
Cuisine: Mexican
Servings: 8 -10 servings
Calories: 229kcal
Author: Jenn


  • 1 1/2 lbs. boneless skinless chicken breasts or thighs
  • 8 cups low sodium chicken broth
  • 2 poblano peppers seeded
  • 2 jalapeños seeded
  • 1 lb. tomatillos
  • salt & pepper to taste
  • 1 bunch cilantro
  • 1 Tbsp. dried Mexican oregano
  • 2 25-oz cans canned hominy, mostly drained

Desired Toppings:

  • tortilla chips queso fresco, cabbage, radishes, cilantro, avocado or lime juice


  • Pour chicken broth into a large soup pot and bring to a slow rolling boil. Add the chicken and cook for 15 minutes or until cooked through. Remove and shred.
  • Meanwhile in a blender, combine peppers, jalapeños, tomatillos, cilantro, oregano and salt and pepper and blend until smooth. Add additional water or chicken broth if it's too thick to blend.
  • Spray a pan with cooking spray and add the green salsa from the blender. Simmer on medium heat until it becomes a deep green, for about 8 minutes, stirring occasionally.
  • Add the green salsa to the chicken broth and stir together. Stir in hominy to the soup and cook for 10 minutes.
  • Now add the shredded chicken and simmer for an additional 10 minutes. Serve in bowls and add your favorite garnishes. Enjoy!


Calories: 229kcal | Carbohydrates: 26g | Protein: 21g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 44mg | Sodium: 430mg | Fiber: 5g | Sugar: 5g