what is pozole / overhead shot of pozole verde garnished with tortilla chips, cheese, cilantro, and green onions — Makes: *4 Servings*
Per Serving: *47g Protein | 410 Cal*

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Cozy, comforting, savory, and macro-friendly, this protein-packed Pozole Verde is going to be one of your new favorite soups. Bright, hearty (but not heavy), and with about 47 grams of protein in each serving, it’s a simple, weeknight-friendly soup that’ll see you through ‘til spring.

We’re using jarred salsa verde for ease and convenience, canned hominy (hominy’s a must!), and a tiny bit of maple syrup to cut through the acidity of the soup.

Let’s get into it.

What Is Pozole Verde?

This version of pozole verde, or green pozole, is a bit different than a traditional version, but it’s still completely delicious.

Traditional pozole verde is a traditional Mexican stew that’s made with hominy and meat like tender pork (often pork butt or pork shoulder that's been cooked for a long time) or chicken, plus a green sauce that’s made from tomatillos, green chiles, and herbs. It’s fresh and zingy and herbaceous, high in protein, and great for a cold winter day. There are regional variations (pozole rojo, or red pozole, is also delicious) that use slightly different ingredients, as well.

The PSQ version uses jarred salsa verde for convenience, rotisserie chicken for an easy, low-lift protein boost (and plenty of savory flavor), and canned hominy (make sure you rinse it well). It’s balanced and macro-friendly, with plenty of protein and tons of flavor.

Why You’ll Love This Chicken Pozole Verde Recipe

High in protein: Each serving of this pozole verde has 47g of protein for a soup that’s filling and will stick with you.
Ready in under an hour: This soup will only take about 35 minutes to make.
Made from simple, easy-to-find ingredients: You can find all of the ingredients to make this recipe at a well-stocked grocery store.
Great for meal prepping: Soup is so good the next day (sometimes even better than the first day) and is easy to pack up and go. Make a batch and eat healthy meals all week.
Super cozy: This dish is so comforting, but it’s not heavy, so it won’t leave you feeling weighed down.

Ingredients

1 cup finely chopped onion
3–4 cloves garlic, minced
3–4 green onions, sliced (white/light green parts separated from dark green tops)
2 tablespoons vegetable oil
1½–2 cups salsa verde (16–20 oz jar; start with less and adjust)
4 cups chicken broth (you can use homemade broth if you prefer)
3½–4 cups shredded or cubed rotisserie chicken (you can use chicken breasts, chicken thighs, or a mix of both)
1 (30-ounce) can hominy, very well rinsed and drained
2 tablespoons maple syrup
Kosher salt, to taste
½ teaspoon ground cumin
½ teaspoon dried oregano (Mexican oregano if available)

For Garnish

Fresh cilantro
Dark green tops of green onions
Shredded Monterey Jack or sharp cheddar
Tortilla chips or tortilla strips

Instructions

Prep the hominy: Place the hominy in a colander and rinse well. Set it aside until you’re ready to use it.
Cook the aromatics: Add the vegetable oil to a large Dutch oven or soup pot over medium heat. When it’s warm, add the onion, garlic, and white and green parts of the green onions. Cook for about 5-7 minutes, until the veggies are softened and fragrant.
Add the salsa: Add the salsa verde, maple syrup, cumin, and oregano to the pot. Simmer for about 8-10 minutes to help mellow the acidity of the salsa and deepen the flavor of the finished product.
Add the chicken broth: Add the chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Simmer, partially uncovered, for about 10 minutes to let the flavors meld.
Add the chicken and hominy: Add the shredded chicken and rinsed hominy. Stir well to combine, then season with salt to taste. Simmer for 5 more minutes, until the soup is warmed through.
Finish and serve: Turn off the heat or move the soup off the hot burner. Add the chopped cilantro and dark green tops of the green onions. Stir to combine. Ladle the soup into bowls and add the rest of your favorite toppings (cheese, crunchy tortilla strips, radishes, etc). Enjoy!

Nutrition Information (Per Serving - Makes 4 Servings)

Calories: 410
Protein: 47g
Carbs: 32g
Fat: 10g

what is pozole / pozole verde - two bowls of finished pozole with the pot of soup in the background

Why You Need to Rinse The Hominy

Make sure you drain and rinse the hominy under running water, gently rubbing it and moving it around with your hands while you rinse. Because canned hominy is preserved in canning liquid, it can alter the taste of the pozole if you don’t rinse well before adding it to your soup.

Swaps & Substitutions

Make it higher in protein: If you want to up the protein content even more, consider adding extra chicken or serving with a dollop of plain Greek yogurt on top.
Make it spicier: If you love spicy food and want to make this soup a bit spicier, consider using a hot or spicy salsa verde, adding in diced jalapeño, or finishing your soup with crushed red pepper, spicy chile powder, or a dash of your favorite hot sauce.
Make it dairy-free: Can’t tolerate dairy? No problem. Just leave the cheese off.
Don’t have any maple syrup? If you need a syrup substitute, consider using honey or adding a small pinch of sugar instead.

Meal Prep & Storage Tips

Most soups are even better the next day, making them a great choice for batch cooking or meal prepping. If you’re going to do that, here’s what you should know:

Cool the soup, then store in an airtight container in the fridge for up to 4 days.
Gently reheat on the stove or in the microwave until warmed through.
It freezes well, but you’ll want to freeze it without any toppings, then add those fresh when you’re ready to eat.

close-up photo of a bowl of chicken pozole verde - what is pozole

FAQs

If your pozole tastes too sour, it’s most likely one of two things. Either you didn’t rinse the hominy well before adding it to your soup, or you need to season the pozole with a bit more salt. If you’re trying to correct with more salt, make sure you add a little bit at a time, tasting between additions, so that you don’t overdo it.
You definitely can. If you’d like, you can add diced chicken and simmer it until it’s cooked through before you add the hominy, or you can quickly cook the chicken, then add it to the soup once it’s cooked through.
If you want a bit of a thicker soup, you can simmer it a little longer to let some of the broth evaporate or you could even lightly mash some of the hominy in the pozole to thicken it a bit.
Serve your bowl of pozole with corn tortillas, toasted pumpkin seeds, sliced radishes, cheese (if you'd like), a dollop of Greek yogurt or sour cream, a squeeze of fresh lime (or lime wedges), fresh cilantro, or sliced avocado. The warm flavors of the soup will go especially well with the creamy yogurt, sour cream, and avocado.

This high-protein pozole verde is cozy, easy enough for a weeknight dinner, full of flavor, and great for meal prepping. It’s nourishing yet comforting and exactly what you want on chilly days. I hope you enjoy it!