Easy Chicken Posole Verde recipe

There’s something deeply comforting about a steaming bowl of posole—especially when it comes together in under 30 minutes with the help of your home-canned pantry staples. This Easy Chicken Posole Verde recipe celebrates both flavor and function, giving new life to that jar of salsa verde you proudly preserved. With each bite, you’ll taste layers of bright, zesty green tomatoes (or tomatillos), tender shredded chicken, and earthy pinto beans—all brought to life with warm spices and a fresh pop of cilantro.

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By Diane Devereaux | The Canning Diva® 
Last updated: September, 2025

Key Takeaways

• A 30-minute recipe showcasing the power of home canned salsa verde, chicken, and stock.
• Flexible substitutions make it easy to adapt with fresh, frozen, or leftover ingredients.
• Honors Mexican tradition while offering a lighter, weeknight-friendly twist.

What is Posole?

Posole, also spelled pozole, is a traditional Mexican soup or stew that dates back to pre-Columbian times. Originally made with hominy and pork and served during ritual celebrations, it’s since evolved into many regional versions across Mexico and the Southwest. The green version, posole verde, is typically made with green chiles or tomatillos and is often paired with chicken instead of pork for a lighter, tangier take on the classic.

This simplified version of posole leans into convenience while honoring its roots. Use a jar of your home canned salsa verde making it ideal for busy weeknights, impromptu guests, or anytime you want to turn your preserved produce into something deeply satisfying. Best of all, the recipe is flexible and forgiving—perfect for modern home cooks.

Ingredient Swaps & Creative Twists

Don’t have all the exact ingredients? No problem! This soup welcomes substitutions:

• No green tomatoes? Use tomatillos or even a mix of tomatillos and green bell peppers for a mild base.
• No canned chicken? Use fresh shredded rotisserie chicken, turkey leftovers, or even pork.
• Out of pinto beans? Swap in cannellini, navy, or black beans.
• Prefer a vegetarian version? Omit the meat and double the beans, or add diced zucchini for heartiness.
• Want extra heat? Stir in sliced jalapeños or a few dashes of your favorite hot sauce.

And don’t forget the toppings! A spoonful of sour cream, a sprinkle of crumbled queso fresco, or a few tortilla strips can take this bowl from everyday comfort to restaurant-worthy.

Easy Chicken Posole Verde Recipe

Makes approximately 6 servings

Flavors dance in your mouth with my easy chicken posole. Incorporate many of your home canned goods to create this quick, easy, and delicious meal in under 30 minutes. Highlight authentic flavor by using green tomatoes and a jar of your salsa verde. If you don’t have access to green tomatoes, no worries! Feel free to use tomatillos instead.

Ingredients

• 15 medium green tomatoes, cored and chopped (4 cups)
• 1 orange bell pepper, chopped (1 cup)
• 1 medium sweet onion, chopped (1 cup)
• 2 tablespoons minced garlic
• 1 half-pint home canned Salsa Verde
• 1 quart home canned chicken stock (4 cups)
• 1 quart home canned chicken breasts (4 cups)
• 1 pint pinto beans
• 1 cup frozen corn kernels
• 1 tablespoon oregano
• 1 tablespoon ground cumin
• 2 teaspoons coarse salt
• ½ cup coarsely chopped fresh cilantro

Instructions

1. In a large, 3-inch-deep skillet on medium-high heat, cook the green tomatoes, bell pepper, onions, and garlic for 8 minutes or until onions are translucent.
2. Add the home canned salsa verde to the skillet and heat through, about 5 minutes. Add the chicken stock, canned chicken breasts, pinto beans, frozen corn kernels, oregano, ground cumin, and salt. Mix well.
3. Continue to heat through on medium-high heat, working to shred apart the chicken pieces. Cook for an additional 10 minutes then add the fresh cilantro. Mix well and remove from heat.
4. Ladle into bowls and top with additional cilantro. Serve hot.

Ingredient Tip: Feel free to get creative with your toppings. Add a dollop of sour cream or cream cheese. Add chives instead of cilantro or a few dashes of your favorite hot sauce. The possibilities are endless!

So grab that jar of salsa verde, fire-up the cooktop, and get ready to create a bold, nourishing meal that’s steeped in tradition but made for today’s table. This Easy Chicken Posole Verde is proof that canning and cooking go hand in hand—and that home-preserved ingredients can truly shine in everyday meals.

Easy Chicken Posole Verde recipe

Recipe by The Canning Diva

0.0 from 0 votes

Servings

6

servings

Prep time

15

minutes

Flavors dance in your mouth with my easy chicken posole. Incorporate many of your home canned goods to create this quick, easy, and delicious meal in under 30 minutes. Highlight authentic flavor by using green tomatoes and a jar of your salsa verde. If you don’t have access to green tomatoes, no worries! Feel free to use tomatillos instead.

Ingredients

US Metric

• 15 medium 15 green tomatoes, cored and chopped (4 cups)

• 1 1 orange bell pepper, chopped (1 cup)

• 1 medium 1 sweet onion, chopped (1 cup)

• 2 tablespoons 2 minced garlic

• 1 1 half-pint home canned Salsa Verde

• 1 quart 1 home canned chicken stock (4 cups)

• 1 quart 1 home canned chicken breasts (4 cups)

• 1 pint 1 pinto beans

• 1 cup 1 frozen corn kernels

• 1 tablespoon 1 oregano

• 1 tablespoon 1 ground cumin

• 2 teaspoons 2 coarse salt

• ½ cup coarsely chopped fresh cilantro

Instructions

• In a large, 3-inch-deep skillet on medium-high heat, cook the green tomatoes, bell pepper, onions, and garlic for 8 minutes or until onions are translucent.
• Add the home canned salsa verde to the skillet and heat through, about 5 minutes. Add the chicken stock, canned chicken breasts, pinto beans, frozen corn kernels, oregano, ground cumin, and salt. Mix well.
• Continue to heat through on medium-high heat, working to shred apart the chicken pieces. Cook for an additional 10 minutes then add the fresh cilantro. Mix well and remove from heat.
• Ladle into bowls and top with additional cilantro. Serve hot.

Notes

• Ingredient Tip: Feel free to get creative with your toppings. Add a dollop of sour cream or cream cheese. Add chives instead of cilantro or a few dashes of your favorite hot sauce. The possibilities are endless!

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About the Author:
Diane Devereaux, The Canning Diva®, is an internationally recognized food preservation expert, author, and educator with over 30 years of home canning experience. She’s the author of multiple top-selling canning books and teaches workshops across the U.S. Learn more at TheCanningDiva.com.

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