Chicken Chili Verde with Hominy and Pumpkin

Chicken Chili Verde with Hominy and Pumpkin

Add salsa verde, hominy, and pumpkin to chicken chili for a nice twist on traditional flavors
Course Soups and Stews
Cuisine Mexican
Keyword chicken chili verde, easy dinner recipes
Prep Time 5 minutes
Cook Time 28 minutes
Total Time 33 minutes
Servings 4 servings
Calories 268 kcal
Author Adapted from Food Network Magazine


  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion chopped
  • 1 1/2 teaspoons dried oregano
  • 3 cloves garlic finely minced
  • 15 ounces white hominy (do NOT drain) 1 can
  • 3/4 cup canned pumpkin
  • 1 cup salsa verde or Roasted Tomatillo Salsa
  • 1 1/2 cups cooked chicken breast shredded
  • Thinly sliced serrano or jalapeƱo peppers for garnish optional
  • Chopped fresh cilantro plus more for garnish optional


  1. In a Dutch oven or large saucepan, heat olive oil over medium heat. Add onion and cook, stirring occasionally, until onions soften and look translucent, about 5 minutes.
  2. Stir in oregano and garlic and cook, stirring often, another 3 minutes.
  3. Add hominy (including liquid), pumpkin, and salsa, mixing well. Bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes.
  4. Stir in chicken and cook just until heated through, about 5 minutes.
  5. Garnish with chile peppers and cilantro, if desired.

Recipe Notes

Need a meatless version? Replace the chicken with black beans.

Watching sodium? The nutritional information was calculated using salsa verde from a jar. To make a version of the chili containing less sodium, make your own Roasted Tomatillo Salsa and reduce or eliminate the added salt. You could also drain and rinse the hominy, but make sure to replace the liquid with about 3/4 cup broth or water.