Pozole Verde Recipe

Why You’ll Love This Recipe

I love Pozole Verde because the broth has layers of bright, savory flavor. Tomatillos provide tanginess, green chiles add depth and gentle heat, and cilantro gives the soup its characteristic fresh green finish.

Hominy is another reason I enjoy this recipe. Its tender, pleasantly chewy texture makes the soup satisfying without needing rice or pasta.

I also like serving pozole with plenty of toppings. I can set everything on the table separately and customize each bowl with cabbage, radishes, avocado, lime, onion, cilantro, or tortilla chips.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pozole:

• Boneless or bone-in chicken thighs or breasts
• Canned white hominy, drained and rinsed
• Tomatillos, husked and rinsed
• Poblano peppers
• Jalapeño or serrano peppers
• White onion
• Garlic cloves
• Fresh cilantro
• Pepitas, toasted
• Chicken broth
• Ground cumin
• Dried Mexican oregano
• Bay leaf
• Salt
• Freshly ground black pepper
• Neutral cooking oil

For serving:

• Shredded cabbage
• Thinly sliced radishes
• Diced avocado
• Chopped white onion
• Fresh cilantro
• Lime wedges
• Mexican oregano
• Tortilla chips or tostadas

I like using chicken thighs because they stay juicy during simmering and give the broth plenty of flavor. I can control the heat by changing the amount of jalapeño or serrano pepper and removing the seeds when I want a milder soup.

Directions

1. I place the chicken in a large pot and add enough chicken broth to cover it generously.
2. I add part of the onion, a few garlic cloves, the bay leaf, salt, and black pepper.
3. I bring the broth to a gentle boil, reduce the heat, and simmer until the chicken is completely cooked and tender, usually about 20 to 30 minutes depending on the pieces I use.
4. I remove the chicken from the broth and set it aside to cool slightly. I reserve the cooking broth for the soup.
5. I place the tomatillos, poblano peppers, jalapeño or serrano peppers, remaining onion, and garlic on a baking sheet or hot skillet.
6. I roast or char the vegetables until they’re softened and develop dark spots. I find that this step gives the green broth a deeper flavor.
7. I remove the stems and loose skins from the roasted peppers. When I want less heat, I also remove the seeds.
8. I transfer the roasted tomatillos, peppers, onion, and garlic to a blender.
9. I add fresh cilantro, toasted pepitas, cumin, oregano, and a small amount of chicken broth.
10. I blend everything until I have a smooth, vibrant green sauce.
11. I heat a small amount of oil in a large pot and carefully pour in the green sauce.
12. I cook the sauce for about 5 to 8 minutes, stirring occasionally, until it darkens slightly and becomes fragrant.
13. I pour in the reserved chicken broth and stir until the green sauce is completely incorporated.
14. I add the drained and rinsed hominy and bring the soup to a gentle simmer.
15. While the soup simmers, I shred the cooked chicken into bite-size pieces.
16. I return the shredded chicken to the pot and simmer everything together for another 15 to 20 minutes.
17. I taste the broth and adjust the salt, pepper, oregano, or lime juice as needed.
18. I ladle the hot Pozole Verde into bowls and finish each serving with my preferred combination of cabbage, radishes, avocado, onion, cilantro, oregano, and fresh lime.

Servings and Timing

I usually get about 6 generous servings from one pot of Pozole Verde.

Prep time: 25 minutes
Cook time: 55–65 minutes
Total time: About 1 hour 20 minutes to 1 hour 30 minutes
Servings: 6

Variations

For a pork version, I replace the chicken with pork shoulder and simmer it until very tender. I allow additional cooking time because pork shoulder takes longer to soften than chicken.

When I want a spicier Pozole Verde, I add extra serrano peppers or leave more of the chile seeds in the sauce. I can also serve sliced fresh chiles on the side.

For a milder version, I rely primarily on poblano peppers and use only a small amount of jalapeño. I remove the chile seeds before blending.

I can make a vegetarian-inspired version by leaving out the chicken and using vegetable broth. I add extra hominy, beans, zucchini, or mushrooms when I want a more substantial meat-free soup.

For an especially nutty green sauce, I increase the toasted pepitas slightly. I find that they add body to the broth while complementing the tomatillos and chiles.

Storage/Reheating

I let leftover Pozole Verde cool before transferring it to airtight containers. I refrigerate it for up to 3 to 4 days and keep fresh toppings in separate containers.

I reheat the soup gently in a saucepan over medium-low heat, stirring occasionally until thoroughly hot. If the broth becomes too thick during storage, I add a splash of chicken broth or water.

For individual servings, I can reheat the pozole in the microwave in short intervals, stirring between each interval for even heating.

I can freeze the soup without the fresh toppings for up to about 2 to 3 months. I thaw it in the refrigerator before reheating and prepare fresh cabbage, radishes, avocado, cilantro, and lime just before serving.

FAQs

What is hominy in Pozole Verde?

Hominy is corn that has undergone nixtamalization, a traditional alkaline treatment that changes its flavor, texture, and nutritional properties. I use canned hominy for convenience, and I drain and rinse it before adding it to the soup.

What makes Pozole Verde green?

I get the green color primarily from tomatillos, green chiles, and cilantro. Depending on the version I’m making, I also use pepitas and other green herbs to give the broth additional flavor and body.

Can I make Pozole Verde ahead of time?

Yes. I often make the soup a day ahead and refrigerate it without the toppings. I reheat it gently before serving and prepare the fresh garnishes separately so they remain crisp.

Is Pozole Verde spicy?

I can make it mild or spicy depending on the chiles I use. Poblanos tend to give me a milder chile flavor, while jalapeños and especially serranos can add more heat. I adjust the quantity according to the level of spice I want.

What toppings are best for Pozole Verde?

I like shredded cabbage, sliced radishes, diced avocado, chopped onion, cilantro, Mexican oregano, and plenty of lime. I also serve tostadas or tortilla chips alongside the soup for extra crunch.

Conclusion

Pozole Verde gives me a comforting bowl filled with tender chicken, chewy hominy, tangy tomatillos, green chiles, cilantro, and a savory broth. I especially love the contrast between the hot soup and the crisp, fresh toppings added just before serving.

Pozole Verde Recipe

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Pozole Verde is a hearty Mexican soup filled with tender chicken, chewy hominy, tomatillos, green chiles, cilantro, and a savory green broth. Crisp cabbage, radishes, avocado, and fresh lime add refreshing contrast to every bowl.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 55–65 minutes
• Total Time: 1 hour 20 minutes to 1 hour 30 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

• 2 pounds boneless or bone-in chicken thighs or breasts
• 2 25 oz cans white hominy, drained and rinsed
• 1 1/2 pounds tomatillos, husked and rinsed
• 2 poblano peppers
• 1 to 2 jalapeño or serrano peppers
• 1 large white onion, divided
• 6 garlic cloves, divided
• 1 cup packed fresh cilantro, plus more for serving
• 1/2 cup pepitas, toasted
• 8 cups chicken broth
• 1 teaspoon ground cumin
• 1 1/2 teaspoons dried Mexican oregano, plus more for serving
• 1 bay leaf
• 1 1/2 teaspoons salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
• 1 tablespoon neutral cooking oil
• 3 cups shredded cabbage, for serving
• 6 radishes, thinly sliced, for serving
• 2 avocados, diced, for serving
• 1/2 cup chopped white onion, for serving
• Fresh cilantro, for serving
• 3 limes, cut into wedges, for serving
• Mexican oregano, for serving
• Tortilla chips or tostadas, optional, for serving

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Instructions

1. Place the chicken in a large pot and add the chicken broth, reserving about 1 cup for blending the green sauce.
2. Add half of the onion, 3 garlic cloves, the bay leaf, salt, and black pepper.
3. Bring to a gentle boil, reduce the heat, and simmer for 20 to 30 minutes, or until the chicken is completely cooked and tender.
4. Remove the chicken from the broth and set aside to cool slightly. Reserve the cooking broth and discard the bay leaf.
5. Place the tomatillos, poblano peppers, jalapeño or serrano peppers, remaining onion, and remaining garlic on a baking sheet or hot skillet.
6. Roast or char the vegetables until softened with dark spots on their surfaces.
7. Remove the stems and any loose skins from the roasted peppers. Remove the seeds as desired for a milder soup.
8. Transfer the roasted tomatillos, peppers, onion, and garlic to a blender.
9. Add 1 cup fresh cilantro, toasted pepitas, cumin, Mexican oregano, and enough of the reserved chicken broth to blend smoothly.
10. Blend until the mixture forms a smooth, vibrant green sauce.
11. Heat the neutral cooking oil in a large pot over medium heat and carefully pour in the green sauce.
12. Cook the sauce for 5 to 8 minutes, stirring occasionally, until slightly darker and fragrant.
13. Pour in the reserved chicken cooking broth and stir until thoroughly incorporated with the green sauce.
14. Add the drained and rinsed hominy and bring the soup to a gentle simmer.
15. While the soup simmers, shred the cooked chicken into bite-size pieces.
16. Return the shredded chicken to the pot and simmer for another 15 to 20 minutes.
17. Taste the broth and adjust the salt, black pepper, Mexican oregano, or fresh lime juice as desired.
18. Ladle the hot pozole into bowls and serve with shredded cabbage, sliced radishes, avocado, chopped onion, cilantro, Mexican oregano, lime wedges, and optional tortilla chips or tostadas.

Notes

• Chicken thighs are especially flavorful and remain juicy during simmering, but chicken breasts can also be used.
• For a milder pozole, use mostly poblano peppers and remove the seeds from the jalapeño or serrano peppers.
• For additional heat, use extra serrano peppers or leave some of the chile seeds in the green sauce.
• For pork pozole verde, replace the chicken with pork shoulder and increase the simmering time until the pork is very tender.
• For a meat-free variation, use vegetable broth, omit the chicken, and add extra hominy, beans, zucchini, or mushrooms.
• Additional toasted pepitas can be blended into the green sauce for a nuttier flavor and fuller-bodied broth.
• The soup can be prepared a day ahead. Refrigerate the fresh garnishes separately so they remain crisp.
• Store leftover soup in an airtight container in the refrigerator for 3 to 4 days. Reheat gently, adding broth or water if needed.
• Freeze the soup without fresh toppings for 2 to 3 months. Thaw in the refrigerator and prepare fresh garnishes before serving.

Nutrition

• Serving Size: 1 serving
• Calories: 520 kcal
• Sugar: 8 g
• Sodium: 1050 mg
• Fat: 23 g
• Saturated Fat: 4 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Carbohydrates: 49 g
• Fiber: 10 g
• Protein: 35 g
• Cholesterol: 105 mg