Pozole Verde (Green Pozole) (2024)

This Pozole Verde recipe is bursting with so much flavor! It’s a vibrant green Mexican stew made with tomatillos, chicken, poblano peppers and hominy, topped with cilantro, avocado, and red onions. Watch the video!

Pozole Verde is the perfect summer-to-fall transitional soup, because of its use of seasonal, late-summer produce like tomatillos and chilies. The soup’s green base is made of poblano chilies, tomatillos, chicken and hominy. (For a red pozole, see our Pozole Rojo!) It was always a big hit in our catering business, and many guests asked for the recipe. Well, here it is!

The green pozole is topped fresh crunchy ingredients- cilantro, red onion, radish, avocado, pepitas, diced tomatoes, or shredded cabbage. You can add or subtract any of these herbs and vegetables, among others, to make it as simple or as elaborate as you like.

Pozole Verde is a flavorful, satisfying meal that is surprisingly easy to make. It also can be made ahead and reheats beautifully. My good friend Jill first introduced this soup to me many years ago now, and I’ve loved it ever since.

But First, What is Pozole?

Pozole is a traditional Mexican Stew, made with hominy, chilies, and a protein, most commonly pork shoulder, in a flavorful, rich broth made with chilies.

Pozole is considered a celebratory dish in Mexico, often made for parties and large groups for Christmas or New Year’s because it can be prepared easily and in large amounts. It makes for a great feast!

If you can find dry hominy, I recommend using it. Canned will work here too- but cooking it from scratch will result in hominy that is more toothsome.

Key Ingredients In Pozole Verde

• Tomatillos instead of tomatoes give it its vibrant green color.
• Green Chilies – hatch, poblano peppers, serrano peppers, jalapeno or most mild green chilies work great here )
• Chicken – we are using chicken in the recipe, but pork is often used as well. Chicken breast makes for a lighter soup, while boneless skinless chicken thighs create a richer soup.
• Cooked Hominy– canned, or pre-cooked. Hominy is basically corn kernels that have been processed so they lose their outer layer, and the corn kernels puff up when they are boiled. Corn was a sacred plant to Aztecs and the other indigenous people of Mesoamerica and found its way through history into this stew. If you can find dry hominy, I recommend using it. Canned will work here too- but cooking it from scratch will result in hominy that is more toothsome.
• Fresh Cilantro and Lime!

How to make Pozole Verde

Step one

Poach chicken breast in chicken broth ( or chicken stock) over medium-high heat, in a large Dutch oven, seasoned with cumin, coriander, Mexican oregano and salt.

Step two

Blend raw tomatillos, poblano peppers, jalapeno, tomatillos, onion and garlic with a cup of water, into a smooth sauce to create a flavorful bright green base.

Step three

Pour the blended Verde sauce, into an oiled pan, and cook over medium-low heat, stirring for about 10-15 minutes.

Step four

By this time the chicken should be cook through- time to shred!

Step five

Place the shredded chicken back into the broth.

Step six

Pour the cooked Verde sauce into the pot with the chicken and broth and give a stir.

Step seven

Add the cooked hominy.

Chef’s Tips

• Start with dry Hominy for the best texture! See recipe notes.
• Thicken the broth! Use a cup of the hominy and blend it up with a little of the soup base.
• Keep it vibrant green! Blend in the cilantro just before serving to boost the color. Ladle a little broth into the blender with the cilantro.
• Boost the Flavor: If your broth or soup lacks flavor or depth, it may be due to the chicken stock you are using. Add 1-2 chicken bouillon cubes or even a small splash of soy sauce. You need enough depth to balance the heat here. 🙂

Our Favorite Pozole Toppings

• Thinly sliced onions ( or scallions) or pickled onions!
• Fresh cilantro
• Thinly sliced jalapeno or Delicious Peppery Pickled Jalapeños
• Sliced radishes
• Shredding cabbage or lettuce
• Avocado
• sour cream or Mexican Sour cream
• Crispy tortilla chips ( make them like this)
• Fresh Lime juice or lime wedges

Make crispy tortilla strips as one of the toppings for added texture. Just cut corn tortillas into thin strips, spray with spray oil and bake in a 300 F oven till crisp.

Storage

Pozole will keep up to 4 days in an airtight container in the fridge or can be frozen in a freezer-safe container for up to 3 months. Rehat heat pozole (thaw it first) in the microwave or on the stovetop.

Hope you enjoy this Pozole Verde, and be sure to read the instructions all the way through before starting so you understand the way to keep the soup vibrant green!

If you are looking for a tasty pork pozole, try this Pork Pozole from Hola Jalapeno!

Watch thE Video: Pozole Verde

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