Anahi Perez

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MEXICAN RED RICE

This Mexican Rice (Arroz Rojo) is a staple side dish that’s bursting with flavor, beautifully colored, and perfectly fluffy every time. Made with just a handful of simple ingredients, it comes together in one pot and tastes like it came straight from your abuela’s kitchen. Whether you serve it with enchiladas, carne asada, or a scoop of beans, this easy rice recipe adds a delicious, authentic touch to any Mexican meal.

WHY YOU'LL LOVE THIS RECIPE

  • Authentic flavor – Made with tomatoes, garlic, and bouillon for a traditional arroz rojo taste.
  • Perfect texture – Lightly fried long-grain rice cooks up fluffy and never sticky.
  • One-pot convenience – Minimal cleanup, maximum flavor.
  • Family favorite – Great alongside all your Mexican mains, from tacos to grilled meats.
  • Make it your own – Add a jalapeño for a touch of heat or keep it mild for the whole family.

WHAT INGREDIENTS DO I NEED

To make this traditional Mexican rice, you’ll need a few basic ingredients that come together to deliver maximum flavor with minimal effort. Here’s what you’ll use and why:

  • Roma tomatoes – Provide the fresh, vibrant tomato base that gives arroz rojo its signature color and taste.
  • White onion – Adds savory depth and aromatic sweetness to the blended sauce.
  • Garlic cloves – Essential for a rich, comforting flavor that ties the dish together.
  • Tomato bouillon + chicken bouillon – This duo enhances the broth with umami-rich seasoning and a savory boost.
  • Water – Blends with the bouillon to form a deeply flavorful cooking liquid.
  • Long-grain white rice – The best choice for fluffy, non-sticky texture.
  • Avocado oil – Used to toast the rice, building a nutty base and preventing mushiness.
  • Fresh cilantro – Lends herbal brightness as it steams gently over the rice.
  • Whole jalapeño (optional) – Infuses the rice with mild heat without making it too spicy.

MEXICAN RED RICE

Anahi
Fluffy, flavorful Mexican Rice made with tomatoes, garlic, and bouillon—an easy, one-pot side dish that pairs perfectly with tacos, enchiladas, and more
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Prep Time 5 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine Mexican

Ingredients
  

  • 2 roma tomatoes
  • ¼ white onion
  • 2 garlic cloves
  • 1 teaspoon tomato bouillon
  • 1 teaspoon chicken bouillon
  • 2 cups water
  • 1 cup long grain Jazmine rice
  • 2 tablespoon avocado oil
  • handful of fresh cilantro
  • 1 jalapeno whole

Instructions
 

  • Blend the base
  • In a blender, combine the Roma tomatoes, onion, garlic, tomato bouillon, chicken bouillon, and water. Blend until smooth.

Fry the rice

  • In a medium pot over medium heat, add avocado oil. Add the rice and lightly fry it, stirring frequently, until it's golden and aromatic.

Add to the tomato mixture

  • Carefully pour the blended tomato sauce into the pot with the rice. Stir well to combine.

Top with herbs and heat

  • Place the fresh cilantro and whole jalapeño (if using) on top of the rice

Simmer gently

  • Once the mixture begins to bubble, immediately reduce the heat to the lowest setting. Cover the pot tightly and let it cook undisturbed for 15 minutes.

Let it rest

  • After cooking, turn off the heat and let the rice rest (still covered) for another 10 minutes to finish steaming.

Fluff and serve

  • Remove the lid, discard the jalapeño and cilantro, and fluff the rice with a fork before serving.
Keyword Arroz rojo, Mexican red rice, Mexican rice

Protein Bagels

There’s something so satisfying about biting into a fresh, warm bagel—and now you can enjoy that experience with a protein-packed twist! These Protein Bagels are soft, chewy, and incredibly easy to make with just four basic ingredients. Whether you're fueling up for the day or looking for a wholesome snack, these bagels deliver on taste and nutrition.

What Are Protein Bagels?

Protein bagels are a healthier, high-protein alternative to traditional bagels. Instead of using yeast and long rise times, this recipe relies on Greek yogurt and baking powder to create a quick, no-knead dough. The result is a chewy, satisfying bagel that’s lower in carbs and packed with protein—perfect for a nutritious breakfast or post-workout snack.

Why You’ll Love This Recipe

  • To make these easy and satisfying Protein Bagels, you’ll only need four ingredients—each one playing a key role in creating a soft, chewy texture with a boost of protein. Here's what you’ll need and why:
  • All-purpose flour – This forms the base of the dough and gives the bagels their classic structure. It creates just the right chewiness while keeping the texture light and fluffy.
  • Greek yogurt (plain, non-fat or low-fat) – The star ingredient! Greek yogurt replaces oil and eggs while adding a major boost of protein. It keeps the dough moist and tender, and its tangy flavor gives these bagels a subtle, savory depth.
  • Baking powder – This acts as a quick leavening agent, helping the bagels rise and giving them a light, airy texture—no yeast required!
  • Salt – A small but mighty ingredient that enhances the flavor of the dough and balances the tang from the yogurt. Don’t skip it!

Tips & Tricks for Success

  • Don’t overmix the dough—it should be just combined for best texture
  • Use a lightly floured surface to prevent sticking while shaping
  • Add toppings like everything bagel seasoning, sesame seeds, or poppy seeds before baking
  • For extra crispiness, toast the bagels before serving

Serving Suggestions

  • Top with cream cheese, sliced avocado, or smoked salmon for a savory breakfast
  • Use them as sandwich buns with eggs, turkey, or veggies
  • Toast and spread with nut butter and banana slices for a sweet twist
  • Pair with soup or salad for a protein-packed lunch
  • Try them with my Homemade Veggie Cream Cheese or Avocado Egg

Frequently Asked Questions

  • Can I use whole wheat flour instead of all-purpose?
  • Yes! You can substitute part or all of the flour with whole wheat, though it may result in a denser texture. A 50/50 blend works well for balance.
  • How should I store leftover bagels?
  • Keep them in an airtight container at room temperature for 1–2 days or refrigerate for up to 5 days. Toast before eating for best texture.
  • Can I freeze them?
  • Absolutely! Slice the bagels in half before freezing. Reheat in a toaster or toaster oven directly from frozen.

Protein Bagels

Anahi
These soft, chewy protein bagels are made with just four simple ingredients—Greek yogurt, flour, baking powder, and salt—for a high-protein, no-yeast alternative to traditional bagels. Ready in under 30 minutes, they’re perfect for a quick breakfast, healthy snack, or post-workout fuel.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings 6

Ingredients
  

  • 1 cup all purpose flour
  • 1 cup greek yogurt
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a mixing bowl, combine the flour, Greek yogurt, baking powder, and salt. Stir until a dough forms.
  • Knead the dough for about 1–2 minutes on a floured surface until it comes together.
  • Divide the dough into 4 equal portions. Roll each into a ball, then poke a hole through the center to form a bagel shape.
  • Place the bagels on the prepared baking sheet.
  • Bake for 25–30 minutes, or until golden brown and firm to the touch.
  • Let cool for a few minutes before serving. Enjoy them warm or toasted!

Mexican White Rice With Corn

This Mexican Butter Rice with Corn is buttery, flavorful, and irresistibly comforting — the kind of side dish that quietly steals the show. With golden toasted rice, sweet corn, and rich savory notes from bouillon and garlic, it’s the perfect pairing for tacos, grilled meats, or even as a simple stand-alone bite. Best of all? It’s made with pantry staples and comes together in under 30 minutes!

Why You’ll Love This Recipe

  • Quick and easy – Minimal prep and pantry-friendly ingredients make it perfect for busy nights.
  • Comforting flavor – Buttery, garlicky rice with sweet corn and bouillon seasoning is a winning combo.
  • Versatile side dish – Pairs beautifully with tacos, grilled meats, or even stuffed into burritos.
  • Kid-friendly – Mild, savory flavors that even picky eaters will love.

What Ingredients Do I Need?

  • To make this rich, buttery Mexican rice with corn, you’ll need a few everyday ingredients that work together to build big flavor and satisfying texture. Here’s a breakdown of what you’ll use and why it matters:
  • Butter – Adds richness and helps toast the rice for a golden, nutty base. It’s the secret to that signature buttery flavor.
  • White onion (finely chopped) – Gives the rice a subtle sweetness and depth. Cooking it down mellows the sharpness and blends beautifully with the garlic.
  • Garlic cloves (minced) – Essential for bold, savory flavor. Garlic infuses the entire dish and complements the corn and rice perfectly.
  • Jasmine rice – This long-grain rice has a light, fluffy texture when cooked. Toasting it before boiling adds a deep, nutty flavor that makes this dish stand out.
  • Hot water – Helps the rice cook evenly and allows the bouillon to dissolve and distribute flavor throughout the dish.
  • Chicken bouillon – Brings umami and a savory, broth-like depth. It boosts the flavor of the rice without needing chicken stock.
  • Garlic salt – Combines seasoning and extra garlic flavor in one step. It enhances every bite with a boost of taste.
  • Canned corn (drained) – Adds sweet, juicy bursts of texture. Corn pairs perfectly with the savory rice and brings color and contrast to the dish.

Mexican White Rice With Corn

Anahi
This buttery Mexican-style rice is pan-toasted for extra flavor and simmered with sweet corn, onion, garlic, and bouillon for a comforting, savory side dish. It's an easy one-pan recipe that's perfect for pairing with tacos, grilled meats, or your favorite Mexican mains.
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Prep Time 10 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine Mexican

Ingredients
  

  • 2 tablespoon butter
  • ¼ white onion chopped
  • 2 garlic cloves minced
  • 2 cups Jasmine rice
  • 4 cups hot water
  • 2 teaspoon chicken bouillon
  • 1 teaspoon garlic salt
  • 1 can corn drained

Instructions
 

  • Melt the butterIn a large, deep pan or skillet with a lid, melt 2 tablespoons of butter over medium heat. Let it fully melt and begin to slightly bubble — this adds flavor right from the start
  • Toast the riceAdd the 2 cups of Jasmine rice to the pan and stir constantly. Fry the rice for 5–7 minutes, or until it becomes lightly golden and aromatic. This toasting step enhances the texture and nutty flavor of the rice.
  • Sauté aromaticsOnce the rice is golden, add the finely chopped onion and minced garlic. Continue cooking for 2–3 minutes, stirring often, until the onion turns translucent and the garlic is fragrant but not browned.
  • Add corn Stir in the drained can of corn and mix thoroughly so the kernels are evenly distributed throughout the rice mixture.
  • Add liquids and seasoningCarefully pour in the 4 cups of hot water. Immediately add 2 teaspoons of chicken bouillon and 1 teaspoon of garlic salt. Stir everything together to dissolve the bouillon and evenly distribute the seasonings.
  • Simmer and cookBring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to the lowest setting, cover the pan with a tight-fitting lid, and let it simmer for 15 minutes without lifting the lid. This is key to allowing the rice to cook properly and absorb all the flavor.
  • Steam off-heatAfter 15 minutes, turn off the heat completely but leave the lid on. Let the rice sit and steam undisturbed for 10 more minutes. This step ensures every grain is fluffy and fully cooked.
  • Fluff and serveRemove the lid and gently fluff the rice with a fork. This helps separate the grains and gives the dish that perfect, light texture. Serve warm and enjoy!

Pro tip: Letting the rice sit covered after cooking helps it finish steaming and keeps the texture tender and fluffy — don’t skip this step!

    Keyword Mexican rice with corn, Mexican white rice

    Mexican Picadillo

    This easy Picadillo con Papas is a traditional Mexican ground beef and potato dish simmered in a rich tomato-based sauce and seasoned with warm spices. It’s cozy, flavorful, and comes together in one pan. Perfect for busy weeknights or when you’re craving something hearty and homemade. Serve it over rice or tuck it into warm tortillas for a meal that always hits the spot

    What is Picadillo?

    Picadillo is a traditional dish made with ground meat—typically beef—simmered with tomatoes, onions, garlic, and warm spices. In Mexican cuisine, it often includes diced potatoes (papas), giving the dish heartiness and texture. The name picadillo comes from the Spanish word picar, meaning "to chop," referring to the finely chopped ingredients that make up the dish.

    While variations of picadillo exist across Latin America and the Caribbean, the Mexican version is known for its earthy flavors, comforting simplicity, and use of pantry staples like cumin, tomato sauce, and sometimes a touch of cinnamon for warmth. It’s a beloved everyday dish, often served with rice, wrapped in warm tortillas, or used as a filling for tacos, empanadas, and stuffed peppers.

    Picadillo con Papas is especially popular in Mexican home cooking—affordable, filling, and perfect for feeding a family. It’s the kind of meal that brings back memories of childhood, where love was served up one spoonful at a time.

    What ingredients do I need?

    To make a rich and comforting Picadillo con Papas, you'll need a combination of simple, flavorful ingredients that come together to create this classic Mexican dish. Here’s what you’ll need and why each ingredient is essential:

    • Ground beef – The heart of picadillo! Lean ground beef gives the dish its rich, savory flavor and provides the perfect texture when simmered with the other ingredients.
    • Avocado oil – A healthy, neutral oil perfect for sautéing the onions and garlic to build flavor without overpowering the dish.
    • Yellow onion (diced) – Onions form the base of the picadillo, adding sweetness and depth to the dish. Sautéing them in oil brings out their natural caramelized flavor.
    • Garlic cloves (minced) – Essential for creating a savory depth in the picadillo. Garlic adds a robust, aromatic layer that enhances the overall flavor profile.
    • Roma tomatoes (chopped) – Fresh tomatoes add juiciness and acidity, balancing the richness of the beef and potatoes while contributing a fresh, vibrant flavor.
    • Russet potatoes (peeled and diced) – Potatoes make the dish hearty and filling, providing a soft texture that absorbs the flavorful seasonings while simmering.
    • Ground cumin – A staple in Mexican cooking, cumin adds a warm, earthy flavor with a hint of citrusy sweetness that brings the dish together.
    • Cinnamon – A pinch of ground cinnamon provides subtle warmth and sweetness, making the dish stand out with a comforting, slightly exotic twist.
    • Garlic powder – Enhances the garlic flavor without being overpowering, bringing a well-rounded depth to the dish.
    • Tomato sauce – Adds a rich, tangy base that helps bring all the flavors together while making the dish saucy and comforting.
    • Apple cider vinegar – Adds a touch of acidity to balance out the richness of the beef and potatoes, giving the dish a bright, zesty finish.
    • Tomato bouillon (optional) – For added depth and savory richness, tomato bouillon intensifies the tomato flavor in the dish. Adjust to taste.
    • Fresh cilantro (for garnish) – Adds a fresh, herbaceous pop of flavor to finish the dish and brighten up the rich flavors of the picadillo.
    • Salt and pepper – Essential seasonings to balance all the flavors and bring the dish to life. Adjust to taste.

    How to Make Picadillo?

    Follow these simple steps to make a rich and flavorful Picadillo con papas right at home.

    Sauté the Onions and Garlic

    Heat 2 tablespoons of avocado oil in a large skillet or pan over medium heat. Add the diced onion and minced garlic, and sauté for 3 to 5 minutes, until the onions are softened and translucent. This step builds the flavor base for the dish.

    Cook the Ground Beef

    Add 1 ½ pounds of ground beef to the skillet, breaking it up with a spoon. Cook for about 5 to 7 minutes, until the beef is browned and the liquid evaporates. This ensures a rich, savory flavor.

    Season the Beef

    Sprinkle in the spices: 1 ¼ teaspoons salt, freshly ground pepper, a pinch of ground cinnamon, 2 teaspoons ground cumin, and 1 teaspoon garlic powder. Stir well and cook for another 2 to 3 minutes to let the flavors meld.

    Add tomatoes and potatoes

    Sprinkle in the spices: 1 ¼ teaspoons salt, freshly ground pepper, a pinch of ground cinnamon, 2 teaspoons ground cumin, and 1 teaspoon garlic powder. Stir well and cook for another 2 to 3 minutes to let the flavors meld.

    Simmer and cook

    Cover the skillet, lower the heat, and let the picadillo simmer for 15 minutes, or until the potatoes are tender and the flavors have blended together.

    Adjust Seasoning

    Taste the picadillo and adjust the seasoning with more salt, pepper, or vinegar if needed. If you like more spice, add some chopped fresh chiles or a dash of chili powder.

    Tips

    Cut the Potatoes Small
    To make sure the potatoes cook evenly and quickly, dice them into small, uniform cubes. This also helps them absorb more flavor from the sauce and spices.

    Use Lean Ground Beef
    Using 85–90% lean ground beef helps strike the perfect balance between flavor and less grease. If there’s excess fat after browning, you can drain it to keep the dish from becoming too oily.

    Sauté for Flavor
    Don’t rush the onions and garlic—let them soften and turn slightly golden to build a flavorful base for the entire dish. A few extra minutes here makes a big difference.

    Simmer Until Tender
    Once everything is combined, cover and simmer the picadillo until the potatoes are fork-tender. This allows the flavors to meld together and creates that signature comforting texture.

    Customize with Garnishes
    While traditionally served with rice or warm tortillas, you can also top your picadillo with a sprinkle of fresh cilantro, a squeeze of lime, or even pickled jalapeños for a tangy twist.

    FAQ

    What is picadillo made of?

    Traditional picadillo is made with ground beef, potatoes, tomatoes, and a blend of spices like cumin, garlic powder, and cinnamon. Every family has their own variation, but it’s always a hearty, comforting dish that’s easy to make.

    Can I make picadillo ahead of time?

    Yes! Picadillo is a great make-ahead meal. It stores well in the fridge for up to 4 days and also freezes beautifully. In fact, the flavors often deepen and get even better after a day or two.

    Can I use ground turkey instead of beef?

    Definitely. Ground turkey is a great leaner alternative and still so flavorful when cooked with the right spices. Just be sure to adjust seasonings to taste, as turkey is milder than beef.

    How do I serve picadillo con papas?

    It’s delicious served over white rice, with warm tortillas, or even stuffed into tacos or empanadas. Top with fresh cilantro or a squeeze of lime for a bright finishing touch.

    Can I add more vegetables?

    Yes! Feel free to add carrots, peas, or even bell peppers if you want to sneak in more veggies. Just chop them small so they cook evenly with the potatoes.

    Looking for other recipes like this? Try these:

    Picadillo con papas

    Anahi
    Picadillo con Papas is a comforting Mexican ground beef and potato dish simmered in a savory tomato-based sauce with warm spices like cumin, garlic, and a hint of cinnamon
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 1 hour 15 minutes
    Course Main Course
    Cuisine Mexican
    Servings 6 servings

    Ingredients
      

    • 2 tablespoon avocado oil
    • 1 onion diced
    • 4 garlic cloves minced
    • 1 ½ proud beef
    • 1 ¼ teaspoon salt husked and rinsed
    • ground pepper to taste
    • ground cinnamon pinch
    • 2 teaspoon ground cumin
    • 1 teaspoon garlic powder
    • 4 roma tomatoes
    • 1 large russet potato
    • ¼ cup tomato sauce
    • ¼ water
    • 2 tablespoon apple cider vinegar
    • 1 tablespoon apple cider vinegar
    • 1 tsp tomato bouillon optional
    • cilantro handful

    Instructions
     

    Saute the aromatics

    • In a large saucepan over medium heat, warm the avocado oil. Add the diced onion and minced garlic. Cook for 3–5 minutes, until softened and fragrant.

    Brown the beef

    • Add the ground beef to the pan, breaking it up with a spatula. Cook until it’s no longer pink and most of the liquid has evaporated. Let it brown a bit for extra flavor.

    season

    • Add the salt, pepper, cinnamon, cumin, and garlic powder. Stir and cook for another 2–3 minutes to toast the spices.

    Simmer the vegetables

    • Mix in the chopped tomatoes, diced potato, tomato sauce mixture, apple cider vinegar, and bouillon if using. Stir to combine.

    Cook until tender

    • Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 15 minutes, until the potatoes are tender and the flavors have melded.

    serve and enjoy

    • Spoon over fluffy white rice, garnish with fresh cilantro, and enjoy with your loved ones!

    Notes

    • Make it ahead: This dish tastes even better the next day! Prep a day in advance and reheat gently on the stovetop for quick meals throughout the week.
    • Broth vs. water: If you have beef broth on hand, it adds more depth than water. But don’t worry — it’s still delicious either way.
    • Optional additions: Some families add peas, carrots, or even raisins for a sweet-savory twist. Feel free to make it your own.
    • No fresh tomatoes? You can substitute with one 15-ounce can of diced tomatoes if needed.
    • Low-carb option: Skip the potatoes and add chopped zucchini or cauliflower for a lighter version.
    Keyword mexican picadillo, Picadillo, Picadillo con papas

    Pazole Verde

    There’s nothing more comforting than a warm bowl of traditional Pozole Verde. This authentic Mexican green hominy stew is packed with bold, fresh flavors and vibrant colors. Made with tender shredded chicken, hominy, and a bright, zesty green broth blended from tomatillos, green chiles, cilantro, and garlic — it’s the kind of meal that brings everyone to the table. Top it with crunchy cabbage, sliced radishes, creamy avocado, and a squeeze of lime for the ultimate cozy, nourishing dinner. Whether you’re celebrating with family or craving a comforting homemade dish, this Pozole Verde is a timeless classic.

    What is Pozole Verde?

    Pozole is a traditional Mexican soup or stew made with hominy (nixtamalized corn) and slow-cooked with pork or chicken in a rich, flavorful broth. This classic dish has deep roots in Mexican history, dating back to pre-Hispanic times when it was prepared for special ceremonies. There are three popular variations: pozole rojo (red), pozole blanco (white), and pozole verde (green), which gets its vibrant color from tomatillos, green chiles, and fresh herbs. Often enjoyed during celebrations or as a comforting meal, pozole is typically served with crunchy toppings like shredded cabbage, radishes, oregano, and a squeeze of lime, along with crispy tostadas. As a staple in Mexican cuisine, pozole continues to be a favorite dish for gatherings and special occasions.

    Why Pozole Verde Deserves the Spotlight:

    1. Deeply Comforting – Bone-in chicken thighs gently simmered for maximum flavor create an incredibly satisfying broth.
    2. Authentically Bold – Roasted poblano peppers, tart tomatillos, and aromatic cilantro deliver an authentic Mexican flavor profile that's both refreshing and deeply savory.
    3. Nutritious and Hearty – A balanced meal packed with protein-rich chicken and hearty hominy, topped with fresh, vibrant garnishes.
    4. Customizable Heat – Easily adjust the spice by altering jalapeño levels or adding a splash of your favorite hot sauce.

    What ingredients do I need?

    To make a rich and flavorful pozole verde, you’ll need a mix of traditional ingredients that give this dish its signature taste. Here’s what you’ll need and why each ingredient plays an essential role:

    • Chicken thighs (boneless, skin removed) – Using bone-in chicken adds incredible depth to the broth while keeping the meat tender and juicy. Removing the skin helps keep the dish lighter without sacrificing flavor.
    • Chicken bouillon – This intensifies the broth’s savory taste, giving it that comforting, homemade depth. You can adjust the amount to taste.
    • Dried oregano – A classic herb in Mexican cooking, oregano brings an earthy, slightly citrusy aroma that enhances the broth.
    • Hominy (canned, drained, and rinsed) – Hominy is the heart of pozole! These large, chewy corn kernels are nixtamalized, meaning they’ve been treated with lime to bring out their unique texture and flavor. Be sure to rinse them well before adding them to the soup.
    • Tomatillos (husked and rinsed) – These small green fruits add a bright, slightly tangy flavor to the salsa verde base, giving the broth its signature vibrant color.
    • Poblano peppers (seeds and stems removed) – Mild and slightly smoky, poblanos provide depth to the green sauce without overpowering the dish. Roasting them can bring out even more flavor.
    • Jalapeño (seeds removed, or leave some for heat) – This adds just the right kick of spice. If you like a milder pozole, remove all the seeds, but if you want more heat, leave some in.
    • White onion (roughly chopped) – Onions form the backbone of the salsa verde, adding a subtle sweetness and depth to balance the spice and acidity.
    • Water – The base of the broth that brings everything together.
    • Garlic cloves – A must-have for deep, savory flavor in both the salsa verde and the broth.
    • Fresh cilantro – This brightens up the dish, adding a fresh, herbaceous touch to the green sauce. If you’re not a fan of cilantro, you can use a little less, but it really enhances the traditional flavor.
    • Salt and pepper to taste – Essential seasonings to balance and enhance all the flavors.
    • Avocado oil (for searing the chicken) – A neutral oil with a high smoke point, perfect for getting a nice golden sear on the chicken before simmering.

    How to Make Pozole Verde?

    Follow these simple steps to make a rich and flavorful pozole verde at home.

    Sear the Chicken

    Heat 2 tablespoons of avocado oil in a large pot or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper, then sear them for 3 to 4 minutes per side, until golden brown. This step adds extra depth to the broth. Once seared, remove the chicken and set it aside.

    Simmer the Broth

    In the same pot, add 7 cups of water, chicken bouillon, 1 teaspoon oregano, and 2 bay leaves (optional for extra flavor). Bring to a boil over medium-high heat, then reduce to low and let simmer for 30 to 40 minutes, until the chicken is tender. Skim off any foam that rises to the surface.

    Roast the Vegetables

    While the chicken is simmering, roast the tomatillos, poblano peppers, jalapeño, and onion in a dry skillet or on a griddle over medium heat. Turn occasionally until the tomatillos are blistered, the peppers are charred, and the onion is softened and caramelized, about 10 minutes.

    Once roasted, transfer everything to a blender or food processor. Add the garlic cloves and cilantro, then blend until smooth. Taste and add salt if needed.

    Shred the Chicken

    Once the chicken is tender, remove it from the pot and let it cool slightly. Shred into bite-sized pieces, discarding the bones.

    Combine Everything

    Pour the blended salsa verde into the simmering broth. Add the shredded chicken and drained hominy. Stir well and let the pozole cook for another 10 to 15 minutes so the flavors can meld.

    Adjust Seasoning

    Taste and adjust salt and pepper as needed. If you prefer more spice, add extra chopped jalapeño or a dash of hot sauce.

    Serve and Garnish

    Ladle the pozole verde into bowls and top with your favorite garnishes, such as fresh cilantro, lime wedges, sliced radishes, and shredded cabbage. Serve with crispy tostadas or warm tortillas on the side for the perfect meal.

    VariationsVariations for Pozole Verde

    Pozole verde is a versatile dish, and you can adjust it to suit your taste preferences. Here are a few variations to make it just the way you like it:

    Adjust the Spice Level

    • Less spicy: If you prefer a milder pozole, simply remove all the seeds from the jalapeño and poblano peppers. You can also leave out the jalapeño entirely or use a mild pepper like a bell pepper for a more subtle flavor.
    • More spicy: For extra heat, leave some seeds in the jalapeño or add a couple of chopped serrano peppers. You can also drizzle a bit of your favorite hot sauce or include a spicier variety of chile peppers, like a dried arbol or chipotle, for a smoky kick.

    Change Up the Protein

    • Pork: Traditionally, pozole can also be made with pork. You can substitute the chicken thighs with pork shoulder or pork ribs for a different flavor. If using pork, simmer it until tender, then shred it into bite-sized pieces.
    • Vegetarian version: If you prefer a vegetarian pozole, you can skip the meat and add extra vegetables like zucchini, carrots, and mushrooms. Use vegetable broth in place of the chicken broth for a delicious, hearty dish.

    Flavor Tweaks

    • Herb variations: While cilantro is the classic herb used in salsa verde, you can experiment by adding fresh parsley for a different herbaceous flavor. If you prefer a more earthy taste, try using epazote, a traditional Mexican herb.
    • Add more acidity: If you like your pozole with a tangier flavor, add a splash of apple cider vinegar or a little more lime juice to brighten it up.

    Make it Extra Creamy

    For a creamier broth, blend some of the hominy into the salsa verde before adding it to the pot. This will thicken the soup and give it a richer texture. You can also add a dollop of Mexican crema or a splash of heavy cream to each bowl before serving.

    Equipment

    To make this pozole verde recipe, you’ll need a few essential kitchen tools to help you prepare the dish:

    Measuring spoons and cups – To measure the ingredients accurately for the salsa verde and broth.

    Large pot or Dutch oven – Ideal for searing the chicken and simmering the broth. A heavy pot ensures even cooking and helps develop the flavors.

    Blender or food processor – Used to blend the roasted vegetables into a smooth salsa verde.

    Skillet or griddle – For roasting the tomatillos, poblano peppers, jalapeño, and onion to develop a smoky flavor.

    Tongs or slotted spoon – Useful for handling the chicken while searing and removing it from the pot.

    Cutting board and knife – Essential for chopping and preparing the vegetables and chicken.

    Strainer or colander – For draining and rinsing the hominy before adding it to the broth.

    Storage

    Pozole verde is perfect for making ahead and storing for later. Here’s how to keep it fresh:

    In the Refrigerator

    Once your pozole verde has cooled to room temperature, transfer it to an airtight container. It will stay fresh in the refrigerator for 3 to 4 days. When ready to serve, simply reheat on the stove over low heat, adding a splash of water or broth if needed to loosen the soup.

    In the Freezer

    Pozole verde can be frozen for longer storage. To freeze, let the soup cool completely, then transfer it to a freezer-safe container or a heavy-duty freezer bag. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy, thaw it overnight in the refrigerator and reheat on the stove.

    Tips for Storing
    1. If you plan to store the pozole for a longer time, consider freezing the broth and hominy separately from the shredded chicken and salsa verde. This way, you can easily adjust the texture when reheating and keep the chicken from becoming overcooked.
    2. Keep garnishes like cilantro, lime, radishes, and cabbage separate until ready to serve to maintain their freshness and crunch.

    Pozole verde is one of those dishes that often tastes even better the next day as the flavors continue to develop!

    Tips

    Garnishes Are Key
    Fresh cilantro, lime wedges, radishes, and shredded cabbage are essential for adding texture and freshness to the pozole. Add them right before serving to keep them crisp. A dollop of Mexican crema or sour cream also adds creaminess.

    Get the Right Chicken
    Bone-in chicken thighs add the most flavor to the broth, but you can also use boneless thighs for convenience. If you prefer white meat, chicken breast can be used, though it won’t add as much depth to the broth.

    Roast the Veggies for Smokier Flavor
    Roasting the tomatillos, poblano peppers, jalapeño, and onion on a dry skillet or griddle gives the salsa verde a smoky flavor. Be sure to turn them often to get an even char.

    Let It Simmer
    The longer you let the pozole simmer, the more the flavors will meld. If you have time, let it cook for an hour or more for the flavors to really develop. If you're in a hurry, 30 minutes will still work, but the broth might not be as rich.

    FAQ

    Can I make pozole verde ahead of time?

    Yes, pozole verde often tastes even better the next day as the flavors continue to develop.

    Can I use a different protein?

    Yes, you can substitute the chicken with pork, or for a vegetarian version, use extra vegetables and vegetable broth.

    How can I make pozole verde spicier?

    Add more jalapeños, serrano peppers, or your favorite hot sauce for extra heat.

    Can I freeze pozole verde?

    Yes, let the pozole cool completely before transferring it to a freezer-safe container, and it will last up to 3 months.

    Looking for other recipes like this? Try these:

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    Picadillo con papas

    Anahi
    Picadillo con Papas is a comforting Mexican ground beef and potato dish simmered in a savory tomato-based sauce with warm spices like cumin, garlic, and a hint of cinnamon
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 1 hour 15 minutes
    Course Main Course
    Cuisine Mexican
    Servings 6 servings

    Ingredients
      

    • 2 tablespoon avocado oil
    • 1 onion diced
    • 4 garlic cloves minced
    • 1 ½ proud beef
    • 1 ¼ teaspoon salt husked and rinsed
    • ground pepper to taste
    • ground cinnamon pinch
    • 2 teaspoon ground cumin
    • 1 teaspoon garlic powder
    • 4 roma tomatoes
    • 1 large russet potato
    • ¼ cup tomato sauce
    • ¼ water
    • 2 tablespoon apple cider vinegar
    • 1 tablespoon apple cider vinegar
    • 1 tsp tomato bouillon optional
    • cilantro handful

    Instructions
     

    Saute the aromatics

    • In a large saucepan over medium heat, warm the avocado oil. Add the diced onion and minced garlic. Cook for 3–5 minutes, until softened and fragrant.

    Brown the beef

    • Add the ground beef to the pan, breaking it up with a spatula. Cook until it’s no longer pink and most of the liquid has evaporated. Let it brown a bit for extra flavor.

    season

    • Add the salt, pepper, cinnamon, cumin, and garlic powder. Stir and cook for another 2–3 minutes to toast the spices.

    Simmer the vegetables

    • Mix in the chopped tomatoes, diced potato, tomato sauce mixture, apple cider vinegar, and bouillon if using. Stir to combine.

    Cook until tender

    • Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 15 minutes, until the potatoes are tender and the flavors have melded.

    serve and enjoy

    • Spoon over fluffy white rice, garnish with fresh cilantro, and enjoy with your loved ones!

    Notes

    • Make it ahead: This dish tastes even better the next day! Prep a day in advance and reheat gently on the stovetop for quick meals throughout the week.
    • Broth vs. water: If you have beef broth on hand, it adds more depth than water. But don’t worry — it’s still delicious either way.
    • Optional additions: Some families add peas, carrots, or even raisins for a sweet-savory twist. Feel free to make it your own.
    • No fresh tomatoes? You can substitute with one 15-ounce can of diced tomatoes if needed.
    • Low-carb option: Skip the potatoes and add chopped zucchini or cauliflower for a lighter version.
    Keyword mexican picadillo, Picadillo, Picadillo con papas

    Estofado de Pollo

    A practical one-pan meal rooted in traditional Mexican flavors. This Estofado de Pollo recipe features tender bone-in chicken, soft golden potatoes, and a rich tomato-based sauce that's both comforting and deeply savory. Whether you're cooking for a busy weeknight or craving something cozy and homey, this dish is sure to satisfy with minimal cleanup.

    Why You’ll Love This Recipe

    • To make this comforting and flavorful Estofado de Pollo, you’ll only need a handful of wholesome, pantry-friendly ingredients—each one playing a specific role in building bold, traditional Mexican flavor. Here’s what goes into it and why it works so well:
    • Bone-in, skin-on chicken thighs and drumsticks – Using bone-in pieces not only keeps the chicken incredibly moist and tender during simmering, but also adds depth and richness to the sauce as it cooks. The crispy sear on the skin adds texture and an extra layer of flavor you just can’t get from boneless cuts.
    • Golden potatoes – These hold their shape beautifully in the stew while becoming fork-tender and creamy inside. They absorb the flavorful sauce like little sponges, making every bite satisfying and hearty.
    • Fresh carrots and jalapeños – Carrots add natural sweetness that balances the acidity of the tomatoes, while sliced jalapeños bring a mild heat and earthy depth without overwhelming the dish. They’re essential for layering flavor.
    • Roma tomatoes, garlic, and onion – Blended into the base sauce, this trio forms the soul of many traditional Mexican stews. Tomatoes give body and tang, garlic adds warmth, and onion provides a mellow sweetness that rounds everything out.
    • Cumin, chicken bouillon & tomato bouillon – These seasonings do the heavy lifting. Cumin adds smokiness, chicken bouillon brings umami, and tomato bouillon amplifies the rich, saucy base. Together, they create a stew that’s deeply savory and undeniably comforting.
    • Avocado oil – Perfect for high-heat searing, avocado oil has a neutral flavor that lets the spices and ingredients shine while locking in moisture during the browning process.
    • Water, salt, and pepper – These final basics pull everything together, thinning the sauce just enough for simmering and helping the flavors meld beautifully.
    • This Estofado de Pollo recipe is more than a one-pan dinner—it’s a nourishing, flavor-packed dish rooted in tradition, perfect for cozy family meals or meal prepping something delicious for the week.

    Tips & Tricks for Success

    • Use a cast iron or enameled Dutch oven for even heat distribution.
    • Cut your potatoes into even cubes so they cook at the same rate.
    • If the sauce thickens too much, add a bit of broth or water to loosen it up.
    • For more spice, leave the jalapeño seeds in—or add an extra!

    Serving Suggestions

    • Steamed white rice
    • Warm corn or flour tortillas
    • A side of Frijoles de la Olla or Mexican red rice
    • Light salad like our Cucumber Lime Slaw

    Frequently Asked Questions

    • Can I make this with boneless chicken?
    • Yes, but bone-in chicken adds more depth and richness to the sauce. If using boneless, reduce the cooking time slightly.
    • How spicy is it?
    • The jalapeños provide a gentle warmth. For more heat, keep the seeds—or use serrano peppers.
    • Can I make it ahead of time?
    • Definitely! In fact, it tastes even better the next day as the flavors deepen.
    • What can I substitute for tomato bouillon?
    • If you don’t have tomato bouillon, you can use a bit of tomato paste and extra salt or a chicken bouillon cube.

    Estofado de Pollo

    Anahi
    This Estofado de Pollo recipe is a cozy, one-pan Mexican stew made with bone-in chicken, golden potatoes, carrots, and jalapeños simmered in a rich tomato-based sauce. Perfect for easy weeknight dinners or traditional comfort food cravings.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 40 minutes
    Course Main Course
    Cuisine Mexican
    Servings 5

    Ingredients
      

    • 3 chicken thighs bone in - skin on
    • 4 chicken drumsticks bone in - skin on
    • 3 carrots large
    • 3 jalapeños sliced
    • 4 golden potatoes sliced thin

    For the sauce

    • 5 roma tomatoes
    • ¼ white onion
    • 3 garlic cloves
    • 1 teaspoon cumin
    • 1 teaspoon chicken bouillon
    • salt and pepper to tast
    • 1 cup water

    Instructions
     

    • Sear the chicken to build flavor
    • Heat a generous drizzle of avocado oil in a large, heavy-bottomed pan over medium-high heat. Place the chicken thighs and drumsticks skin-side down and sear for 5–6 minutes per side, until golden and crisp. Remove and set aside.This step locks in flavor—don’t skip it!

    Sauté the vegetables

    • In the same pan (leave the flavorful bits!), add chopped carrots, sliced jalapeños, and cubed golden potatoes. Sauté for about 5–6 minutes, stirring occasionally, until they begin to soften.If needed, add another splash of oil.

    Blend the sauce

    • While veggies are cooking, blend the Roma tomatoes, onion, garlic, water, cumin, chicken bouillon, tomato bouillon, salt, and pepper until completely smooth.Use a high-speed blender or do it in batches if necessary.

    Simmer the sauce

    • Pour the blended sauce into the pan with the vegetables. Stir well to coat everything, then let simmer for 1–2 minutes to begin reducing slightly.

    Return the chicken and cook through

    • Nestle the browned chicken pieces into the sauce, making sure they’re partially submerged. Cover the pan, reduce heat to medium-low, and cook for 25–30 minutes, or until the chicken is tender and cooked through.Check occasionally to ensure nothing sticks; add a splash of water if needed.

    Serve and enjoy

    • Taste the sauce and adjust seasoning if needed. Serve hot with fluffy rice or warm tortillas to soak up all the goodness.
    Keyword estofado de pollo, one pan meal