Pozole Verde is a soul-warming Mexican stew that brings together the bold, tangy flavors of roasted tomatillos, fresh cilantro, and mild-to-spicy peppers in a rich, savory broth. With tender shredded chicken and hearty hominy, it’s the ultimate comfort food that feels like a hug in a bowl. Whether you're celebrating a special occasion or craving something cozy, this vibrant green pozole is sure to become a family favorite.
If you love cozy, comforting soups like this, be sure to check out my Caldo de Res a traditional Mexican beef and vegetable soup that’s hearty, nourishing, and perfect for chilly days.
WHY YOU'LL LOVE THIS RECIPE
- Incredibly flavorful: Roasted vegetables and aromatic herbs create a deep, rich broth that’s hard to resist.
- Perfect for gatherings: Makes a generous batch—great for family dinners or parties.
- Customizable spice level: Adjust the jalapeño heat to suit your preference.
- Loaded with texture: Between the chewy hominy, tender chicken, and crisp garnishes, every bite is satisfying.
- Healthy & hearty: Packed with protein, veggies, and naturally gluten-free.
WHAT EACH INGREDIENT DOES
- 8 small chicken thighs (bone-in, skin removed) – Adds deep, rich flavor and stays moist during simmering.
- 2 tablespoons avocado oil – Used for searing the chicken, building flavor at the base of the dish.
- 1 tablespoon chicken bouillon – Intensifies the umami in the broth (adjust to taste).
- 1 teaspoon dried oregano – Adds earthy depth and traditional herbal notes.
- 2 bay leaves – (not listed in your original ingredients, but mentioned in steps) – Optional, but enhances the broth's complexity.
- 2 cans (25 oz each) hominy, drained and rinsed – The heart of any pozole! Chewy, nutty, and filling.
- 6 tomatillos, husked and rinsed – Provide the signature tartness in the green salsa.
- 3 poblano peppers, seeds and stems removed – Mildly smoky and flavorful.
- 1 jalapeño, seeds removed (or leave some seeds for extra heat) – Brings a gentle kick to the dish.
- ½ white onion, roughly chopped – Adds sweetness and rounds out the salsa.
- 2 garlic cloves – For aromatic depth.
- Handful of fresh cilantro (for the salsa verde) – Brings freshness and a pop of green.
- Salt and pepper to taste – Essential for seasoning the chicken and final dish.
- 7 cups water – The base of your broth.
- Optional Garnishes
- Fresh cilantro (chopped)
- Lime wedges
- Sliced radishes
- Shredded cabbage
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.
TIPS AND TRICKS FOR SUCCESS
- 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.
FREQUENTLY ASKED QUESTIONS
- 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.
Pazole Verde
This comforting Mexican stew features tender shredded chicken, hearty hominy, and a vibrant green salsa made from roasted tomatillos, poblano peppers, and fresh cilantro. It's rich, flavorful, and perfect for gatherings or cozy weeknight dinners. Top it with your favorite garnishes like lime, radish, and shredded cabbage for the perfect bowl!
Ingredients
- 8 small chicken thighs
- 1 tablespoon chicken bouillon or to taste
- 1 teaspoon dried oregano
- salt and pepper to taste
- 2 25 oz cans hominy drained and rinsed
- 6 tomatillos husked and rinsed
- 3 poblano peppers seeds and stems removed
- 1 jalapeno seeds removed (leave for extra heat)
- ½ white onion chopped
- 7 cups water
- 2 garlic cloves
- handful fresh cilantro for the salsa verde
- salt and pepper to taste
- 2 tablespoon avocado oil for searing the chicken
Optional Garnishes
- fresh cilantro
- lime wedges
- sliced radishes
- shredded cabbage
Instructions
- 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. Sear for 3–4 minutes per side until golden brown. Work in batches if needed. Remove and set aside.
- Simmer the chicken Add 7 cups of water, chicken bouillon, oregano, and (optionally) 2 bay leaves to the pot. Bring to a boil, then reduce to low and simmer for 30–40 minutes until chicken is tender. Skim off any foam as needed
- Roast the vegetables While the chicken cooks, roast the tomatillos, poblano peppers, jalapeño, and onion in a dry skillet or on a griddle over medium heat. Turn occasionally until blistered and charred (about 10 minutes).
- Make the salsa verde Transfer roasted vegetables to a blender. Add garlic cloves and a handful of cilantro. Blend until smooth. Add salt to taste.
- Shred the chicken Once cooked, remove chicken from the broth and let it cool slightly. Shred into bite-sized pieces, discarding bones.
- Combine everything Stir the salsa verde into the broth. Add shredded chicken and drained hominy. Simmer for 10–15 minutes to meld flavors.
- Adjust and serve Taste and season with salt, pepper, or extra jalapeño if desired. Serve hot, topped with your favorite garnishes.
- Pro Tip: For deeper flavor, make the pozole a day ahead—the broth tastes even better after resting overnight!
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