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:
- Deeply Comforting – Bone-in chicken thighs gently simmered for maximum flavor create an incredibly satisfying broth.
- Authentically Bold – Roasted poblano peppers, tart tomatillos, and aromatic cilantro deliver an authentic Mexican flavor profile that's both refreshing and deeply savory.
- Nutritious and Hearty – A balanced meal packed with protein-rich chicken and hearty hominy, topped with fresh, vibrant garnishes.
- 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
- 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.
- 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
Yes, pozole verde often tastes even better the next day as the flavors continue to develop.
Yes, you can substitute the chicken with pork, or for a vegetarian version, use extra vegetables and vegetable broth.
Add more jalapeños, serrano peppers, or your favorite hot sauce for extra heat.
Yes, let the pozole cool completely before transferring it to a freezer-safe container, and it will last up to 3 months.
Related
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Picadillo con papas
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.
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