Get ready to fall in love with Pozole Verde-the ultimate comfort soup that's bursting with color, flavor, and heartwarming goodness. This bowl is a fiesta of juicy chicken, nutty hominy, and a punchy green sauce made with tomatillos and fresh herbs that will make your taste buds dance!
What makes Pozole Verde absolutely irresistible? Its deeply savory, slightly tangy broth is rich with the aromas of roasted chiles and garlic, balanced perfectly with the nuttiness of hominy and a bright herbaceous finish. It's a one-pot wonder that's surprisingly easy to make and always impresses at family dinners or festive gatherings.
This recipe is inspired by my favorite market stall in Mexico City, where pozole is served with an endless array of crunchy, fresh toppings. Whether you're serving a crowd or meal-prepping for the week, Pozole Verde delivers big flavor, bold color, and pure comfort-every single time.
Why You'll Love This Recipe
- Unbeatable flavor: Every spoonful is bursting with fresh, zesty, and savory notes.
- Festive and customizable: Set out toppings so everyone can make it their own!
- Hearty and satisfying: Hominy and chicken make this a filling, nourishing meal.
- Perfect for gatherings: Easily scales up and tastes even better the next day.
Key Ingredients for Pozole Verde
See recipe card below for full list of measurements, ingredients, and instructions.Tomatillos
Tomatillos are the magical base of the bright green sauce, giving pozole its signature tangy, fruity flavor. Look for tomatillos with a vibrant green color and papery husks. Peel and rinse them to remove any sticky residue. If you can't find fresh tomatillos, canned tomatillos work in a pinch, but flavor will be slightly milder.
Hominy
Hominy provides that classic chewy texture and nutty, slightly sweet flavor that defines pozole. Use canned hominy for convenience-be sure to drain and rinse it well. If you want to start from scratch, dried hominy can be pre-soaked and cooked, but this adds extra time. In a pinch, you could use white corn, but the flavor and bite won't be quite the same.
Chicken
Tender, juicy shredded chicken is the protein star here. Bone-in, skinless chicken thighs deliver the richest broth and are hard to overcook, but you can use boneless thighs or breasts if you prefer. For a shortcut, rotisserie chicken can work-just add it at the end so it doesn't dry out.
Green Chilies
Authentic Pozole Verde gets its kick and color from green chilies like poblano and jalapeño. Adjust quantities to your desired heat level. Roasting the chilies brings out a smoky depth-don't skip this step! Serranos are another option if you like things spicier.
Fresh Herbs
Fresh cilantro and epazote (if you can find it) lend a bold, aromatic finish. Cilantro is a must, but you can sub parsley for a milder green taste. Epazote adds a uniquely Mexican flavor, but it's optional if unavailable.
Instructions for Pozole Verde
See recipe card below for full list of measurements, ingredients, and instructions.Simmer the Chicken
Start by adding the chicken thighs, quartered onion, 2 garlic cloves, and 2 teaspoons of salt to a large pot with the chicken broth. Bring to a boil, then lower the heat and simmer uncovered for about 35 minutes, until the chicken is cooked through and tender. Skim off any foam as needed for a clear broth.
Roast the Tomatillos and Chilies
While the chicken simmers, arrange the tomatillos, poblano, and jalapeño peppers on a baking sheet. Broil for 6-8 minutes, turning once, until they're charred and softened. This adds irresistible depth and smokiness to your green sauce!
Make the Green Sauce
In a blender, combine the roasted tomatillos and chilies, remaining garlic cloves, and cilantro (plus parsley, if using). Pour in a little broth from the pot and blend until you have a smooth sauce. Set aside.
Shred the Chicken
Remove the cooked chicken from the pot. When cool enough to handle, shred it into bite-sized pieces. Discard the onion and garlic used in cooking, keeping just the broth in the pot.
Sauté the Sauce
Heat the oil in a large skillet over medium heat. Pour in the green sauce and cook for 5-6 minutes, stirring, until it thickens and turns a rich, deeper green. Add the dried oregano for extra flavor.
Combine and Simmer
Return the shredded chicken to the pot of broth, then stir in the sautéed green sauce and the drained hominy. Simmer everything together for 15-20 minutes, allowing the flavors to fully meld. Taste and adjust salt as needed.
Serve and Garnish
Ladle the hot pozole into bowls and let your guests pile on their favorite garnishes: radishes, lettuce, avocado, onion, cilantro, lime wedges, and crunchy tortilla chips. Enjoy immediately!
Recipe Variations
Vegetarian Pozole Verde
Swap the chicken for diced zucchini, mushrooms, and chickpeas. Use vegetable broth to make it completely meatless, and simmer just until veggies are tender. You'll still have all that wonderful green flavor!
Pork Pozole Verde
Traditionally, pozole can be made with pork shoulder instead of chicken. Just cut the pork into chunks, simmer until fork-tender (usually about 1.5-2 hours), and follow the rest of the recipe as written.
Kick Up the Heat
For spicy food lovers, add a few serrano peppers to the green sauce or garnish with extra sliced jalapeños. A bit of hot sauce at the table never hurts, either.
Gluten-Free Option
Most pozole recipes, including this one, are naturally gluten-free! Just double-check your broth and toppings to ensure no hidden gluten ingredients.
Fast Weeknight Version
Save even more time by using shredded rotisserie chicken and canned tomatillos. The soup will come together in closer to 35 minutes-perfect for busy nights!
Serving Suggestions
Pozole Verde is a meal all on its own, but round it out with a side of warm corn tortillas, Mexican rice, or a light cucumber salad. Don't forget a generous platter of garnishes-sliced radishes, shredded lettuce, diced avocado, chopped onion, cilantro, and lime wedges-to let everyone customize their bowl. Serve with crisp tortilla chips for extra crunch!
Storage and Reheating
Leftover pozole verde stores beautifully. Let it cool completely, then refrigerate in airtight containers for up to 4 days. To reheat, warm gently on the stovetop over medium heat, stirring occasionally, until steaming. You can also microwave individual portions. This soup freezes well (without garnishes) for up to 2 months-thaw in the fridge overnight and reheat as above. Add fresh garnishes just before serving for best flavor and texture.
Frequently Asked Questions About Pozole Verde (FAQ)
Q: Can I make Pozole Verde ahead of time?A: Absolutely! Pozole Verde tastes even better the next day as the flavors deepen. Simply store it in the fridge and gently reheat before serving.
Q: What if I can't find tomatillos?A: If tomatillos aren't available fresh, look for canned tomatillos in the international aisle. In a pinch, a blend of green tomatoes and a squeeze of lime can work, but the flavor won't be quite as tangy.
Q: Can I use pork instead of chicken?A: Yes! Pork shoulder or country-style ribs are fantastic in Pozole Verde. Just simmer them until tender, shred, and continue with the recipe as directed.
Experience the joy and comfort of homemade Pozole Verde-your kitchen will smell amazing and the vibrant flavors will make your table shine. I hope you fall in love with every spoonful! If you try this recipe, please leave a rating or comment below-I can't wait to hear how it turned out for you.
Ingredients
- 2 lbs bone-in, skinless chicken thighs
- 10 cups low-sodium chicken broth
- 1 large white onion, quartered (plus extra for garnish)
- 5 garlic cloves, peeled
- 2 lbs tomatillos, husked and rinsed
- 2 poblano peppers, seeded and halved
- 2 jalapeño peppers, seeded and halved (more for extra heat)
- 1 cup fresh cilantro (stems and leaves), plus more for garnish
- ¼ cup fresh parsley (optional)
- 1 tablespoon vegetable oil
- 2 teaspoon salt, or to taste
- 1 teaspoon dried oregano (Mexican, if possible)
- 2 (29 oz) cans hominy, drained and rinsed
- Garnishes: sliced radishes, shredded lettuce, diced avocado, lime wedges, chopped onion, tortilla chips
Instructions
-
1Place chicken thighs, quartered onion, 2 garlic cloves, 2 teaspoon salt, and broth in a large pot. Bring to a boil, skim any foam, and simmer uncovered 35 minutes.
-
2On a baking sheet, broil tomatillos, poblanos, and jalapeños for 6-8 minutes, turning once, until charred and soft.
-
3In a blender, add roasted tomatillos and chilies, remaining garlic, cilantro, and parsley. Blend with 1 cup hot broth until smooth.
-
4Remove chicken from broth and shred. Discard onion and garlic from the pot.
-
5Heat vegetable oil in a skillet. Add green sauce, sauté 5-6 minutes until fragrant and slightly thickened. Stir in oregano.
-
6Return shredded chicken to broth. Add green sauce and hominy. Simmer 15-20 minutes, taste, and adjust salt.
-
7Serve hot with assorted garnishes: sliced radishes, shredded lettuce, avocado, chopped onion, cilantro, lime wedges, and tortilla chips.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
Did you make this recipe?
Please consider Pinning it!!
Leave a Reply