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Pozole Verde is a vibrant, comforting Mexican soup made with tender chicken, hominy, and a bright green sauce of tomatillos, poblano chilies, and cilantro. It is brothy but substantial, deeply savory, and finished at the table with crisp, fresh toppings that add texture and contrast. This version is simple, balanced, and designed for home cooks who want big flavor without unnecessary steps.
Meggan’s Notes
Pozole is one of those dishes that feels celebratory and grounding at the same time. While Pozole Rojo is more familiar to many cooks, Pozole Verde is just as traditional and just as satisfying. The difference comes down to the sauce. Instead of dried chiles, Pozole Verde relies on tomatillos and fresh green chilies for brightness and depth.
I approach this recipe the same way I do my Pozole Rojo: build a clean, flavorful chicken broth, keep the sauce focused and restrained, and let the garnishes do the rest of the work. The soup itself is not meant to be heavy or cluttered. It is a warm, savory base that comes alive when you add cabbage (or lettuce), lime, cilantro, and crunch right before serving.
Why This Recipe Works
- Bone-in chicken builds a clean, flavorful broth: Simmering chicken breasts gently gives the soup depth without making it heavy.
- A separate green sauce keeps the flavor bright: Cooking and blending the tomatillos, poblano, and cilantro separately preserves their fresh, vibrant character.
- Hominy adds body without weighing down the soup: It makes each bowl hearty while still keeping the brothy texture that defines pozole.
- Fresh toppings balance every bowl: Cabbage, lime, cilantro, jalapeños, and radishes add crunch, brightness, and contrast right at the table.
Pozole Verde Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Chicken: Bone-in, skin-on chicken breasts create a flavorful broth and stay tender during long simmering.
- Cold water: Always start with cold water to keep the broth clear and clean-tasting.
- Tomatillos: Remove the papery husks and rinse away the sticky residue before cooking. They will soften and burst as they simmer.
- Poblano chile: Poblano adds mild heat and earthy flavor without overpowering the soup.
- Cilantro: Use the leaves only for the sauce to keep the flavor fresh and bright.
- Hominy: Canned, fully cooked hominy is convenient and reliable. Rinse it well before adding to the soup.
How to Make Pozole Verde
To make the broth:
- To a Dutch oven or large stock pot, add chicken pieces and cold water to cover. Over medium-high heat, bring to a boil. Immediately reduce heat to low and skim the foam off the top.
- To the pot, add onion, garlic, and salt. Simmer gently (bubbles should barely break the surface at irregular intervals) until the chicken is cooked through, at least 1 hour or up to 2 hours. The longer the broth simmers, the more flavor it will have.
- Remove chicken from the pot to a rimmed baking sheet or large bowl. Discard any bones. Reserve 4 cups of chicken broth, and pour it through a fine-mesh strainer into a bowl. Set aside and discard the remaining broth or strain and reserve for another use.
To make the salsa verde:
- In a medium saucepan over medium-high heat, add tomatillos, poblano chile (or serrano), onion, and garlic, and enough cold water to cover.
- Bring to a boil, reduce heat, and simmer until tender and cooked through, about 20 to 25 minutes.
- Using a slotted spoon, transfer to a molcajete or blender. Add cilantro and grind or process until smooth. Season to taste with salt (I like ½ teaspoon).
To make the soup:
- Return the reserved 4 cups of chicken broth to the pot. Add 4 cups of water and green sauce. Bring to a boil, then add chicken and hominy. Simmer until heated through, about 10 minutes.
- Add salt to taste (I like at least 2 teaspoons salt). Serve with cabbage, lime slices, cilantro, jalapeños, radishes, avocado, and tostadas.
Pozole Verde Tips and Variations
- Yield: This recipe makes about 12 cups of soup, enough for 6 servings, 2 cups each.
- Broth flavor: Simmer the chicken longer for a deeper, more concentrated broth. One hour is good, two hours is better if time allows.
- Heat control: Poblano chile is mild, but if you want more heat, add a serrano or jalapeño to the green sauce and adjust to taste.
- Blender vs. molcajete: A blender creates a smooth, cohesive sauce. A molcajete produces a more rustic texture with visible flecks of herbs and chiles.
- Make ahead: The soup base can be made a day in advance. Reheat gently and add garnishes just before serving.
How to Store Pozole Verde
- Refrigerator: Store leftover pozole covered in the refrigerator for up to 4 days. The flavors improve as it sits. Reheat gently on the stove until hot.
- Freezer: Pack cooled pozole (minus all the garnishes) into freezer-safe containers, leaving 1-inch headspace for expansion. Label, date, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat to 165 degrees on the stove or in the microwave.
Frequently Asked Questions
The base broth and structure are similar, but Pozole Verde uses a green sauce made from tomatillos and fresh chilies, while Pozole Rojo uses dried red chiles.
Yes. Pork shoulder or pork butt works well, but it will require a longer simmering time.
Pozole is traditionally mild. Heat is added at the table with chilies or hot sauce.
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Pozole Verde
Ingredients
For the chicken broth:
For the green sauce:
- 1/2 pound tomatillos husks removed and rinsed well (see note 2)
- 1 poblano chile stem removed (or Serrano chile)
- 1 slice onion
- 1 clove garlic peeled
- 1 tablespoon fresh cilantro leaves
- 1/2 teaspoon salt
For the soup:
- 2 cups water
- 2 (15.5-ounce) cans hominy drained and rinsed
- Optional toppings: shredded cabbage, lime slices, minced fresh cilantro, sliced jalapeños, sliced radishes, diced avocado, and tostadas, for serving
Instructions
To make the chicken broth:
- To a Dutch oven or large stock pot, add chicken pieces and cold water to cover. Over medium-high heat, bring to a boil. Immediately reduce heat to low and skim the foam off the top.
- To the pot add onion, garlic, and salt. Simmer gently (bubbles should barely break the surface at irregular intervals) until the chicken is cooked through, at least 1 hour or up to 2 hours. The longer the broth simmers, the more flavor it will have.
- Remove chicken from the pot to a rimmed baking sheet or large bowl. Discard any bones. Reserve 4 cups chicken broth and pour through a fine-mesh strainer over a bowl. Set aside and discard the remaining broth or strain and reserve for another use.
To make the green sauce:
- In a medium saucepan over medium-high heat, add tomatillos, poblano chile, onion, and garlic, and enough cold water to cover. Bring to a boil, reduce heat, and simmer until tender and cooked through, about 20 to 25 minutes.
- Using a slotted spoon, transfer to a molcajete or blender. Add cilantro and grind or process until smooth. Season to taste with salt (I like ½ teaspoon). You'll have about 2 cups sauce.
To make the soup:
- Return the reserved 4 cups chicken broth to the pot. Add 4 cups water and green sauce. Bring to a boil, then add chicken and hominy. Simmer until heated through, about 10 minutes.
- Add salt to taste (I like at least 2 teaspoons salt). Serve with cabbage, lime slices, cilantro, jalapeños, radishes, avocado, and tostadas.
Notes
- Cold water: Always start with cold water. This helps keep the broth clear, not cloudy. The amount of water used and the length of simmering time will determine the intensity of the broth.
- Tomatillos: Remove paper and rinse off any stickiness.
Nutrition
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