Pozole verde is a dish that feels both restorative and celebratory, filled with tender chicken, plump hominy, and a vibrant green broth that balances tangy tomatillos with nutty pepitas. It’s a lighter take on the more well-known pozole rojo, but it still carries the depth and warmth that makes pozole such a beloved comfort food.
The roasted tomatillos and peppers give the broth a smoky edge, while the pepitas add body and a subtle richness that sets this recipe apart from many others. Topped with crunchy cabbage, radishes, cilantro, and a squeeze of lime, every spoonful is layered with flavor and texture.
It’s a satisfying meal that doesn’t take all day to prepare, making it a wonderful option for weeknight cooking or weekend gatherings. The garnishes invite everyone at the table to customize their bowl, turning a simple pot of stew into a shared experience.
Customizing This Dish
- Protein swaps: Use shredded rotisserie chicken for a shortcut, or substitute pork shoulder for a more traditional variation.
- Vegetarian option: Replace chicken with cooked jackfruit or hearty white beans. Use vegetable broth instead of chicken broth.
- Heat level: Add an extra jalapeño or even a serrano pepper for more spice, or omit the jalapeño entirely for a milder flavor.
- Texture boost: Top with extra toasted pepitas or fried tortilla strips for added crunch.
What to Serve With This Dish
- Warm corn tortillas or tortilla chips for dipping and scooping.
- Mexican rice or cilantro-lime rice to round out the meal.
- A light salad of cucumber, tomato, and onion for contrast.
Storing and Serving Leftovers
- Store cooled pozole in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if the soup thickens.
- Add garnishes only when serving to keep them crisp and fresh.
Freezing and Reheating After Being Frozen
- Cool pozole completely, then transfer to freezer-safe containers, leaving a little space at the top for expansion. Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
- Warm on the stovetop over medium heat, stirring occasionally. Add a little extra broth if needed.
- Prepare fresh garnishes after reheating so the flavors and textures stay bright.
Pozole Verde
Equipment Needed
- Blender or food processor
Ingredients
For the soup:
- 1 ½ lbs boneless, skinless chicken breast
- 8 cups low-sodium chicken broth
- 1 tsp kosher salt (plus more to taste)
- 1 (25 oz) can white hominy, drained and rinsed
For the verde sauce:
- 1 lb fresh tomatillos, husked and rinsed
- 2 poblano peppers
- 1 jalapeño pepper (seeded for mild heat, leave seeds for extra heat)
- 1 medium white onion, roughly chopped
- 4 cloves garlic, peeled
- 1 cup fresh cilantro leaves, loosely packed
- ½ cup pepitas (hulled pumpkin seeds), lightly toasted
- 1 tsp ground cumin
- 1 tsp dried Mexican oregano
- Juice of 1 lime
For serving:
- Shredded cabbage or lettuce
- Sliced radishes
- Lime wedges
- Chopped fresh cilantro
Instructions
- In a large pot or Dutch oven, bring chicken broth and salt to a gentle simmer over medium heat. Add chicken breasts and poach for 12–15 minutes, or until just cooked through (internal temperature should reach 165°F). Remove chicken to a plate and let cool slightly before shredding. Keep broth in the pot.
- Preheat oven to 450°F. Place tomatillos, poblanos, and jalapeño on a foil-lined baking sheet. Roast for 15–20 minutes, turning halfway through, until tomatillos are blistered and soft, and peppers are charred.
- Transfer poblanos and jalapeño to a bowl, cover, and let steam for 10 minutes. Peel and discard skins, stems, and seeds.
- Place the pepitas in the blender and pulse until ground, 30 seconds to 1 minute. Add the roasted tomatillos, peeled peppers, onion, garlic, cilantro, cumin, Mexican oregano, and lime juice. Blend until smooth, adding a splash of reserved broth if needed for a pourable consistency.
- Pour the verde sauce into the pot with the reserved broth. Add the shredded chicken and hominy. Simmer over medium-low heat for 10 minutes to meld flavors. Taste and adjust seasoning as needed.
- Ladle pozole into bowls. Garnish with shredded cabbage, radishes, lime wedges, and cilantro. Serve hot.
Recipe Tips
- Toasting pepitas enhances their nutty flavor—use a dry skillet over medium heat for 2–3 minutes, stirring often.
- This dish tastes even better the next day as the flavors mingle.
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