Pozole Verde is a rich and zesty Mexican stew made with a vibrant green chile-tomatillo sauce, shredded chicken or pork, and hearty hominy. Unlike the red pozole, this green version is tangier, fresher, and absolutely bursting with flavor. Garnished with crisp toppings like cabbage, radishes, and avocado, it’s a festive and deeply satisfying dish you’ll want to make again and again.
Ingredients
For the Soup:
- 1 ½ lbs boneless, skinless chicken thighs (or pork shoulder)
- 8 cups chicken broth
- 1 bay leaf
- 1 onion, halved
- Salt, to taste
- 2 (25 oz) cans white hominy, drained and rinsed
For the Green Sauce:
- 1 lb tomatillos, husked and rinsed
- 2–3 serrano or jalapeño chiles (adjust to spice preference)
- 1 small bunch cilantro
- 1/2 cup fresh parsley (optional, for a deeper green color)
- 2 cloves garlic
- 1/2 onion, roughly chopped
- 1 tsp cumin
- 1 tbsp vegetable oil
Toppings:
- Shredded cabbage or lettuce
- Sliced radishes
- Diced avocado
- Chopped white onion
- Fresh cilantro
- Lime wedges
- Tostadas or tortilla chips
Instructions
- Cook the meat:
In a large pot, add chicken thighs, broth, bay leaf, halved onion, and a pinch of salt. Bring to a boil, then reduce heat and simmer for 25–30 minutes, or until chicken is tender. Remove chicken, shred it, and discard bay leaf and onion. Return shredded chicken to the pot. - Make the green sauce:
While the chicken is cooking, boil tomatillos and chiles in water until softened (about 8–10 minutes).
Drain and transfer to a blender. Add cilantro, garlic, chopped onion, cumin, and parsley if using. Blend until smooth. - Cook the sauce:
Heat oil in a skillet over medium heat. Pour in the green sauce and cook for 5–7 minutes, stirring often, until slightly thickened and fragrant. - Combine everything:
Add the green sauce and drained hominy to the pot with the shredded chicken. Simmer for another 15–20 minutes to let flavors meld. Adjust salt to taste. - Serve:
Ladle into bowls and top with your favorite garnishes: cabbage, radishes, onion, avocado, cilantro, and lime juice.
Tips
- Simmer longer for deeper flavor—pozole tastes even better the next day.
- Control the heat by adjusting the number of chiles or removing seeds before blending.
- Hominy shortcut: Canned works great, but if using dried, soak overnight and simmer until tender.
- Use chicken thighs for the juiciest, most flavorful meat.
Variations and Substitutions
- Protein options: Swap chicken with pork shoulder, beef chuck, or even rotisserie chicken for ease.
- Vegan version: Omit meat and use vegetable broth—add pinto beans or mushrooms for texture.
- Add greens: Stir in spinach or kale at the end for a nutritional boost.
- Spice twist: Add a pinch of ground coriander or smoked paprika for complexity.
- Make it creamy: Stir in a little sour cream or Mexican crema for a richer broth.
FAQs
What is hominy?
Hominy is dried corn that’s been treated with an alkali solution, giving it a chewy texture and mild, nutty flavor. It’s a key ingredient in all pozole varieties.
Can I make pozole ahead of time?
Yes! Pozole verde tastes even better the next day. Store in the fridge for up to 4 days or freeze for up to 3 months.
Can I make this in a slow cooker?
Yes. Cook chicken and broth on low for 6–8 hours or high for 3–4, then add the sauce and hominy for the last hour.
How spicy is pozole verde?
It can range from mild to hot depending on the type and amount of chiles. Serranos are hotter than jalapeños—adjust to your taste.
Serving Suggestions
- Serve with tostadas, tortilla chips, or warm corn tortillas.
- Pair with refried beans or Mexican rice for a full meal.
- Offer toppings buffet-style for guests to customize their bowls.
- Add a cold Mexican beer or agua fresca to complete the experience.
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