Name: Pozole Verde
Prep time: 10 min
Cook time: 1 h 25 min
Total time: 1 h 35 min
Cuisine: Mexican
Ingredients: 3 pounds bone-in, skin-on, chicken breasts; cold water to cover (about 8 cups, see note 1); 1/2 small onion peeled and sliced; 1 clove garlic; 2 teaspoons salt; 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; 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

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Pozole Verde is more than just a soup; it’s a comforting embrace in a bowl, bursting with vibrant flavors and a rich history. This beloved Mexican dish combines tender chicken with the warmth of hominy and a tantalizing green sauce made from tomatillos and poblano chiles. The result is a dish that tantalizes the taste buds, with a delightful mix of textures and a freshness that feels both wholesome and satisfying. You might find it served at family gatherings, festive celebrations, or simply on a cozy weeknight. With its effortless preparation and incredible flavor profile, Pozole Verde is sure to become a staple in your kitchen.

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I remember the first time I discovered Pozole Verde at a local Mexican restaurant. The incredible balance of savory and spicy, topped with fresh ingredients like minced cilantro and lime, won my heart immediately. Making it at home seemed daunting at first, but I promise it’s easier than you might think! This recipe is not only generous in servings but also budget-friendly. Gather around the table with friends or family, and savor each hearty spoonful. I can’t wait for you to try this captivating dish!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Pozole Verde
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Pozole Verde

Why You’ll Love This Recipe

Simple & Quick: With only 10 minutes of prep time, you can simmer this flavorful soup to perfection in just over an hour.
Irresistible Flavor: Each bowl is an explosion of fresh, zesty flavor combined with tender chicken and chewy hominy.
Eye-Catching Appeal: The vibrant green color makes it look stunning when served with colorful toppings, enhancing your dining experience.
Flexible Serving: This dish works wonderfully as a hearty family dinner or as the star at gatherings with friends.
Diet-Friendly Options: Enjoy a gluten-free meal, and feel free to customize the toppings according to your dietary needs!

Ingredients You’ll Need

3 pounds bone-in, skin-on, chicken breasts: These add richness and flavor to the broth. You can substitute with skinless chicken if you prefer a leaner option.
Cold water to cover (about 8 cups): This is essential for creating a flavorful broth, so make sure to adjust based on your pot size.
1/2 small onion, peeled and sliced: Onions soften the broth and add depth to the overall flavor.
1 clove garlic: Fresh garlic brings an aromatic punch to the soup.
2 teaspoons salt: Salt is crucial for seasoning the broth to enhance the chicken’s natural flavors.
1/2 pound tomatillos: These tangy green fruits lend a distinct flavor to the sauce; ensure you remove the husks and rinse well.
1 poblano chile: This pepper adds a mild sweetness and smokiness. You can replace it with a serrano chile for more heat.
1 slice onion: Used in making the green sauce, it enriches the overall texture and flavor profile.
1 clove garlic, peeled: Additional garlic in the sauce amplifies the taste.
1 tablespoon fresh cilantro leaves: Fresh herbs brighten up the green sauce; feel free to substitute with parsley if desired.
1/2 teaspoon salt: For seasoning the green sauce to your preference.
2 cups water: Helps cook down the tomatillos and peppers. Use more if necessary.
2 (15.5-ounce) cans hominy, drained and rinsed: This unique ingredient gives Pozole Verde its signature texture. You can find this in most grocery stores.
Optional toppings: Shredded cabbage, lime slices, minced fresh cilantro, sliced jalapeños, sliced radishes, diced avocado, and tostadas enhance both flavor and presentation.

How to Make Pozole Verde

Prepare the Broth: In a Dutch oven or large stockpot, add the 3 pounds of bone-in, skin-on chicken breasts and enough cold water to cover (about 8 cups). Bring to a boil over medium-high heat. Once boiling, immediately reduce the heat to low and skim off any foam that forms on the surface.
Add Aromatics: Stir in the 1/2 small sliced onion, 1 clove of garlic, and 2 teaspoons of salt. Allow the mixture to simmer gently, making sure the bubbles barely break the surface. Cook for at least 1 hour, allowing the flavors to develop, or up to 2 hours for an even richer broth.
Remove Chicken & Reserve Broth: Once cooked through, carefully remove the chicken from the pot and place it on a rimmed baking sheet or in a large bowl. Discard the bones, and reserve 4 cups of the chicken broth, straining it through a fine-mesh strainer into a bowl. Set aside the strained broth and discard any leftover broth unless you prefer to save it for another use.
Make the Green Sauce: In a medium saucepan over medium-high heat, add the 1/2 pound of tomatillos, 1 poblano chile, 1 slice of onion, and 1 clove of garlic. Pour in enough cold water to cover and bring to a boil. Lower the heat and simmer until everything is tender and cooked through, about 20 to 25 minutes.
Blend the Sauce: Using a slotted spoon, transfer the cooked ingredients to a molcajete or a blender. Add the 1 tablespoon of fresh cilantro leaves and blend or grind until you achieve a smooth consistency. Season with 1/2 teaspoon of salt to taste. This should yield about 2 cups of sauce.
Combine & Heat Through: Return the reserved 4 cups of chicken broth to the pot and add 4 cups of water and the green sauce. Bring this mixture to a boil, then add the reserved chicken and 2 cans of hominy. Let it gently simmer until heated through, approximately 10 minutes.
Serve: Taste the Pozole Verde to adjust seasoning, adding more salt if desired (I usually add at least 2 teaspoons). Serve hot with optional toppings like shredded cabbage, lime slices, cilantro, sliced jalapeños, sliced radishes, diced avocado, and crunchy tostadas on the side.

Storing & Reheating

To store Pozole Verde, allow it to cool to room temperature before transferring to an airtight container. It can safely be kept in the refrigerator for up to 3 days. For longer storage, consider freezing the soup in individual portions or larger amounts; it will last up to 3 months in the freezer. For reheating, microwave individual servings or heat in a saucepan over low-medium heat. You might notice slight changes in texture, so feel free to add a splash of water or fresh broth to refresh it before serving.

Chef’s Helpful Tips

Keep an eye on the broth while simmering. If it reduces too much, feel free to add more water to maintain the right consistency.
For the best flavor, try to let the chicken simmer longer, up to 2 hours. This allows the bones to release more flavor.
If you find the Pozole Verde too spicy, serve it with cooling toppings like diced avocado or a dollop of sour cream.
Experiment with your toppings! Each one adds a different flavor and texture, so feel free to get creative and use what you have on hand.
This soup is even more delicious the next day, as the flavors continue to meld, making it a perfect make-ahead option.

Pozole Verde offers a delightful combination of flavors, textures, and colors that will make your meals memorable. Each spoonful is a comforting reminder of home-cooked warmth, perfect for cozy nights spent with loved ones or for celebrating special occasions. Don’t hesitate to try your hand at this timeless recipe; it’s both simple and gratifying. Invite your family over, set the table, and enjoy this flavorful adventure together!

Recipe FAQs

Can I make Pozole Verde in advance?

Absolutely! You can prepare Pozole Verde a day ahead and store it in the refrigerator. Just reheat it gently on the stove, adding a bit of water or broth to adjust the consistency if needed.

Can I use other meats besides chicken?

Yes! While this recipe calls for chicken, you can substitute it with pork or a combination of meats. Just keep in mind that cooking times may vary, especially with denser cuts of meat.

Is Pozole Verde spicy?

The level of spice in Pozole Verde can vary depending on the type of chile you choose. Poblano chiles are generally mild, while serrano chiles are spicier. You can control the heat by adjusting the number of chiles used or omitting them altogether.

What is hominy, and can I use substitutes?

Hominy consists of corn kernels that have been treated with an alkali to remove the hull, resulting in chewy and flavorful bites. If you can’t find canned hominy, you could use freshly cooked hominy or even skip it altogether, though it is a signature element of Pozole.

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Pozole Verde

Why You’ll Love This Recipe

Ingredients You’ll Need

How to Make Pozole Verde

Storing & Reheating

Chef’s Helpful Tips