Pozole verde is a green-chile-and-herb version of Mexico's iconic hominy stew, especially popular in Guerrero and central Mexico, and a fixture at holiday and celebration tables. Unlike the red pozole made with dried chiles, the green broth gets its color and bright, herbaceous flavor from a blended sauce of tomatillos, poblano, jalapeño, and a generous handful of fresh cilantro and pumpkin seeds. Chicken is poached first to build a flavorful stock, then shredded and returned to the pot along with hominy — the large, chewy corn kernels that give pozole its signature texture, cooked separately until tender if using dried hominy, or simmered directly if using canned. The green sauce is stirred in only near the end so its fresh flavor stays vibrant rather than dulling from a long simmer. Pozole is always served with a full spread of garnishes — shredded cabbage, radish, lime, oregano, and chile — set on the table so each person builds their own bowl exactly the way they like it, which is part of what makes it feel like a proper holiday centerpiece.
Serves 4
Combine chicken thighs and water in a large pot. Bring to a boil, skim any foam, then reduce heat and simmer 30-35 minutes until the chicken is cooked through. Remove chicken, shred once cool enough to handle, and reserve the broth.
In the same broth, simmer tomatillos, poblano, jalapeño, onion, and garlic for 8-10 minutes until softened.
Transfer the softened vegetables to a blender with the cilantro, pumpkin seeds, and 1 cup of the broth. Blend until smooth.
Return the blended sauce to the pot with the remaining broth. Add hominy and shredded chicken. Season with salt and simmer 15-20 minutes until the flavors meld and the hominy is heated through.
Taste and adjust salt; add more broth or water if it's too thick, since pozole should be a proper soup, not a stew.
Ladle into bowls and set out cabbage, radish, extra onion, oregano, and lime wedges for everyone to add their own toppings.
Blend the green sauce until completely smooth, then strain if you want a silkier broth free of tomatillo skins.
Keep jalapeño seeds out unless you want significant heat; poblano alone gives plenty of flavor without much spice.
Set the garnishes out separately rather than mixing them into the pot — pozole is traditionally a build-your-own bowl.
Use pork shoulder instead of chicken for a richer, more traditional version, simmering it longer until fork-tender.
Make it vegetarian by using vegetable broth and extra hominy and mushrooms instead of chicken.
Add a swirl of Mexican crema to each bowl for extra richness.
Refrigerate the pozole base up to 4 days in an airtight container; keep garnishes separate. It freezes well for up to 3 months without the garnishes.
Pozole has pre-Hispanic origins among the Aztecs, who used it in ceremonial contexts; the green version popular in Guerrero developed later, incorporating tomatillos and herbs brought together by Spanish and Indigenous culinary traditions, and it remains a fixture of Mexican Independence Day and Christmas tables.
Yes, but soak it overnight and simmer separately for 2-3 hours until tender before adding to the pot, since dried hominy takes much longer than canned.
This usually happens if tomatillo skins with white pith are left in, or if the poblano seeds were included — straining the blended sauce helps.
Yes, the base actually tastes better a day later as the flavors meld; just reheat gently and set garnishes out fresh.
Per serving (420g / 14.8 oz) · 4 servings total
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