Welcome to the ultimate guide for crafting an incredible Pozole Verde recipe – a vibrant, hearty Mexican stew that promises both authenticity and remarkable ease of preparation. This chicken and hominy delight, bursting with the fresh, tangy flavors of tomatillos and a hint of spice, is perfect for a cozy weeknight dinner or a festive gathering. Forget standing over the stove for hours; this rendition delivers deeply satisfying, complex flavors in just about an hour, making it an instant favorite for busy cooks seeking genuine Mexican taste.
Our journey into this exquisite green pozole is inspired by a classic recipe from Gourmet magazine, thoughtfully adapted and refined by David Leite over the years. The goal was simple: create a Pozole Verde that is not only quick and straightforward to make but also captures the soulful essence of traditional Mexican cooking. The result is a robust, comforting stew where every spoonful transports you straight to the heart of Mexico. Moreover, this dish excels as leftovers, reheating beautifully to provide a gourmet lunch option for days to come. Prepare to be amazed by how such an accessible recipe can yield such an authentic and profoundly delicious experience.
Pozole Verde FAQs: Your Questions Answered
Pozole Verde is a traditional Mexican soup or stew, distinct for its vibrant green broth made primarily from tomatillos, cilantro, and often jalapeños or serrano peppers. Unlike its red counterpart (Pozole Rojo) which uses red chiles, the verde version offers a lighter, tangier, and often fresher flavor profile. This particular recipe features tender chicken thighs and plump hominy, creating a substantial and deeply satisfying meal. It’s garnished with a variety of fresh toppings, enhancing both its flavor and visual appeal.
Hominy, known as “posole” or “pozole” in Spanish, is dried corn kernels that have been treated in a lye solution, a process called nixtamalization. This treatment removes the hull, softens the corn, and makes its nutrients more bioavailable. In a pozole recipe, hominy provides a unique chewy texture and a subtle corn flavor that is essential to the dish’s character. While dried hominy can be used (requiring soaking and longer cooking), canned hominy is a fantastic time-saver, delivering excellent results with minimal effort. There isn’t a direct substitute that perfectly mimics hominy’s texture and flavor, but some might use large pearl barley or giant corn kernels in a pinch for a different experience.
Absolutely! While fresh tomatillos are typically preferred for their bright, tangy flavor and firm texture, canned tomatillos are a perfectly acceptable alternative and can significantly speed up your preparation. Brands like Goya offer both whole and crushed tomatillos in cans. For this recipe, we recommend using whole canned tomatillos and chopping them yourself to maintain some texture. You’ll likely need about half of a 26 oz can. Ensure you drain and rinse them well. Add the canned tomatillos after you’ve sautéed the onions for a bit, then continue with the recipe as instructed, allowing them to char slightly for added depth.
Cotija cheese is a firm, salty, and milky-tasting Mexican cow’s milk cheese. Its flavor profile is often compared to feta cheese due to its similar saltiness and crumbly texture. Depending on its age, Cotija can range from moist and soft to hard and dry. It crumbles beautifully over a variety of dishes, including soups, salads, tacos, and of course, pozole, adding a delightful salty tang and textural contrast. If Cotija is unavailable, a good quality feta or even a mild, crumbly goat cheese can serve as a decent substitute.
This recipe uses one jalapeño pepper, halved and seeded, to provide a moderate level of heat. If you prefer a milder pozole, you can remove all seeds and membranes from the jalapeño, or even use half of the pepper. For those who love a fiery kick, consider adding another jalapeño, or incorporating a serrano pepper for more intense heat. Remember that the seeds and membranes are where most of the capsaicin resides, so removing them significantly reduces spiciness. You can also offer hot sauce at the table for individual adjustments.
Yes, with a few simple modifications, this recipe can be adapted for vegetarian and vegan diets. For a vegetarian version, omit the chicken and use vegetable broth instead of chicken stock. You can replace the chicken with extra hominy, diced potatoes, or mushrooms for added heartiness. To make it vegan, follow the vegetarian steps and also omit any dairy garnishes like Cotija cheese, sour cream, or crema. Nutritional yeast can add a cheesy flavor if desired. Ensure your pepitas are not roasted with any animal fats.
Pozole Verde: A Quick & Authentic Chicken Hominy Stew
Recipe by David Leite
Main Dish
Mexican
4 servings
379 kcal
25 minutes
35 minutes
1 hour
Ingredients
Building an authentic Pozole Verde starts with fresh, quality ingredients. Here’s what you’ll need to create this comforting Mexican chicken and hominy stew:
- 1/2 cup roasted, salted pepitas (hulled pumpkin seeds), plus more for garnish
- 1 teaspoon cumin seeds, toasted
- 2 tablespoons vegetable oil
- 10 ounces tomatillos (about 5 of varying sizes), husks removed and discarded, tomatillos rinsed and quartered
- 3 garlic cloves
- 1 large yellow onion, roughly chopped, plus more for serving
- 1 jalapeño pepper, halved and seeded
- 1/2 cup chopped cilantro leaves, divided
- 1 to 1 1/2 teaspoons kosher salt
- 1 teaspoon dried oregano
- 2 1/2 to 3 cups homemade chicken stock or canned chicken broth
- 4 to 6 boneless, skinless chicken thighs (1 pound), thinly sliced
- One (15-ounce) can hominy (posole or pozole), drained and rinsed
- Thinly sliced radishes, sliced avocado, chopped cilantro, lime wedges, diced onion, crumbled Cotija cheese, and sour cream or crema, for serving
Instructions
Follow these simple steps to prepare your delicious and authentic Pozole Verde:
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Begin by preparing your spice blend. Combine the pepitas and toasted cumin seeds in a spice grinder, coffee grinder, or high-speed blender. Blitz until they are finely ground into a powder. This step is crucial for both flavor and thickening the stew.
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Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium-high heat. Once the oil is hot and shimmering but not smoking, add the quartered tomatillos, garlic cloves, roughly chopped onion, and the halved and seeded jalapeño pepper. Add a pinch of salt to encourage caramelization. Cook, stirring occasionally, for 10 to 15 minutes, or until the vegetables are lightly charred in places, visibly tender, and sweetly caramelized. This charring process adds a depth of smoky flavor that is characteristic of authentic Mexican cuisine.
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Carefully transfer the charred vegetables to a food processor or blender. Add 1/4 cup (5 grams) of chopped cilantro and 1 teaspoon of kosher salt. Purée the mixture until it reaches your desired consistency – whether you prefer a slightly chunky texture for more body or a smoother, more refined sauce.
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Return the now empty pot to medium heat and add the remaining 1 tablespoon of vegetable oil. Pour the tomatillo purée into the pot and gently simmer, stirring frequently, for 5 to 7 minutes. This simmering allows the flavors to meld and the sauce to thicken. Be sure to scrape the bottom of the pot to release any delicious browned bits (fond) that cling to the surface, as these add immense flavor. Stir in the finely ground pepitas and cumin seeds, along with the dried oregano and 1 cup (240 milliliters) of chicken stock. Bring the mixture to a simmer, then add the remaining 1 1/2 cups (360 milliliters) of stock, the thinly sliced chicken thighs, and the drained and rinsed hominy. Partially cover the pot and gently simmer for 20 minutes, allowing the chicken to cook through and the flavors to deepen.
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Finally, stir in the remaining 1/4 cup (5 grams) of chopped cilantro. Taste the pozole and adjust the seasonings as needed, adding more salt if you feel it’s necessary. If you prefer a thinner consistency, simply add a splash more chicken stock. For the best flavor, we recommend letting the pozole cool, covering it, and refrigerating it overnight or for up to 3 days before rewarming gently over low heat and serving. This allows the flavors to fully develop. Leftovers can be refrigerated for up to 1 week. Serve your Pozole Verde piping hot with a generous array of accompaniments, such as thinly sliced radishes, fresh avocado, extra cilantro, lime wedges, diced onion, crumbled Cotija cheese, and a dollop of sour cream or crema.
Adapted From
This exquisite Pozole Verde recipe is skillfully adapted from the beloved cookbook, Date Night In.
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Nutrition Facts
Understanding the nutritional value of your meals is important. Here’s an approximation for one serving of this Pozole Verde:
Serving: 1 portion
Calories: 379 kcal
Carbohydrates: 17 g
Protein: 31 g
Fat: 21 g
Saturated Fat: 4 g
Monounsaturated Fat: 7 g
Trans Fat: 0.1 g
Cholesterol: 112 mg
Sodium: 1229 mg
Fiber: 3 g
Sugar: 7 g
Nutrition information is automatically calculated and should only be used as an approximation.
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What Our Recipe Testers Say About This Pozole Verde
Curious about how this Pozole Verde stands up to real-world cooking? Our team of dedicated recipe testers has put it through its paces, sharing their valuable insights and personal experiences. Their feedback consistently praises the recipe’s authenticity, speed, and delicious results. Read on to see what makes this green pozole a standout dish:
Amy Iacopi
This was a wonderfully delicious recipe! I was craving Mexican flavors and had a pack of chicken thighs in the freezer, so figured I would give it a shot. What I didn’t expect was how easily it would come together and how scrumptious it would be. My husband and I started with a bowl each, which left about 2 servings in the pot, but then we went back for seconds and finished it completely. So it feeds 2 hungry monsters or 4 normal people. I made it in the afternoon and let it set out on the stove for about 2 hours before we reheated it for dinner. Even my 3 1/2-year-old loved it and requested more. We served it with avocado, sour cream, queso fresco, and a squeeze of lime. I don’t like cilantro but decided to use it as directed. Surprise, surprise—I loved it! The ingredients were pretty easy to find, and next time, I might even add more jalapeño for extra heat. One note: My pot is black on the bottom. It’ll take some extra Bar Keepers Friend to get this Le Creuset pot back to its usual pretty self.
Rashmi Primlani
Smoky, tangy, nutty, crunchy, and sweet, this green pozole is precisely how I envisioned it. Topping it with sliced avocado and radishes and drizzling it with lime juice made it a perfect meal for a cold, rainy day. A generous sprinkle of black pepper added to the complexity and heat of the dish.
Linda McElroy
I planned game day Sunday around serving this pozole verde and was very glad that I did! I enjoyed this different take on pozole that used tomatillos and pumpkin seeds as the base. The directions, including timing and amounts of ingredients, worked very well, and I really didn’t feel the need to try and do anything differently. The most fun part about this soup, though, is all the different garnishes and toppings. Try to include at least 3 for variety in texture in your pozole.
Angela Reynolds
I was so pleased that this pozole verde recipe came together so quickly yet tasted so complex. Prior to starting, I was thinking that my oven-roasted method for tomatillos was going to be better than the stated method, but there was plenty of char and caramelization achieved on the stovetop. The ground pepitas gave a great background nuttiness to the dish while also thickening the soup. The chicken thighs were cooked after 20 minutes. A great weeknight recipe that, as stated, tastes even better warmed up for a work lunch the next day. We enjoyed it with all the condiments, including some finely chopped fresh jalapeño since we like spicy. It did need a bit more salt, and I plan on adding another 1/2 teaspoon cumin seeds next time I make it. It tasted a bit like a fresh tamale in stew form. Husband requests repeat performance!
Irene Seales
This pozole verde recipe is a keeper! While I love pozole in almost any form, a weeknight version that has depth and body is a super alternative to multi-day versions (which, while wonderful, don’t get made that often). The pan-roasting method achieved much of the same effect as oven-roasting but was more efficient and more thoroughly caramelized the onions. I liked the addition of the ground pepitas, which is something I hadn’t tried, but now I’m a convert! This pozole has a nice heat (I used a large jalapeño) and a good balance of chicken and hominy. My large can of hominy was a bit more generous than the recipe called for, so I used 4 cups chicken broth. That also allowed us to be a little greedy the first time we served it and still have leftovers for a great brunch the next day. The timing is good on this. My chicken slices were on the thick side (closer to 1/2 inch thick), yet they cooked through fine. If you want much thinner slices, I would suggest popping the thigh meat in the freezer for 20 minutes before slicing. I used avocado oil—it behaves well, even at higher temperatures, and is very neutral. The result is superb—not just a chicken hominy soup, but something really approaching the rich toothiness of proper pozole yet on the table in less than 90 minutes. You can do much of the prep, like slicing the chicken, while the vegetables are cooking. Next time, I might use a little broth to deglaze before adding the oil and purée back into the pot to capture even more fond—not a huge issue, just obsessively looking to maximize flavor. I’d also start with some Rancho Gordo white corn posole if I have the time—soaking then cooking the posole would take longer, but the subtle difference of the limed corn is worth the time when you have it. If you’re lucky enough to have leftovers, poach an egg in it for a lovely brunch!
Ralph Knauth
It’s delicious. It’s different. I have known pozole only as a somewhat clear soup. This is much more like a stew, thickened and a bit creamy. We absolutely loved it. The recipe worked well. Since I didn’t have roasted pepitas, only raw ones, I roasted them in a dry pan on medium heat for 6 minutes. It’s a good idea to put a splash guard over the pan, as they get a little jumpy. It took 8 minutes to get the tomatillos and onions charred. I used the immersion blender to purée them, which worked very well. After adding the chicken, I let the pozole simmer for 30 minutes. The chicken was cooked through and very tender. Served it with radishes, avocado, roasted pumpkin seeds, lime wedges, and onion. Omitted the cheese and sour cream.
Deneen Mueller
This recipe created the perfect meal for a snowy winter’s day. The aroma and flavors were really warming. Topping it with avocado, onion, cilantro, and a squeeze of lime made it perfectly hearty without feeling like a nap was necessary afterwards. Another check on the plus side is how quickly it came together—it left plenty of time to curl up under a warm blanket and watch a movie (my idea of the perfect winter Sunday afternoon). I wasn’t able to get a really fine ground on the pepitas because they started to clump together, so it created a slight grainy broth, which I didn’t mind.
Jo Ann Brown
Best thing about this recipe? Grinding the pepitas and cumin seeds into a powder thickens the soup into a stew and adds a delicious nuttiness. I’ve made my share of pozole, and this technique is truly unique to my experience with the dish. I employed my trusty Dutch oven for the task, which is a great tool when I need to get the heat up high and hot for some caramelization and char. After 15 minutes, the vegetables were charred and fragrant with black bits here and there. The next few steps went off without a hitch. (Tip: Add 1 cup chicken stock to the blender that you puréed the tomatillos in first before adding it to your pot. Give the stock a whirl in the blender jar to pick-up all of the leftover vegetable purée at the bottom, which always manages to elude us under the blades.) I let my pozole simmer for a final 20 minutes, which was plenty of time to cook the chicken through. I served the dish with all my faves: radishes, diced onion, creme, and a squeeze of lime. Since there is minimal chopping of vegetables and the cooking process only uses a single pot and your blender, I’d say this a great weekday meal with added value in butt-kicking leftovers for office lunch.
Krista Ramsey
I really enjoyed this recipe. I’ve made other pozole recipes before, but this one stuck out. I thought grinding the pepita seeds and adding them to the soup was really interesting. The seeds thickened the soup and added a slight nuttiness. The recipe was very easy to follow and took less than an hour. I didn’t have to do any adjusting; I just added a little extra salt at the end. The garnishes you choose to add to your soup can add some nice flavor and texture. I used avocado, cilantro, and a touch of hot sauce.
Suzanne Fortier
My co-worker brought pozole for lunch last week, and the fragrance was intoxicating and inspirational. I had no choice but to make this recipe! It’s so simple and comes together in less than an hour. Charring the vegetables adds a smoky undertone that is rich and satisfying. (It’ll also make your eyes water and your cat sneeze, though. At least, mine did.) The finished soup is a lovely, herby, thick broth with chunks of chicken. It could use a squeeze of citrus before serving. The recipe doesn’t make a lot—I’d say that 4 servings is a stretch—but that’s fine for a single person like me. If you’re making this for your family, I’d double it.
Lou Ann Traster
Thick and full of texture, this posole was way more interesting then we expected. Tomatillos, pumpkin seeds, and hominy cinched the title for most unusual soup ingredients so far. Don’t let that deter you from making this comforting, hearty meal-in-a-bowl. It’s a quick way to keep ’em guessing when you announce that dinner is chicken soup. The most time-consuming part of this recipe is up front—sautéing the vegetables, using the blender (twice), and then cooking what you blended. After that, it’s a dump-and-wait situation. Thinly sliced thighs cook quickly, and the hominy just needs to warm through. Careful, though—they direct you to use a big pot but my Dutch oven was way too big for the job. Next time, I’ll opt for a medium saucepan, more like 2 quarts. While the soup simmers, you’ve got plenty of time to set the table and prepare the garnishes; we used radishes, cilantro, and lime wedges. Next time I’ll include avocado, too. This served 2 generously for dinner with no sides, with leftovers for both of us at lunch the next day. Adding more stock and an extra can of hominy could easily stretch this without increasing the chicken or vegetables (and then you’ll need that bigger pot!).
Elie Nassar
I love the flavors of Mexican verde sauce with all the tomatillos, lime, and cilantro. I also love a good pozole. So this sounded like a winning combination that uses chicken instead of pork for pozole. The recipe delivers on that promise and makes a delicious and comforting bowl of food. The combination of the earthy, salty pepitas with tart tomatillos and fragrant cilantro works great. The pepitas ensure that there’s enough texture and body in the stew and keeps it from being too soupy. I served this with all the listed accompaniments and added a few freshly toasted corn tortillas as well for some crispy texture. The chicken was cooked in 20 minutes, but since it’s thighs, it can cook for significantly longer if needed and will just get more tender.
Jackie Gorman
Loved, loved, loved this pozole verde recipe! You know something is good when you wake up thinking about it and change the meals for the week to make it again. All the ingredients work together to give you a dish that is just beautiful. And, if that wasn’t a ringing enough endorsement, it’s quick and easy to make. Canned hominy? I questioned how good that could be. I used a can of fancy white hominy for this, and it was not at all soft or mushy. It worked perfectly with everything else. I can’t see me soaking and cooking dried hominy ever again. The chicken was indeed cooked through after simmering for 20 minutes. Having all of the toppings available for serving is the way to go, as it’s a lot of fun to try bowls (or spoonfuls!) with different things on top. Since jalapeños vary so greatly in heat, I would also make hot sauce available.
Angie Zoobkoff
This was simply fantastic! Classic comfort food that was completely elevated by so much flavor. Wow. Will be making this again and again. My only other comment about the recipe was the part where the onion, jalapeño, and tomatillo mixture gets blended. This was an excellent technique and resulted in a great texture. I went with a mixture that was still quite chunky. This yielded a great pozole, and we all really liked the texture. I think processing until smooth would make it more like a soup.