Pozole verde is a deeply comforting Mexican soup made with tender chicken, hominy, and a vibrant green salsa of tomatillos, cilantro, and green chiles. It’s a festive dish often served for celebrations, but it’s also a wonderful weeknight meal because it comes together in one pot. The combination of savory broth, tangy tomatillos, and fresh toppings makes it both nourishing and full of bright flavor.
Ingredients
- 2 lb (900 g) bone-in, skinless chicken thighs or a mix of thighs and breasts
- 1 medium white onion, quartered
- 3 cloves garlic, smashed
- 1 tsp (5 g) salt, plus more to taste
- 2 bay leaves
- 1 lb (450 g) tomatillos, husked and rinsed
- 2 poblano peppers, stemmed and seeded
- 1 jalapeño, stemmed (seeded for less heat)
- 1 bunch cilantro, thick stems removed, leaves and tender stems reserved
- 1 tbsp (15 ml) olive oil
- 2 (15 oz / 425 g) cans white hominy, drained and rinsed
- For serving: shredded cabbage, sliced radishes, diced avocado, lime wedges, dried oregano, tortilla chips
Instructions
- Place the chicken in a large pot or Dutch oven. Add the onion, garlic, salt, bay leaves, and enough water to cover by 1 inch (2.5 cm). Bring to a boil over high heat, then reduce to a simmer. Skim off any foam that rises. Cook for 30–35 minutes, until the chicken is cooked through and tender. The safe minimum internal temperature for poultry is 165°F (74°C) as measured with a food thermometer.
- While the chicken cooks, roast the tomatillos, poblanos, and jalapeño. You can do this under a broiler, on a grill, or in a dry skillet over medium-high heat. Turn occasionally until the skins are charred and blistered, about 8–10 minutes. The tomatillos will soften and release some juice.
- Transfer the roasted vegetables to a blender. Add the cilantro leaves and stems. Blend until smooth. If it’s too thick, add a splash of water or some of the chicken broth.
- Remove the chicken from the pot. Let it cool slightly, then shred the meat, discarding the bones. Strain the broth through a fine-mesh sieve to remove the onion, garlic, and bay leaves. Skim off excess fat if desired.
- Wipe out the pot and heat the olive oil over medium heat. Pour in the blended salsa and cook, stirring, for 3–4 minutes until it darkens slightly and thickens.
- Add the shredded chicken, the strained broth, and the drained hominy. Bring to a boil, then reduce to a simmer. Cook for 15–20 minutes to let the flavors meld. Season with salt to taste.
- Serve hot in bowls, letting each person add their own toppings.
Tips
- If you can’t find tomatillos, use 1 can (28 oz / 800 g) of tomatillos, drained, and reduce the cooking time for the salsa by 2 minutes. The flavor will be slightly less bright but still good.
- For a thicker, more rustic soup, use a potato masher to crush some of the hominy before serving.
- Don’t skip charring the vegetables—that smoky depth is what makes pozole verde special.
- Store leftover soup and toppings separately to keep the toppings crisp.
Serving Suggestions
Serve pozole verde with a platter of shredded cabbage, sliced radishes, diced avocado, lime wedges, and dried oregano. Offer warm corn tortillas or tostadas on the side. For a heartier meal, add a scoop of rice or beans.
Variations
- Pork Pozole Verde: Substitute 2 lb (900 g) pork shoulder, cut into chunks, for the chicken. Simmer until fork-tender, about 1 ½ hours, then shred.
- Vegetarian Pozole: Use vegetable broth and add extra hominy and zucchini. Simmer for 20 minutes after adding the salsa.
- Spicier: Add an extra jalapeño or a serrano pepper to the salsa.
- Chicken Pozole Rojo: Swap the green salsa for a red one made with dried chiles (like guajillo) for a different flavor profile.
Storage and Reheating
Refrigerate leftover pozole in an airtight container for up to 4 days. The flavors will deepen overnight. Reheat on the stovetop over medium heat, adding a splash of water or broth if it’s too thick. You can also freeze it for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, but thighs are more forgiving and stay tender. If using breasts, reduce the simmering time to 20 minutes and check for doneness early.
What is hominy? Hominy is dried corn kernels that have been treated with an alkaline solution to remove the hull. It’s available canned or dried. Canned hominy is already cooked and just needs to be heated through.
Can I make this in a slow cooker? Yes. Sear the chicken, then add all ingredients except the salsa and hominy. Cook on low for 6–8 hours. Shred the chicken, then add the salsa and hominy and cook for another 30 minutes.
How do I know when the chicken is done? Use a food thermometer inserted into the thickest part of the meat—it should read 165°F (74°C). The meat should also be opaque and no longer pink.
Can I use dried hominy? Yes, but it requires soaking overnight and simmering for 2–3 hours before adding to the soup. Canned hominy is much more convenient.
Why is my pozole bitter? Over-charring the tomatillos or leaving the seeds in the chiles can cause bitterness. Roast until just blistered, and seed the jalapeño unless you want heat.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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