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Pozole Verde

Pozole Verde is a traditional Mexican soup made with tender chicken, hominy, and a vibrant green sauce of roasted tomatillos, peppers, and herbs. Warm, hearty, and packed with flavor, it’s perfect for family gatherings or cozy weekend meals.
Prep Time25 minutes
Cook Time55 minutes
Total Time1 hour 20 minutes
Course: Main Course, Soup
Cuisine: Latin American, Mexican
Keyword: Pozole Verde
Servings: 8 Servings

Equipment

Ingredients

For the Soup:

  • 16 cups water
  • 2 bay leaves
  • Salt to taste
  • 2 lbs chicken breasts
  • 8 –10 tomatillos husks removed and washed
  • 1 poblano pepper halved and seeds removed
  • 1 Anaheim pepper halved and seeds removed
  • 1 jalapeño stem removed
  • 6 garlic cloves whole
  • 1 white or yellow onion quartered
  • 30 oz hominy drained and rinsed
  • 1 tsp dried oregano
  • ½ tsp ground cumin
  • 1½ tbsp chicken bouillon
  • ¼ cup chopped epazote or radish greens
  • ¼ cup chopped cilantro

For Garnish:

  • Finely shredded cabbage
  • Diced onion
  • Sliced radishes
  • Lime wedges

Instructions

  • In a large pot, add 16 cups of water, bay leaves, 1 tsp salt, and chicken breasts.
  • Bring to a boil over medium heat, then reduce to a simmer and cook about 20 minutes, until the chicken is tender.
  • Remove chicken and let cool slightly.
  • Keep the broth in the pot as the soup base.
  • Once cool enough to handle, shred the chicken and set aside.
  • In a dry skillet over medium heat, roast tomatillos, jalapeño, poblano, Anaheim pepper, onion, and garlic until lightly charred and tender, about 10–15 minutes total, removing ingredients as they finish.
  • Transfer roasted vegetables to a blender with epazote (or radish greens) and cilantro.
  • Add about 1 cup of water and blend on high until completely smooth.
  • Pour the blended green sauce into the pot with the chicken broth.
  • Add shredded chicken, hominy, oregano, cumin, and chicken bouillon.
  • Stir well and bring to a gentle boil.
  • Once boiling, reduce the heat to a simmer and cook uncovered for about 20 minutes to let the flavors meld.
  • Taste and adjust seasoning or broth as needed.
  • Ladle pozole into bowls and top with cabbage, onion, radish slices, and lime juice.
  • Serve hot and enjoy.

Notes

  • Use bone-in chicken for deeper flavor.
  • For a spicier broth, blend in an extra jalapeño or Serrano pepper.
  • If you can’t find epazote, cilantro and radish greens make great substitutes.
  • Pozole tastes even better the next day as the flavors develop.