Pozole Verde
A vibrant, soul-warming Mexican hominy stew loaded with tender shredded chicken and a bright, tangy green sauce made from tomatillos, cilantro, and roasted green chilies. Topped with crunchy shredded cabbage, radishes, and a squeeze of lime, it's a complete celebration in a bowl.
For 4 servings
- prep · ~30 min
Prepare the chicken.
1.Place 500g chicken breasts in a large stockpot.2.Add 6 cups of water and 0.5 tsp salt.3.Bring to a boil over high heat, then reduce to a gentle simmer.4.Cook until chicken is tender and cooked through, about 25 minutes.5.Transfer chicken to a plate to cool, then shred using two forks. Reserve the cooking liquid for the soup.TIPSave every drop of that poaching liquid — it's the base of the stew and packed with flavor. - roast · ~10 min
Roast the tomatillos, peppers, and aromatics.
1.Preheat the broiler to high.2.On a baking sheet, arrange 500g halved tomatillos, 2 poblano peppers, 1 jalapeño, 1 quartered onion, and 4 unpeeled garlic cloves.3.Broil 4-5 inches from heat until vegetables are charred and softened, about 5-7 minutes, turning once halfway.4.Let cool slightly. Peel and discard any excessively burnt poblano skin. Squeeze garlic pulp from their skins.TIPChar is flavor — don't be afraid of black spots on the skins. Just don't let them turn to ash. - mix · ~2 min
Blend the green sauce.
1.In a blender, combine the roasted tomatillos, poblanos, jalapeño, onion, garlic pulp, 1 cup cilantro, and 0.25 cup pumpkin seeds.2.Add 1 cup of the reserved chicken cooking liquid.3.Blend on high until completely smooth, about 1 minute.TIPVent the blender lid and cover with a towel. Hot liquid expands and can blow the lid off. - saute · ~5 min
Sauté the sauce base.
1.In the same large stockpot, heat 1 tbsp oil over medium heat.2.Add 1 tsp cumin seeds and fry until fragrant and slightly darker, about 30 seconds.3.Carefully pour in the blended green sauce. It will sizzle and splatter.4.Stir in 1 tsp dried oregano.TIPFrying the blended sauce deepens the flavor and takes away the raw edge of the vegetables. - simmer · ~40 min
Combine and simmer the pozole.
1.Add the remaining reserved chicken cooking liquid to the pot, stirring to combine.2.Bring to a gentle boil, then reduce heat to low-medium.3.Add 800g drained hominy and the shredded chicken.4.Simmer uncovered for 30-40 minutes, stirring occasionally, until flavors meld and soup thickens slightly.TIPSimmer with the lid off — this helps concentrate the flavors and creates a richer broth. - assemble · ~5 min
Prepare the garnishes.
1.Finely shred 2 cups of cabbage.2.Thinly slice 4 radishes.3.Cut 2 limes into wedges.4.Roughly chop a handful of extra cilantro. - serve · ~1 min
Ladle the pozole into bowls and serve with garnishes.
1.Ladle the hot pozole verde into serving bowls.2.Top generously with shredded cabbage, sliced radishes, fresh cilantro, and a squeeze of lime.TIPSet up a garnish bar and let everyone build their own perfect bowl — it's part of the fun.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Toast the cumin seeds in oil just until fragrant—30 seconds max—to avoid bitterness in the broth.
- 2Reserve the chicken poaching liquid and use it as the soup base; it carries all the savory depth.
- 3When blending hot ingredients, remove the center cap of the blender lid and cover with a folded towel to prevent steam explosions.
- 4Let the pozole simmer uncovered for the full 30–40 minutes so the broth thickens and flavors concentrate.
- 5Make the green sauce a day ahead and refrigerate; the flavor actually improves overnight.
- 6Serve the garnishes in small bowls so each person can customize crunch, heat, and acidity.
- 7If you want extra heat, keep the seeds in the jalapeño before roasting.
Adapt it for your goals.
Vegetarian/vegan
Omit the chicken and use vegetable broth instead of the poaching liquid. Add 2 cans of drained black beans or pinto beans for protein and heft.
pork pozole verdePork pozole verde
Replace chicken with 500g pork shoulder cubed. Sear the pork first, then simmer in the broth for 1 hour, shred, and proceed with the recipe for a more traditional Mexican version.
lower carbLower-carb
Swap the hominy for cauliflower florets or diced zucchini added in the last 15 minutes of simmering to cut carbs while keeping a stew-like texture.
extra greenExtra-green
Add 1 cup fresh spinach or Swiss chard to the blender along with the tomatillos for an even greener color and a boost of vitamins.
Why this is on our healthy list.
High in Lean Protein
Shredded chicken breast provides a substantial amount of lean, muscle-building protein without excess fat.
Rich in Vitamin C
Tomatillos, poblanos, and lime wedges deliver a generous dose of immune-supporting vitamin C.
Good Source of Fiber
Hominy (dried maize kernels) contributes both soluble and insoluble fiber to support digestion and satiety.
Antioxidant-Rich Ingredients
Cilantro, cumin, and pumpkin seeds contain plant compounds that help fight oxidative stress and inflammation.
Frequently asked questions
Fresh tomatillos are best for flavor and texture, but if unavailable, use canned tomatillos (drained) and skip the roasting — just blend them raw and fry the sauce a little longer.
