Recipe

Pozole Verde

Chicken pozole verde with a tomatillo pepita broth, tender hominy, and a build-your-own topping bar.

By Matt Campbell

•

4.8

A large bowl of pozole verde with chicken and hominy, topped with shredded cabbage, sliced radishes, cilantro, and a lime wedge on a warm kitchen table

Pozole verde is the kind of soup that does two things at once: it hugs you like a cozy blanket and then wakes you up with bright, green, tangy flavor. The secret is the broth, which gets its color and personality from tomatillos, poblanos, cilantro, and a handful of pepitas that turn the whole thing silky and a little nutty.

This version keeps the ingredient list friendly and the steps low-drama. You will simmer chicken, blend a punchy green base, and let it all hang out with hominy until the pot tastes like you meant to cook all day. Then you do the best part: pile on the toppings. Crunchy cabbage, radishes, lime, maybe a little crema if you are feeling fancy. Tasting as you go is not only allowed, it is encouraged.

Tomatillos, poblano peppers, garlic, onion, cilantro, pepitas, and spices arranged on a clean kitchen counter with a cutting board

Why It Works

Bright, balanced green broth: Tomatillos bring tang, poblanos add gentle warmth, and cilantro keeps it fresh.
Pepitas make it luscious: Blended pumpkin seeds thicken the soup naturally and add a toasty, savory backbone.
Weeknight-friendly method: Simmer the chicken while you prep, blend the verde, then let everything finish together in one pot.
Toppings do the heavy lifting: Crunch, acid, and creaminess let everyone customize their bowl.

Pairs Well With

Storage Tips

Refrigerator: Store pozole verde in airtight containers for up to 4 days. The flavor gets better overnight. If you can, keep toppings separate so they stay crisp.

Freezer: Freeze the soup (without cabbage, radishes, crema, or avocado) for up to 3 months for best quality. Cool completely first, then portion into freezer containers. Leave a little headspace because soup expands.

Reheating: Warm gently on the stove over medium-low heat until steaming hot. If it thickened in the fridge, add a splash of broth or water and taste for salt and lime.

Heads up: Cilantro can darken a bit as it sits. That is normal. A fresh squeeze of lime and a handful of new cilantro brings everything back to life.

Common Questions

Is pozole verde spicy?

It can be, but it does not have to be. Poblanos are usually mild, but heat can vary. For more heat, add a jalapeño or serrano to the verde blend. For less heat, skip the hot chile and scrape out the seeds and ribs (that is where most of the heat hangs out).

Can I make it with pork instead of chicken?

Yes. Pork shoulder is classic and amazing. Cut into 2-inch chunks and simmer until fork-tender, about 1 1/2 to 2 1/2 hours depending on your cut and simmer. Then proceed with the verde and hominy. You may want a touch more salt since pork loves it.

What is hominy and do I have to use it?

Hominy is corn that has been treated (nixtamalized), which gives it a tender, chewy bite that is basically pozole’s whole identity. If you truly cannot find it, you can sub canned white beans or chickpeas, but the dish will taste more like a green chicken stew than pozole.

Can I use salsa verde from a jar?

You can in a pinch, but I recommend blending at least some pepitas and cilantro into it so you still get that creamy, fresh verde vibe. Jarred salsa verde alone can taste sharp and one-note once it simmers.

How do I keep the broth green?

Do not overcook the blended verde once it hits the pot. A gentle simmer is enough. If you want it extra vibrant, stir in a small handful of fresh cilantro right before serving.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot or Dutch oven (6 to 8 quarts)
Blender (standard or high-speed)
Sheet pan or skillet for toasting pepitas
Fine-mesh strainer (optional for extra-smooth broth)
Cutting board and sharp knife
Ladle

The first time I made pozole verde on my own, I treated it like a science experiment. I kept lifting the lid like the pot was going to reveal secrets. It did, kind of. The secret was pepitas. I tossed them in because I had a bag in the pantry and wanted the broth to feel like something you could swirl with a spoon. Suddenly the whole soup went from “tasty green chicken soup” to “wait, what is in this?” in the best way.

Now it is one of my favorite meals to cook when I want comfort but I also want brightness. Like, yes, I want a cozy carb situation, but I also want lime and crunch and a little chaos from a topping bar. It is basically my personality in a bowl.

Pozole Verde

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 6

Ingredients

For the soup

1 1/2 pounds boneless, skinless chicken thighs (or breasts)
8 cups low-sodium chicken broth
1 medium white onion, halved (half for simmering, half for blending)
4 garlic cloves, divided
1 1/2 teaspoons kosher salt, plus more to taste
1 teaspoon ground cumin
1 teaspoon dried oregano (Mexican oregano if you have it)
2 (15-ounce) cans white hominy, drained and rinsed

For the verde (blend)

1 pound tomatillos, husked and rinsed
1 poblano pepper
1 packed cup cilantro leaves and tender stems, plus more for serving
1/2 cup pepitas (pumpkin seeds)
1 to 2 limes (you will use the juice)
1 jalapeño or serrano (optional, for heat)
1/2 cup water or broth, as needed for blending

Toppings (choose your own adventure)

Shredded green cabbage
Sliced radishes
Diced white onion
Lime wedges
Sliced avocado
Crumbled queso fresco or shredded Monterey Jack
Mexican crema or sour cream
Tortilla chips or warm tortillas

Small bowls of pozole toppings including shredded cabbage, sliced radishes, chopped onion, cilantro, and lime wedges on a kitchen counter

Instructions

Start the chicken broth. In a large pot, add chicken, broth, half of the onion, and 2 garlic cloves. Bring to a gentle boil, then reduce to a simmer. Cook 20 to 25 minutes, or until the chicken is cooked through (165°F) and shreds easily.
Broil the tomatillos and poblano. While the chicken simmers, set the oven to broil. Place tomatillos and poblano on a sheet pan. Broil 5 to 8 minutes, turning once, until blistered and softened. Let cool slightly. Remove the poblano stem, then scrape out the seeds and ribs. Keep it simple, a few charred bits are flavor. Do not forget to pour any tomatillo juices from the pan into the blender later. That is the good stuff.
Toast the pepitas. In a dry skillet over medium heat, toast pepitas for 2 to 3 minutes, stirring often, until they smell nutty and start to pop. Do not walk away. Pepitas go from golden to bitter faster than you can say “I was just checking my phone.”
Blend the verde. In a blender, combine broiled tomatillos (plus any juices), poblano, toasted pepitas, remaining half onion, remaining 2 garlic cloves, cilantro, cumin, oregano, and the optional jalapeño or serrano. Blend until very smooth, adding a splash of water or broth as needed. Taste, but go easy on salting here. You will dial it in at the end once everything has simmered together.
Shred the chicken. Remove chicken from the pot and shred with two forks. Discard the simmered onion half (or chop it and return it if you like). Keep the broth in the pot.
Build the pozole. Stir the blended verde into the pot of broth. Add shredded chicken and hominy. Bring to a gentle simmer and cook 15 to 20 minutes so the flavors can mingle.
Finish with lime and salt. Turn off the heat. Squeeze in the juice of 1 lime, then taste. Add more lime and salt until it tastes bright and complete. This is where the magic happens.
Serve with toppings. Ladle into bowls and go big with cabbage, radishes, cilantro, onion, crema, avocado, and extra lime. If you want a little crunch, tortilla chips on the side are not optional in my house.