Zesty Green Pozole

Welcome to a culinary journey that brings the vibrant flavors of Mexico right into your kitchen with this incredible Pozole Verde recipe. This comforting and hearty Mexican soup is a feast for the senses, brimming with tender shredded chicken, substantial hominy, and a rich, aromatic broth crafted from an array of fresh green peppers and savory onions. It’s a delightful dish that promises a satisfying dinner, especially when crowned with your favorite fresh toppings.

If your palate is craving more soul-warming, Mexican-inspired soups, you might also enjoy our flavorful Chicken Enchilada Soup or the robust and savory New Mexican Red Pork Chili, both perfect for chilly evenings or a cozy family meal.

Discovering the Delight of Pozole Verde

Growing up in New Mexico, my culinary landscape was heavily influenced by traditional Mexican cuisine. However, much of my experience revolved around the hearty, chili-red cousin of this dish: Pozole Rojo. I confess, I don’t recall ever encountering Pozole Verde during those years. It seemed an oversight, a missed chapter in my early food adventures.

But oh, how I was missing out! This green pozole recipe is nothing short of divine. It offers an explosion of fresh, complex flavors that dance on the palate, delivering both comfort and satiety in every spoonful. It’s a surprisingly approachable dish, making it an ideal candidate for a satisfying weeknight dinner, despite its gourmet appeal. What truly elevates this soup for me is the sheer versatility of its toppings. Whether you prefer a minimalist approach or an extravagant spread, you can customize each bowl to perfectly suit individual tastes, transforming a simple soup into a personalized culinary masterpiece.

Essential Ingredients for Your Authentic Pozole Verde

Creating an authentic and flavorful Pozole Verde begins with selecting the right ingredients. Each component plays a vital role in building the layered depth of flavor that makes this soup so irresistible. Here’s a detailed look at what you’ll need:

• Chicken Broth: This forms the foundational liquid for your soup. Opt for a high-quality, low-sodium chicken broth to control the overall seasoning of your dish. It will be used both for simmering the chicken and as the base for the final soup, infusing every element with savory chicken essence.
• Chicken: For the richest flavor and most tender texture, we highly recommend using bone-in, skin-on chicken thighs. Cooking the chicken with the bones and skin adds a significant depth of flavor to the broth. Once cooked, the meat will be easily shredded, and the bones and skin discarded, leaving you with succulent chicken pieces.
• Onion: You’ll use onion in two stages: half of a large onion will simmer with the chicken, contributing to the broth’s savory profile, while the other half, finely diced, will be added to the green sauce for fresh, pungent notes.
• Bay Leaves: Whether fresh or dried, bay leaves impart a subtle, aromatic layer to the chicken broth, complementing the other flavors without overpowering them. If using fresh, one large leaf is usually sufficient; for dried, two medium leaves work well.
• Peppers (Poblano and Jalapeño): These are the stars of the “verde” in Pozole Verde. Poblano peppers offer a mild, earthy flavor with just a hint of heat, while jalapeños bring a brighter, spicier kick. You can adjust the heat level by removing the seeds and ribs from the jalapeños entirely for a milder soup, or leaving some in for a spicier experience. Roasting these peppers is crucial for developing their smoky, complex flavors.
• Tomatillos: These small, green, paper-husked fruits are essential for the distinctive tart and tangy base of the green broth. When raw, they are quite acidic, but roasting them mellows their tartness, adding a sweet and earthy dimension that perfectly balances the peppers.
• Garlic: A staple in Mexican cooking, fresh garlic cloves will be roasted alongside the peppers and tomatillos, lending a sweet, pungent, and deeply aromatic foundation to the green sauce.
• Cilantro: Fresh cilantro is indispensable for its bright, citrusy, and herbaceous flavor, which contributes significantly to the vibrant “green” character of the soup. It adds an unparalleled freshness that ties all the elements together.
• Hominy: This traditional ingredient, made from dried corn kernels that have been nixtamalized (treated with an alkali solution), gives pozole its signature chewy texture and distinctive corn flavor. While dried hominy can be prepared for an even more authentic taste (requiring an overnight soak and longer cooking), readily available canned hominy is a convenient and perfectly acceptable alternative, making this recipe accessible for any weeknight.
• Oregano: For the most authentic Mexican flavor, seek out Mexican oregano, which has a more robust, earthy, and citrusy profile than its Mediterranean counterpart. It adds a warm, herbaceous note that is vital to the soup’s character.
• Toppings: This is where you can truly make your Pozole Verde your own! We highly recommend a generous array of toppings to add contrasting textures and flavors. Our favorites include thinly shredded cabbage for crunch, crisp sliced radishes for a peppery bite, creamy avocado for richness, a dollop of cooling sour cream or Mexican crema, finely diced white onion for sharpness, and plenty of fresh lime wedges for a final burst of acidity. Don’t be shy – the “all out” version is definitely the most rewarding!

Crafting Your Delicious Pozole Verde: A Step-by-Step Guide

Making Pozole Verde is a rewarding process that combines simmering, roasting, and blending to create its signature rich and complex flavors. Follow these steps for a perfect bowl:

STEP 1: Prepare the Chicken. The chicken requires the longest cooking time, so begin here. In a large soup pot or Dutch oven, combine the chicken broth, bone-in, skin-on chicken thighs, half of an onion (keeping the root end intact helps it stay together while simmering), and bay leaves. Bring this mixture to a gentle boil, then reduce the heat to a simmer. Partially cover the pot and allow the chicken to cook until it is completely tender and easily shreds, typically around 30-40 minutes. This slow simmer not only cooks the chicken to perfection but also deeply flavors the broth.

STEP 2: Roast the Peppers, Tomatillos, and Garlic. While the chicken is simmering, preheat your oven broiler to high. Cut the poblano and jalapeño peppers in half lengthwise and carefully remove the ribs and seeds (wear gloves if sensitive to capsaicin, especially from jalapeños). Place the peppers, skin-side up, on a baking sheet. Add the whole tomatillos (husks removed and rinsed) and individual garlic cloves to the same baking sheet. Place the baking sheet under the broiler and roast until the pepper skins are visibly charred and blistered, and the tomatillos and garlic are softened and slightly browned. This charring process is key to developing a deep, smoky flavor for your green sauce.

STEP 3: Steam and Peel the Peppers. The poblano peppers will typically char faster than the tomatillos and garlic. Once the poblano skins are blackened and blistered, carefully remove only the poblanos from the baking sheet and transfer them to a heat-safe bowl. Immediately cover the bowl tightly with plastic wrap. This traps the steam, which will help loosen the tough outer skins, making them much easier to peel. Let them steam for about 10-15 minutes.

STEP 4: Finish Roasting and Peel Peppers. While the poblanos are steaming, return the baking sheet with the tomatillos, jalapeños, and garlic to the broiler. Continue to broil for another 3-5 minutes, or until they are nicely charred and soft. Remove from the oven. Once the steamed poblano peppers are cool enough to handle, carefully peel off as much of the charred skin as possible. Don’t worry if a few small bits remain; they will only add to the smoky flavor. However, removing most of the skin ensures a smoother, more palatable sauce.

STEP 5: Prepare Chicken and Broth. Once the chicken is fully cooked and tender, carefully remove it from the soup pot and place it on a cutting board to cool slightly. Once it’s cool enough to handle, discard the bones and skin, then shred the chicken meat into bite-sized pieces using two forks. From the broth in the pot, remove and discard the onion and bay leaves. This rich chicken broth will be the base of your pozole.

STEP 6: Blend the Green Sauce. In a blender, combine the peeled poblano peppers, roasted jalapeños, roasted tomatillos, roasted garlic, the remaining diced half of an onion, and fresh cilantro. Add about one cup of the flavorful chicken broth from your pot to the blender. Secure the lid and blend until the mixture is completely smooth, creating a vibrant, aromatic green sauce.

STEP 7: Combine and Simmer. Pour the freshly blended green sauce directly into the soup pot with the remaining chicken broth. Stir well to combine, ensuring the sauce is fully integrated into the broth.

STEP 8: Add Chicken, Hominy, and Season. Return the shredded chicken to the soup pot. Stir in the drained canned hominy and the Mexican oregano. Bring the soup back to a gentle simmer. Season the entire pot generously with salt and pepper to taste, adjusting until the flavors are perfectly balanced. Allow the soup to simmer for another 5-10 minutes. This final simmer allows all the flavors to meld together beautifully and ensures the hominy is heated through.

STEP 9: Serve with Abundant Toppings. Ladle the steaming Pozole Verde into bowls. Offer a variety of fresh toppings at the table, allowing everyone to customize their bowl. Enjoy this incredibly flavorful and comforting Mexican classic!

Expert Tips and Variations for Your Pozole Verde

Enhance your Pozole Verde experience with these helpful tips and creative variations:

Making it Vegetarian-Friendly

Pozole Verde is wonderfully versatile and can easily be adapted for a vegetarian diet. The original recipe from which this version was inspired actually featured mushrooms instead of chicken, proving its delicious potential without meat. To make this soup vegetarian, simply swap the chicken broth for a good quality vegetable broth. Omit the chicken entirely, and if you wish to add a hearty element, consider incorporating sliced mushrooms (such as cremini or oyster mushrooms) or additional vegetables like zucchini or diced potatoes during the simmering stage. These additions will absorb the rich flavors of the green broth beautifully, creating a satisfying and flavorful vegetarian meal.

Storing and Reheating Leftovers

Pozole Verde makes for excellent leftovers, as the flavors often deepen and meld even further overnight. Allow any leftover soup to cool completely before transferring it to an airtight container. It can be safely stored in the refrigerator for up to 3-4 days. When you’re ready to enjoy it again, simply reheat the desired portion on the stovetop over medium heat until warmed through, or in the microwave. If the soup appears too thick after refrigeration, you can add a splash of water or vegetable broth to reach your preferred consistency. Note that toppings are best added fresh upon serving, as they can become soggy if stored with the soup.

Using Dried Hominy for an Authentic Touch

While canned hominy offers convenience, using dried hominy can elevate your Pozole Verde with a more traditional and toothsome texture. If you choose this route, you’ll need to prepare the dried hominy in advance. This typically involves an overnight soak in water, followed by simmering for several hours until the kernels are tender but still retain a slight chew. Always follow the specific instructions on the dried hominy package, as cooking times can vary. Once cooked, drain the hominy and add it to the soup as directed in the recipe, allowing it to simmer briefly with the other ingredients to absorb the rich flavors.

Prep Ahead for Easier Cooking

To make weeknight cooking even smoother, you can prepare several components of this Pozole Verde in advance. The chicken can be cooked, shredded, and stored in the refrigerator for up to 2-3 days. The peppers, tomatillos, and garlic can be roasted, peeled (for the poblanos), and even blended into the green sauce a day or two ahead of time. Store the green sauce separately in an airtight container in the refrigerator. When you’re ready to make the soup, simply combine the pre-cooked chicken, prepared green sauce, broth, and hominy, and simmer as directed.

More Heartwarming Soup Recipes to Explore

If this Pozole Verde has ignited your love for comforting and flavorful soups, you’re in for a treat! Here are a few more of our favorite soup recipes that are sure to become family staples:

• Creamy Chicken Tortilla Soup
• Broccoli Cheese Soup
• Roasted Red Pepper and Sweet Potato Soup
• Green Chicken Enchilada Soup
• Black Bean and Ham Soup

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Pozole Verde

This Pozole Verde is a comforting Mexican soup that is loaded with chicken, hominy, and a broth made from fresh peppers and onions. Serve it up with your favorite toppings for a delicious dinner.

Author: Deborah Harroun

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Servings: 6 servings

Course: Soup

Cuisine: Mexican

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Ingredients

• 6 cups chicken broth
• 2 pounds bone-in, skin-on chicken thighs
• 1/2 onion (for cooking chicken)
• 2 bay leaves
• 2 poblano peppers
• 2 jalapeño peppers
• 1 pound tomatillos (husks removed, rinsed)
• 4 cloves garlic
• 1/2 medium onion (chopped, for blending)
• 1/2 cup roughly chopped cilantro
• 1 (30 oz) can hominy, drained
• 1 tablespoon oregano (preferably Mexican oregano)
• Salt and pepper to taste
• Toppings: thinly shredded cabbage, sliced radishes, sliced avocado, sour cream or Mexican crema, fresh lime wedges, chopped onion

Instructions

1. Place the chicken broth in a large soup pot or Dutch oven. Add the chicken, 1/2 onion (with root end intact), and bay leaves. Bring to a boil, then reduce heat to a simmer. Simmer, partially covered, until the chicken is cooked through and tender, about 30-40 minutes.
2. Meanwhile, preheat your oven to high broil. Cut the poblano and jalapeño peppers in half, remove seeds and ribs. Place them skin-side up on a baking sheet.
3. Add the tomatillos and garlic to the same baking sheet.
4. Transfer the baking sheet to the oven and broil until the skin on the peppers has charred and blistered, about 7-10 minutes.
5. Remove only the poblano peppers from the tray and transfer them to a bowl. Immediately cover the bowl tightly with plastic wrap to steam. Let them sit for about 10-15 minutes, then carefully peel the skin from the peppers.
6. Return the baking sheet with the tomatillos, jalapeños, and garlic to the oven and continue to broil until charred and soft, about 3-5 minutes longer. Remove from the oven.
7. Once the chicken is cooked, remove it from the pot to a cutting board. Discard the onion and bay leaves from the broth. Let the chicken cool slightly, then remove and discard the skin and bones. Shred the meat.
8. Combine the peeled poblano peppers, roasted jalapeños, tomatillos, and garlic in a blender. Add the chopped 1/2 onion and cilantro. Pour about 1 cup of the reserved chicken broth into the blender and blend until completely smooth.
9. Pour the blended green sauce into the soup pot with the remaining chicken broth.
10. Add the shredded chicken, drained hominy, and oregano to the soup pot. Season generously with salt and pepper to taste.
11. Let the soup simmer for another 5-10 minutes to allow the flavors to meld.
12. Serve the Pozole Verde hot, with your choice of fresh toppings.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include any toppings.

Nutrition Information

• Serving: 1 serving
• Calories: 453kcal (23%)
• Carbohydrates: 32g (11%)
• Protein: 45g (90%)
• Fat: 16g (25%)
• Saturated Fat: 4g (25%)
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 0g
• Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 1388mg (60%)
• Potassium: 328mg (9%)
• Fiber: 7g (29%)
• Sugar: 8g (9%)

Keywords: Pozole Verde, Green Pozole, Mexican Chicken Soup, Hominy Soup, Authentic Mexican Recipe