Pozole Verde

By Lee Jackson ↣ Published on: March 16, 2020

Last Updated: March 23rd, 20242 Comments on Pozole Verde

There’s a magnificent array of green vegetables used in this wonderful and healthy pozole verde. This green version of Mexico’s famous hominy soup is a celebration of colour, texture and most importantly, flavour.

Posole Verde

Pozole verde (green pozole) is one of Mexico's most intensely flavourful contributions to world cuisine.

I've long been a champion of Pozle Rojo (red pozole) - a national treasure, and the white counterpart Pozole Blanco (a monotone marvel).

The green version pozole verde follows a similar concept - a rich soupy sauce combining all things green with puffy corn kernels known as hominy. I first sampled pozole verde in Guadalajara, Mexico; the home of pozole rojo. I was precariously perched on a tiny stool at a posole stall in the giant Mercado Libertad - San Juan de Dios. From the first spoonful I was in LOVE!

A rich, creamy but light celebration of vegetables - my pozole verde recipe uses a lot of green vegetables along with chicken, but you can also use pork if you like. The results are hearty, healthy and complex in flavours.

What is Pozole Verde?

Pozole Verde is a traditional Mexican soup characterised by its green broth made from tomatillos, green chilies, and cilantro. The hearty and healthy stew typically includes soft and spongy hominy and cooked with chicken or pork.

What is Hominy?

Hominy is dried corn kernels that have been treated with an alkali, usually lime, through a process called nixtamalization. This technique removes the hull and germ, resulting in swollen, tender kernels. Common in Latin American and Southern U.S. cuisines, hominy is a key ingredient in dishes like this pozole recipe. They can be created from dried or pre-processed in cans.

Cans of Hominy corn on a supermarket shelf

Why it works?

One pot! - One pot means less fuss, frenzy and most importantly washing up! Everything goes into one pan and then left to develop in flavour. Simple!

It's healthy - when you see all the greenery that goes into the pozole verde you can't deny that you'll be getting your five-a-day with every delicious slurp.

Posole Verde

Stuff You'll Need

For the Pozole verde we call upon a whole raft of greenery to give us the lovely green hue.

  • Poblano pepper, green bell pepper, jalapeño pepper, pumpkin seeds, oregano, cilantro
  • Tomatillo - bring their green hue too, as well as a distinctive light sourness (see pic below)
  • Onion & garlic - add a little depth of flavour
  • Bay leaves - add some fragrance to the stew
  • Hominy - the quintessential ingredient to any pozole, adds a wonderful texture and unique corn flavour to the soup.
  • Chicken - I prefer chicken on the bone as it will impart more flavour.
  • Sour cream - brings a rich creaminess to the pozole verde.
tomatillo

Step by Step

It couldn't be easier to make this one-pot green goodness, everything goes into the pan to cook together and then it's a matter of fishing out the chicken and shredding for the final soup.

  1. Step 1 - Fry the onion briefly then add the chopped poblano pepper, green bell pepper, jalapeño pepper, pumpkin seeds, oregano, cilantro and tomatillo and stir well.
  2. Step 2 - Add the chicken portions and bay leaves and then top up with water.
  3. Step 3 - Bring to a simmer, reduce the heat and gently cook (covered) for 45 minutes.
  4. Step 4 - Remove the chicken, add some sour cream to the pan and then blend until smooth using a stick/immersion blender.
  5. Step 5 - Add the drained hominy to the pan and cook for 5 minutes.
  6. Step 6 - Meanwhile, shred the chicken meat and discard the bones and skin. Return the meat to the pan and stir well. That's it!

I like to serve my pozole verde garnished with a few of my favourite things. Sour cream, some crunchy freshly fried corn tortillas, radishes and a couple of slices of avocado. I'll always have a few lime wedges on the side as well, to add a little note of citrus freshness.

Posole Verde

Serving & Storage

  • Serving - Serve your Pozole verde with lots of garnishes. I like to use a combination of: Crunchy, freshly fried corn tortilla, avocado, cilantro, sour cream, jalapeño, hatch or Fresno chillies, tomato, radishes, cojita cheese, diced white onion, finely shredded white cabbage or iceberg lettuce, hot sauce and finely diced celery.
  • Storage Fridge - The soup will stay fresh for 4-5 days in airtight containers in the fridge.
  • Storage Freezer - Pozole verde is perfect for the freezer and will stay good for 3+ months in portioned containers. Reheat from frozen in the microwave (stirring regularly) until piping hot.

Ready to get cooking?

There's not much more to say about the wonders of this delicious pozole verde. It's a dish I turn to when I want a condensed bowl of healthy, wholesome flavour. It's filling without feeling heavy and guaranteed to satisfy and hunger. I hope you enjoy!

Any Questions? (FAQ)

Have a question about Pozole Verde? Let me know in the comments.

What gives pozole verde its green color?

Pozole verde gets its green hue from tomatillos, green chilies, and cilantro blended into the broth.

What are the main ingredients in pozole verde?

Main ingredients include hominy, shredded chicken or pork, tomatillos, green chilies, and cilantro.

How is pozole verde traditionally served and garnished?

Traditionally, pozole verde is served with radishes, avocado, lime, and sometimes accompanied by tostadas or tortillas.

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Posole Verde

Pozole Verde

Rate this recipe

5 from 2 votes
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Recipe by Lee
Course Appetizer, Main Course
Cuisine Mexican
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Servings (adjustable) 8
Calories (per serving) | 351

Video Recipe

Ingredients

  • 2 chicken leg & thigh portions
  • 2 tbsp olive oil
  • 1 white onion (large, chopped)
  • 4 poblano chillies (seeded & chopped)
  • 1 green bell pepper (seede & chopped)
  • 1 jalapeño pepper (seeded & chopped)
  • 1 cup pumpkin seeds
  • 4 garlic cloves
  • 4 tbsp oregano (fresh, chopped)
  • 1 cup cilantro (chopped)
  • 6 fresh tomatillos (medium size, chopped) (or 1 1/2 cups canned, drained)
  • 2 bay leaves
  • 2 tsp salt
  • black pepper
  • 1 lime
  • 1/2 cup sour cream
  • 2 cans hominy (29oz cans, drained)

For garnish (optional)

  • fried corn chips
  • radish
  • lime wedges
  • sour cream
  • avocado slices

Instructions

  • Heat the olive oil in a large pan until just hot. Add the onion and fry for 1-2 minutes to soften lightly. Now add the poblano peppers, bell peppers, jalapeño, pumpkin seeds, garlic, bay leaves, oregano, cilantro, tomatillo and salt & pepper.
  • Pour over 8 cups of just boiled water.
  • Place the whole chicken portions on top then using a spoon, push into the liquid to submerge.
  • Season well with salt & pepper, then bring to a simmer. Reduce the heat to low and simmer gently (covered) for 45 minutes.
  • Remove the bay leaves and discard, then remove the chicken and set aside to cool.
  • Add the sour cream and using a stick blender or food processor, blend the soup until smooth. Squeeze over the lime then add the drained hominy and return to the heat for 5 minutes to warm through. Remove from heat.
  • Remove the skin and strip the chicken from the bones (discard the skin and bones) and tear or chop the meat into small pieces. Add this to the soup and adjust seasoning as needed.

Serving

  • Spoon the soup into bowls and drizzle over a little sour cream. Scatter some freshly fried corn tortilla chips, chopped radish and a couple of wedges of avocado. You might also like to squeeze over a little more lime just before eating.

Notes

Garnishes

Garnishes play an important part in Mexican cuisine, and especially for Pozole verde. I have an array of some or all of the following on the table that allows your own personal favourites to be scattered over the hearty, healthy pozole.
  • Diced white onion
  • Radishes
  • Sliced Avocado
  • Tomato and/or fresh tomatillo
  • Cilantro
  • Shredded white cabbage or iceberg lettuce
  • Sour cream
  • Cotija cheese (Mexican cheese)
  • Freshly fried crunchy corn tortillas
  • fresh chillies (Fresno, jalapeño, hatch etc.)
  • Finely diced celery
  • Hot sauce
Storage
Pozole will be fine stored in airtight containers for 4-5 days in the fridge and 3+ months in the freezer. Be sure to reheat until piping hot.

Nutrition

Calories: 351kcal (18%) | Carbohydrates: 40g (13%) | Protein: 12g (24%) | Fat: 17g (26%) | Saturated Fat: 4g (25%) | Cholesterol: 35mg (12%) | Sodium: 1354mg (59%) | Potassium: 369mg (11%) | Fiber: 9g (38%) | Sugar: 7g (8%) | Vitamin A: 583IU (12%) | Vitamin C: 67mg (81%) | Calcium: 100mg (10%) | Iron: 4mg (22%)
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