Pozole is one of Mexico's most beloved soups - a festive dish traditionally served at celebrations and holidays. This green (verde) version features a bright, tangy salsa made from roasted tomatillos and peppers, combined with tender chicken and chewy hominy corn.
The magic of pozole is in the toppings. Each bowl becomes a canvas for shredded cabbage, sliced radishes, oregano, lime, and crunchy tortilla strips. It's interactive, delicious, and deeply satisfying - the ultimate party soup.
What is Hominy?
- Dried corn: Treated with lime (nixtamalization)
- Texture: Chewy, slightly puffy
- Flavor: Earthy, slightly sweet
- Essential: Defines pozole's character
Pozole Styles
- Verde: Green tomatillo salsa
- Rojo: Red chile sauce
- Blanco: Simple, clear broth
- Chicken or Pork: Both traditional
Traditional Garnishes
- Shredded cabbage
- Sliced radishes
- Dried oregano
- Lime wedges
- Tostadas or chips
Chicken Pozole Verde
Festive Mexican soup with hominy and tomatillo salsa.
Nutrition per serving
295Calories
28gProtein
28gCarbs
8gFat
5gFiber
6gSugar
Ingredients
For the soup:
For serving:
Instructions
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Roast vegetables. Broil tomatillos, poblanos, jalapeños, onion, and garlic on a baking sheet, turning occasionally, until charred and softened, about 10-12 minutes. Let poblanos steam in a bag, then peel.
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Make salsa verde. Blend roasted vegetables with cilantro (save some for garnish) and cumin until smooth. Set aside.
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Poach chicken. In a large pot, bring broth to a simmer. Add chicken thighs and cook 25 minutes until cooked through. Remove and shred.
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Build pozole. Add salsa verde and hominy to the broth. Simmer 15 minutes to blend flavors. Return shredded chicken. Season with salt.
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Serve. Ladle into large bowls. Set out garnishes for everyone to add their own: cabbage, radishes, oregano, lime, and tortilla chips.
Recipe Notes
- Pozole rojo: Use dried guajillo and ancho chiles instead of tomatillos.
- Heat level: Remove jalapeño seeds for milder soup.
- Make ahead: Flavors improve overnight. Best day 2.
- Storage: Refrigerate 5 days. Freezes well for 3 months.
