Pozole verde is the kind of meal that feels cozy and fresh at the same time. Tender chicken, plump hominy, and a vibrant green sauce come together in a bowl that’s comforting without being heavy. It’s perfect for weeknights, but it also feels special enough for a weekend crowd.
Top it with crunchy radishes, shredded cabbage, and a squeeze of lime, and every spoonful pops with flavor. This version keeps the process simple while staying true to the dish’s bold, herbal character.
Why This Recipe Works
- Balanced flavor base: Tomatillos bring bright acidity, while poblano and jalapeño add gentle heat and depth. Fresh herbs round it all out.
- Poach-then-shred chicken: Cooking chicken gently in seasoned broth keeps it moist and easy to shred, infusing the stew with savory flavor.
- Hominy for texture: Canned hominy saves time and delivers that classic pozole bite—chewy, hearty, and satisfying.
- Quick green sauce: Blending blanched tomatillos, chiles, onions, and cilantro gives a smooth, bright sauce that integrates beautifully with the broth.
- Customizable toppings: Crisp cabbage, peppery radishes, and lime juice let each person adjust freshness, heat, and crunch to taste.
What You’ll Need
- Chicken: 2 pounds bone-in, skin-on chicken thighs (boneless thighs or breasts work, but thighs stay juicier)
- Hominy: 2 cans (25 oz each) white hominy, drained and rinsed
- Tomatillos: 1.5 pounds, husked and rinsed
- Poblano peppers: 2 large, seeded
- Jalapeño: 1–2, seeded for mild, leave some seeds for heat
- Onion: 1 medium white or yellow, quartered
- Garlic: 4–6 cloves
- Cilantro: 1 large bunch, tender stems and leaves
- Chicken broth: 6 cups (preferably low-sodium)
- Bay leaves: 2
- Ground cumin: 1 teaspoon
- Dried oregano: 1 teaspoon (Mexican oregano if available)
- Neutral oil: 2 tablespoons (avocado or canola)
- Salt and black pepper: To taste
- Lime juice: From 1–2 limes
Toppings (optional but recommended):
- Shredded green cabbage
- Sliced radishes
- Diced white onion
- Avocado slices
- Fresh cilantro
- Lime wedges
- Tostadas or tortilla chips
Instructions
- Poach the chicken: In a large pot, combine chicken, broth, bay leaves, 1 teaspoon salt, and a few grinds of pepper.
Bring to a gentle simmer. Cook 25–30 minutes, until the chicken is cooked through and tender. Transfer chicken to a plate to cool slightly.
Skim any excess fat from the broth, keep it warm, and discard bay leaves.
- Prep veggies for the green sauce: While the chicken cooks, halve large tomatillos. Seed the poblano and jalapeño. Quarter the onion and peel the garlic.
- Soften the green sauce ingredients: In a separate pot, add tomatillos, poblanos, jalapeño, onion, and garlic.
Cover with water, bring to a simmer, and cook 8–10 minutes, until tomatillos are olive-green and tender. Drain well.
- Blend the sauce: In a blender, combine the drained vegetables, cilantro, cumin, oregano, 1 teaspoon salt, and 1/2 cup of the warm chicken broth. Blend until very smooth.
Add more broth as needed for a pourable sauce.
- Sauté the sauce: In the large pot, heat oil over medium. Carefully pour in the blended sauce; it may sputter. Cook 5–7 minutes, stirring often, until slightly thickened and darker in color.
This step mellows the acidity and deepens the flavor.
- Add broth and hominy: Pour the remaining broth back into the pot with the sauce. Stir in the drained hominy. Bring to a gentle simmer.
- Shred the chicken: Remove skin and bones if using bone-in, then shred the meat into bite-size pieces.
Add to the pot.
- Simmer and season: Simmer 10–15 minutes to marry flavors. Taste and adjust with salt, pepper, and a squeeze of lime. You’re aiming for bright, savory, and a touch tangy.
- Serve with toppings: Ladle into bowls and top with cabbage, radishes, onion, avocado, cilantro, and extra lime.
Serve with tostadas or chips for crunch.
How to Store
- Refrigerate: Cool completely, then store in airtight containers for up to 4 days. Keep toppings separate for best texture.
- Freeze: Pozole verde freezes well for up to 3 months. Leave a little headspace in containers.
Thaw overnight in the fridge.
- Reheat: Warm gently on the stove over medium-low heat. Add a splash of broth or water if it’s too thick. Refresh with lime and cilantro before serving.
Health Benefits
- Lean protein: Chicken thighs provide protein and iron, helping with muscle repair and sustained energy.
- Fiber from hominy: Hominy contributes fiber and complex carbs, supporting digestion and fullness.
- Veggie-packed sauce: Tomatillos and peppers supply vitamin C and antioxidants.
Cilantro adds phytonutrients and fresh flavor with minimal calories.
- Customizable toppings: Cabbage and radishes add vitamins and crunch without extra fat, while avocado offers heart-healthy fats if desired.
- Lower-sodium option: Using low-sodium broth and salting to taste keeps overall sodium in check.
Common Mistakes to Avoid
- Skipping the sauce sauté: Raw blended sauce can taste sharp. Briefly cooking it softens the acidity and adds depth.
- Boiling chicken hard: A rolling boil can toughen meat. Keep it at a gentle simmer for tender, juicy results.
- Over-thinning the stew: Pozole should be brothy but not watery.
Add liquid gradually and let it simmer to the right consistency.
- Under-salting: Hominy and chicken need proper seasoning. Taste near the end, then adjust with salt and lime.
- Neglecting toppings: The finishing touches add texture and brightness. Don’t skip the lime and crunch.
Alternatives
- Protein swaps: Use rotisserie chicken for speed, or pork shoulder for a richer version (simmer until fork-tender, about 1.5–2 hours).
- Vegetarian: Replace chicken and broth with beans (cannellini or chickpeas) and vegetable broth.
Add diced zucchini or mushrooms for body.
- Heat level: For spicy, add serrano chiles or keep jalapeño seeds. For mild, use only poblano and remove all seeds.
- Herb variations: Add a handful of spinach to the blender for extra color and mild flavor. A few mint leaves can brighten the sauce, used sparingly.
- Texture tweaks: Blend a cup of hominy with some broth and stir it back in for a thicker, creamier base.
FAQ
Can I use canned tomatillos?
Yes.
Drain them well before blending. The flavor is slightly less bright than fresh, but it still works. You may need an extra squeeze of lime to balance.
What’s the best cut of chicken for pozole verde?
Thighs are the most forgiving and flavorful.
Breasts work if you keep the simmer gentle and avoid overcooking. Bone-in pieces add extra richness to the broth.
Is hominy the same as corn?
Hominy is corn that’s been nixtamalized, which changes its texture and flavor. It’s chewier, more substantial, and essential to pozole’s character.
How do I make it ahead?
Cook the stew without toppings, cool, and refrigerate up to 2 days.
Reheat gently and finish with fresh lime, cilantro, and crunchy toppings before serving.
Can I make this in a slow cooker?
Yes. Poach the chicken and blend the sauce as directed, or add raw chicken with sauce and broth to the slow cooker. Cook on Low 6–7 hours or High 3–4, shred chicken, add hominy for the last 30–45 minutes, and season to taste.
Why is my sauce bitter?
Undercooked tomatillos or too many cilantro stems can cause bitterness.
Make sure to simmer the sauce ingredients until softened and sauté the blended sauce for a few minutes.
What if my pozole turned out too spicy?
Stir in more broth, a bit of sour cream, or diced avocado to soften the heat. Acid also helps—add extra lime juice.
Can I char the vegetables instead of simmering them?
Absolutely. Charring tomatillos, peppers, onion, and garlic under the broiler or on a grill adds smoky notes and deeper complexity.
How do I keep the green color vibrant?
Don’t overcook the sauce after blending, and add fresh cilantro and lime at the end.
A handful of spinach in the blender boosts the green hue without changing the flavor much.
What should I serve with pozole verde?
Tostadas, warm tortillas, or simple rice work well. Keep sides light so the stew remains the star.
Final Thoughts
Pozole verde delivers comfort with a bright, green twist. It’s simple enough for a weeknight, yet it feels celebratory when laid out with all the toppings.
Keep the seasoning bold, the simmer gentle, and the garnishes generous. With those basics, you’ll have a pot of stew that invites everyone back for seconds.
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