📝 About This Recipe
Hailing from the heart of Guerrero, Mexico, Pozole Verde is a celebratory, soul-warming soup known for its signature bright green broth and nutty undertones. Unlike its red counterpart, this version features a vibrant salsa of charred tomatillos, fresh cilantro, and toasted pumpkin seeds that creates a complex, herbaceous depth. It is a hearty masterpiece that balances the chew of nixtamalized corn with tender shredded chicken and a crunch of fresh garnishes.
🥗 Ingredients
The Broth and Meat
- 3 pounds Chicken Breast and Thighs (bone-in, skinless for maximum flavor)
- 2 cans (29 oz each) White Hominy (rinsed and drained)
- 1 large White Onion (halved)
- 6 cloves Garlic (smashed)
- 8 cups Chicken Broth (low sodium)
The Green Salsa (The Recaudo)
- 1.5 pounds Tomatillos (husked and rinsed)
- 2 large Poblano Peppers (seeded and chopped)
- 2-3 pieces Serrano Peppers (depending on heat preference)
- 1/2 cup Raw Pepitas (pumpkin seeds)
- 1 bunch Fresh Cilantro (leaves and tender stems)
- 1 tablespoon Dried Mexican Oregano (crushed between palms)
- 1/4 cup Epazote or Radish Greens (optional for authentic earthiness)
For Serving and Garnish
- 6 pieces Radishes (thinly sliced)
- 2 cups Shredded Cabbage (finely shredded)
- 3 pieces Limes (cut into wedges)
- 1 teaspoon Dried Oregano (for sprinkling)
- 1 package Tostadas (crispy corn tortillas)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, combine the chicken, halved onion, smashed garlic, and chicken broth. Bring to a boil, then reduce heat to a simmer.
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2
Skim off any foam that rises to the surface. Simmer for about 25-30 minutes until the chicken is cooked through and tender.
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3
While the chicken simmers, toast the pepitas (pumpkin seeds) in a dry skillet over medium heat for 3-5 minutes until they pop and smell nutty. Set aside.
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4
Place the tomatillos and serrano peppers in a saucepan with enough water to cover. Simmer for 10 minutes until they turn a dull olive green and soften.
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5
Remove the cooked chicken from the pot. Once cool enough to handle, shred the meat into bite-sized pieces, discarding bones and skin. Strain the broth to remove the onion and garlic solids, then return the clear broth to the pot.
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6
In a blender, combine the boiled tomatillos, serranos, chopped poblanos, toasted pepitas, cilantro, oregano, and epazote (if using). Add 1 cup of the cooking broth to help it blend.
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7
Blend on high until the sauce is completely smooth and vibrant green.
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8
In a clean skillet, heat a tablespoon of oil over medium-high heat. Carefully pour in the green salsa (it will splatter!) and fry it for 5 minutes, stirring constantly, to deepen the flavor.
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9
Add the fried green salsa, the drained hominy, and the shredded chicken back into the main pot of broth.
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10
Simmer everything together for another 20-25 minutes. This allows the hominy to 'bloom' (open slightly like a flower) and absorb the flavors of the green sauce.
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11
Taste the broth and season generously with salt. The hominy and chicken require a good amount of salt to truly sing.
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12
Ladle the hot pozole into deep bowls, ensuring everyone gets a healthy portion of hominy and chicken.
💡 Chef's Tips
Use Mexican Oregano specifically; it has citrusy notes that regular Mediterranean oregano lacks. Toasting the pepitas is a non-negotiable step as it provides the essential creamy texture and nutty backbone to the sauce. If the broth is too thick, add a splash of water; if too thin, blend a small handful of the hominy and stir it back in. For a deeper flavor, you can char the tomatillos and poblanos under a broiler instead of boiling them. Don't skip the garnishes! The contrast of the hot soup with cold, crunchy cabbage and radish is what defines the pozole experience.
🍽️ Serving Suggestions
Serve with crispy corn tostadas spread with a thin layer of crema or mayonnaise. Pair with a cold Hibiscus (Agua de Jamaica) tea to balance the spice. A side of sliced avocado adds a luxurious creaminess to the bowl. Offer extra lime wedges and dried oregano on the side so guests can customize their acidity and aroma. A chilled Mexican lager with a salt rim is the perfect alcoholic accompaniment.