Green Pozole Recipe

If you have ever wanted a soup that tastes like it took all day but actually comes together in under two hours, this green pozole recipe is exactly what you need.

Pozole verde is a traditional Mexican stew built around tender shredded chicken, plump hominy, and a vibrant green broth made from tomatillos, poblano peppers, jalapeños, and fresh cilantro.

Every bowl is layered with flavor. The tomatillos bring a tangy brightness, the peppers add earthy heat, and the hominy delivers that signature chewy, corn-forward bite that makes pozole so deeply satisfying.

This is the kind of meal that fills your kitchen with incredible aromas and makes everyone gather around the pot before it is even finished cooking. It is also the kind of recipe you will return to again and again, especially on cold nights or whenever you are craving something bold and nourishing.

You might also enjoy: Red Pozole Recipe

Why You’ll Love This Green Pozole Recipe

This dish has everything going for it.

The green sauce is made from blending fresh tomatillos, roasted poblanos, jalapeños, cilantro, garlic, and onion into a vivid, aromatic base that transforms a simple chicken broth into something truly special.

Unlike red pozole, which relies on dried chiles and a longer simmer time, pozole verde comes together more quickly, making it the better choice for weeknights.

The hominy is the heart of the dish. Its soft, pillowy texture soaks up the green broth beautifully and adds a satisfying chew you will not get from regular corn or any other grain.

This recipe is endlessly customizable at the table. Toppings like shredded cabbage, sliced radishes, avocado, lime wedges, and dried oregano let each person build the bowl exactly how they like it.

Here is why readers love this recipe:

• Incredibly flavorful broth with a bright, tangy, herby depth from the tomatillo-based green sauce
• Tender shredded chicken that soaks up every bit of the green broth
• Hearty and filling thanks to the hominy, yet not heavy
• Naturally gluten-free and easy to make dairy-free as well
• Great for meal prep because it tastes even better the next day
• Impressive at the table yet approachable enough for beginner cooks

Read Also: Chicken Pozole Recipe

Ingredients

A good green pozole starts with fresh, quality ingredients. The tomatillos and poblano peppers are the stars of this recipe, so do not skip or substitute them if you can help it. The combination of roasted peppers and fresh cilantro blended together is what gives this soup its unmistakable color and flavor.

For the Chicken:

• 2 lbs (900g) bone-in, skin-on chicken thighs and drumsticks
• 8 cups (1.9 liters) low-sodium chicken broth
• 1 medium white onion, halved
• 6 garlic cloves, peeled
• 2 bay leaves
• 1 tsp (5g) dried Mexican oregano
• 1 tsp (6g) salt

For the Green Sauce:

• 1 lb (450g) fresh tomatillos, husked and rinsed
• 2 poblano peppers
• 1-2 jalapeños (adjust to your heat preference)
• 1 medium white onion, roughly chopped
• 4 garlic cloves, peeled
• 1 cup (16g) fresh cilantro (leaves and tender stems)
• 2 tbsp (30ml) neutral cooking oil
• 1 tsp (3g) ground cumin
• Salt and black pepper to taste

For the Pozole:

• 2 cans (29 oz / 820g each) white hominy, drained and rinsed
• Reserved chicken cooking broth

For the Toppings:

• Thinly sliced radishes
• Shredded green cabbage or iceberg lettuce
• Sliced avocado or guacamole
• Fresh lime wedges
• Dried Mexican oregano
• Thinly sliced white onion
• Tostadas or tortilla chips
• Sour cream (optional)

Read Also: Vegan Pozole Recipe

Kitchen Equipment Needed

You do not need any special tools for this recipe, but having the right equipment makes the process smooth and enjoyable. A powerful blender is key for getting the green sauce as smooth as possible.

• Large Dutch oven or heavy-bottomed pot (at least 6-quart capacity)
• High-powered blender
• Baking sheet (for roasting the peppers)
• Tongs
• Ladle
• Two forks (for shredding chicken)
• Cutting board and chef’s knife
• Fine mesh strainer (optional, for straining broth)
• Measuring cups and spoons

Read Also: Beef Pozole Recipe

Recommended Products for This Recipe

These are products I genuinely recommend based on quality and performance. They make cooking this green pozole easier and more enjoyable.

1. Canned White Hominy (Large Can)

Using a high-quality canned hominy ensures your pozole has that authentic chewy, corn-forward texture. Look for brands like Juanita’s or Bush’s, which deliver consistently plump, flavorful kernels with minimal processing. Rinsing them well before use removes any canned taste.

Get it on Amazon

2. Lodge Enameled Cast Iron Dutch Oven

A good Dutch oven is the single most important piece of equipment for making pozole. The Lodge Enameled Cast Iron version distributes heat evenly, allowing your chicken to simmer gently without scorching the bottom. It goes from stovetop to table beautifully, too.

Get it on Amazon

3. Vitamix Blender

Getting the green sauce silky smooth makes a huge difference in the final texture of the broth. A Vitamix blends the tomatillos, peppers, and cilantro into a completely uniform sauce in seconds, with no chunks left behind. It is a worthwhile investment for anyone who cooks regularly.

Get it on Amazon

4. Dried Mexican Oregano

Mexican oregano has a distinctly more citrusy, slightly floral profile compared to Mediterranean oregano. Using the authentic variety makes a noticeable difference in the final flavor of your pozole. A bag from a Mexican grocery brand like McCormick Culinary or Badia is ideal.

Get it on Amazon

5. Corn Tostadas

No bowl of pozole verde is complete without a tostada alongside it. These crispy flat corn tortillas are perfect for scooping up the broth and toppings. Look for authentic Mexican brands, which tend to be thinner and crispier than generic versions.

Get it on Amazon

This pairs wonderfully with homemade enchilada sauce if you love building a full Mexican-inspired spread.

Step-by-Step Instructions

1. Prepare the Chicken Broth

• Place your chicken thighs and drumsticks in your large Dutch oven or pot. Use bone-in, skin-on pieces for the best flavor. The bones and skin add richness and body to the broth that boneless chicken simply cannot match.
• Add 8 cups of low-sodium chicken broth. Using low-sodium broth gives you control over the saltiness at the end.
• Add the halved onion, 6 peeled garlic cloves, the bay leaves, dried Mexican oregano, and 1 tsp of salt to the pot.
• Bring the pot to a boil over medium-high heat, then reduce the heat to medium-low and let the chicken simmer gently for 35 to 40 minutes. You want a gentle simmer, not a rolling boil, which would make the chicken tough.
• Use tongs to transfer the cooked chicken to a large plate or cutting board and let it rest until cool enough to handle. Do not discard the broth. Remove and discard the bay leaves, onion halves, and garlic from the broth, or strain the broth through a fine mesh strainer to clean it up.

2. Roast the Peppers

• While the chicken is simmering, preheat your oven broiler to high.
• Place the 2 poblano peppers and 1-2 jalapeños on a baking sheet lined with foil. Arrange them in a single layer.
• Place the baking sheet under the broiler and broil for 8 to 10 minutes, turning the peppers halfway through, until the skin is charred and blistered on all sides.
• Transfer the roasted peppers immediately to a zip-lock bag or a bowl covered tightly with plastic wrap. Let them steam for 10 minutes. The steam loosens the skin significantly, making it much easier to peel.
• After steaming, peel off the charred skin from the peppers using your fingers or a small knife. Remove the stems and seeds from the poblanos. For jalapeños, removing the seeds reduces the heat level. Leave some seeds in if you prefer a spicier broth.

3. Blend the Green Sauce

• Place the husked and rinsed tomatillos in a medium saucepan and cover with water. Bring to a boil over medium-high heat and cook for 8 to 10 minutes, until they turn from bright green to a slightly olive color and feel soft when pressed with a spoon. Cooking the tomatillos mellows their sharpness and deepens their flavor.
• Drain the tomatillos and let them cool slightly.
• Add the cooked tomatillos, roasted and peeled poblanos, jalapeños, roughly chopped white onion, 4 peeled garlic cloves, and fresh cilantro to your blender.
• Blend on high speed for 1 to 2 minutes until the sauce is completely smooth. If your blender struggles, add a ladleful of the reserved chicken broth to help it blend.
• The sauce should be a vivid, thick green puree with no chunks remaining.

4. Cook the Green Sauce in the Pot

• Heat 2 tablespoons of neutral cooking oil in the same Dutch oven over medium-high heat until shimmering.
• Carefully pour the blended green sauce into the hot oil all at once. It will splatter, so stand back slightly and use a lid as a shield if needed. This step of frying the sauce in oil is essential. It intensifies the flavor and transforms the raw, sharp taste of the tomatillos into something deeper and more complex.
• Stir the sauce constantly and cook it for 5 to 7 minutes, stirring frequently, until it darkens slightly in color, thickens, and the raw smell is replaced by a roasted, fragrant aroma.
• Add the ground cumin and stir to combine. Season with salt and black pepper to taste.

5. Build the Pozole

• Pour the reserved chicken broth back into the pot with the cooked green sauce. Stir well to combine everything into a unified, fragrant broth.
• Drain and rinse both cans of white hominy under cold water in a colander. Rinsing removes the canning liquid and any starchy residue that could cloud the broth or taste metallic.
• Add the rinsed hominy to the pot. Stir to incorporate.
• Bring the pozole to a gentle boil over medium heat, then reduce to a simmer. Cook uncovered for 20 minutes to allow the hominy to absorb the flavors of the green broth.

6. Shred the Chicken and Add to the Pot

• While the pozole simmers, shred the cooked chicken using two forks. Pull the meat apart into bite-sized pieces, discarding the skin and bones. The meat should shred effortlessly after being poached in the broth.
• Add the shredded chicken to the simmering pot. Stir gently to combine.
• Taste the broth and adjust the seasoning. Add more salt if needed, a squeeze of lime juice for brightness, or a pinch more oregano for depth.
• Simmer for an additional 5 minutes just to heat the chicken through and let everything meld together.

7. Serve with Toppings

• Ladle the green pozole into deep bowls, making sure each bowl gets a good amount of broth, hominy, and chicken.
• Set up a toppings station with shredded cabbage, sliced radishes, avocado slices, lime wedges, dried Mexican oregano, thinly sliced white onion, sour cream, and tostadas on the side.
• Let everyone customize their bowls. A squeeze of lime over the top just before eating brightens the whole bowl dramatically. Do not skip it.

Read Also: Chicken Tortilla Soup Recipe

Tips for Success

Small adjustments in technique make a significant difference in the final result. Follow these tips to make the best green pozole every time.

• Cook the tomatillos before blending. Raw tomatillos are quite sharp and acidic. Briefly simmering them in water softens that edge and deepens their flavor, which is key to a well-balanced green broth.
• Fry the blended sauce in hot oil. This step is not optional if you want authentic depth. Cooking the raw blended sauce in oil caramelizes the sugars and mellows the harshness, creating a more rounded, savory base.
• Use bone-in chicken. Boneless chicken breasts are convenient, but they produce a much thinner, less flavorful broth. Bone-in thighs and drumsticks give you richness and body for almost no extra effort.
• Rinse the hominy thoroughly. Canned hominy has a starchy, sometimes metallic liquid that can affect the final flavor. A good rinse under cold water makes a noticeable difference.
• Taste as you go. The broth should be tangy, savory, and just slightly spicy. If it tastes flat, add a pinch more salt. If it tastes too sharp, a tiny pinch of sugar balances it out.
• Add cilantro just before serving. If you want a brighter, more vivid green color in the finished soup, blend a small handful of fresh cilantro with a ladle of broth and stir it in at the very end rather than cooking it for too long.

This recipe pairs beautifully with a side of corn casserole if you want a truly comforting spread.

Serving Suggestions

Green pozole is traditionally served as a complete, interactive meal where the toppings are just as important as the soup itself. Set everything out in small bowls and let your guests or family build their own bowls.

Here is how to serve it like a true pozoleria:

• [Shredded Cabbage or Lettuce] for a cool, crunchy contrast to the warm broth
• Thinly sliced radishes for a peppery, refreshing bite
• Sliced avocado for richness and creaminess
• Pico de Gallo for a fresh, tomato-based contrast
• Tostadas for scooping and dipping
• Dried Mexican oregano to sprinkle on top for an herby, slightly citrusy finish
• Lime wedges so everyone can squeeze fresh juice directly into their bowl
• Chopped white onion for a sharp, pungent crunch
• Sour cream to cool things down if your soup is on the spicier side

Variations to Try

Once you have mastered the classic version, there are so many ways to make this recipe your own. Green pozole is incredibly flexible.

• Pork Green Pozole: Swap the chicken for pork shoulder cut into chunks. Brown the pork first in the pot for extra flavor, then simmer it in the broth for 1.5 to 2 hours until tender before adding the green sauce and hominy.
• Slow Cooker Version: Add the raw chicken, broth, and aromatics to the slow cooker. Cook on low for 6 hours, then blend and add the green sauce and hominy. Cook on low for an additional 1 hour.
• Instant Pot Version: Use the sauté function to cook the green sauce, then add broth, chicken, and hominy. Pressure cook on high for 15 minutes, followed by a 10-minute natural release. Shred the chicken and serve.
• Vegetarian Green Pozole: Replace the chicken with white beans and vegetable broth. Add extra hominy and a handful of baby spinach blended into the green sauce for added nutrition.
• Extra Smoky Variation: Add one or two rehydrated dried pasilla or ancho chiles to the blended green sauce. They add a mild smokiness and deeper color.
• Pepita-Thickened Version: Blend 3 tablespoons of toasted pepitas (pumpkin seeds) into the green sauce for a creamier, nuttier broth that has more body.

You might also enjoy the comforting flavors of Caldo de Pollo for another classic Mexican chicken soup.

Storage and Reheating

Green pozole stores exceptionally well and many people agree it tastes even better the next day after the flavors have had time to deepen and meld.

Storage tips:

• Refrigerator: Allow the pozole to cool completely before transferring it to airtight containers. Store in the refrigerator for up to 4 days.
• Freezer: Freeze in freezer-safe containers or zip-lock bags for up to 3 months. For best results, store the toppings separately and only freeze the soup itself.
• Reheating on the stovetop: Transfer the soup to a pot and warm over medium-low heat, stirring occasionally. Add a splash of chicken broth or water if the soup has thickened too much in the fridge.
• Reheating in the microwave: Ladle individual portions into a microwave-safe bowl. Cover loosely with a microwave-safe lid or damp paper towel. Heat on high in 90-second intervals, stirring between each, until heated through.
• Note on toppings: Always add fresh toppings after reheating. The cabbage, radishes, avocado, and lime should never be stored inside the soup.

Read Also: Caldo de Res Recipe

Nutritional Facts

Per serving (approximately 1.5 cups of soup, without toppings). Based on 6 servings.

Note: Nutritional values are approximate and will vary based on specific brands and ingredients used. Toppings such as avocado or sour cream will increase calorie and fat content.

Another hearty and nutritious soup to explore is this Mexican Fish Soup, which is equally flavorful and satisfying.

Health Benefits of Key Ingredients

Green pozole is not just deeply delicious. It is also genuinely nourishing, built from whole ingredients that offer real nutritional value.

Here is a look at what makes this soup good for your body:

• Tomatillos are a great source of vitamin C, dietary fiber, and antioxidants. They also contain a class of compounds called withanolides that may have anti-inflammatory properties.
• Poblano peppers are rich in vitamins A and C and contain capsaicin, which has been linked to anti-inflammatory and metabolism-boosting effects.
• Hominy is made from nixtamalized corn, a process that significantly increases the bioavailability of niacin (vitamin B3) and adds calcium. It is also a source of complex carbohydrates that provide sustained energy.
• Chicken is an excellent lean protein source that supports muscle repair and immune function. Using bone-in pieces means your broth naturally contains small amounts of collagen and gelatin from the bones, which may support joint health.
• Cilantro provides vitamins K and A as well as antioxidants. It is also widely used in traditional medicine for its digestive properties.
• Garlic contains allicin, a sulfur compound associated with immune support, heart health, and anti-inflammatory effects.

Read Also: Chicken Rice Soup Recipe

Frequently Asked Questions

1. What is the difference between pozole verde and pozole rojo?

The main difference is in the broth and the protein. Pozole verde uses a green sauce made from tomatillos, fresh green chiles, and cilantro, and is most commonly made with chicken. Pozole rojo uses a red sauce made from dried red chiles like guajillo or ancho, and is traditionally made with pork shoulder, which requires a longer cooking time.

2. Can I use canned tomatillos instead of fresh?

Yes, you can. Canned tomatillos are already cooked and work perfectly well in this recipe. Simply drain them, skip the boiling step in the instructions, and blend them directly with the rest of the green sauce ingredients. The flavor will be slightly milder than fresh but still delicious.

3. Is hominy the same as corn?

Hominy is made from dried field corn, but it goes through a process called nixtamalization, which involves soaking and cooking the corn in an alkaline solution, usually made with lime (calcium hydroxide). This process removes the outer hull, gives the kernels a softer, chewier texture, and significantly increases their nutritional value. The result is something that looks and tastes quite different from regular sweet corn.

4. How spicy is green pozole?

The heat level is very easy to control. Using two jalapeños with seeds removed produces a mildly spicy soup. Keeping the seeds in or adding a serrano pepper increases the heat. Removing the jalapeño entirely creates a completely mild broth. Because toppings include cooling elements like avocado and sour cream, you can always turn down the heat in the soup itself and let diners customize their spice level at the table.

5. Can I make green pozole ahead of time?

Absolutely, and it is actually encouraged. Like most stews and soups, green pozole develops deeper, more complex flavor as it sits. You can make the full recipe one or even two days ahead and store it covered in the refrigerator. Reheat gently on the stovetop before serving and set out fresh toppings right before serving.

For another make-ahead Mexican classic, check out these Birria Tacos.

Final Thoughts

Green pozole is one of those recipes that feels genuinely special every single time you make it.

The combination of tangy tomatillos, smoky roasted peppers, tender shredded chicken, and hearty hominy in a deeply savory broth is unlike anything else. It is a celebration in a bowl.

This green pozole recipe is approachable enough for a casual weeknight dinner but impressive enough to serve at a gathering. Once you make it, you will understand why pozole has been a beloved dish in Mexico for centuries.

Try it this week and let us know how it goes. Leave a comment below with your favorite topping combination or share your bowl on social media. We love seeing your creations.

Recommended:

• Chicken Pozole Recipe
• Red Pozole Recipe
• Beef Pozole Recipe
• Vegan Pozole Recipe
• Chicken Tortilla Soup Recipe
• Caldo de Pollo Recipe
• Caldo de Res Recipe
• Mexican Fish Soup Recipe
• Enchiladas Suizas Recipe
• Chicken Rice Soup Recipe