Pozole Verde Recipe (The Green Bowl That Saved Taco Tuesday)

My teenager asked for the pozole verde recipe two weeks after I first made it. That never happens. She usually acts like acknowledging my cooking would physically hurt her.

Jump to Recipe

I stumbled into this one on a chilly October night when I had tomatillos, a rotisserie chicken, and a vague memory of the bowl I’d had at a little spot in San Antonio years ago. First attempt was close. Second attempt was this, and now it lives in permanent rotation. The secret is blending the green sauce separately and letting it cook down before the hominy ever hits the pot. That step alone takes it from good to “can I have more.”

This pozole verde recipe is bright, herbaceous, deeply savory, and honestly one of the most satisfying soups I make all year.

Why You’ll Love This Pozole Verde Recipe

• Ready in about an hour — fast enough for a weeknight, impressive enough for company
• Uses a rotisserie chicken — zero shame, maximum flavor, dinner on the table without the stress
• The green sauce is made from scratch — tomatillos, poblanos, jalapeño, cilantro, and pepitas do real work here
• Naturally gluten-free — no swaps needed, it just is
• Toppings make it interactive — great when you’ve got picky eaters at the table (looking at you, toddler)

Ingredients for Pozole Verde Recipe

For the Green Sauce (Verde Base):

• 1 lb tomatillos, husked and rinsed, these are the backbone; don’t swap for canned if you can help it
• 1 poblano pepper, halved and seeded, adds mild earthy depth without too much heat
• 1 jalapeño, halved (seeded if you want it mild, leave seeds for heat)
• 1 medium white onion, quartered
• 4 garlic cloves, peeled
• ½ cup raw pepitas (pumpkin seeds), this is what gives the broth that silky, slightly thickened body
• 1 cup fresh cilantro leaves and tender stems, packed
• 1 tsp dried Mexican oregano, if you only have regular oregano it works, but Mexican oregano has a slightly more floral, citrusy note
• Salt to taste

For the Pozole:

• 1 rotisserie chicken, shredded (about 3 cups meat), or poach your own bone-in chicken thighs if you have time
• 2 cans (25 oz each) hominy, drained and rinsed, white or yellow both work
• 6 cups chicken broth, use a good one, it matters
• 2 tbsp olive oil or neutral oil
• Salt and black pepper to taste

For the Toppings:

• Shredded green cabbage
• Thinly sliced radishes
• Fresh cilantro
• Sliced avocado
• Lime wedges
• Dried Mexican oregano
• Crushed tostadas or tortilla chips

How to Make Pozole Verde Recipe — Step by Step

Step 1: Char the Vegetables

Set your oven broiler to high. Line a baking sheet with foil and arrange the tomatillos, poblano halves, jalapeño halves, and onion quarters cut-side-down. Broil 5 to 7 minutes until everything is charred and blistered in spots, you want real char, not just a little color. This step builds the smoky depth that makes your pozole verde recipe taste like it came from a real cocina, not a soup can.

Step 2: Toast the Pepitas

While your vegetables broil, add the pepitas to a dry skillet over medium heat. Stir constantly for 3 to 4 minutes until they’re golden and just starting to pop. Don’t walk away, they go from toasted to burnt faster than my toddler runs toward an open gate. Transfer to a plate and set aside. Toasted pepitas blend into a creamy, nutty base that gives your pozole verde recipe that signature body.

Step 3: Blend the Verde Sauce

Peel the charred skin off the poblano, it should slip right off. Add the roasted tomatillos, poblano, jalapeño, onion, garlic, toasted pepitas, cilantro, and oregano to a blender. Add ½ cup of the chicken broth to help it move. Blend on high until completely smooth, a full minute at least. This is the heart of your pozole verde recipe. Taste it. It should be bright, a little smoky, slightly spicy. Adjust salt.

Step 4: Fry the Verde Sauce

Heat 2 tablespoons of oil in a large Dutch oven or heavy pot over medium-high heat. When the oil is hot and shimmering, pour in the blended verde sauce all at once. It will spit and sizzle, that’s exactly right. Stir and cook the sauce for 8 to 10 minutes, stirring frequently, until it darkens slightly and reduces by about a third. This step is what separates a good pozole verde recipe from a great one. You’re frying off the raw flavor and concentrating everything.

Step 5: Add Hominy, Chicken, and Broth

Pour the remaining 5½ cups of chicken broth into the pot with the fried verde sauce. Add the drained hominy and shredded chicken. Stir everything together and bring to a gentle boil. Reduce to a simmer and cook uncovered for 20 to 25 minutes. The hominy will absorb some of the verde flavor and the whole pot becomes something genuinely special. Taste and adjust salt and pepper.

Step 6: Serve with All the Toppings

Ladle the pozole verde recipe into deep bowls and set out your toppings bar. Shredded cabbage, radishes, avocado, cilantro, a fat squeeze of lime, and crushed tostadas on the side. The toppings aren’t optional, they’re the finishing layer that adds crunch, acid, and freshness to every bite. Let everyone build their own bowl. Even my toddler gets into it when she gets to put her own cabbage on top.

Amber’s Tips

Variations

Make It Spicier

Leave the seeds in the jalapeño and add a serrano pepper to the broiling pan alongside the other vegetables. If you really want heat, add a dried chile de árbol to the blender. Your pozole verde recipe will have a real kick without losing that green brightness.

Make It Vegetarian

Skip the chicken entirely and use vegetable broth. Add a second can of hominy and throw in some diced zucchini during the last 10 minutes. The verde sauce is so flavorful on its own that this version absolutely holds up.

Slow Cooker Version

Broil the vegetables and blend the sauce as directed. Fry the sauce in a skillet, then transfer everything, sauce, broth, hominy, and raw chicken thighs, to a slow cooker. Cook on low 6 to 7 hours. Shred the chicken right in the pot. This pozole verde recipe is even more hands-off this way and the hominy gets beautifully tender.

Use Pork Instead of Chicken

Traditional pozole verde recipe is often made with pork shoulder. Cut 2 lbs of pork shoulder into chunks, season, and sear in your pot before adding the sauce and broth. Simmer 1.5 to 2 hours until the pork falls apart. Rich, deeply savory, and absolutely worth it for a weekend.

What to Serve with Pozole Verde Recipe

Warm tortillas or bolillo rolls — absolutely essential for soaking up that green broth.
Mexican rice — a simple side that rounds out the meal, especially if you’re feeding a crowd.
Agua fresca — hibiscus or tamarind are both perfect alongside the herby brightness of a pozole verde recipe.
Refried beans — earthy, creamy, and a natural companion to this kind of green soup energy.

Storage and Reheating

Fridge:

Leftover pozole verde recipe keeps in an airtight container for up to 4 days. The broth might thicken as it sits — just add a splash of broth or water when reheating.

Freezer:

Freeze the soup base (without toppings) for up to 3 months. Thaw overnight in the fridge.

Reheating:

Warm on the stovetop over medium heat, stirring occasionally. Microwave works in a pinch, 2 to 3 minutes, stir halfway. Always add fresh toppings after reheating.

Make-ahead tip:

The verde sauce can be made and refrigerated up to 3 days ahead. Finish the soup when you’re ready.

Frequently Asked Questions

What is pozole verde made of?

Pozole verde recipe is made with a green sauce base of charred tomatillos, poblano pepper, jalapeño, pepitas, cilantro, and Mexican oregano. The soup is built with chicken broth, shredded chicken, and hominy, a type of treated dried corn. Toppings like cabbage, radishes, and lime finish every bowl fresh.

Can I use canned tomatillos for pozole verde?

Yes, but the flavor will be noticeably less complex. Broiling fresh tomatillos creates a charred, smoky depth that canned tomatillos just don’t have. If canned is what you’ve got, drain them well and skip the broiling step. Your pozole verde recipe will still taste good, just a little lighter.

What kind of hominy should I use?

Canned white or yellow hominy both work well in a pozole verde recipe. White hominy has a slightly milder corn flavor; yellow is a touch sweeter. Drain and rinse either one before adding to the pot. Dried hominy gives the best texture but needs an overnight soak and about 2 hours of cooking time.

Is pozole verde spicy?

This version is mild to medium, the jalapeño adds some warmth but nothing overwhelming. Leave the seeds in for more heat, or remove them entirely for a kid-friendly bowl. The pozole verde recipe is easy to adjust based on who’s eating that night.

Can I make pozole verde ahead of time?

Absolutely. The pozole verde recipe actually tastes better the next day once the flavors have had time to settle. Make the full soup, cool it completely, refrigerate, and reheat before serving. Hold all the toppings until serving time so they stay fresh and crunchy.

Tried This Recipe?

If you made this pozole verde recipe, I genuinely want to hear about it, drop a star rating and leave a comment below. Knowing which bowls are landing in your kitchens every week is my favorite part of running this little corner of the internet.

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