Authentic Pozole Verde Recipe (green pozole)

This pozole verde recipe (green pozole) is extremely easy to make and full of flavor. The secret of this authentic Mexican dish is in the sauce, a scrumptious and mild-spicy salsa verde that adds tons of flavor to this soup.

Mexican pozole verde with various toppings.

What Is Pozole Verde?

Pozole (sometimes spelled posole), is a Mexican traditional dish whose origin dates back to pre-Hispanic times. There are various types of pozole that depend on the region in Mexico where it’s prepared.

The most common are red pozole (pozole rojo), white pozole white pozole, and this green pozole.

This recipe is made by simmering hominy in a flavorful green sauce made with various ingredients, such as poblano peppers, tomatillos, pumpkin seeds (pepitas) hot green peppers, and some green leaves like lettuce, radishes leaves, epazote, cilantro, quelites, to name a few.

Green pozole verde served on a plate with spicy salsa verde and various toppings.

About The Hominy

Traditional green pozole is prepared with homemade hominy (nixtamal). But in this recipe, we are taking a shortcut and making it with canned hominy, which is easier to find outside Mexico and also saves us lots of time in the kitchen.

There are many brands for precooked hominy, I used the one you see in the photo below. Also, make sure to rinse well the product under cold water.

Two cans of precooked hominy from brand Carey.

The Ingredients List

  • Chicken. Cut into pieces, or you can use only chicken breasts, but in that case, I recommend adding some chicken broth for extra flavor.
  • Hominy. I used canned hominy, if you want to use dried corn you will need first to cook it and clean it.
  • Onion and garlic. To add flavor to the soup, don’t forget to discard those before serving.

The bold flavors in this Mexican posole come from the delicious salsa. To make it, you will need:

  • Tomatillos. Boiled until soft, or use a can of salsa verde as we did.
  • Pepitas. Pumpkin seeds toasted.
  • Chilies. Roasted poblano peppers, and jalapeño peppers, you can sub both with Anaheim peppers and serrano chiles as well.
  • Leaves. Radish leaves or lettuce leaves, if you can’t find any of them use a bunch of fresh or frozen spinach.
  • Flavors. Cilantro, garlic, and onion.
Ingredients for salsa for green pozole on a marble surface.

You will also need for serving:

  • Salsa verde (recipe below).
  • Chopped onions.
  • Sliced radishes.
  • Shredded lettuce (or cabbage).
  • Lime wedges.
  • Oregano.
  • Tostadas (or tortilla chips).

Chicken Pozole Verde Recipe + VIDEO

Rinse the corn kernels (hominy) with plenty of cold water and then place them into a large pot.

Hominy is precooked already so it won’t need much time, but I like to boil it with the meat so it will infuse with chicken flavors.

Precooked hominy on a pot to make green pozole.

Add chicken, half garlic knob, onion, and salt, then cover about 2-inch with water. I am using a whole chicken cut into pieces, but feel free to use only thighs, drums, etc.

Hominy, chicken, garlic and onion covered with water on a pot.

Boil for about 1 hour over medium heat, adding more water if necessary until chicken is nicely tender. Remove onion and garlic from the pot and discard.

Remove chicken, place in a bowl, and set aside.

Cooked chicken with hominy.

Place tomatillo sauce (or boiled tomatillos) in a blender. Add onion, jalapeño chilies, roasted poblano (peeled and seeded), cilantro, radish leaves, pepitas, and garlic.

Pour 2 cups of water and blend until you’ll have a smooth sauce.

Green salsa for pozole verde recipe on a blender.

Add the green sauce to the pot with hominy and simmer for 20 minutes. You can also strain the sauce if you want but I don’t think is necessary.

After simmering for 20 minutes, adjust the salt to taste and turn off the heat.

Green pozole (pozole verde) cooked in a pot.

While the hominy is simmering with the green sauce, you can make the toppings and the spicy salsa for serving.

Also, you can shred the chicken and place it in a bowl. Cover and set aside. Or you can return the chicken to the pot and simmer altogether, is up to you.

Shredded chicken for green pozole on a deep plate.

How To Serve

In a bowl or deep plate ladle the green pozole. Add some shredded chicken on top, then garnish with chopped onions, shredded lettuce, and radishes.

Garnishing pozole verde with various toppings.

Sprinkle some oregano and serve with spicy salsa verde (recipe below), a squeeze of lime, and tostadas or crispy potato tacos.

Salsa For Green Pozole

For this recipe, I made a spicy salsa verde with just a few ingredients while the soup was cooking. Let me tell you how to make it:

Remove the stems of some serrano or jalapeño chilies and place them in a blender. Add a clove of peeled garlic, cilantro, pepper, oregano, and salt. Pour in 1/2 cup of water and blend until smooth.

Showing picy salsa verde with a spoon.

In a small saucepan heat 2 tablespoons of oil over medium-high heat. Add the sauce and let it simmer for 10 minutes.

Adjust with salt and turn off the heat. Transfer the salsa to a jar or bowl.

Spicy salsa for pozole verde in a small bowl.

This easy salsa recipe lasts for up to 5 days in the fridge, so you can even make it ahead of time!

Recipe Notes

  • You can make this pozole verde recipe as spicy as you’d like or not spicy at all. Omit the hot peppers (jalapeno or serrano) or add as much as you’d like to make it spicier.
  • After shredding the chicken you can either return it to the pot or serve it on top.
  • If you’re lucky enough to find fresh tomatillos, use those instead of the can of salsa verde. 1/2 pound should be enough, just boil them and blend them with the rest of the ingredients for the green sauce.
  • If you want a thicker consistency, remove a cup of corn kernels and blend it with a little bit of the broth, then return the mixture to the pot and boil for 5 minutes or until it thickens a bit.
  • You can find canned roasted poblanos at many Mexican stores. Or you can substitute those with roasted green bell pepper.
  • Add a dollop of Mexican sour cream or avocado cubes to balance some of the spicy.
  • You can make this Mexican stew using pork or beef instead, just make sure to adjust the cooking time accordingly.
Pozole verde, aka chicken green pozole, served with spicy green salsa.

How To Store And Reheat

Mexican pozole verde is the perfect prep meal for parties and special occasions. It stores well and freezes even better, here are our recommendations:

  • Fridge: Last up to 4-5 days in an airtight container stored in the coldest spot in the refrigerator.
  • Freeze: Allow to cool down completely then transfer to a freezer-proof container and store for up to 3 months.
  • Thaw: Overnight in the fridge or use the microwave.
  • Reheat: In a pot with a splash of chicken stock to loosen up the soup, over medium heat.

Similar Recipes

FAQ

What are the 3 types of pozole?

Green (verde), Rojo (red), and White (blanco).

What Is The Difference Between Pozole And Posole?

Just the spelling, even though the one with Z is the most popular.

What is Green Pozole Made Of?

Our green pozole recipe is made of hominy, salsa verde, and chicken.

What part of Mexico is pozole verde from?

The recipe originated in the state of Guerrero, in Southwestern Mexico.

Can I make it vegan?

Yes. Replace chicken with sautéed mushrooms and zucchini for a hearty flavor. If you using broth, make sure it is vegetable broth.

Can pozole be served with cheese?

Yes! Especially green pozole. In some states in Mexico is served with queso panela, a fresh cheese very similar to the Indian cheese Paneer.

Green pozole verde recipe.

Pozole Verde Recipe

author Maricruz
If you love pozole, the authentic Mexican recipe, then you should try this amazing, delicious and easy recipe.
prep 10 minutes
cook 1 hour 20 minutes
total 1 hour 30 minutes
serving 4

Ingredients 

  • 1 30-oz can hominy (rinsed and drained.)
  • 1 ½ lb chicken pieces (tights, breast, etc.)
  • ½ knob garlic
  • 1 small onion (halved)
  • salt

For the green sauce

  • 1 7-oz can salsa verde (read note 3)
  • 1 cup radishes leaves (packed, read note 4.)
  • 1 small poblano pepper (roasted, peeled and seeded.)
  • 1 small bunch cilantro
  • ¼ cup pepitas (pumpkin seeds)
  • 1 jalapeño pepper (cut into chunks)
  • ½ small onion
  • 2 garlic cloves (peeled)
  • salt (to taste)

For spicy salsa verde (optional)

  • 3 jalapeño or serrano peppers (cut into chunks)
  • 1 small bunch of cilantro
  • 1 garlic clove (peeled)
  • ½ tsp peppercorns
  • 1 Tbsp dried oregano
  • 1 ½ tsp salt
  • 2 Tbsp vegetable oil

To serve

  • ½ cup onions (chopped)
  • ½ cup radishes (sliced)
  • 1 ½ cups lettuce (shredded)
  • 2 limes (halved)
  • dried oregano

Instructions
 

  • Place hominy into a large pot. Add chicken, garlic, onion, and salt. Cover with water.
  • Cook for 1 hour. Remove onion and garlic from the pot and discard. Remove chicken and set aside.
  • Place tomatillo salsa in a blender. Add onion, serrano chili, roasted poblano, cilantro, radish leaves, pepitas, and garlic.
  • Pour 2 cups of water and blend until you’ll have a smooth sauce.
  • Add the green sauce to the pot with hominy and allow to simmer for 20 minutes. Adjust with salt and turn off the heat.
  • Shred the chicken and place it in a bowl (read note 2).

Make the spicy salsa verde (optional)

  • Place jalapeño chilies in a blender. Add garlic, cilantro, pepper, oregano and salt. Pour in ½ cup of water and blend until smooth.
  • In a small sauce pan heat the oil over medium heat. Add the sauce and let it simmer for 10 minutes.
  • Adjust with salt and turn off the heat. Transfer the salsa to a jar or bowl.

How To Serve

  • Add pozole verde on a bowl. Add some shredded chicken on top, and garnish with chopped onions, shredded lettuce, and radishes.
  • Sprinkle some oregano and serve with spicy salsa verde, a squeeze of lime, and tostadas.

Notes

  1. You can make this recipe as spicy as you’d like or not spicy at all. Omit the hot peppers (jalapeno or serrano) or add as much as you’d like to make it spicier!
  2. After shredding the chicken you can either return it to the pot or serve it on top of pozole.
  3. You can use ½ lb fresh tomatillos instead of salsa verde. Boil them, drain them and add them to the blender.
  4. If you can’t find radishes leaves, use a bunch of spinach instead.
  5. Nutritional info doesn’t include “spicy salsa” ingredients nor salt for cooking chicken.
Nutrition Information
Calories: 466kcal | Carbohydrates: 42g | Protein: 27g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 828mg | Potassium: 492mg | Fiber: 8g | Sugar: 8g | Vitamin A: 427IU | Vitamin C: 38mg | Calcium: 71mg | Iron: 3mg
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One Comment

  1. 5 stars
    I made this pozole verde yesterday and even though I didn’t have all ingredients for the sauce, my pozole was still delicious and the recipe is EASY! I didn’t know you can make posole in just a couple of hours, thank you so much for the recipe, my husband loved it.