Pozole Verde is a traditional Mexican soup made with tender chicken, roasted green chiles, tomatillos, and hominy in a rich, flavorful broth. This easy one-pot recipe is perfect for family dinners or gatherings, topped with fresh cabbage, radishes, avocado, and lime for authentic Mexican flavor.

Pozole Verde is a classic Mexican soup made with tender chicken, roasted green chiles, tomatillos, and hominy in a rich, flavorful broth. Topped with crisp cabbage, radishes, avocado, and a squeeze of lime, this comforting dish is both hearty and refreshing — perfect for any occasion.

Table of Contents

Ingredients

For the Soup:

6 cups low-sodium chicken broth
6–8 bone-in, skin-on chicken thighs*
2 bay leaves
1 onion, quartered
5 cloves garlic, peeled
1 tsp salt
½ tsp freshly ground black pepper
2 poblano peppers
2 serrano peppers
1–2 fresh jalapeño peppers (optional, for extra heat)
1 lb tomatillos, husked and halved
3 cloves garlic
½ onion, chopped
½ cup fresh cilantro
30 oz canned hominy, drained
1–2 tsp dried oregano
½ tsp ground cumin
Salt and freshly ground black pepper, to taste

For Serving:

1 heaping cup thinly shredded cabbage
½ cup white onion, diced
4 radishes, thinly sliced
1 large avocado, sliced
½ cup sour cream
Tortilla chips or strips
1 lime, cut into wedges

Instructions

1. Cook the chicken:
In a large pot, combine the chicken, broth, bay leaves, onion, garlic, salt, and pepper. Bring to a boil, then reduce heat to a simmer. Cook partially covered for about 30 minutes, or until the chicken is cooked through.
Remove the chicken and set aside to cool slightly. Discard the onion, garlic, and bay leaves from the broth. Shred the chicken, removing skin and bones.

2. Roast the peppers:
Preheat the broiler and lightly grease a baking sheet. Halve the poblanos, serranos, and jalapeños (if using), removing stems, seeds, and veins (leave some for extra spice). Place cut side down on the baking sheet and broil for 7–10 minutes, until skins are charred.
Transfer to a plastic bag or bowl, cover, and let steam for 5–10 minutes. Peel off the skins once cooled.

3. Make the green sauce:
Add the roasted peppers, tomatillos, cilantro, garlic, and chopped onion to a blender. Pour in about ½ cup of the reserved chicken broth and blend until smooth.

4. Combine everything:
Pour the green sauce into the pot with the remaining broth. Add the shredded chicken, hominy, oregano, cumin, and additional salt and pepper. Simmer gently for 5–10 minutes to blend the flavors.

5. Serve:
Ladle the pozole into bowls and top with shredded cabbage, radishes, onion, avocado slices, sour cream, and crushed tortilla chips. Finish with a squeeze of lime juice.

Tips

Use fresh tomatillos for the best tangy flavor — canned versions can make the broth too acidic.
For a milder soup, reduce or omit the serrano and jalapeño peppers.
Roast the peppers until the skins blister completely; this adds deep, smoky flavor.
Prepare toppings ahead of time for easy serving.

Variations and Substitutions

Protein swap: Replace chicken with pork shoulder for a traditional Pozole Verde.
Vegetarian version: Use vegetable broth and add black beans or chickpeas instead of meat.
Spice level: Adjust by adding more or fewer peppers.
Texture: For a thicker broth, blend part of the hominy with the sauce before simmering.

FAQs

Can I make Pozole Verde ahead of time?
Yes. The flavors develop beautifully overnight. Reheat gently and add toppings just before serving.

Can I freeze it?
Absolutely. Store in airtight containers (without toppings) for up to 2 months. Thaw and reheat on the stove.

What is hominy, and can I substitute it?
Hominy is corn that’s been treated to remove its hull. You can substitute with canned corn, though the texture and flavor will differ slightly.

Serving Suggestions

Serve with warm corn tortillas or tortilla chips on the side.
Add a spoonful of Mexican crema or crumbled queso fresco for extra richness.
Pair with a fresh salad or Mexican rice for a complete meal.
Offer a variety of toppings so everyone can customize their bowl.

Why You’ll Love This Recipe

Fresh, vibrant flavor from roasted green chiles and tomatillos.
Comforting and hearty, yet light and refreshing.
Perfect for meal prep — even better the next day.
A true taste of authentic Mexican home cooking in one bowl.