Pozole Verde Recipe – Mexican Special
The Pozole Verde recipe is a vibrant, heart-warming Mexican soup that features tender chunks of chicken or pork simmered in a bright, tangy tomatillo broth. Hominy adds a chewy texture, while aromatics like onion, garlic, cumin, and oregano deepen the flavor. Bright garnishes—cilantro, diced avocado, radish, queso fresco, and lime—add freshness and contrast. Perfect for family dinners, cozy nights in, or any time you crave soulful, comforting food.
- Prep Time15 min
- Cook Time3 hr
- Total Time3 hr 15 min
Meat:
- 1 lb boneless chicken thighs or pork (cut into chunks)
Broth:
- 6 cups chicken broth
Hominy:
- 2 cans (15 oz each) hominy, drained and rinsed
Vegetables:
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2-3 medium green tomatillos, husked and chopped (or use a can of green salsa)
Spices:
- 1 tsp cumin
- 1 tsp dried oregano
- Salt and pepper to taste
Garnishes (optional):
- Fresh cilantro, chopped
- Radishes, sliced
- Avocado, diced
- Lime wedges
- Crumbled queso fresco or tortilla chips
How to make Pozole Verde :
Sauté Aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened (about 5 minutes).
Cook the Meat: Add the chicken or pork to the pot, cooking until browned on all sides (about 5-7 minutes).
Add Broth and Tomatillos: Pour in the chicken broth and add the chopped tomatillos. Stir in the cumin, oregano, salt, and pepper. Bring to a boil.
Simmer: Reduce heat to low and let the soup simmer for about 20-30 minutes, until the meat is cooked through and tender.
Add Hominy: Stir in the drained hominy and cook for an additional 10 minutes to heat through.
Adjust Seasoning: Taste and adjust seasoning as needed.
Serve: Ladle the pozole into bowls and top with your choice of garnishes.
Recipe Notes:
Use boneless, well-trimmed chicken thighs or pork cuts for richer flavor and texture.
Drain and rinse canned hominy well to remove excess liquid for better soup consistency.
Tomatillos should be husked and rinsed; if using fresh, char or roast them for deeper flavor.
Sauté onion and garlic before adding meat and broth to build the base flavor.
Simmer long enough for meat to become tender—at least 20-30 minutes off low heat after boiling.
Taste and adjust salt, pepper, and oregano toward the end to balance acidity.
Garnish generously with radish slices, fresh cilantro, diced avocado, lime wedges, and queso fresco for texture and brightness.
Serve with warm tortillas or crusty bread to complete the meal.
Store leftovers in the fridge up to 4 days; freeze if desired, and always add fresh garnishes when serving.
