Mexican Cuisine

Pozole Verde Recipe – Mexican Special

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Pozole Verde Recipe – Mexican Special

The Pozole Verde recipe is a vibrant Mexican soup that brings together tender pork or chicken, tangy green tomatillos, and hearty hominy for a comforting, satisfying main course. Aromatic onion, garlic, cumin and oregano infuse the broth with warm, earthy flavor, while fresh garnishes like cilantro, radishes, avocado, queso fresco, and lime wedges add brightness and texture. Perfect for family gatherings or cozy evenings in, this classic green pozole warms both hands and the soul.

  • 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 :

1

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).

2

Cook the Meat: Add the chicken or pork to the pot, cooking until browned on all sides (about 5-7 minutes).

3

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.

4

Simmer: Reduce heat to low and let the soup simmer for about 20-30 minutes, until the meat is cooked through and tender.

5

Add Hominy: Stir in the drained hominy and cook for an additional 10 minutes to heat through.

6

Adjust Seasoning: Taste and adjust seasoning as needed.

7

Serve: Ladle the pozole into bowls and top with your choice of garnishes.

Recipe Notes:

Use good quality tomatillos (fresh or roasted) for a lively bright flavor in the broth.

Choose meat—pork or chicken thighs—for succulence; cut into chunks for even cooking.

Drain and rinse hominy well if using canned; dried hominy must be soaked ahead for time savings.

Simmer the meat slowly to achieve tender texture and let flavors meld.

Adjust seasoning at the end—salt, pepper, and a bit more oregano help balance acidity.

Add optional heat with diced jalapeños or green chiles for spice lovers.

Serve with a variety of fresh garnishes like radishes, cilantro, avocado, queso fresco, and lime for crunch and contrast.

Store leftovers in an airtight container in the fridge for up to 4 days; freeze if needed, then reheat gently.

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