Pozole is one of my all-time favorite dishes. The word pozole literally refers to hominy, and the soup itself is a classic of Mexican cuisine. Growing up in Texas, I’ve had many bowls of pozole—some excellent and some less so. The most familiar varieties to me are Pozole Verde and Pozole Rojo, the green and red versions. Both are comforting and hearty, but the verde version holds a special place in my kitchen.
Traditional pozole centers on hominy, which is made from dried corn kernels treated through a process that often involves alkali. The soup is typically generous with meat—most commonly pork—though I’ve adapted this recipe to use chicken for a slightly faster cook time. Pozole is finished with bright, fresh garnishes: thinly sliced radishes, shredded lettuce, chopped onion, wedges of lime, sliced avocado, and chopped cilantro. These toppings bring crunch, acidity, and brightness to the warm, savory broth.
I grew up eating pozole but never learned the technique until recently. One day I was raving to my friend Martha about a favorite bowl from a local restaurant, and she told me her mother’s recipe was even better. Martha offered to teach me. I was thrilled—Martha is an excellent cook, and watching her work in the kitchen was a real treat.
Her kitchen was a small production: a large pot simmering on the stove, a saucepan bubbling away, a skillet on the side, and chopping happening at the counter. The pozole she made was the best I’ve ever tasted—the depth of flavor was remarkable—and we ended up eating it all week. It made enough to feed a crowd, and I would gladly have it for any meal of the day.
After learning from Martha, I adapted the recipe so I could share a version that’s a bit more approachable for home cooks. I reduced the overall yield so it’s easier to make for a family, simplified a few steps, and substituted chicken for pork to shorten the total cooking time without compromising the soup’s character. If you prefer a traditional pork pozole, Martha’s original pork version is an excellent option.
One culinary tip I picked up that surprised me: never eat pozole without a tostada served alongside. Martha insists on it. At first I wondered whether the crunchy corn tostada was necessary, but the combination is delightful—the toasted corn flavor complements the soup much like crackers do with chicken noodle soup. You don’t dip or pile the soup onto the tostada; you simply enjoy them together.
I’m very grateful to Martha for sharing this recipe and letting me bring it into my own kitchen. Below is the pozole verde recipe I now use, adapted from her technique and streamlined for easier home preparation. It yields a comforting, flavorful soup perfect for chilly evenings or whenever you want a satisfying, hearty meal.
Pozole Verde
Ingredients
- 4 large poblanos, seeds and cores removed and cut into 2-inch chunks (or about 5 cups)
- 1.5 lbs tomatillos, husks removed and rinsed
- 2 tbsp extra virgin olive oil
- 8 cups low-sodium chicken broth
- 1 medium white onion, cut into eighths
- 6 cloves garlic
- 3 tsp kosher salt, or more to taste
- 4 cups (packed) green leaf lettuce, loosely chopped
- 2 cups (packed) cilantro
- 2 lbs boneless, skinless chicken breast
- 2 (25 oz) cans Mexican-style hominy, drained and rinsed (omit for Whole30; see notes)
- 6 radishes, thinly sliced, for serving
- 1/2 head iceberg lettuce, shredded, for serving
- 2 limes, cut into wedges
- 1/2 avocado, sliced
- 2 tbsp extra cilantro, for serving
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Place the poblano pieces and tomatillos on the prepared sheet. Drizzle with the olive oil and toss to coat. Roast until the poblanos are tender and the tomatillos have softened, about 15 minutes.
- While the vegetables roast, heat a large pot over medium-high heat and add the chicken broth. Bring the broth to a gentle simmer.
- In a high-speed blender, combine the white onion, garlic, kosher salt, and 1–2 ladles of the simmering broth (about 1 cup). Blend until smooth, then pour the mixture into the pot with the broth.
- Next, add the green leaf lettuce and cilantro to the blender along with 2–3 ladles of the broth (about 2 cups). Blend until well combined, then add this mixture to the soup pot.
- When the poblanos and tomatillos are finished roasting, transfer them to the blender with 1–2 ladles of broth. Depending on your blender size, you may need to do this in batches. Blend until smooth and add the purée to the soup.
- Occasionally foam may form at the top of the soup. Skim any foam off the surface with a spoon and discard.
- Add the chicken breasts to the soup. Reduce heat to medium-low and simmer gently until the chicken is cooked through and tender, about 1 hour. Remove the chicken with tongs and let it rest on a cutting board. Shred or dice the chicken (diced is preferred by the author), then set aside.
- Stir the drained hominy into the soup and simmer until the hominy is just tender, about 15–20 minutes. Return the shredded or diced chicken to the pot, stir to combine, and keep the soup on low heat until ready to serve.
- To serve, ladle pozole into bowls and garnish with sliced radishes, shredded iceberg, lime wedges, avocado slices, and chopped cilantro. Serve with crispy tostadas on the side and enjoy.
Notes
Whole30 adaptation: Omit the hominy. Instead, dice 2 large russet potatoes into 1/2-inch cubes and add them near the end of cooking; simmer until the potatoes are tender.
Freezer tips:
- Let the soup cool completely before transferring to airtight containers or freezer bags. Leave space for expansion, then label and date before freezing.
- To thaw, place frozen soup in the refrigerator overnight or use the microwave defrost setting. Reheat on the stove over medium heat until simmering, stirring occasionally, or reheat in the microwave in intervals, stirring between each interval.
- If solids such as hominy or noodles have absorbed most of the liquid during storage, add 1–2 cups of additional broth to restore the desired consistency. Taste and adjust seasoning after reheating.
Nutrition information is automatically calculated and should be used only as an approximation.
Additional Info
Author: Alex Snodgrass
Yield: 12 servings
Like this recipe? Leave a comment below to share your experience or any tweaks you made.