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Pozole Verde

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A vibrant green hominy soup that warms the heart and brings people together.

Ingredients

Scale
  • 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
  • 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, quartered onion, peeled 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, diced onion, avocado slices, sour cream, and crushed tortilla chips. Finish it all off with a generous squeeze of lime juice.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months without toppings.

Nutrition

Find it online: https://ameliasweets.com/2026/05/08/pozole-verde-mexican-green-hominy-soup/

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