Pozole Verde Recipe: Pozole Verde is more than just a comforting soup—it’s a vibrant dish that’s deeply rooted in Mexican tradition. The word “pozole” comes from the Nahuatl word pozolli, meaning “foamy,” a nod to the puffy texture of hominy corn used in the dish. While there are many regional variations of pozole, Pozole Verde, or green pozole, is especially popular in the states of Guerrero and Oaxaca. Unlike its red counterpart (Pozole Rojo), which uses dried chiles, Pozole Verde gets its rich green color and zesty flavor from fresh ingredients like tomatillos, cilantro, jalapeños, and epazote.
What makes Pozole Verde unique is its tangy and earthy green sauce that perfectly balances the richness of the slow-cooked meat and chewy hominy. This dish isn’t just for special occasions—it’s an all-year-round comfort food that brings family and friends together around the table. Making Pozole Verde at home might sound like a challenge, but with this step-by-step guide, you’ll master it like a pro.
So whether you’re cooking for a Mexican-themed dinner night or simply craving something warm and satisfying, Pozole Verde is your go-to dish. Let’s dive into the ingredients and how to prepare it from scratch.
Ingredients You’ll Need
For the Meat
The heart of Pozole Verde is the meat, typically pork or chicken, which forms the flavorful base of the broth. Here’s what you’ll need:
- 2 lbs pork shoulder or chicken thighs (bone-in preferred for flavor)
- 1 onion (cut into quarters)
- 4 garlic cloves (peeled)
- 1 bay leaf
- Salt to taste
- Water (enough to cover the meat in a pot)
This combination of aromatic ingredients gives your broth a depth of flavor that anchors the rest of the dish. If you’re using chicken, go with thighs or drumsticks for a richer taste.
For the Green Sauce
The “verde” in Pozole Verde comes from this lush, spicy, herbaceous green sauce. Gather the following:
- 1 lb tomatillos (husks removed and rinsed)
- 2-3 fresh jalapeños (adjust for desired heat)
- 1 bunch cilantro
- 1 bunch fresh epazote (optional but traditional)
- 1/2 cup pumpkin seeds (pepitas)
- 1/2 cup chopped onion
- 2 cloves garlic
- 1 tsp cumin
- 2 tbsp vegetable oil
This vibrant sauce is what makes the dish sing—bright, tangy, and just a little spicy. If you want a nuttier flavor, toasting the pumpkin seeds before blending adds a delicious layer.
Additional Ingredients for Garnishing
Garnishes add crunch, freshness, and personalization to your bowl of pozole. Have these ready:
- Thinly sliced radishes
- Chopped cabbage or lettuce
- Diced avocado
- Chopped onions
- Lime wedges
- Dried oregano
- Crushed red pepper or chili flakes
- Tostadas or tortilla chips (for serving)
With all your ingredients prepped, it’s time to get cooking!
How to Pozole Verde – Step-by-Step Cooking Instructions
Step 1 – Preparing the Hominy
Let’s start with the soul of pozole—hominy. If you’re using dried hominy (which is traditional), it needs to be soaked overnight and then simmered for a couple of hours until tender. However, to save time, you can opt for canned hominy, which is precooked and still delicious.
- For dried hominy: Soak 2 cups of dried hominy in water overnight. The next day, rinse and drain, then boil in a large pot with water (about 10 cups) for 2–3 hours until the kernels are puffy and tender.
- For canned hominy: Simply rinse and drain 2–3 cans (15 oz each), and set them aside to add later with the meat.
Hominy gives pozole its characteristic chewy bite and slight nuttiness. It’s the ingredient that turns a meat stew into a true bowl of pozole.
Step 2 – Cooking the Meat
Now, let’s build the broth. In a large stockpot, add your pork shoulder or chicken along with onion, garlic, bay leaf, and salt. Cover it with water (about 10–12 cups), bring it to a boil, and then reduce the heat to let it simmer gently.
- Skim off any foam or scum that forms at the top—this helps keep your broth clear and clean-tasting.
- Let the meat cook slowly for about 1.5 to 2 hours, or until it’s fork-tender and easy to shred.
Once done, remove the meat and set it aside to cool slightly. Shred it into bite-sized pieces, discard bones if any, and return the shredded meat to the pot. The broth by now should be rich, aromatic, and golden.
This step lays down the foundational flavor, and simmering the meat low and slow makes all the difference in tenderness and taste.
Step 3 – Making the Green Sauce
Now comes the flavor bomb: the green sauce. You’ll need to roast or boil the tomatillos and jalapeños first. You can do this in a skillet, oven, or simply by boiling them in a saucepan for 10 minutes until softened and their color changes to olive green.
- In a blender, combine the softened tomatillos and jalapeños with cilantro, epazote (if using), pumpkin seeds, onion, garlic, cumin, and a splash of the cooking broth to help blend.
- Blend until smooth. You want a creamy, almost pesto-like consistency.
Next, heat oil in a skillet and pour in the green sauce. Sauté for 10–15 minutes on medium heat, stirring frequently. This step reduces the rawness and concentrates the flavors, making your pozole base incredibly vibrant and aromatic.
Pumpkin seeds are not just for thickening—they add a silky richness and earthy note that balances the tang of the tomatillos perfectly.
Step 4 – Combining Meat, Hominy, and Sauce
Now it’s time to bring everything together in one glorious pot. Add your cooked hominy and green sauce into the meat broth. Stir everything well to combine.
Bring the pot back to a gentle simmer and cook for another 30 minutes. This helps the flavors meld beautifully, and the broth thickens slightly.
Taste your pozole and adjust the seasoning—add more salt, a squeeze of lime, or even an extra jalapeño if you like it spicier. The result should be a well-balanced soup that’s hearty yet bright, and full of texture and depth.
Step 5 – Final Simmer and Seasoning
The final simmer is where the magic happens. Keep the heat low and let the pozole simmer uncovered for another 20 minutes. During this time:
- The green sauce integrates with the broth.
- The meat and hominy absorb flavor.
- The oil from the sauce rises slightly, giving the soup a beautiful sheen.
At this point, your kitchen will smell heavenly. Give the broth a taste one last time. If it’s tangy, a touch of sugar can mellow it out. If it’s too rich, a splash of lime juice can brighten things up. It’s all about balance.
How to Serve Pozole Verde
Traditional Garnishes
When it comes to serving Pozole Verde, the garnishes are just as important as the soup itself. This is where you add that fresh crunch, pop of acidity, or creamy contrast that elevates each bite. Here’s what you typically see on a pozole table:
- Shredded lettuce or cabbage: Adds crunch and a refreshing bite.
- Thinly sliced radishes: Offer a peppery zing and color contrast.
- Diced onion: Sharp and pungent, it cuts through the richness of the broth.
- Avocado slices: Creamy texture to balance the tart green sauce.
- Lime wedges: Essential for that bright, acidic punch.
- Dried oregano: Sprinkle a pinch into your bowl for a fragrant boost.
- Chili flakes or crushed red pepper: For those who love an extra kick.
- Tostadas or tortilla chips: Perfect for scooping up hominy and meat or simply dunking.
The beauty of pozole is that everyone gets to customize their bowl. Some like it light and citrusy, while others go heavy on the toppings for maximum flavor and texture.
Serving Suggestions and Tips
Pozole Verde is usually served piping hot in large bowls, with all the garnishes laid out buffet-style so everyone can personalize their dish. It’s often enjoyed with cold drinks—think agua fresca, beer, or even micheladas.
Tips to make your pozole night perfect:
- Warm your bowls slightly before serving to keep the soup hot longer.
- Have extra lime, oregano, and chili flakes on hand for those who want to go bold.
- Serve tostadas or crusty bread on the side for a delightful crunch.
If you’re hosting a dinner party or just feeding your family, pozole is a one-pot wonder that brings people together. It’s hearty, satisfying, and full of personality—just like the best meals should be.
Storage and Reheating Tips
Pozole Verde actually tastes even better the next day, once the flavors have had time to settle and deepen. Here’s how to store and reheat it properly:
- Storage: Let the pozole cool to room temperature before storing. Transfer to an airtight container and refrigerate for up to 4–5 days.
- Freezing: Pozole Verde freezes well! Just portion it into freezer-safe containers (leave some space for expansion), and it’ll last up to 3 months.
- Reheating: Reheat on the stovetop over medium heat, stirring occasionally until hot. You may need to add a splash of water or broth to loosen it up. Avoid microwaving large portions, as it heats unevenly and can overcook the meat.
If you’re planning to make a big batch (which we highly recommend), divide it into individual servings before freezing. That way, you can thaw and enjoy pozole anytime without too much hassle.
FAQs about Pozole Verde Recipe
1. What is Pozole Verde made of?
Pozole Verde is made with shredded chicken or pork, hominy (hulled corn kernels), and a vibrant green sauce from tomatillos, green chilies, cilantro, garlic, and onion. The green color comes primarily from the fresh herbs and peppers.
2. Is Pozole Verde spicy?
It can be! The heat level depends on the type and quantity of green chilies you use. Jalapeños offer moderate heat, while serranos bring more spice. Adjust to your taste preference.
3. Can I make Pozole Verde vegetarian?
Yes. Substitute the meat with hearty vegetables like zucchini or mushrooms and use vegetable broth instead of chicken or pork stock. It’s just as delicious and comforting.
4. What toppings go well with Pozole Verde?
Common toppings include shredded lettuce or cabbage, sliced radishes, diced onions, avocado, lime wedges, and crunchy tostadas. These add texture and freshness.
5. How long does Pozole Verde last in the fridge?
Properly stored in an airtight container, Pozole Verde will keep in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.
6. Can I freeze Pozole Verde?
Yes, it freezes well. Store in freezer-safe containers for up to 3 months. Just leave out the fresh toppings until you’re ready to serve.
7. Is Pozole Verde gluten-free?
Yes, it’s naturally gluten-free as long as all the ingredients and broth used are certified gluten-free.
Conclusion
Pozole Verde is more than just a soup—it’s an experience, a taste of Mexican heritage, and a celebration of comfort food at its finest. From the tender meat and chewy hominy to the bright, herbaceous green sauce and colorful garnishes, every element works together to create a dish that’s nourishing, flavorful, and deeply satisfying.
This recipe may have several steps, but don’t let that intimidate you. Each part contributes something special to the final product. Whether you’re preparing it for a family gathering, a festive celebration, or just a cozy night in, Pozole Verde delivers the kind of hearty warmth that makes memories.
Give this recipe a try, and make it your own. Play with the heat level, swap in different meats, and experiment with garnishes. No matter how you tweak it, the heart and soul of pozole will shine through.
