Pozole Verde

This pozole verde recipe translates to a soupy stewy chicken dish made with posole or hominy. It’s a quick and easy rendition that takes an hour yet tastes authentic. The leftovers reheat awesomely, too.

A white bowl filled with pozole verde, topped with sliced radishes, pepitas, avocado, and cilantro.

This pozole verde recipe is based on one that appeared in Gourmet magazine years ago but has seen quite a lot of tweaks. The reality of the recipe is that it’s quick and easy, and leftovers reheat spectacularly for lunch at work the next day. As for the taste, suffice it to say, it tastes authentic as heck despite not requiring you to stand at the stove for hours on end. No complaints here.–Renee Schettler Rossi

Pozole Verde

  • Quick Glance
  • Quick Glance
  • 25 M
  • 1 H
  • Serves 4
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Toss the pepitas and cumin seeds in a spice grinder, coffee grinder, or blender and blitz until finely ground.

Heat 1 tablespoon oil in a large pot or Dutch oven over medium-high heat. When the oil is hot but not smoking, add the tomatillos, garlic, onion, and jalapeño along with a pinch of salt. Cook, stirring occasionally, until everything is lightly charred, caramelized in places, and tender throughout, which should take 10 to 15 minutes.

Dump the charred vegetables in a food processor or blender along with 1/4 cup (5 grams) chopped cilantro and 1 teaspoon salt and purée until the desired consistency, whether chunky or smooth.

Return the pot to medium heat and add the remaining 1 tablespoon oil. Pour the purée into the pot and gently simmer, stirring frequently, until thickened, 5 to 7 minutes. Be sure to scrape the bottom of the pot to release the deeply flavored browned stuff clinging to the pot. Stir in the ground pepitas and cumin seeds along with the oregano and 1 cup (240 milliliters) stock. Bring to a simmer and then add the remaining 1 1/2 cups (360 milliliters) stock, chicken, and hominy. Cover partially and gently simmer for 20 minutes.

Stir in the remaining 1/4 cup (5 grams) chopped cilantro. Taste and adjust seasonings, adding more salt if you feel it needs it. Some prefer pozole to be thick, like stew, but if you prefer it thinner, add more stock. Ideally you would let it cool, cover, and refrigerate it overnight or up to 3 days prior to rewarming over low heat and serving. Leftovers can be refrigerated for up to 1 week. Serve with the accompaniments.

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Recipe Testers' Reviews

This was a wonderfully delicious recipe! I was craving Mexican flavors and had a pack of chicken thighs in the freezer, so figured I would give it a shot. What I didn't expect was how easily it would come together and how scrumptious it would be. My husband and I started with a bowl each, which left about 2 servings in the pot, but then we went back for seconds and finished it completely. So it feeds 2 hungry monsters or 4 normal people. I made it in the afternoon and let it set out on the stove for about 2 hours before we reheated it for dinner. Even my 3 1/2-year-old loved it and requested more. We served it with avocado, sour cream, queso fresco, and a squeeze of lime. I don't like cilantro but decided to use it as directed. Surprise, surprise—I loved it! The ingredients were pretty easy to find, and next time, I might even add more jalapeño for extra heat. One note: My pot is black on the bottom. It'll take some extra Bar Keepers Friend to get this Le Creuset pot back to it's usual pretty self.

Smoky, tangy, nutty, crunchy, and sweet, this green pozole is precisely how I envisioned it. Topping it with sliced avocado and radishes and drizzling it with lime juice made it a perfect meal for a cold, rainy day. A generous sprinkle of black pepper added to the complexity and heat of the dish.

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