Chicken Pozole Verde with Hominy and Tomatillo

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 40 minutes

Quick Ingredients

• 2 lb bone-in, skin-on chicken thighs
• 8 cups low-sodium chicken broth
• 1/2 white onion (quartered), 6 garlic cloves (smashed), 2 bay leaves
• 3 tsp kosher salt, divided (plus more to taste)
• 1.25 lb tomatillos (about 10–12), 2 poblano chiles, 1 jalapeño
• 1/2 cup raw pepitas (pumpkin seeds)
• 1 cup cilantro leaves and tender stems; 1/2 cup chopped white onion
• 1 tsp dried Mexican oregano; 1 tsp ground cumin
• 2 tbsp neutral oil or skimmed chicken fat
• 2 cans (25 oz each) white hominy, drained and rinsed
• 2 tbsp fresh lime juice
• Garnishes: finely shredded green cabbage, sliced radishes, diced avocado, chopped white onion, cilantro, dried Mexican oregano, lime wedges

Do This

• 1. Simmer chicken with broth, onion, garlic, bay, and 2 tsp salt over medium-low 30–35 minutes; cool, shred, and strain broth.
• 2. Broil tomatillos, poblanos, and jalapeño 6–8 minutes per side until blistered; steam 10 minutes in a covered bowl, peel poblanos.
• 3. Toast pepitas in a dry skillet 3–4 minutes; blend with roasted veg, cilantro, onion, oregano, cumin, 1 cup hot broth, and 1 tsp salt.
• 4. Heat 2 tbsp oil; fry the green puree 3–4 minutes until thickened and deeper green.
• 5. Stir in hominy and remaining broth; simmer gently 20 minutes.
• 6. Add shredded chicken and lime juice; simmer 5 minutes, adjust salt, and serve with all the garnishes.

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Why You’ll Love This Recipe

• Vibrant, herby green broth with a nutty pepita backbone—classic pozole verde flavor at home.
• Weeknight-friendly: canned hominy and a quick poach keep it practical, not fussy.
• Built for toppings—crisp cabbage, peppery radish, creamy avocado, and bright lime at the table.
• Make-ahead friendly; the soup base improves overnight and freezes beautifully.

Grocery List

• Produce: Tomatillos, poblanos, jalapeño, cilantro, white onions, garlic, green cabbage, radishes, avocado, limes
• Dairy: None (this recipe is naturally dairy-free)
• Pantry: Low-sodium chicken broth, canned white hominy, raw pepitas, dried Mexican oregano, ground cumin, bay leaves, kosher salt, neutral oil (or use skimmed chicken fat)

Full Ingredients

Chicken and Broth

• 2 lb bone-in, skin-on chicken thighs (about 4–6 pieces)
• 8 cups low-sodium chicken broth (or 6 cups broth + 2 cups water)
• 1/2 medium white onion, quartered
• 6 garlic cloves, smashed
• 2 bay leaves
• 2 tsp kosher salt

Green Sauce (Salsa Verde de Pepita)

• 1.25 lb tomatillos (about 10–12 medium), husked and rinsed
• 2 poblano chiles
• 1 jalapeño (for mild-medium heat; use 2 for spicier)
• 1/2 cup raw unsalted pepitas (about 70 g)
• 1 cup packed cilantro leaves and tender stems
• 1/2 cup chopped white onion
• 1 tsp dried Mexican oregano
• 1 tsp ground cumin
• 1 cup hot reserved chicken broth (for blending)
• 1 tsp kosher salt (adjust to taste)
• 2 tbsp neutral oil or 2 tbsp skimmed chicken fat (for frying the sauce)

Soup & Assembly

• 2 cans white hominy (25 oz each), drained and rinsed
• 2 tbsp fresh lime juice
• 1/2–1 tsp kosher salt, to finish (as needed)

For Serving (Garnishes)

• 2 cups finely shredded green cabbage (or romaine)
• 6 radishes, thinly sliced
• 1 ripe avocado, diced
• 1/2 cup finely chopped white onion
• Small cilantro sprigs
• Dried Mexican oregano, for sprinkling
• Lime wedges

Step-by-Step Instructions

Step 1: Poach the chicken and make a quick broth

In a large pot, combine the chicken thighs, broth, onion, garlic, bay leaves, and 2 tsp kosher salt. Bring just to a simmer over medium heat, then reduce to medium-low so it gently bubbles. Skim foam for the first 5 minutes. Simmer uncovered 30–35 minutes, until the chicken is tender and registers about 175°F at the thickest part.

Transfer the chicken to a plate to cool slightly. Strain the broth into a bowl or measuring pitcher; skim off and reserve 2 tbsp of the chicken fat for frying the sauce. You should have about 7–8 cups of broth.

Step 2: Char the green vegetables

Position an oven rack 6 inches from the broiler element and heat the broiler on high (about 500°F). On a foil-lined sheet pan, arrange tomatillos, poblanos, and jalapeño. Broil 6–8 minutes per side, until the tomatillos collapse and the chiles are blistered and blackened in spots. Transfer the hot chiles to a bowl, cover, and steam 10 minutes to loosen skins. Peel poblanos (discard skins), remove stems and most seeds. Keep roasted tomatillos and jalapeño (seed jalapeño for milder heat).

Step 3: Toast pepitas and blend the salsa

In a dry skillet over medium heat, toast pepitas 3–4 minutes, shaking often, until fragrant and just starting to pop. Add to a blender with roasted tomatillos, peeled poblanos, jalapeño, cilantro, chopped onion, oregano, cumin, 1 cup hot reserved broth, and 1 tsp kosher salt. Blend until very smooth and slightly aerated, 60–90 seconds. If needed, add a splash more broth to help it turn.

Step 4: Fry the green salsa for deeper flavor

Return the cleaned pot to medium heat. Add 2 tbsp reserved chicken fat (or neutral oil). When shimmering, carefully pour in the blended green sauce. It should sizzle. Cook, stirring frequently, 3–4 minutes until the sauce thickens slightly, turns a deeper green, and smells nutty and savory. This step concentrates the flavors and prevents a raw-tasting sauce.

Step 5: Build the soup with hominy and simmer

Stir in the drained, rinsed hominy, then pour in the remaining reserved broth. Bring to a gentle simmer and cook 20 minutes to let the hominy absorb the flavors. Meanwhile, shred the cooled chicken, discarding skin and bones.

Step 6: Finish with chicken and lime; garnish and serve

Add the shredded chicken and 2 tbsp fresh lime juice to the pot. Simmer 5 minutes more. Taste and adjust with 1/2–1 tsp additional salt if needed. Ladle the steaming pozole into warm bowls and top generously with shredded cabbage, radishes, avocado, chopped onion, cilantro, and a pinch of dried Mexican oregano. Serve with lime wedges for squeezing.

Pro Tips

• Rinse hominy well to remove canning liquid; it keeps the broth bright and clean-tasting.
• Frying the salsa (freír la salsa) is key—don’t skip it. It deepens flavor and prevents a raw edge.
• Control heat by seeding the jalapeño for mild, or leave seeds in for more kick.
• For an even greener hue, blend in a small handful of spinach or romaine with the cilantro.
• Bone-in thighs make superior broth; if using rotisserie chicken, use 8 cups good-quality broth and skip the poach.

Variations

• Pork Pozole Verde: Substitute 2 lb pork shoulder (cut in 2-inch chunks) for chicken. Simmer 1.5–2 hours until tender, then proceed with the green sauce and hominy.
• Vegetarian/Vegan: Use vegetable broth, skip chicken, and add 12 oz sliced mushrooms and a can of chickpeas along with hominy.
• Pressure Cooker: Cook chicken, broth, onion, garlic, bay, and salt at High Pressure 12 minutes; natural release 10 minutes. Proceed with Steps 2–6 on sauté.

Storage & Make-Ahead

Refrigerate the pozole base (soup without garnishes) up to 4 days or freeze up to 2 months. Store garnishes separately and prep fresh just before serving. Hominy continues to absorb liquid; when reheating, add a splash of water or broth to loosen. Reheat gently to a simmer and finish with fresh lime.

Nutrition (per serving)

Approximate values: 480 calories; 34 g protein; 30 g carbohydrates; 24 g fat; 6 g fiber; 950 mg sodium. Values will vary based on garnishes and salt level.