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Authentic Mexican Green Pozole (Pozole Verde de Pollo)

When it comes to comforting Mexican soups, few dishes carry the rich culinary heritage and vibrant flavor of Green Pozole (Pozole Verde). Originating from the state of Guerrero, Mexico, this traditional broth-based stew is celebrated for its signature green color, bright citrus undertones, and velvety texture derived from toasted pumpkin seeds and pureed green herbs.

Unlike red pozole, which gets its bold kick from dried red chiles like Guajillo and Ancho, Green Pozole relies on a freshly blended salsa verde made from roasted tomatillos, fresh poblano and jalapeño peppers, cilantro, epazote, and toasted pumpkin seeds (pepitas). Loaded with tender shredded chicken and soft, nutty hominy, this hearty soup is as nutritious as it is deeply flavorful.

Recipe Quick Facts

Metric	Details
Prep Time	25 minutes
Cook Time	45 minutes
Total Time	1 hour 10 minutes
Skill Level / Intensity	Medium / Intermediate
Heat / Spice Intensity	Mild-Medium ( $3,000\text{--}5,000\text{ SHU}$ )
Cooking Intensity	Medium Simmer ( $190^\circ\text{F}\text{--}200^\circ\text{F}$ / $88^\circ\text{C}\text{--}93^\circ\text{C}$ )
Yield	8 generous bowls

Ingredients You’ll Need

For the Soup & Chicken Base

Bone-in, Skinless Chicken Thighs & Breasts: 3 lbs (1.4 kg). Bone-in meat produces a richer, more gelatinous broth.
White Hominy (Maíz Pozolero): 2 large cans (29 oz / 820g each), drained and rinsed.
Low-Sodium Chicken Broth: 6 cups (plus 2 cups reserved for blending).
White Onion: 1 large, halved.
Garlic: 6 cloves, peeled and smashed.
Bay Leaves: 2 dried.
Mexican Oregano: 1 tablespoon, dried.
Salt & Black Pepper: 1.5 teaspoons kosher salt and 1/2 teaspoon cracked black pepper.

For the Verde Salsa Base

Tomatillos: 1.5 lbs (680g), husks removed and rinsed clean.
Poblano Peppers: 2 large, stems and seeds removed.
Jalapeño or Serrano Peppers: 2 medium (use 1 for milder heat, or leave seeds in for extra spice).
Raw Raw Pepitas (Pumpkin Seeds): 1/2 cup, unsalted.
Romaine Lettuce Leaves: 3 large leaves, chopped. Adds body and vibrant green color.
Fresh Cilantro: 1 large bunch, stems trimmed.
Avocado Oil or Lard: 2 tablespoons.

Essential Traditional Toppings

Shredded Cabbage or Romaine Lettuce: 2 cups, finely shredded.
Radishes: 6, thinly sliced into rounds.
Diced Avocado: 2 ripe avocados.
Tostadas or Tortilla Chips: For serving.
Lime Wedges & Extra Dried Oregano: For serving.

Step-by-Step Cooking Guide

1.Poach the Chicken & Build Broth:Duration: 25 mins | Heat Intensity: Medium-High Simmer.

In a large 8-quart Dutch oven or stockpot, combine the chicken thighs and breasts, 6 cups chicken broth, half of the white onion, 4 smashed garlic cloves, bay leaves, and 1 teaspoon salt. Bring to a boil over medium-high heat, then lower heat to maintain a simmer ( $190^\circ\text{F}$ ). Cover and cook for 20 to 25 minutes until chicken registers $165^\circ\text{F}$ ( $74^\circ\text{C}$ ). Remove chicken to a plate to cool, strain the broth, and discard the onion, garlic, and bay leaves.

2.Char the Veggies & Toast Pepitas:Duration: 12 mins | Heat Intensity: High Broiling & Toasting.

Set your oven broiler to HIGH. Place tomatillos, poblanos, jalapeños, and the remaining half onion on a baking sheet. Broil 4 inches from the heat for 8 to 10 minutes, flipping once, until charred and blistered. Meanwhile, in a small dry skillet over medium heat, toast the raw pepitas for 3 to 4 minutes until puffed and fragrant, stirring constantly to prevent burning.

3.Blend the Verde Paste:Duration: 5 mins | Heat Intensity: None.

Transfer roasted tomatillos, charred peppers, toasted pepitas, the remaining 2 raw garlic cloves, Romaine leaves, fresh cilantro, dried Mexican oregano, and 2 cups of cool chicken broth into a high-speed blender. Blend on high speed for 60 to 90 seconds until silky smooth and bright green.

4.Fry the Salsa Verde:Duration: 8 mins | Heat Intensity: Medium-High Sear.

Heat 2 tablespoons of avocado oil or lard in your large stockpot over medium-high heat. Carefully pour in the blended green salsa (it will sizzle and splatter). Stir continuously for 6 to 8 minutes until the sauce turns a deeper olive-green color and thickens slightly. This step caramelizes the roasted sugars and cooks out the raw plant taste.

5.Combine, Simmer & Shred:Duration: 20 mins | Heat Intensity: Gentle Low Simmer.

Pour the strained chicken broth and drained hominy into the pot with the fried green salsa. Bring to a gentle boil, then lower heat to low and simmer uncovered for 15 minutes to allow the hominy to absorb the flavor. While simmering, shred the cooled cooked chicken into bite-sized pieces. Fold the chicken back into the pot during the last 5 minutes of cooking. Season with additional salt to taste.

Pro Tips for Web & Home Cooks

Don’t Skip Frying the Salsa: Frying the blended green mixture in hot oil (freír la salsa) is the secret technique that gives traditional Mexican soups their layered, non-watery flavor profile.
Subbing Pork for Chicken: While this recipe features chicken for a lighter, faster meal, traditional green pozole is often made with pork shoulder (Espaldilla de Puerco). If using pork, increase simmer time in Step 1 to 60–90 minutes until fork-tender.
Brightness Enhancer: Always stir in fresh lime juice right before eating rather than in the main pot, as boiling lime juice can introduce bitter notes to the broth over time.

Storage, Reheating & Freeze Times

Refrigeration: Store cooled leftover pozole in airtight containers in the refrigerator for up to 4 to 5 days. The green flavor deepens and becomes even better on day two!
Freezing: Allow soup to cool completely. Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating on the stovetop over medium heat.
Toppings: Always store fresh toppings (cabbage, radishes, avocado) separately from the soup to keep them crisp.

Complete Nutritional Information

Calculated per serving (based on 1 generous bowl / 1.5 cups of soup without extra tostadas or toppings).

Nutrient	Amount Per Serving	% Daily Value*
Calories	385 kcal	—
Total Fat	14 g	18%
Saturated Fat	3 g	15%
Trans Fat	0 g	—
Polyunsaturated Fat	4.5 g	—
Monounsaturated Fat	5.5 g	—
Cholesterol	85 mg	28%
Sodium	780 mg	34%
Total Carbohydrate	32 g	12%
Dietary Fiber	7 g	25%
Total Sugars	5 g	—
Protein	34 g	68%
Vitamin A	1,450 IU	29%
Vitamin C	38 mg	42%
Calcium	95 mg	8%
Iron	3.8 mg	21%
Potassium	720 mg	15%