This Pozole Verde recipe is bursting with so much flavor! It’s a vibrant green Mexican stew made with tomatillos, chicken, poblano peppers and hominy, topped with cilantro, avocado, and red onions. Watch the video!

A delicious recipe for Pozole Verde- a flavorful Mexican stew made with tomatillos, green chilies, chicken and hominy, topped with cilantro, avocado and red onions. #pozole

Pozole Verde is the perfect summer-to-fall transitional soup, because of its use of seasonal, late-summer produce like tomatillos and chilies. The soup’s green base is made of poblano chilies, tomatillos, chicken and hominy.  (For a red pozole, see our Pozole Rojo!) It was always a big hit in our catering business, and many guests asked for the recipe. Well, here it is!

The green pozole is topped fresh crunchy ingredients- cilantro, red onion, radish, avocado, pepitas, diced tomatoes, or shredded cabbage. You can add or subtract any of these herbs and vegetables, among others, to make it as simple or as elaborate as you like.

Pozole Verde is a flavorful, satisfying meal that is surprisingly easy to make. It also can be made ahead and reheats beautifully.  My good friend Jill first introduced this soup to me many years ago now, and I’ve loved it ever since.

ingredients in Pozole

But First, What is Pozole?

Pozole is a traditional Mexican Stew, made with hominy, chilies, and a protein, most commonly pork shoulder, in a flavorful, rich broth made with chilies.

Pozole is considered a celebratory dish in Mexico, often made for parties and large groups for Christmas or New Year’s because it can be prepared easily and in large amounts. It makes for a great feast!


If you can find dry hominy, I recommend using it. Canned will work here too- but cooking it from scratch will result in hominy that is more toothsome.

Key Ingredients In Pozole Verde

  • Tomatillos instead of tomatoes give it its vibrant green color.
  • Green Chilies – hatch, poblano peppers, serrano peppers, jalapeno or most mild green chilies work great here )
  • Chicken – we are using chicken in the recipe, but pork is often used as well. Chicken breast makes for a lighter soup, while boneless skinless chicken thighs create a richer soup.
  • Cooked Hominy– canned, or pre-cooked. Hominy is basically corn kernels that have been processed so they lose their outer layer, and the corn kernels puff up when they are boiled. Corn was a sacred plant to Aztecs and the other indigenous people of Mesoamerica and found its way through history into this stew. If you can find dry hominy, I recommend using it. Canned will work here too- but cooking it from scratch will result in hominy that is more toothsome.
  • Fresh Cilantro and Lime!

How to make Pozole Verde

chicken breast poaching in. chicken broth seasoned with cumin, coriander, and mexican oregano

Step one

Poach chicken breast in chicken broth ( or chicken stock) over medium-high heat, in a large Dutch oven, seasoned with cumin, coriander, Mexican oregano and salt.

Step two

Blend raw tomatillos, poblano peppers, jalapeno, tomatillos, onion and garlic with a cup of water, into a smooth sauce to create a flavorful bright green base.

tomatillos in a blender

Step three

Pour the blended Verde sauce, into an oiled pan, and cook over medium-low heat, stirring for about 10-15 minutes.

cooking the green sauce in a saute pan.

Step four

By this time the chicken should be cook through- time to shred!

shredding the chicken

Step five

Place the shredded chicken back into the broth.

shredded chicken breast in the broth

Step six

Pour the cooked Verde sauce into the pot with the chicken and broth and give a stir.

pouring the green sauce into the broth with the chicken

Step seven

Add the cooked hominy.

pouring the hominy into the soup

Chef’s Tips

  • Start with dry Hominy for the best texture! See recipe notes.
  • Thicken the broth! Use a cup of the hominy and blend it up with a little of the soup base.
  • Keep it vibrant green! Blend in the cilantro just before serving to boost the color. Ladle a little broth into the blender with the cilantro.
  • Boost the Flavor: If your broth or soup lacks flavor or depth, it may be due to the chicken stock you are using. Add 1-2 chicken bouillon cubes or even a small splash of soy sauce. You need enough depth to balance the heat here. 🙂
A bowl of Pozole Verde ( Green Pozole) with a spoon.

Our Favorite Pozole Toppings

toppings for pozole verde in various bowls

Make crispy tortilla strips as one of the toppings for added texture. Just cut corn tortillas into thin strips, spray with spray oil and bake in a 300 F oven till crisp.

making crispy tortilla chips in the oven

How to Host a Pozole Party!

A fun way to serve Pozole is to create an interactive dining experience for your guests, where they help prepare all of the all toppings for the Pozole Verde,  themselves.

As each guest arrives, hand them a beer or margarita, and give them a prepping station in the kitchen. Have cutting boards, bowls and knives ready to go.

Set up an area for them to mingle while they prep. A kitchen island is perfect.   Have one person slice onions, another slice cabbage, and have someone else chop cilantro. Getting everyone involved in the kitchen is a great way to break the ice, especially if guests are meeting for the very first time.

I have found that people actually prefer to do something with their hands in social situations, and giving them a project tends to stave off some of the social anxieties we all experience from time to time.

A delicious recipe for Pozole Verde- a flavorful Mexican stew made with tomatillos, green chilies, chicken and hominy, topped with cilantro, avocado and red onions. #pozole


Pozole will keep up to 4 days in an airtight container in the fridge or can be frozen in a freezer-safe container for up to 3 months. Rehat heat pozole (thaw it first) in the microwave or on the stovetop.

Pozole Faqs

What is the difference between Pozole and Posole?

You may be wondering why we often see it spelled two different ways. Pozole is the “proper” spelling;  and “posole” is slang- both mean the same.

What is the difference between Red and Green Pozole?

There are many versions of pozole, depending on the region- but most commonly you’ll see Pozole Rojo (Red Pozole) made with red guajillo chiles, ancho chilies, or other dried chilies- or Pozole Verde, made with green ingredients like tomatillos, poblano peppers, serrano peppers, and cilantro. Regional spices and ingredients influence other variations as well. One of Pozole’s main components, no matter what the color, is hominy!

More Mexican Recipes to Enjoy!

Hope you enjoy this Pozole Verde, and be sure to read the instructions all the way through before starting so you understand the way to keep the soup vibrant green!

If you are looking for a tasty pork pozole, try this Pork Pozole from Hola Jalapeno!

Watch thE Video: Pozole Verde

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A delicious recipe for Pozole Verde- a flavorful Mexican stew made with tomatillos, green chilies, chicken and hominy, topped with cilantro, avocado and red onions. #pozole

Mexican Pozole Verde (Green Pozole )

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 39 reviews


A flavorful Mexican Stew called Pozole Verde! This version is lightened up with chicken (instead of pork) and is the loveliest vibrant green! Loaded up with veggies, this makes for a healthy, delicious dinner with lots of texture and flavor. Perfect for entertaining!


Units Scale
  • 8 cups flavorful chicken stock (see notes)
  • 1 tsp kosher salt
  • 1 tablespoon coriander ( see notes)
  • 1 tablespoon dried Mexican oregano
  • 1 tablespoon dried Epazote (optional) or sub 2 bay leaves
  • 2 teaspoons ground cumin
  • 1 teaspoon freshly ground black pepper
  • 2 lbs boneless, skinless chicken breasts (or use thighs)
  • ——–
  • 1 lb tomatillos, husked and halved (about 12 golf ball sized tomatillos)
  • 1 large onion, rough chopped
  • 3 medium poblano peppers, seeded and sliced
  • 1 jalapeno, seeded and halved (add 1 more for extra spicy)
  • 6-8 large garlic cloves
  • ——-
  • 1 T olive oil
  • 4 cups cooked hominy- or three 15 oz cans rinsed and drained.
  • 1 whole bunch cilantro, tender stems OK

OPTIONAL Toppings: Sliced avocado, Mexican sour cream, lime wedges, crumbled queso fresco, chopped scallions, toasted pepitas, sliced radishes, thinly sliced red onion, chopped cilantro, chopped scallions, shredded cabbage, diced tomatoes, crispy tortilla chips, fresh corn kernels, black beans, hot sauce.


Cook the chicken: In a large heavy-bottomed pot or dutch oven, bring the chicken stock, salt, coriander, cumin, oregano, epazote, cumin and pepper to a boil. Add the chicken breasts, cover and simmer gently over low heat until they’re tender and cooked through, about 25 minutes. Transfer the chicken breasts to a plate and shred the meat, skim the stock, and return the chicken back to the stock.

Make the Verde Sauce: In a blender, add one cup of water. Add tomatillos, onion, garlic, poblanos and jalapeno garlic. Blend until smooth, scraping down sides if necessary.

In a skillet,  heat the oil and add tomatillo puree and cook over moderate heat, stirring occasionally, until the sauce turns a deep green, about  10 minutes.  To the blender ( it’s ok if its not rinsed) ladle in 1 cup of broth from the chicken soup pot, set aside.

Pour the cooked Verde sauce into the chicken soup pot. Add the 3 cups of the hominy (reserving 1 cup) and bring to a gentle simmer over moderate heat.

Add the cilantro and their tender stems  into the blender with the chicken stock, cover tightly with a kitchen towel and blend until smooth. Add the reserved 1 cup of hominy. Blend again until smooth. If you need more liquid to get the blender going, just ladle from the pot.  Add this to the soup.

Taste the soup.  Season with salt, pepper and cook on warm just until heated through -do not boil, or you will lose the lovely color. If soup lacks depth, add more salt and or a couple of chicken bouillon cubes ( or a couple teaspoons of chicken boullion paste or even a splash of soy sauce). The goal here is to get enough depth in the soup to balance out the tartness from the tomatillos and heat from the chilies.

Serve the Posole in bowls, along with sour cream and any or all of the sides, letting people add whatever toppings they want.


To make this VEGAN: Sub flavorful veggie broth for the chicken broth. Sub 3 cans black beans or pinto beans for the chicken. You could add other veggies here- sauteed bell pepper or zucchini. The challenge will be getting the broth flavorful enough to hold up to the heat.

If your soup lacks depth, add a couple of extra boullion cubes or teaspoons of this chicken or veggie broth boullion paste. It will help a lot!


  • Serving Size: 1 ½ cups
  • Calories: 291
  • Sugar: 5.6 g
  • Sodium: 837.3 mg
  • Fat: 7.1 g
  • Saturated Fat: 1.4 g
  • Carbohydrates: 27.6 g
  • Fiber: 4.3 g
  • Protein: 28 g
  • Cholesterol: 73.7 mg

Share this with the world!

to get recipes via email

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


  1. There’s supposed to be a note about the coriander, but it was left out. Are you calling for coriander seed or ground?

  2. I am serving the Pozole Verde for a very special Christmas Eve, using green chile instead of tomatillos and some posole seasoning to make a more New Mexican along with homemade veggie tamales. Using various topping as you suggest for more interactive experience. NOW my question, salad suggestions, want something more interesting, seasonal, festive and ethnic as an accompaniment rather than just green salad. Thanks for any ideas, and happy holidays to all!

  3. Hello! I would like to know how many cups of broth/water to use? Would like to make your recipe this weekend. Thank you, Sissy

    1. Hi Sissy! Make sure to always jump down to the recipe card at the bottom…8 cups of chicken stock. 😉

  4. This was my first time tackling this dish. It turned out great! The pot didn’t survive the day. Complex recipes like this, with so many “moving parts” may be intimidating, but the payoff is worth it.

    1. Hi Christine- I would use low sodium chicken broth- that is where most of the sodium is coming from.

  5. Chicken pozole verde is one of my favorite meals but I have never made it from scratch. This was soo delicious!!! I made it exactly as instructed, but added a couple teaspoons of chicken bouillon paste, and that really helped add depth as you mentioned! Then topped it with avo, purple cabbage, red onion, pepitas, and lots of lime. Heaven! I’m so excited for the leftovers! Thank you for the recipe!

  6. I finally made this, vegan-style with black beans. I’ll be giving away pints for awhile, but I’m so glad I made it. Using jalapeño scared me; no more! ¡Tan rico!

  7. This was fantastic. I’ve made similar pozole’s in the past, but this will be my go-to from now on. I had never tried cooking with Epazote before…it really elevates the dish. It was surprisingly easy to find in my grocery store. Thanks for a great recipe! We topped it with blue corn chips, squeeze of lime, Franks hot sauce, avocado, and cilantro. Perfection!

  8. Hi Sylvia- we just had the posole verde at Cochinito and I’m wild for it. So of course I need to try making it myself. What do you do for tomatillos here this time of year?

    1. Hey Jaeden- great question, and I’m not sure where you can find them this time of year in Spokane. I’m wondering, do they come in cans? Or maybe call the Mexican Market on Francis? They may stock?

      1. They do come in cans apparently, and I forgot about that market on Francis! Great idea, I’ll check them out. Thanks!

  9. I used this recipe for my first time making pozole verde.. it was delicious! The whole family loved it and my sister asked me for the recipe.

  10. I made this for the first time tonight and we loved it! It’s so flavorful, with a wonderful tang and texture, and incredibly easy to throw together. Thanks so much!

  11. I thought not roasting the chillies would make it bitter but cooking the sauce made this dish SO delicious! A great fast shortcut to pozole if you ask me but quick question!
    If i’d like to double this recipe, do i just double the ingredients as well?

  12. This is totally americanized.. No respectable pozole…is eaten with sour cream and cheese!!!. The tomatillo and peppers are to be roasted NOT RAW!!!…the only toppings on the real pozole are” radishes….cabbage…oregano…lemon juice and any salsa of your choice if wanted more spice!!

    1. Yes, Letty, this is tweaked a bit. 😉 The tomatillos are cooked in the broth, a shortcut, but surprisingly works well. 😉

  13. Can I make it using port instead? I’ve searched and searched but all Pozole verde is made with chicken so I’m wondering if the flavor wouldn’t be as good with pork? Thank you!

  14. WOW! This was gorgeous to look at, easy to make, and delicious. My family just loved it. I did end up using a bunch of chicken boullion and a splash of soy sauce. We used avocado, tortilla strips, radish, cabbage, lime, and sour cream for the toppings.

  15. Delicious dish! Fresh, lively taste, a perfect meal for a cold, blustery night. Making the tomatillo sauce ahead of time made dinner prep very easy.

  16. Fabulous recipe. So worth cooking with dried beans and hominy to create the depth in the soup base. I would make this again! Zack’s heirloom corn chips complemented this stew perfectly!

Our Latest Recipes