Pozole Verde de Pollo (Green Mexican Hominy and Chicken Soup) Recipe
A vibrant, deeply savory Mexican hominy soup featuring tender shredded chicken bathed in a rich, tangy green broth made from charred tomatillos, pumpkin seeds, and fresh herbs.
- Toasting and grinding pumpkin seeds (pepitas) creates a natural emulsion that thickens the broth without flour or cornstarch.
- Charring the tomatillos and aromatics caramelizes their natural sugars, balancing their sharp acidity with deep, smoky notes.
- Simmering bone-in chicken directly in the broth extracts gelatin, providing a rich, velvety mouthfeel.
The secret to an exceptional pozole verde lies in the emulsion of its green salsa base, where toasted pumpkin seeds act as a natural binder. Unlike traditional red pozoles that rely solely on dried chiles, this green variation utilizes the pectin in fresh tomatillos and the fats in pepitas to create a velvety, full-bodied broth. This technique mirrors the science behind a classic salsa verde, but is adapted here to sustain a long simmer without separating.
Charring the aromatics is non-negotiable.
When tomatillos, serrano peppers, onions, and garlic are subjected to high dry heat, their cellular walls collapse and their natural sugars undergo the Maillard reaction. This thermal breakdown transforms harsh, astringent acids into complex, sweet, and smoky flavor compounds. Blending these charred ingredients with fresh cilantro preserves a bright, herbaceous top note while establishing a deep, savory foundation. This balance of acidity and depth is what distinguishes a true pozole from a standard chicken soup.
For the protein, bone-in, skin-on chicken thighs yield the best results because their high collagen content melts into gelatin during the simmer. This gelatinization increases the liquid's viscosity, coating the palate and carrying the spicy, herbaceous flavors of the broth far better than lean chicken breast ever could.
Finally, the hominy must be simmered long enough for the starch granules to fully gelatinize and puff. This nixtamalized corn adds a distinct earthy flavor and a chewy texture that contrasts beautifully with the tender chicken. If you enjoy these traditional Mexican flavor profiles, you might also appreciate the rich, smoky broth of chicken tinga tacos or the comforting depth of slow-simmered charro beans.
Pozole Verde de Pollo (Green Mexican Hominy and Chicken Soup)
Ingredients
- 1.5 lbs bone-in, skin-on chicken thighs
- 2 cans (15 oz each) white hominy, drained and rinsed
- 1 lb fresh tomatillos, husked and washed
- 1 medium white onion, peeled and quartered
- 4 cloves garlic, peeled
- 2 serrano peppers, stemmed
- 1/2 cup raw pumpkin seeds (pepitas)
- 1 cup fresh cilantro leaves and stems
- 1 tbsp dried Mexican oregano
- 6 cups low-sodium chicken broth
- 2 tbsp lard or neutral cooking oil
- 1 tbsp Diamond Crystal kosher salt
- 1 tsp freshly cracked black pepper
Directions
- Toast the pumpkin seeds in a dry Dutch oven over medium heat for 3 to 4 minutes until they puff and turn lightly golden, stirring constantly to prevent burning. Transfer them to a high-powered blender and let them cool completely before grinding into a fine powder.
- Arrange the tomatillos, quartered onion, garlic cloves, and serrano peppers on a baking sheet. Broil on high for 8 to 10 minutes, turning once, until the vegetables are softened and deeply charred in spots.
- Transfer the charred vegetables and any accumulated juices to the blender with the ground pumpkin seeds. Add the cilantro, Mexican oregano, and 1 cup of the chicken broth, then blend on high until completely smooth and emulsified.
- Heat the lard or oil in the Dutch oven over medium-high heat. Pour in the blended green sauce (it will sputter) and fry, stirring constantly, for 5 minutes until the color darkens slightly and the mixture thickens.
- Pour in the remaining 5 cups of chicken broth, then add the chicken thighs, kosher salt, and black pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 35 minutes until the chicken is tender and registers 165°F on an instant-read thermometer.
- Remove the chicken from the pot and let it cool slightly. Shred the meat, discarding the skin and bones, and return the shredded chicken to the pot along with the drained hominy.
- Simmer uncovered for an additional 15 minutes to allow the hominy to absorb the flavors of the broth and release its starches, thickening the soup slightly. Season with additional salt to taste. </
Notes
Pay close attention to the preparation of the green base to ensure a stable, flavorful emulsion.
- Brand-specific recommendation: Use Diamond Crystal kosher salt; if substituting with Morton's kosher salt, reduce the volume by half (use 1.5 teaspoons instead of 1 tablespoon) to avoid over-salting due to differences in crystal density.
- Science-backed rationale: Frying the blended green puree in hot fat before adding the broth initiates the Maillard reaction in the onions and garlic while gelatinizing the starches in the pumpkin seeds, creating a stable emulsion that prevents the soup from separating during simmering.
- Preemptive workflow warning: If you skip rinsing the canned hominy, the excess canning starch and sodium will muddy the bright acidity of the tomatillo broth. Prevent this by thoroughly rinsing the hominy in a colander under cold running water until the water runs completely clear.
- Storage behaviour note: After 24 hours in the fridge, the hominy will continue to absorb liquid and release starches, causing the broth to thicken significantly and lose some of its bright, herbaceous top notes.
- Equipment alternative: If you do not have a high-powered blender to process the pumpkin seeds, you can grind them in a clean spice grinder before whisking them into the charred vegetable puree in a standard food processor.
Serving Suggestions
Complete this comforting soup by serving it hot with a variety of fresh, contrasting toppings that provide texture, temperature variation, and sharp acidity.
- Finely shredded green cabbage (provides a cool, crisp textural contrast to the warm, tender hominy).
- Thinly sliced red radishes (adds a peppery bite and a sharp, crunchy element).
- Fresh lime wedges (squeezed directly into the bowl to elevate the bright, tangy notes of the tomatillos).
- Diced avocado or a side of fresh guacamole (introduces a rich, creamy element that tempers the heat of the serrano peppers).
- Warm corn tortillas or crispy tostadas (perfect for dipping and scooping up the thick broth).
Storage and Reheating
Store the pozole in an airtight glass container in the coldest zone of your refrigerator for up to 4 days. Ensure the soup has cooled to room temperature before sealing to prevent condensation from diluting the broth.
To freeze, transfer the cooled soup to heavy-duty freezer bags, leaving one inch of headspace for expansion, and freeze flat for up to 3 months. Note that the hominy's texture will degrade slightly upon thawing, becoming somewhat softer and less chewy.
For the best results, reheat the pozole in a saucepan over medium-low heat, stirring occasionally, until it reaches a gentle simmer. Add a splash of chicken broth or water to restore the original consistency, as the starches will have thickened the liquid overnight.
Alternatively, microwave individual portions in a covered, microwave-safe bowl on high in 1-minute intervals, stirring between each, though this quick method may slightly overcook the shredded chicken.
Ingredient Substitutes
You can adapt this recipe to suit your pantry with these precise ingredient adjustments.
- Chicken thighs to chicken breasts: Swap 1.5 lbs bone-in thighs for 1.5 lbs boneless breasts, but reduce the simmer time in Step 5 to 20 minutes to prevent the lean meat from drying out.
- Fresh tomatillos to canned tomatillos: Substitute 1 lb fresh tomatillos with one 28 oz can of drained whole tomatillos; skip the broiling step for the tomatillos and blend them directly with the charred aromatics.
- Lard to avocado oil: Replace 2 tbsp of lard with 2 tbsp of avocado oil using a 1:1 ratio, which maintains a high smoke point while making the dish pork-free.
This vibrant green pozole delivers an unmatched balance of smoky, tangy, and savory flavors in every spoonful. Master the simple technique of emulsifying pumpkin seeds into the broth, and you will have a restaurant-quality soup ready for any gathering. Gather your favorite toppings, squeeze in plenty of fresh lime, and enjoy a deeply satisfying bowl of authentic Mexican comfort.