Pozole Verde

Let’s be real…soup season is year-round, and if you don’t believe me, this pozole recipe might just convince you otherwise. This Pozole Verde is hearty and filling, with bold slightly smoky chili flavor and a hint of tang from the tomatillos. Ready in about 45 minutes, it’s the perfect stew to bookmark for those colder months when you’re craving comfort food that packs a punch.

WHAT IS POZOLE?

Pozole is a traditional Mexican stew-soup that comes in three main varieties: verde (with tomatillos and green chiles), rojo (with dried red chiles), and blanco (without chiles). It’s hearty with ingredients like shredded chicken or roasted pork, and of course, hominy. Quite literally a hug in a bowl, pozole delivers big, bold flavor without compromise—perfect for the colder months and ideal for meal prep at the start of the week or for feeding a large crowd.

WHAT YOU’LL NEED FOR POZOLE VERDE

• Tomatillos – Buy tomatillos that are firm, green, and smooth. If needed, gently pull back the husk at the market to check. Don’t be alarmed if your fingers get sticky or you spot a bit of dirt underneath. They’ll be cleaned before roasting.
• Poblano Peppers – Three medium to large poblano peppers or approximately 3/4lb.
• Onion – Yellow, or Spanish.
• Jalapeños – This soup has a kick! If you’re spice-sensitive, use only one jalapeño instead of two.
• Chicken – You’ll need boneless, skinless chicken thighs, which are simmered in the broth until tender enough to shred. Can you substitute chicken breasts? Sure, but they may turn out a bit dry, and this soup benefits from the fat that comes with thighs. In a pinch, though, chicken breasts will work OVER bone in chicken thighs (don’t use these unless you remove the skin and butcher out the bone yourself).
• Hominy – If you don’t know, hominy is corn that has gone through a special treatment (I won’t bog you down with the terminology). The kernels puff up, develop a lovely flavor and a slightly chewy texture. Hominy is a must for this recipe, and if you’re wondering where to find it, check the Hispanic section of your local supermarket. Specifically among the Goya canned goods.
• Garlic – Fresh only!
• Chicken Broth – Pick a good flavorful chicken broth. Truthfully, I’m never a fan of boxed broths, I find they taste rather thin. Instead, if I’m not making homemade I’m reaching for Better than Bouillon which has great flavor and can be adjusted for your preferences.
• Cilantro – This recipe calls for a small-to-medium bunch of cilantro, which can sometimes be frustrating to measure, but stuffing cilantro, stems and all, into a measuring cup is equally annoying. If you add a bit extra, it won’t significantly change the taste. Both the leaves and the top stems will be used because, in case you didn’t know, the stems are packed with flavor and edible. Simply grab the bunch, twist it in the middle, and discard the bottom half. Wash well!
• Oregano – Prefer Mexican oregano, but Greek oregano also works.
• Cumin

OPTIONAL ADDITIONAL TOPPINGS

• Cabbage
• Radish
• Cilantro
• Lime

TOOLS NEEDED

• Blender – A good old-fashioned blender is best—preferably not a food processor unless you’re sure it can process to a true purée. This soup gets most of its flavor from roasting the peppers, onions, jalapeños, and tomatillos, which are then peeled and blended until smooth before being added to the broth. I don’t recommend an immersion blender; you just won’t get the same silky consistency.

HOW TO MAKE POZOLE VERDE

Two things happen simultaneous here: cooking the peppers onions and tomatillos AND cooking the soup. In total the recipe should take about 40-45 minutes.

Roast – Preheat the oven to 400°F. On a large sheet tray, add the poblano peppers, jalapeños, roughly chopped onions, and tomatillos. There’s no need to cut the tops off the peppers—they can be easily removed after roasting. Drizzle with 1 tablespoon of olive oil and a generous pinch of salt, then toss to coat. Arrange everything in an even layer, making sure to place the tomatillos stem-side down (or where the stem would have been).

Roast for 25 minutes, rotating the peppers and onions halfway through. When done, the skins of the peppers will be slightly charred, the tomatillos soft and wrinkled, and the onions slightly translucent and tender. Place on the side and allow to cool for at least 5 minutes.

Cook the Base – As soon as you put the tray in the oven to roast, start the soup. Drizzle olive oil (approx. 1 tbsp) into a soup pot or Dutch oven over medium heat. While the oil heats, season each side of the chicken thighs with a pinch of salt and place them in the pot. Sear both sides for 3 minutes, then add the minced garlic, oregano, and cumin. Toss everything together and cook for 2–3 minutes, until the garlic softens and becomes fragrant.

Add the hominy and chicken broth to the pot. Cover and cook over low heat for 20 minutes. You want the soup to stay at a gentle simmer, so adjust the heat if needed. Depending on the thickness of the chicken thighs, after the 20 minutes they will either start falling apart on their own, or you can remove and shred them. Once shredded, return the chicken to the pot. IF there is an overabundance of oil rising to the top, feel free to skim some of it away. Depending on how fatty your thighs are this may or may not happen.

HOW TO CONT…

Blend the Flavor – Once the peppers, onions, and tomatillos on the sheet tray have cooled, remove their skins and discard the seeds and stems from the peppers. This will ensure a better texture. Since they’ve been roasted and cooled, the skins should come off easily. Place everything in a blender along with any residual juices from the sheet pan and the top half of the cilantro bunch (grab the bunch by the middle and twist to get all the leaves and top stems). Blend until smooth, about 30 seconds.

Add the purée to the pot, then season with salt to taste. Cook for another 5 minutes. Serve as is, or top with sliced radishes, chopped cabbage, extra cilantro, and a wedge of lime.

STORING/REHEATING

Store Pozole Verde in an airtight container in the refrigerator for 3-4 days. When ready to reheat place in a sauce pan on low and heat until warmed throughout.

In need of more comfort food? Check out the soups below!

White Bean Chicken Chili
Chicken Tortilla Soup
Zuppa Toscana