Pozole Verde con Pollo Recipe
This comforting stew captures the essence of Mexican home cooking — rustic, aromatic, and full of layered flavors. Each spoonful carries warmth from the chiles, freshness from the cilantro, and richness from the chicken and toasted pepitas. The hominy adds body and texture, giving the broth its characteristic heartiness. Whether served for a family gathering or a cozy night in, Pozole Verde con Pollo transforms simple ingredients into something extraordinary. Its bright green hue and fragrant aroma make it as inviting to the eyes as it is to the palate.
Ingredient Breakdown
The base of this pozole begins with bacon fat or olive oil, which provides a rich, savory depth to the dish. This layer of flavor becomes the foundation that carries the roasted vegetables and spices. Poblanos and jalapeños bring both smokiness and heat, while tomatillos lend their distinct tang and freshness, turning the broth a vivid green.
To build complexity, spices such as cumin, coriander, and allspice are gently toasted, releasing their oils and earthy aroma. Together, they weave subtle warmth and spice into the broth. The hominy provides the signature chewy texture that makes pozole so comforting — each bite adding a satisfying contrast to the tender shredded chicken. The final touch comes from a generous blend of cilantro and scallion greens, pureed into a vibrant mixture that infuses the soup with brightness and herbal freshness. A squeeze of lime and a handful of garnishes bring the dish to life, turning it into a beautifully balanced meal.
Step-by-Step Preparation Guide
Building flavor starts with patience and heat. Sautéing the chiles, scallions, pepitas, and spices in bacon fat coaxes out their aromas and begins layering the base of the stew. The kitchen fills with a smoky scent as the ingredients soften, setting the tone for the dish’s depth. The tomatillos are then added and cooked until their edges caramelize slightly, adding a gentle sweetness to balance the spice.
Blending is where the magic happens. Once the vegetables are softened, they’re pureed with chicken broth to create a smooth, velvety green sauce — rich in color and flavor. This puree is returned to the pot, joined by hominy, which absorbs the essence of the broth while maintaining its tender bite. As the mixture simmers gently, the flavors meld and mature into something deeply aromatic and cohesive.
The final stage brings freshness and vibrancy. Cilantro and scallion greens are blended with water to create a vivid green infusion, then stirred into the pot with the shredded chicken. This step infuses the pozole with a bright, herbal note that balances its earthy base. When it’s ready to serve, the stew is rich, fragrant, and full of texture — a true representation of Mexican comfort food at its finest.
Recipe Tips & Frequently Asked Questions
Best substitutes for poblanos and jalapeños if unavailable:
Use Anaheim or green bell peppers for a milder flavor, or serrano chiles if you prefer more heat.
How to control the spice level without compromising flavor:
Remove seeds and membranes from the chiles, or mix in extra broth for a gentler kick.
The secret to a rich, well-rounded broth using simple ingredients:
Toasting spices and sautéing vegetables before blending intensifies flavor and adds depth.
How long to simmer the pozole for optimal texture and depth:
At least 30 minutes on low heat allows the ingredients to meld beautifully.
Make-ahead and storage tips for busy weeknights or gatherings:
Pozole keeps well for up to 3 days in the refrigerator or can be frozen for a month; reheat slowly to preserve its texture.
Can I use raw chicken instead of rotisserie?
Yes, simmer boneless chicken breasts or thighs directly in the broth until tender, then shred.
How spicy is pozole verde, and how can I adjust it?
It’s mildly spicy, but the heat depends on your chiles. Adjust by adding or removing jalapeños.
What’s the difference between pozole verde and pozole rojo?
Pozole verde uses green chiles and tomatillos for brightness, while pozole rojo features red chiles for a smokier, deeper flavor.
How long does pozole keep, and can it be frozen?
Store refrigerated for up to 3 days or freeze for up to a month; reheat gently before serving.
Can I make this vegetarian or vegan?
Replace chicken with sautéed mushrooms or beans and use vegetable broth instead of chicken stock.
What to Serve With This Recipe
Pozole Verde con Pollo shines on its own, but traditional accompaniments take it to another level. Serve it with warm tostadas or soft corn tortillas to scoop up every last drop of broth. A side of Mexican rice or refried beans adds comforting substance, while a simple cabbage slaw brings crunch and freshness.
For drinks, pair the stew with a refreshing agua fresca like tamarind or hibiscus, or complement the spice with a crisp Mexican lager or michelada. If you prefer wine, a light Sauvignon Blanc balances the herbal notes beautifully. To complete the meal, let guests customize their bowls with toppings — creamy avocado, crispy chicharrones, or tangy lime wedges for brightness.
Creative Variations
Pozole Verde con Pollo is wonderfully versatile. Swap chicken for tender pork shoulder if you prefer a richer, more traditional flavor. For added texture, stir in roasted corn or diced zucchini near the end of cooking. If you enjoy a thicker stew, blend a small portion of the hominy with the broth before simmering. Finish with a sprinkle of cotija cheese or a drizzle of crema for a creamy, indulgent touch. Each variation adds a new dimension while keeping the soul of the dish intact.
Pozole Verde con Pollo embodies the warmth and vibrancy of Mexican cuisine — a perfect marriage of comfort and freshness. With its smoky broth, tender meat, and crisp garnishes, it offers a dynamic experience in every bite. Whether shared during celebrations or savored quietly on a cool evening, this dish delivers a harmony of flavors that warms the heart and delights the senses.
Ingredients
2 tablespoons bacon fat, lard, or extra-virgin olive oil
7 medium tomatillos, husked, rinsed, and roughly chopped
2 large poblano chile peppers, stemmed, seeded, and roughly chopped
3 large jalapeño peppers, stemmed, seeded, and roughly chopped
1 bunch scallions, roughly chopped, green and white parts separated
½ cup pepitas (pumpkin seeds)
4 cloves garlic, lightly crushed
1 teaspoon cumin seeds
1 teaspoon coriander seeds
½ teaspoon allspice berries
6 cups low-sodium chicken broth
2 (15-ounce) cans white hominy, drained and rinsed
1 medium bunch cilantro, roughly chopped (about 1 packed cup)
½ rotisserie chicken, skin and bones removed, meat shredded (about 2 cups)
Kosher salt, to taste
Sliced onion, radishes, and avocado, for garnish
Crushed chicharrones, chopped fresh oregano, and lime wedges, for serving
Instructions
In a large heavy-bottomed pot, warm the bacon fat or olive oil over medium-high heat until shimmering. Add the poblano and jalapeño peppers along with the white parts of the scallions, pepitas, garlic, cumin seeds, coriander seeds, allspice berries, and a generous pinch of kosher salt. Stir and sauté until the vegetables begin to soften and release their aroma, about 5 minutes.
Add the tomatillos and continue cooking, stirring occasionally, until they become tender and start to brown slightly around the edges, about 5 to 6 minutes. This light caramelization deepens the flavor of the broth.
Remove the pot from the heat. Working in batches, transfer portions of the cooked vegetable mixture to a blender, adding some of the chicken broth each time to help it blend smoothly. Puree until velvety and then pour into a large mixing bowl. Repeat until all the vegetables and broth are blended. Return the pureed mixture to the pot and stir in the drained hominy.
Set the pot back on the stove over high heat and bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover, and let it simmer gently for about 30 minutes to allow the flavors to meld and the broth to thicken slightly.
Meanwhile, combine the cilantro, scallion greens, and 2 cups of water in the blender. Puree until completely smooth and vibrant green. Add this cilantro puree along with the shredded chicken to the simmering soup. Remove the pot from the heat and stir gently to incorporate everything. Let it rest for several minutes so the chicken warms through and absorbs the flavors.
Ladle the pozole into bowls and serve hot, topped with sliced onion, radishes, avocado, crushed chicharrones, and a sprinkle of fresh oregano. Offer lime wedges on the side for a bright citrus finish. This hearty Mexican stew is best enjoyed freshly served, bursting with layers of smoky, tangy, and herbal flavor.
Pozole Verde con Pollo Recipe
Ingredients
- 2 tablespoons bacon fat lard, or extra-virgin olive oil
- 7 medium tomatillos husked, rinsed, and roughly chopped
- 2 large poblano chile peppers stemmed, seeded, and roughly chopped
- 3 large jalapeño peppers stemmed, seeded, and roughly chopped
- 1 bunch scallions roughly chopped, green and white parts separated
- ½ cup pepitas pumpkin seeds
- 4 cloves garlic lightly crushed
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- ½ teaspoon allspice berries
- 6 cups low-sodium chicken broth
- 2 15-ounce cans white hominy, drained and rinsed
- 1 medium bunch cilantro roughly chopped (about 1 packed cup)
- ½ rotisserie chicken skin and bones removed, meat shredded (about 2 cups)
- Kosher salt to taste
- Sliced onion radishes, and avocado, for garnish
- Crushed chicharrones chopped fresh oregano, and lime wedges, for serving
Instructions
- In a large heavy-bottomed pot, warm the bacon fat or olive oil over medium-high heat until shimmering. Add the poblano and jalapeño peppers along with the white parts of the scallions, pepitas, garlic, cumin seeds, coriander seeds, allspice berries, and a generous pinch of kosher salt. Stir and sauté until the vegetables begin to soften and release their aroma, about 5 minutes.
- Add the tomatillos and continue cooking, stirring occasionally, until they become tender and start to brown slightly around the edges, about 5 to 6 minutes. This light caramelization deepens the flavor of the broth.
- Remove the pot from the heat. Working in batches, transfer portions of the cooked vegetable mixture to a blender, adding some of the chicken broth each time to help it blend smoothly. Puree until velvety and then pour into a large mixing bowl. Repeat until all the vegetables and broth are blended. Return the pureed mixture to the pot and stir in the drained hominy.
- Set the pot back on the stove over high heat and bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover, and let it simmer gently for about 30 minutes to allow the flavors to meld and the broth to thicken slightly.
- Meanwhile, combine the cilantro, scallion greens, and 2 cups of water in the blender. Puree until completely smooth and vibrant green. Add this cilantro puree along with the shredded chicken to the simmering soup. Remove the pot from the heat and stir gently to incorporate everything. Let it rest for several minutes so the chicken warms through and absorbs the flavors.
- Ladle the pozole into bowls and serve hot, topped with sliced onion, radishes, avocado, crushed chicharrones, and a sprinkle of fresh oregano. Offer lime wedges on the side for a bright citrus finish. This hearty Mexican stew is best enjoyed freshly served, bursting with layers of smoky, tangy, and herbal flavor.