Pozole Verde: Your New Favorite Bowl of Sunshine
Hey friends, Jackson here from Food Meld. Let me paint you a picture: It’s one of those evenings where the light is golden, you’re a little tired from the day, and you’re craving something that feels like a hug from the inside out. Something vibrant, something simmering on the stove that makes your whole kitchen smell incredible. That’s where this Pozole Verde comes in.
If you’ve never had pozole (pronounced poh-SOH-leh), you’re in for a serious treat. This isn’t just soup; it’s a Mexican culinary tradition, a party in a bowl. Today, we’re making the “verde” version—a bright, zesty, and beautifully green broth packed with tender shredded chicken, hearty hominy, and a sauce so fresh and lively it’ll wake up your taste buds. It’s lighter than the red pozole but packed with just as much soul.
The best part? It’s way easier to make than you might think. We’re talking about layering simple, fantastic flavors and letting the pot do most of the work. This is the kind of meal that impresses a crowd but is totally doable on a weeknight. It’s adaptable, it’s fun to top with literally everything, and it’s the ultimate expression of my Food Meld philosophy: bold comfort food with a creative, global twist. So, tie on your apron, grab your biggest pot, and let’s cook something awesome together. Get ready for a bowl of pure, unadulterated joy.
More Than Soup: A Memory in a Bowl
This recipe takes me straight back to a tiny, steam-filled taqueria I stumbled into years ago during a rainy trip. I was cold, a little lost, and drawn in by the most incredible aroma. I pointed at something bubbling behind the counter, not even knowing what it was called. The abuela running the place handed me a steaming bowl of verde liquid with piles of toppings on the side, smiling as she mimed adding the radishes and lime.
That first spoonful was a revelation. The tangy tomatillos, the earthy hominy, the gentle heat—it was complex but comforting, unfamiliar yet instantly felt like home. I must have looked like I’d seen a ghost (a happy, well-fed ghost), because she just laughed and said, “Pozole. Good for the soul.” She was right. I’ve spent years tinkering in my own kitchen, trying to capture that same magic—the warmth of the broth and the spirit of that shared moment. This recipe is my tribute to that kindness and that unforgettable flavor. Every time I make it, I’m reminded that the best food isn’t just about taste; it’s about the feeling it gives you.
Gathering Your Flavor Arsenal
Here’s everything you’ll need to build this masterpiece. Don’t stress about perfection—cooking is about playing, so use what you’ve got and make it yours!
For the Pozole & Broth:
- 1 1/2 lbs boneless, skinless chicken thighs or breasts: I’m team thighs all the way—they stay juicier and add more flavor during the simmer. But breasts work great, too! Chef’s Hack: A store-bought rotisserie chicken is a fantastic shortcut here. Skip the simmer step, shred it, and use store-bought broth.
- 8 cups chicken broth: The foundation. Use low-sodium if you can, so you’re in control of the salt.
- 2 cans (15 oz each) white hominy, drained and rinsed: Hominy is corn that’s been treated with an alkali solution. It’s plump, chewy, and has this incredible ability to soak up all the delicious broth flavors. It’s the heart of pozole!
- 1/2 a whole onion & 2 whole garlic cloves: We’re tossing these in whole to infuse the broth subtly. No chopping needed for this part!
- Salt to taste: We’ll layer this in as we go. Season as you cook, friends!
For the Vibrant Green Sauce (The Star!):
- 1 lb tomatillos, husked and rinsed: They look like little green tomatoes in a papery husk. They bring a gorgeous, tangy brightness that defines this soup. Give them a good rinse to remove the sticky film.
- 2-3 jalapeños or serrano chiles: This is your spice dial. Jalapeños for a milder kick, serranos for more heat. For less heat, remove the seeds and ribs. Taste one first if you’re unsure!
- 1/2 cup chopped cilantro (stems are fine!): Brings that fresh, herbaceous punch. If you’re one of those folks who thinks cilantro tastes like soap, substitute with more parsley or even some fresh spinach for color.
- 1/4 cup chopped parsley (optional): I love adding this for an extra layer of herby depth, but it’s still amazing with just cilantro.
- 1 small onion, quartered & 2 cloves garlic: Yes, more! These get blended right into the sauce for body and sweetness.
- 1 tbsp oil: Avocado, vegetable, or olive oil—whatever you have for frying the sauce.
The Toppings Bar (Non-Negotiable & So Fun!):
- Shredded lettuce or cabbage (for crunch)
- Diced white onion (for bite)
- Radishes, thinly sliced (for peppery freshness)
- Creamy avocado slices
- Lime wedges (a MUST for that bright, final squeeze)
- Tortilla chips or tostadas (for scooping and crunching)
Let’s Build Some Flavor, Step-by-Step
Ready? We’re going to do this in three easy phases: the broth, the sauce, and the glorious merge. Put on some music, and let’s get cooking.
Phase 1: The Flavorful Broth & Chicken
Step 1: In your largest soup pot or Dutch oven, combine the chicken, chicken broth, that 1/2 onion, and the 2 whole garlic cloves. No need to chop them! Bring it to a simmer over medium-high heat, then reduce the heat to maintain a gentle bubble. Let it cook, uncovered, for 25-30 minutes, or until the chicken is cooked through. Chef’s Tip: Skim off any foamy bits that rise to the top in the first few minutes for a cleaner-tasting broth.
Step 2: Fish out the chicken and place it on a plate to cool slightly. Discard the onion and garlic—they’ve done their job! Use two forks to shred the chicken into bite-sized pieces. Chef’s Hack: If you’re short on time, you can toss slightly cooled chicken into your stand mixer and use the paddle attachment on low for 10 seconds. Perfect shreds every time!
Step 3: Keep that beautiful broth in the pot. You’ll be coming right back to it.
Phase 2: The Zingy Green Sauce
Step 4: While the chicken simmers, husk and rinse your tomatillos. Add them and your chiles to a medium saucepan. Cover with water and bring to a boil. Simmer for about 10 minutes, until the tomatillos change from bright green to a dull, olive green and are tender.
Step 5: Drain the tomatillos and chiles and plop them into a blender. Add the quartered onion, 2 garlic cloves, cilantro, and parsley. Blend on high until you have a completely smooth, vibrant green sauce. Chef’s Note: Let the mixture cool for a minute before blending, and be careful when removing the blender lid—the steam can be hot!
Step 6: In a separate skillet, heat the tablespoon of oil over medium heat. Carefully pour in the green sauce—it will sizzle and sputter a bit. Cook, stirring often, for 5-7 minutes. You’ll see it darken slightly and thicken, and your kitchen will smell INCREDIBLE. This step, called “frying the sauce,” is crucial—it cooks out the raw onion/garlic flavor and deepens the overall taste.
Phase 3: The Grand Meld
Step 7: Now, bring it all home! Pour that gorgeous fried green sauce directly into the pot of reserved chicken broth. Stir it in completely—watch the color transform!
Step 8: Add the drained, rinsed hominy and all of the shredded chicken back to the pot. Give it a good stir. Bring everything back to a simmer and let it bubble gently for 15-20 minutes. This is where the magic happens—the flavors get to know each other and become one delicious family.
Step 9: Taste it! This is the most important step. Does it need more salt? A pinch more? Adjust until it sings. The soup is now ready to serve.
How to Serve Your Masterpiece
This is the fun part! Pozole is an interactive, build-your-own-bowl experience. Set up a topping bar in the middle of the table and let everyone go to town.
Ladle the hot, steaming pozole into deep bowls. I like to make sure everyone gets plenty of hominy, chicken, and that glorious green broth. Then, invite the crew to load it up. The classic way is a bit of shredded cabbage for crunch, a sprinkle of diced onion, a few radish slices, a wedge or two of creamy avocado, and a final, essential squeeze of fresh lime juice right over the top. The lime brightens every single flavor.
Don’t forget the tostadas or a handful of tortilla chips on the side for scooping and crunching. Serve it with an ice-cold Mexican beer or a crisp, citrusy white wine. Gather everyone, dig in, and listen for the happy sighs.
Make It Your Own: Creative Twists
Got an idea? Run with it! Here are a few of my favorite ways to mix this recipe up.
- The Pork Swap: Traditional pozole is often made with pork. Use 1.5 lbs of pork shoulder (cut into 1-inch cubes) instead of chicken. Simmer it for 1.5-2 hours until fall-apart tender before adding the sauce and hominy.
- Vegetarian/Vegan Power Bowl: Skip the chicken and use vegetable broth. Add a can of rinsed white beans or some hearty sliced mushrooms for substance. You’ll still get all that amazing verde flavor.
- Turkey Trot Pozole: Got leftover Thanksgiving turkey? This is the PERFECT use for it. Just shred the cooked turkey and add it in during the final 15-minute simmer to heat through.
- Creamy Dreamy Version: After blending the sauce, stir in 1/2 cup of Mexican crema, sour cream, or even coconut milk (for dairy-free) to the blended sauce before frying it. It creates a richer, creamier, still-tangy broth.
- Smoky Chipotle Kick: Add 1-2 canned chipotle chiles in adobo sauce to the blender with the tomatillos. It adds a deep, smoky heat that’s absolutely addictive.
Jackson’s Kitchen Notes
This recipe has been a living, evolving thing in my kitchen. I’ve made it for big game days, quiet Sunday suppers, and everything in between. One time, I accidentally used a habanero instead of a jalapeño (note to self: always check your chiles!). Let’s just say it was a *very* memorable bowl—in the best way. We called it “Pozole de Fuego” and ate it with copious amounts of avocado to cool down.
The beauty of this dish is its flexibility. Don’t have hominy? Giant white corn (also called mote) is a great substitute. Want it thicker? Let it simmer a little longer. Want it soupier? Add a splash more broth. It’s forgiving and wants you to succeed. Make it once, and you’ll see why it’s become a staple in my recipe rotation.
Your Questions, Answered
Q: My soup is too spicy! How can I tone it down?
A: No sweat! The easiest fix is to stir in a bit more broth or even a splash of water. Serving it with plenty of cooling toppings like avocado, crema, or a dollop of sour cream will also balance the heat beautifully for the next bite.
Q: Can I make this ahead of time?
A> Absolutely, and it might even taste better! Pozole’s flavors deepen overnight. Let the soup cool completely, then store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove. Keep the toppings fresh and add them just before serving.
Q: Can I freeze pozole verde?
A> You sure can! Freeze the soup (without toppings) in a freezer-safe container for up to 3 months. The hominy may soften a bit more upon thawing and reheating, but the flavor will still be fantastic. Thaw overnight in the fridge before reheating.
Q: My green sauce tastes a bit bitter. What happened?
A> This can sometimes happen with tomatillos. The key is to simmer them until they are completely tender and have changed color. Also, don’t skip frying the blended sauce—it helps mellow and sweeten the flavor. A tiny pinch of sugar can also help balance any lingering bitterness.
Nutritional Info (A Rough Guide!)
Okay, I’m a chef, not a dietitian, but here’s a general breakdown per hearty serving (about 1.5 cups of soup, without toppings), to give you an idea. Remember, toppings add more!
- Calories: ~320
- Carbohydrates: 24g (Hello, hearty hominy!)
- Protein: 28g (Thank you, chicken!)
- Fat: 12g
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Servings: 6 generous bowls
This is a beautifully balanced meal—packed with lean protein, fiber from the hominy and veggies, and healthy fats (especially if you add that avocado!). It’s satisfying without being overly heavy.
Final Thoughts from My Kitchen to Yours
And there you have it—my take on a bowl of sunshine, aka Pozole Verde. This recipe embodies everything I love about cooking: big flavors, simple steps, and a result that wraps you up like your favorite blanket. It’s proof that you don’t need a long ingredient list or complicated techniques to create something deeply comforting and full of soul. All you need is a pot, some fresh ingredients, and the willingness to let them work their magic.
Every time you ladle this pozole into a bowl, you’re not just serving dinner—you’re serving warmth, generosity, and a little culinary adventure. You’re offering a meal that invites people to slow down, gather around, and take part in the topping ritual that makes pozole so fun and personal. Whether you’re sharing it with friends on a chilly night or making it just for yourself after a long day, it has a way of turning the ordinary into something special.
My hope is that this becomes one of those dishes you turn to again and again—the kind you know by heart but still get excited about every time you make it. A bowl that makes you close your eyes on the first spoonful and think, “Yep… this is exactly what I needed.”
Until next time, keep stirring, keep tasting, keep experimenting—and above all, keep cooking with heart.
Here’s to bowls of sunshine and kitchens full of joy.
— Jackson 🌞
