This pozole verde recipe is a comforting Mexican stew made with hominy, tomatillos, and chicken. It’s an approachable, weeknight-friendly version that comes together in about an hour yet delivers an authentic, bright, and savory flavor. Leftovers reheat very well, making it a great option for lunch the next day.
Adapted and adjusted from an earlier Gourmet magazine version, this pozole verde keeps the key traditional elements — tangy tomatillos, toasted pepitas for nuttiness and body, and fragrant cilantro — while remaining straightforward to prepare. The method focuses on charring the vegetables for depth, puréeing them, and finishing the stew with shredded or thinly sliced chicken and hominy. The result is a hearty, herb-forward bowl that tastes much more complex than the modest amount of effort required. —David Leite
Pozole Verde FAQs
Yes. Fresh tomatillos are preferred for their bright, slightly tart flavor, but canned tomatillos can save time. If using canned, choose whole tomatillos where possible, and use about half a 26-ounce can for this recipe, reserving the rest for another use. Add them to the pan after the onions have started to soften and continue as directed.
Cotija is a salty, milky Mexican cheese that crumbles easily and adds a savory, slightly tangy finish to soups and salads. Its texture and flavor are similar to feta, and it makes a classic garnish for pozole.
Pozole Verde
David Leite
Ingredients
- 1/2 cup roasted, salted pepitas (hulled pumpkin seeds), plus more for garnish
- 1 teaspoon cumin seeds, toasted
- 2 tablespoons vegetable oil
- 10 ounces tomatillos (about 5), husks removed and discarded, rinsed and quartered
- 3 garlic cloves
- 1 large yellow onion, roughly chopped, plus more for serving
- 1 jalapeño pepper, halved and seeded
- 1/2 cup chopped cilantro leaves, divided
- 1 to 1 1/2 teaspoons kosher salt
- 1 teaspoon dried oregano
- 2 1/2 to 3 cups chicken stock or canned chicken broth
- 4 to 6 boneless, skinless chicken thighs (about 1 pound), thinly sliced
- One (15-ounce) can hominy (posole), drained and rinsed
- Thinly sliced radishes, sliced avocado, chopped cilantro, lime wedges, diced onion, crumbled cotija, and sour cream or crema, for serving
Instructions
- Grind the pepitas and toasted cumin seeds together in a spice grinder, coffee grinder, or blender until finely ground.
- Heat 1 tablespoon of the oil in a large pot or Dutch oven over medium-high heat. When the oil is hot but not smoking, add the tomatillos, garlic, onion, and jalapeño with a pinch of salt. Cook, stirring occasionally, until the vegetables are lightly charred, caramelized in spots, and tender, about 10 to 15 minutes.
- Transfer the charred vegetables to a blender or food processor with 1/4 cup of the chopped cilantro and 1 teaspoon salt. Purée to your preferred consistency—either slightly chunky or smooth.
- Return the pot to medium heat and add the remaining 1 tablespoon oil. Pour the purée into the pot and simmer gently, stirring frequently, until it thickens slightly, 5 to 7 minutes, scraping up any browned bits from the bottom. Stir in the ground pepita-cumin mixture, oregano, and 1 cup of the stock. Bring to a simmer, then add the remaining 1 1/2 cups stock, the sliced chicken, and the drained hominy. Partially cover and simmer gently for 20 minutes, until the chicken is cooked through.
- Stir in the remaining 1/4 cup chopped cilantro. Taste and adjust seasoning with additional salt if needed. If you prefer a thinner soup, add more stock. The flavors develop nicely if the pozole is cooled, refrigerated overnight or up to 3 days, then reheated over low heat before serving. Leftovers keep in the refrigerator for up to one week. Serve with radishes, avocado, chopped onion, cotija, lime wedges, and sour cream or crema.
Adapted From
Date Night In
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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Recipe Testers’ Reviews
Only a portion of tested recipes make it to the site; this one passed the blind testing process and earned favorable feedback from multiple home cooks.
Amy Iacopi
This was wonderfully delicious and came together easily. It fed our family well and reheated nicely for later. Served with avocado, sour cream, queso fresco, and lime, it was a hit—even with my toddler.
Rashmi Primlani
Smoky, tangy, nutty, and textured; the garnishes completed the dish and made it perfect for a chilly day.
Linda McElroy
I planned this for game day and was pleased with the tomatillo-and-pumpkin-seed base. The timing and amounts worked well; the best part is choosing several garnishes for texture variety.
Angela Reynolds
Quick yet complex-tasting. The pan-charring method delivers great caramelization and the ground pepitas add nuttiness and body. Leftovers improved overnight.
Irene Seales
A keeper for weeknights: efficient, flavorful, and satisfying. The pepitas are a brilliant addition, and the pan-roast technique saves time while adding depth.
Ralph Knauth
Delicious and more stew-like than other pozoles. I toasted raw pepitas in a dry pan and used an immersion blender for puréeing; the chicken became tender after a longer simmer.
Deneen Mueller
Perfect for a snowy day—aromatic, warming, and quick to make. Garnishes add freshness and balance the richness.
Jo Ann Brown
Grinding pepitas with cumin thickens the stew and adds depth. A single pot and a blender make this an easy weeknight dinner with excellent leftovers.
Krista Ramsey
Easy to follow and quick; the pepitas add a subtle nuttiness and body. I only needed a touch more salt at the end.
Suzanne Fortier
The charred vegetables create a rich, smoky base. It’s simple to make in under an hour and benefits from a squeeze of citrus when serving.
Lou Ann Traster
Thick, textured, and surprising in a good way. The recipe is straightforward and adaptable—add more stock or an extra can of hominy to stretch servings.
Elie Nassar
The verde flavors pair beautifully with hominy and chicken; the pepitas give the stew body and a pleasant earthiness. I served it with toasted tortillas.
Jackie Gorman
Outstanding—woke up thinking about it the next day. Canned hominy worked perfectly and the chicken cooked through in about 20 minutes. Garnishes make it fun to serve.
Angie Zoobkoff
Fantastic comfort food elevated by vivid flavors. Leaving the purée slightly chunky produced a pleasing texture—smooth would yield a more soup-like finish.