Pozole Verde
A bright green hominy stew with chicken, tomatillos, poblanos, herbs, cabbage, radish, and lime.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Simmer chicken with onion and garlic until tender.
- 2
Blend roasted tomatillos, poblanos, cilantro, and broth into a green sauce.
- 3
Shred chicken and return it to the pot with hominy.
- 4
Stir in green sauce and simmer until the flavors blend.
- 5
Serve with cabbage, radish, lime, and oregano.
Cook notes
Tips
Rinse canned hominy well for a cleaner broth.
Add toppings generously because they make each bowl fresh and crunchy.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Refrigerate stew for up to 4 days without toppings.
- Freeze the soup base for up to 2 months.
Substitutions
- Use turkey or pork shoulder instead of chicken.
- Use canned green chiles if fresh poblanos are unavailable.
What to Serve With
- Serve with tostadas or warm corn tortillas.
- Top with avocado, radish, cabbage, and lime.
Common Mistakes
- Do not add toppings before storing or they will wilt.
- Do not skip simmering after adding the green sauce because it rounds out the flavor.
Recipe FAQ
Can I use canned hominy?
Yes. Canned hominy is convenient and works well after rinsing.
Can I make pozole verde ahead?
Yes. The broth tastes even better the next day; add fresh toppings only when serving.
Kitchen tools
Helpful Tools for This Recipe
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Baking sheet
Useful for roasting, baking, broiling, and sheet-pan prep.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
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