Pozole Verde
A bright green hominy stew with chicken, tomatillos, poblanos, herbs, cabbage, radish, and lime.
Prep
25 minutes
Cook
45 minutes
Level
Medium
Serves
6
Illustrated recipe card
Save it like a tiny cooking poster
A clean hand-drawn guide with ingredients, visual step placeholders, tips, and quick actions for saving or sharing.
Instructions
- 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.
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.
Keep cooking
Related recipes
More flavors from the same country or nearby pantry style.
Tacos Al Pastor
Chile-marinated pork tacos with pineapple, onions, cilantro, and a squeeze of lime.
Chilaquiles Verdes
Crisp tortilla chips tossed in tangy tomatillo salsa with crema, cheese, and eggs.
Chicken Mole Bowl
Tender chicken over rice with a quick cocoa-chile mole sauce, beans, and sesame.