Pozole Verde de Pollo

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Pozole Verde de Pollo is a traditional Mexican soup made with chicken, hominy, and a vibrant green broth prepared with tomatillos, poblano peppers, serrano chiles, and fresh cilantro.

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Ingredients You'll Need
How to Make Pozole Verde de Pollo
Storage, Make Ahead, & Freezing
Camila's Tips & Variations
Frequently Asked Questions
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Recipe

This flavorful Mexican pozole is served with classic toppings like shredded cabbage, radishes, onion, avocado, and lime.

This Mexican-inspired Pozole Verde de Pollo recipe keeps the steps easy while still giving you bold, authentic flavor.

You can use dry hominy or choose precooked hominy for a faster option.

Either way, this simple method gives you a classic pozole verde at home-rich, cozy, and incredibly comforting, just like traditional Mexican pozole.

Ingredients You'll Need

Note: See the recipe card for quantities.

Dry or precooked hominy: Forms the base of pozole and gives the dish its traditional chewy, "bloomed" texture.I recommend using Giant White Corn by Goya.
Chicken thigh & Legs: Provides tender meat and a rich, savory flavor.
Chicken neck or spine bones: Release collagen and marrow, creating a deeper, fuller broth.
Raw unsalted pumpkin seeds: create the creamy, rich texture of pozole verde.
Poblano peppers: add mild heat, smokiness, and classic green flavor.
Fresh tomatillos: provide acidity and brightness essential to the broth.
Fresh jalapeños: add heat and depth; seeding controls spice level.
Onion & Garlic: balances acidity and builds savory flavor.
Dried oregano: gives earthy, traditional Mexican flavor.
Spinach: deepens the green color without affecting flavor.
Cilantro: brings freshness and authentic pozole verde taste.
Radish leaves: add earthy sharpness for better balance.
Epazote (optional): adds a traditional, distinctive flavor.
Extra-virgin olive oil (or vegetable oil): used to fry the sauce so the flavors develop.
Knorr chicken bouillon (or kosher salt): seasons the green sauce and enhances depth.

How to Make Pozole Verde de Pollo

Note: Full instructions are provided in the recipe card below.

In a large pot over medium-high heat, bring water to a boil. Add the dry hominy, bring to a boil for 3-4 minutes, turn off the heat, and let it soak overnight.
Once soaked and fully hydrated, remove the little tip ("pedicelo") from each kernel so the hominy will bloom well. If using canned hominy, rinse it thoroughly until the water runs clear, then drain. From this point on, the procedure is the same.
In a large pot of boiling water, add the hominy and make sure it is covered by about 4 inches (10 cm ) of water. If more water is needed, it must always be very hot. Add the onion and halved heads of garlic, letting them release their flavors. Cover and cook until the hominy begins to bloom.
While the hominy cooks, toast the pumpkin seeds (pepitas) in a large skillet over medium-low heat until they begin to puff and pop. Remove them immediately to prevent burning.
In a large skillet, roast the poblano peppers until charred black, about 4 to 6 minutes (or directly over a gas flame). Place them in a plastic bag for about 10 to 15 minutes to sweat, then peel, seed, and devein them and set aside.
In a large pot over high heat, bring water to a boil. Add the jalapeños and cook until they soften, about 15 minutes. Add the tomatillos and cook until they turn slightly yellow, 5-10 minutes, making sure they do not burst. Remove the jalapeños and tomatillos from the water and let them cool. Remove the seeds and veins from the jalapeños once cooled, and set both aside.
After the hominy has been cooking for 1 hour and 45 minutes and is beginning to bloom, add the chicken pieces and chicken bouillon or salt to the pot. If needed, add more very hot water to keep everything covered.
After about 1 hour, remove the chicken pieces to shred them. Take out the halved garlic and onion from the broth as well.
To make the green sauce, place the roasted poblanos in a blender along with the cooked tomatillos, jalapeños, toasted pumpkin seeds, onion, garlic cloves, oregano, and ¾ cup of water. Blend until smooth.
Add spinach, cilantro leaves, radish leaves, and a small bunch of epazote (if using). Blend until very smooth. The goal is to blend it so well that straining is unnecessary.
In a large saucepan, heat the oil over high heat until shimmering, then add the strained sauce. Cook over medium heat for 20 minutes, stirring occasionally to prevent sticking. Turn off the heat and set aside.
Pour the cooked green sauce into the pot of hominy. Let it simmer while you finish shredding the chicken, allowing the flavors to integrate.
Shred the cooked chicken, add it back into the pot, and let the pozole simmer briefly until everything is heated through and well combined. Taste and adjust the season with chicken bouillon or salt if needed.
Serve the pozole with chopped serrano chile, lime, shredded lettuce, chopped onion, sliced radishes, avocado, and a little extra oregano if desired.

Hint: If at any moment you need to add more water to the pozole, it must always be very hot so the cooking does not stop and the hominy continues blooming properly.

Storage, Make Ahead, & Freezing

Storage: Pozole Verde can be refrigerated in an airtight container for up to 3 days.

Make Ahead: Prepare the pozole 1 day in advance, refrigerate, and reheat before serving; add garnishes just before serving.

Freezing: Pozole can be frozen for up to 4 months; thaw overnight in the refrigerator and reheat gently, adding a little water or broth if needed.

Camila's Tips & Variations

Hydrate the hominy properly: Boil the dry, hulled hominy briefly, then soak it overnight to ensure it becomes fully hydrated and blooms properly during cooking.
Remove the pedicelo ("head") of each kernel: This small step helps the hominy open up and bloom well.
Add only very hot water: If you need to add more liquid while cooking, it must always be very hot so the simmering doesn't stop and the hominy continues cooking evenly.
Use a mix of chicken cuts for the best flavor: Thigh and leg, which adds richness. Neck or spine deepens the broth even more.
Fry the red chile sauce well: Cook the strained sauce in oil for about 20 minutes to enhance the flavor and prevent it from tasting raw.
Simmer low and slow: Letting the pozole cook gently for a long time makes the pork incredibly tender and allows the flavors to develop fully.
Remove the bones and return the meat: After the long simmer, remove the bones, shred the meat, and return it to the pot to maintain the proper texture.
Serve with classic toppings: onion, radishes, oregano, lettuce, lime, chile piquín, and tostadas, which complete the dish as traditionally served.

Frequently Asked Questions

Can I use canned hominy instead of dried hominy?

Yes. Canned hominy is fully cooked and only needs to be rinsed and added during the last part of the cooking process.

Why does the water need to be very hot when added?

Adding hot water keeps the cooking temperature stable, so the hominy continues to bloom and the pork cooks evenly. Adding cold water can stop the simmer and slow the entire process.

What chicken cuts work best for pozole rojo?

A mix of thigh and leg meat creates the richest broth. Neck or spine deepens the broth even more.

How do I know the hominy is ready?

The kernels will "bloom" or open up visibly. They should look fluffy and expanded, not dense or hard in the center.

❤️ Love this Pozole Rojo de Pollo recipe?

Make sure to check out our Tamales Rojo de Puerco recipe for another authentic, flavor-packed Mexican classic.