In Mexican cuisine there are two versions of Pozole that you'll frequently come across: Pozole Rojo and Pozole Verde.
Pozole Rojo is typically served with pork and relies on a longer simmer in a red sauce made from dried chilis.
Pozole Verde uses tomatillos as the base and when loading it up with chicken you can be seated for dinner much quicker. That's the version we're making here today and it's a good option to consider if you want a Pozole recipe in your arsenal that doesn't feel like an all-day affair.
How To Make Pozole Verde
Of course, all versions of Pozole are going to use hominy as the key ingredient -- that's what makes Pozole such a unique dish! (What is Hominy?)
If you're new to hominy here are some quick details on it...
Start with some dried field corn.
Soak it overnight in an alkaline agent like calcium hydroxide.
Rinse it off the next day and you'll have some nixtamalized corn, i.e. a more nutritional, better tasting corn that is easy to grind up into masa dough.
Or you can cook the whole kernels and you'll end up with hominy, or nixtamalized whole corn kernels.
You can see step-by-step details on that process in our Masa Dough post.
Of course, in today's world there is always a shortcut and we'll be taking it in this recipe. It looks like this:
You'll usually find these cans of hominy in the Latin goods section of your local supermarket. They are quite common these days so keep an eye out for them.
Yes, you'll get a slight downgrade in quality when using canned hominy, but your Pozole is relying on the sauce for its main flavor so it's worth keeping a few cans in the pantry for some quick meals.
For the green sauce, we'll be roasting the tomatillos along with some poblanos. I usually put these in the oven at 400F. The poblanos will need about 30 minutes to roast, and the tomatillos about 15 minutes. I usually take the tomatillos off the pan when they're done roasting, but sometimes I forget and it's no big deal.
This is the same flavor base as our Chili Verde but I usually use less jalapeno and less Mexican oregano when making Pozole. I like it best when it's a bit lighter and less sharp, but you can always add more jalapeno if you want more heat. (What is Mexican Oregano?)
Once you get the tomatillos in the oven you can get the chicken cooking.
Add two chicken breasts to a pan along with 2 quarts of stock. I also add onion, cilantro, salt and pepper.
You can consider the additional ingredients to the broth optional. They don't flavor the chicken much but they will start to season the broth.
I used some homemade stock for this batch and I'm always trying to get people to make their own stock at home. It can make such a huge difference in soups, but of course it takes time so store-bought stock will work fine for this express recipe.
Bring the chicken broth to a boil and then reduce heat to a simmer. Cook until the chicken is no longer pink inside, about 20 minutes. Once cooked you can set the chicken aside to cool and then shred it using two forks. Be sure to keep the cooking liquid as that is the base for the Pozole!
While the chicken is cooking you can get the other ingredients ready for the green sauce:
1 peeled onion
4 peeled garlic cloves
2 rinsed and de-stemmed jalapenos
1/2 bunch rinsed cilantro
When the poblanos are done roasting, de-stem and de-seed them. You can pull off any loose skin but it's not important to get rid of all of it. (More info on working with poblanos.)
Add the poblanos to the blender along with the roasted tomatillos and combine well. You might have to do it in batches to get it all to fit into the blender.
We'll cook this green sauce for a few minutes over medium heat in some oil.
Add the shredded chicken along with 1-2 cans of hominy (drained and rinsed).
I used the full 2 cans of hominy (28 oz. size) for this batch, but you can always use less if you want a more soupy version.
Strain the liquid that the chicken cooked in and add it to the pan. If you started with 2 quarts to cook the chicken then you'll probably have about 6-7 cups leftover. I usually swish the cooking liquid in the blender to get all the sauce remnants before adding it to the pan.
We'll also add:
1 teaspoon salt
freshly cracked black pepper
1 teaspoon Mexican oregano
You can also add more liquid (stock or water) if you want to adjust the consistency of the Pozole. I added another cup of stock to thin it out a bit.
This is also a good opportunity to take a taste for seasoning. I added more salt but keep in mind that the stock I'm using is unseasoned so you might not need to add as much salt if you're using store-bought stock.
Let this simmer for 15 minutes or until the hominy is heated through. Take a final taste for seasoning and then serve it up!
Traditional versions of Pozole are frequently topped with raw veggies, but I've stopped doing this and prefer to serve it up plain Jane along with a squeeze of lime.
Cabbage and radishes are probably the most common additions to Pozole Verde so you can experiment with those if you want, but I don't like their uncooked texture clashing with the warm, hearty Pozole. I've also tried topping with Pickled Cabbage and while I definitely prefer that to uncooked cabbage I still find it unnecessary.
A squeeze of lime and a piping hot cheese quesadilla does the trick for me. There is so much flavor in the broth that you really don't need much beyond that.
And by cheese quesadilla I mean the world's easiest quesadilla...
Simply add cheese to half of a flour tortilla. Fold onto itself and cook in a dry skillet over medium-high heat until both sides are crispy and golden brown.
This gooey delight is the perfect partner for your hearty bowl of Pozole.
Yum!
Okay let me know if you have any questions about this Pozole Verde. If you're a Pozole fan it's a great recipe to keep in mind for an easy, stress-free batch.
I'll put up a recipe for Pozole Rojo at some point too, so keep an eye out for that one if you're craving it. Here it is.
Update: and this is a recipe for Vegetarian Pozole Verde that I just added to the site.
Buen Provecho.
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Pozole Verde
Ingredients
- 1-2 cans hominy (28 oz. cans)
- 2 chicken breasts
- 2 quarts stock (8 cups)
- 1 teaspoon Mexican oregano
- 1 teaspoon salt (plus more to taste)
- freshly cracked black pepper
- olive oil
- lime
For the poaching liquid (optional):
- 1/2 onion
- 10 sprigs cilantro
- pinch of salt
- freshly cracked black pepper
For the green sauce:
- 10 tomatillos (approx. 1 lb.)
- 2 poblanos
- 1 white onion
- 2 jalapenos
- 4 garlic cloves
- 1/2 bunch cilantro
Instructions
- Pull off the husks of the tomatillos and give them a good rinse. I usually de-stem them but this is optional. Add the tomatillos to a roasting pan along with the rinsed poblanos and roast them in the oven at 400F. I usually flip the poblanos over after 15-20 minutes, and if the tomatillos are disintegrating you can take them out of the oven at this point. The poblanos will need about 30 minutes total to fully roast.
- Add the two chicken breasts to a pan and cover with 2 quarts of stock. Be sure there is enough liquid to submerge the chicken breasts. I also added 1/2 onion, 10 sprigs cilantro, a pinch of salt, and some freshly cracked black pepper but these are optional. Bring to a boil and then reduce heat to a simmer. Cook the chicken until no longer pink inside, about 20 minutes. Once cooked, set the chicken aside to cool on a plate and then shred using two forks. Save the cooking liquid.
- Add the remaining green sauce ingredients to a blender: 1 peeled onion, 2 de-stemmed and rinsed jalapenos, 4 peeled garlic cloves, and 1/2 bunch of rinsed cilantro. I usually just twist off and discard the bottom, thicker portions of the cilantro but use the upper stems that hold the leaves together.
- Once the poblanos have fully roasted, remove them from the oven and let them cool down for a few minutes. Pull off and discard as much of the skin as you can. De-stem and de-seed them. I find it easiest to cut off the tops and then make a slit lengthwise. Open up the pepper and use the knife to scrape out the veins and seeds.
- Add the poblanos and tomatillos to the blender and combine well with the other ingredients. You might have to blend half first to get all of it to fit into a single blender.
- Add a dollop of oil to saucepan or Dutch oven over medium heat. Add the green sauce from the blender and cook for a few minutes.
- Drain and rinse 2 cans of hominy. If you want a soupier version then use only a single can. Add the hominy to the green sauce.
- Add the shredded chicken to the pan along with the chicken cooking liquid (I gave the cooking liquid a quick strain to remove the onion and cilantro bits). We'll also add 1 teaspoon Mexican oregano, 1 teaspoon salt, and some freshly cracked black pepper. You can always add additional liquid at this point if you want a thinner version (stock or water).
- Let simmer for 15 minutes or until the hominy is heated through. Take a final taste for seasoning, adding more salt if necessary.
- Serve immediately with a squeeze of lime. You can optionally serve it with a cheese quesadilla. Simply add cheese to half of a flour tortilla and fold onto itself. Cook in a dry skillet over medium-high heat until both sides are crispy and golden brown.
- Store leftovers in an airtight container in the fridge.
Notes
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CeCe
I always do things slightly different. I follow this recipe but I also added roasted asparagus to the Verde mixture which added a nutty flavor that made it taste rich. Then I added cauliflower with only one can of hominy. Also added one can canelli beans. Wow, perfect tasting and a crowd pleaser.
Patrick
Hey thanks much for mentioning your adjustments CeCe, so helpful to hear them! Cheers.
Erica
This is a fantastic, flavor recipe! Have made it twice now. Definitely add this to your recipe box.
Patrick
Thanks Erica!
Ana Ruiz
I don’t understand why you use stock to cook soup, we start our soup with simple water.
Patrick
Hey Ana, you'll get an upgrade in flavor if you use stock as the base. Keep in mind the difference will be most pronounced when using homemade stock (as opposed to store-bought stock), so if you have a favorite soup recipe it's worth giving it a go using some homemade stock to see how your palate reacts. Cheers.
Monica
Hey there!
I prefer green salsa so when I saw this recipe I had to try it. I followed all the directions and it was tasty but it also had a strong lime flavor, though I didn’t add any lime. I’m figuring it may have been the tomatillos. Has this happened to anyone with this recipe? If so, what’s causing it and how is it corrected?
Patrick
Hi Monica! Hmmm yeah I think it might be the tartness of the tomatillos that you're reacting to -- it might be hard to reverse it but there are a couple things you could try. A hint of sweetness, like sugar or honey, could counter the tartness, but I would definitely start small if experimenting with this, just a pinch or so. And you could always dilute it a bit more at the end by adding additional stock. I hope that helps a bit. Cheers.
Celestina Sanchez
I tried your pozole verde recipe today. The roasted Chiles and tomatillos made such a difference. I enjoy your website I will try your poblano module and will try your rojo and Verde rice. My mom used the stove top for cooking and the oven once a year for Thanksgiving turkey and biscuits. So the oven is heaven for me. I look forward to trying your techniques.
Patrick
Hey Celestina! I'm so glad the Pozole worked out for you. Yeah, you will probably see me use the oven a lot heh -- I find it can simplify things quite a bit in the kitchen and it's my default for roasting poblanos, tomatillos, tomatoes, etc.
Diane
Easy Quesadillas: (I read this tip somewhere years ago and love it) Put a 4 inch tortilla, flour or corn, some grated cheese, any variety, and another 4 inch tortilla in a round waffle iron and cook for about a minute. You get a waffley look but they're fast and easy and easily cut into 4 with a pizza cutter. Great for doing a big batch, about 10 minutes and you have 40 quarter round quesadillas!
Patrick
Ha would like to try that some day! Cheers Diane.
Susan
This dish sounds absolutely wonderful. A couple of comments about Mexican Oregano. It actually does grow wild north of the border - it grows at our local state park (Hueco Tanks State Park & Historic Site) outside El Paso, TX. The Lamiaceae and Verbenaceae are closely related - in botany class a few centuries ago, I learned that the easiest way to tell the difference was that the Lamiaceae were aromatic while the Verbenaceae are not. Guess we know now that's not true… I now use Mexican oregano exclusively, partly because of the size of my spice cabinet, partly because I don't care much for regular oregano, and partly because I cook more Mexican food than any other..
Patrick
Ha I am the same way Susan -- I'm a total convert to Mexican oregano these days and I use it all the time, such a great flavor.
I hope the Pozole treats you well! Cheers.
Ella Ambler
Patrick, you did it again! This was my Dad's favorite meal, so I grew up eating it all the time. Although he insisted on pork instead of chicken. we always had hominy in the house and still do. Can't wait to make this again...Salud
Patrick
Thanks Ellie I hope the Pozole treats you well! You can always make it with pork but of course that will come with a much longer simmer time. Cheers.
Cheryl
Just added all the ingredients to my shopping list. And I will have some avocado along with those quesadillas. I like the addition of the radishes for a spicy crunch, so maybe?
Patrick
Hey Cheryl, yeah there is tons of leeway on the final toppings so feel free to get creative. Lately I prefer my Pozole served up mostly unadorned but cabbage and radishes are good options to experiment with. Enjoy!
Annie
I'm sure you have met folks who cannot tolerate cilantro for one reason or another. Have you ever tried this recipe without that herb? Would it change the taste drastically to omit? How little of the herb could one get away with minimize that awful taste if it is a necessary ingredient?
Patrick
Hey Annie! Yeah I do get plenty of emails from people who think cilantro tastes soapy so you are not alone. You can easily omit the cilantro in the Pozole and I think you'll still get a good result. Most of the flavor is coming from the roasted tomatillos and poblanos. The cilantro makes it a bit more vibrant but it's not crucial. Just be sure to roast those tomatillos/poblanos and use some stock that you trust and you'll be a happy camper. Cheers.