Why You’ll Love This Recipe
I enjoy how this recipe strikes the perfect balance of comfort and brightness. The meat becomes tender after simmering, the hominy adds a chewy texture, and the green sauce gives it a tangy, slightly spicy kick. I like that I can adjust the spice level depending on my mood, and I often add fresh garnishes for even more flavor. It’s not just a soup—it’s a complete meal in one bowl.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 cups hominy
1 pound meat, cut into pieces
4 cups chicken broth
1 cup tomatillos, husked and chopped
1/2 cup green chilies, chopped
1/2 onion, chopped
2 cloves garlic, minced
1 teaspoon cumin
Salt to taste
Fresh cilantro, for garnish
Directions
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In a large pot, combine meat, chicken broth, and hominy.
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Bring to a boil, then reduce heat and simmer for 1 hour.
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In a blender, combine tomatillos, green chilies, onion, garlic, and cumin. Blend until smooth.
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Add the green sauce to the pot and simmer for another 30 minutes.
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Season with salt to taste.
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Serve hot, garnished with fresh cilantro.
Servings and Timing
This recipe makes 4 servings. It takes about 20 minutes of prep time and 1 hour 30 minutes of cooking time, for a total of 1 hour 50 minutes.
Variations
Sometimes I change up the protein depending on what I have at home. If I’m craving more spice, I add extra chilies or even a jalapeño to the sauce. I also like serving this with toppings such as sliced radishes, shredded lettuce, avocado, or lime wedges to make each bowl customizable. For a vegetarian twist, I use vegetable broth and skip the meat, letting the hominy and sauce shine on their own.
Storage/Reheating
I store leftover pozole verde in an airtight container in the refrigerator for up to 4 days. It reheats beautifully on the stovetop over medium heat, and I sometimes add a splash of broth if it thickens too much. It also freezes well—I freeze portions for up to 3 months, then thaw in the fridge overnight before reheating.
FAQs
Can I make pozole verde ahead of time?
Yes, I often make it the day before serving because the flavors deepen overnight.
What type of chilies work best for this recipe?
I usually use mild green chilies, but I sometimes add serrano or jalapeño peppers for more heat.
Can I use canned tomatillos?
Yes, canned tomatillos work when fresh ones aren’t available, though fresh tomatillos give the best flavor.
Can I make pozole verde with chicken instead of other meat?
Yes, chicken thighs or breasts make a delicious substitute.
How do I thicken the broth if it’s too thin?
I let it simmer uncovered a little longer to reduce, or I blend in more hominy to naturally thicken it.
What toppings go well with pozole verde?
I like topping mine with radishes, shredded cabbage, avocado, lime, or tortilla chips.
Can I use canned hominy?
Yes, canned hominy is convenient and works perfectly in this soup.
How spicy is pozole verde?
It depends on the chilies I use. I can keep it mild with green chilies or make it hot with serrano or jalapeños.
Can I freeze pozole verde?
Yes, I freeze it in portions for easy reheating. It keeps well for up to 3 months.
Is pozole verde gluten-free?
Yes, as long as I use gluten-free broth and seasonings, this dish is naturally gluten-free.
Conclusion
This comforting pozole verde is one of my favorite soups because it combines bold flavors with simple ingredients. I like how versatile it is—I can adjust the spice, change the protein, or pile on fresh garnishes. It’s hearty enough to be a full meal, and it always tastes even better the next day. Whenever I make it, it feels like a celebration of flavor and tradition in one bowl.
Comforting Pozole Verde: A Heartwarming Family Favorite
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
- Diet: Gluten Free
Description
A traditional Mexican soup made with hominy, tender meat, and a vibrant green sauce of tomatillos and chilies. This pozole verde is hearty, tangy, and comforting—perfect for family meals or gatherings.
Ingredients
2 cups hominy
1 pound meat, cut into pieces (pork or chicken)
4 cups chicken broth
1 cup tomatillos, husked and chopped
1/2 cup green chilies, chopped
1/2 onion, chopped
2 cloves garlic, minced
1 teaspoon cumin
Salt, to taste
Fresh cilantro, for garnish
Instructions
- In a large pot, combine meat, chicken broth, and hominy.
- Bring to a boil, then reduce heat and simmer for 1 hour.
- In a blender, combine tomatillos, green chilies, onion, garlic, and cumin. Blend until smooth.
- Add the green sauce to the pot and simmer for another 30 minutes.
- Season with salt to taste.
- Serve hot, garnished with fresh cilantro.
Notes
Use chicken, or beef depending on your preference.
Adjust spice by using mild green chilies or hotter peppers like serrano or jalapeño.
Toppings such as radishes, shredded cabbage, avocado, or lime add extra freshness.
Vegetarian option: replace meat with vegetables and use vegetable broth.
Leftovers store well in the fridge for up to 4 days or freezer for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 55mg
