Pozole Verde Recipe

October 14, 2020

Pozole Verde

Serves 6 to 8


3 tablespoons olive oil

1 onion, diced

4 cloves of garlic, chopped

1 tablespoon coriander, toasted and ground

1 teaspoon cumin, toasted and ground

1 teaspoon dried oregano

Salt and pepper

1 chicken

10-12 cups water

1 bay leaf

1 pound tomatillos

2 poblano peppers

1 serrano chili

2 jalapeños 

1 bunch of cilantro, course stems removed 

6-8 cups of cooked hominy 


For Garnish


Diced white onion




Sliced radish



Put the olive oil and onion into a large Dutch oven and sauté over low heat for about 5 minutes. Add the garlic, spices, salt and pepper and cook until the onions are tender, about 10 minutes more. Add the chicken to the pot, pour in the water until the chicken is just submerged, then add the bay leaf and two more generous pinches of salt. Cook the chicken at a low simmer, for 40-50 minutes until cooked through. Remove the chicken from the broth and let cool. Shred the chicken once it’s cool enough to handle.

Meanwhile, preheat the oven to 450 degrees F. Place the tomatillos and peppers on a sheet tray and roast for about 30 minutes. The tomatillos should soften and the peppers blister and break down. Let cool. Once cool enough to handle, deseed and peel the peppers. Place the tomatillos and peppers in a blender, along with 1 cup of the chicken broth and 1 bunch of cilantro and blend until smooth. Add the puree to the soup and simmer for about 20 minutes to bring the flavors together. Add the hominy and chicken and taste, adjusting the seasoning as desired. Ladle into bowls and top each with whatever combination of garnishes you like.