About This Recipe

Pozole is one of Mexico’s oldest and most ceremonially important dishes — a soup whose roots reach back to pre-Columbian Mesoamerica, where it was prepared for ritual celebrations and feast days. The name comes from the Nahuatl word for hominy, the large, chewy kernels of nixtamalised maize that are the defining ingredient and the reason no substitution is acceptable. Hominy has a uniquely satisfying, almost meaty chew and a subtle earthy corn flavour that ordinary sweetcorn cannot replicate.

Pozole verde, the green version, is distinguished by its tomatillo and pumpkin seed base — a sauce of puréed tomatillos, serrano chillies, fresh coriander, epazote (a pungent Mexican herb with a distinctive medicinal, slightly anise-like flavour), and toasted pumpkin seeds that gives the soup a vivid jade colour and a complex, tangy, slightly bitter flavour profile that is entirely different from the red chilli version.

The pumpkin seeds are essential: toasted until they begin to pop and darken, then blended into the tomatillo sauce, they add body, a gentle nuttiness, and healthy fats that make the green broth luxuriously rich without any cream or flour thickening. The chicken is shredded rather than cubed, providing a lighter texture that allows the broth to be the star. The garnishes — shredded cabbage, radish, dried oregano, lime, and tostadas — are not decorative afterthoughts but essential components of the experience, adding freshness, crunch, and acid that transform the bowl at the table.

History & Origins

Archaeological and historical evidence suggests pozole has been prepared in Mesoamerica for at least 2,000 years. In Aztec culture, it held sacred significance and was prepared for major festivals and ceremonies. After the Spanish conquest, the dish was adapted and spread throughout Mexico, with regional versions developing in each state. Pozole verde is primarily associated with Guerrero state, while pozole rojo is the signature of Jalisco. The dish is now the centrepiece of Mexican national holiday celebrations, particularly Independence Day on September 16th.

Why It’s Healthy

Hominy corn is nutritionally remarkable. The nixtamalisation process — soaking and cooking in an alkaline solution — dramatically increases the bioavailability of niacin (vitamin B3) and makes the amino acid lysine more accessible, transforming corn from a nutritionally limited grain into a more complete food. Hominy is high in fibre and resistant starch, providing prebiotic support for gut health. Tomatillos are rich in vitamin C and withanolides — anti-inflammatory compounds. Pumpkin seeds provide zinc, magnesium, and omega-3 fatty acids. The soup is naturally gluten-free and dairy-free.

Green Hominy Soup

Recipe by By butter u0026 berriesCourse: Healthy, Soup

Servings

6

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

395

kcal

Ingredients

• •t600g chicken thighs, bone-in

• •t2 x 400g tins hominy corn, drained

• •t500g tomatillos, husked and halved

• •t3 serrano or jalapeño chillies, roughly chopped

• •t80g pumpkin seeds (pepitas), toasted

• •tLarge handful fresh coriander

• •tSmall handful fresh epazote (or extra coriander)

• •t4 garlic cloves

• •t1 medium onion, roughly chopped

• •t1.2 litres chicken broth

• •t2 tbsp vegetable oil

• •tSalt to taste

• •tFor garnish: shredded cabbage, sliced radishes, dried Mexican oregano, lime wedges, tostadas, sour cream, sliced avocado

Directions

• Simmer chicken thighs in broth for 25–30 minutes until cooked through. Remove and shred. Reserve all broth.
• Char tomatillos and chillies under a hot grill or in a dry cast-iron pan until blackened in spots.
• Blend charred tomatillos, chillies, garlic, onion, coriander, epazote, and toasted pumpkin seeds with 200ml of the chicken broth until very smooth.
• Heat oil in a large pot over medium-high heat. Pour in the green sauce all at once — it will sputter. Fry the sauce, stirring constantly, for 5 minutes until darkened and thickened.
• Add remaining chicken broth and hominy. Bring to a simmer and cook for 20 minutes.
• Add shredded chicken and cook for 5 more minutes. Season generously with salt.
• Serve in large bowls with all garnishes arranged on the table.

Notes

• Frying the green sauce in hot oil is a critical step — do not skip it. This technique, called ‘seasoning’ the sauce, cooks out the raw tomatillo flavour and deepens the colour.
  Tinned hominy is widely available and an excellent product — it is already cooked through nixtamalisation and needs only to be heated through.
  The soup is very mild as written. Add more serranos or a teaspoon of dried arbol chilli if you want significant heat.
  The garnishes are essential to the experience — serve the full selection and let each person build their own bowl.

Make Ahead Tips

The green sauce base can be made up to 3 days in advance. The entire soup, including the chicken and hominy, can be made the day before and refrigerated — the flavours improve significantly overnight. Reheat gently and adjust seasoning before serving. Prepare garnishes the morning of serving. The soup freezes well for up to 2 months.

Storage

Pozole verde keeps in the fridge for up to 4 days and freezes beautifully for 2 months — the hominy and chicken hold up very well to freezing and reheating. Reheat over medium heat, stirring occasionally, and adjust seasoning with salt and lime juice, which can fade in the fridge. Store garnishes separately — shredded cabbage and radish in cold water in the fridge to keep crisp. Always add tostadas fresh.

Serving Tips

Serve in the largest, deepest bowls you own, with the full garnish spread at the table — shredded cabbage, thinly sliced radishes, dried Mexican oregano to crumble over, lime wedges, tostadas for dunking and scooping, a dollop of sour cream, and sliced avocado. Each person layers their own bowl according to preference. Cold Mexican beer or an agua de jamaica (hibiscus water) are the ideal accompaniments.

Variations & Substitutions

Pozole rojo uses dried guajillo and ancho chillies instead of tomatillos for a completely different, deep red, smoky flavour profile. For a pork version — the most traditional — replace chicken with pork shoulder slow-cooked until falling apart. A fully vegetarian pozole can be made with mushrooms (king oyster and shiitake work beautifully) replacing the meat, and vegetable broth replacing chicken broth — the green sauce carries the dish remarkably well.

You might also like

Peruvian Quinoa Soup Pozole Rojo Moroccan Chicken Tagine Pasta e Fagioli Mexican Chicken Soup Hungarian Lecsó