Pozole verde is one of those Mexican soups that tastes like it took all day, because in the best way, it kind of does.
This pozole verde recipe is built on a bright, herby tomatillo and poblano sauce, tender shredded pork or chicken, and plump hominy that soaks up every bit of that green broth.
It comes from Guerrero, Mexico, where cooks blend toasted pepitas into the sauce for a nutty richness you won’t find in the more common red pozole.
Once you taste the difference, you will understand why so many families guard their pozole verde recipe like a family heirloom.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 2 hours 30 minutes |
| Total Time | 3 hours |
| Servings | 8 servings |
| Difficulty Level | Moderate |
If you love the deep, comforting flavor of Mexican soups, my classic pozole recipe made with red chiles is another one worth saving for a chilly weekend.
Why You’ll Love This Pozole Verde Recipe
This dish delivers big, layered flavor without needing a long list of hard to find ingredients.
The sauce comes together in a blender, so most of the work is just letting the pot simmer while the smells take over your kitchen.
It’s also endlessly customizable at the table, since everyone gets to build their own bowl with the toppings they love most.
- Rich, herby green sauce made from tomatillos, poblanos, and toasted pepitas
- Tender, fall apart pork (or chicken) that simmers low and slow
- A big batch that’s perfect for feeding a crowd or freezing leftovers
- Naturally gluten free and easy to adapt for different proteins
- A fun, interactive meal thanks to all the fresh toppings
Another favorite: Caldo de Pollo if you’re craving something equally comforting but a little lighter.
Ingredients
Most of these ingredients are things you can find at a regular grocery store, though a well stocked Mexican market will make the shopping even easier.
- 3 pounds pork shoulder, cut into large chunks (or bone in chicken thighs)
- 1 large white onion, halved, plus 1/2 cup finely chopped for garnish
- 6 garlic cloves, peeled
- 2 bay leaves
- 1 tablespoon salt, plus more to taste
- 10 cups water or chicken broth
- 1 1/2 pounds tomatillos, husked and rinsed
- 2 poblano peppers, stemmed and seeded
- 1 to 2 jalapeño peppers, stemmed (seeds removed for less heat)
- 1/2 cup raw pepitas (pumpkin seeds), toasted
- 1 cup fresh cilantro leaves
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 2 tablespoons vegetable oil
- 2 (25 ounce) cans white hominy, drained and rinsed
- Shredded cabbage or lettuce, sliced radishes, lime wedges, and tostadas for serving
Read Also: Salsa Verde Chicken Recipe
Kitchen Equipment Needed
You likely already own most of what this recipe calls for, with the blender doing the heaviest lifting for that signature green sauce.
- A large Dutch oven or heavy stockpot
- A high-powered blender for the tomatillo sauce
- A skillet for toasting the pepitas
- A fine mesh strainer
- Sharp knife and cutting board
- Ladle for serving
This same setup works beautifully for my chicken tortilla soup, so it’s worth having on hand for both.
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make pozole verde, and I think they genuinely make the process easier and the final bowl better.
1. Le Creuset Enameled Cast Iron Dutch Oven
A heavy Dutch oven holds steady, even heat for hours of simmering without scorching the bottom of the pot.
It also goes straight from stovetop to table, which makes serving family style even easier.
2. Vitamix High-Performance Blender
A powerful blender purees the tomatillos, poblanos, and toasted pepitas into a completely smooth sauce with no stringy bits.
That smoothness matters, since a grainy sauce is one of the easiest ways to lose that silky pozole verde texture.
3. Raw Pepitas (Pumpkin Seeds)
Pepitas are what give authentic pozole verde its subtle nutty richness, and buying them raw so you can toast them fresh makes a noticeable difference.
Freshly toasted pepitas smell incredible and blend into a much silkier sauce than pre-roasted ones.
4. Dried Mexican Oregano
Mexican oregano has a citrusy, slightly floral flavor that’s noticeably different from the Mediterranean oregano in most spice racks.
It’s a small swap that makes the broth taste far more authentic.
You might also enjoy: Egg Enchiladas Verdes
Step-by-Step Instructions: How to Make Pozole Verde
1. Simmer the pork
- Place the pork shoulder chunks in a large Dutch oven or stockpot.
- Add the halved onion, 6 garlic cloves, bay leaves, and 1 tablespoon of salt.
- Pour in the water or chicken broth so the pork is fully submerged.
- Bring the pot to a boil over high heat, then reduce to a low simmer.
- Skim off any foam that rises to the top during the first 15 minutes.
- Cover partially and let it simmer for 1 1/2 to 2 hours, until the pork is fork tender and easily shreds.
- Remove the pork with tongs and set it aside to cool slightly, then discard the bay leaves and onion halves from the broth.
- Keep the broth warm on low heat, since you’ll use it to make the green sauce and finish the soup.
2. Prepare the tomatillo sauce
- While the pork simmers, bring a separate pot of water to a boil.
- Add the tomatillos, poblano peppers, and jalapeño peppers.
- Boil for 8 to 10 minutes, until the tomatillos turn a dull, olive green and everything is soft.
- Drain the vegetables and let them cool for a few minutes so they’re safe to blend.
- In a dry skillet over medium heat, toast the pepitas for 3 to 4 minutes, stirring often, until they start to pop and turn golden.
- Let the pepitas cool slightly, then set aside a small handful for garnish.
3. Blend the green sauce
- Add the boiled tomatillos, poblanos, and jalapeños to a blender.
- Add the toasted pepitas, cilantro leaves, cumin, and Mexican oregano.
- Pour in 1 cup of the warm broth from the pork pot to help everything blend smoothly.
- Blend on high for 1 to 2 minutes, until the sauce is completely smooth with no visible chunks.
4. Cook the sauce
- Heat the 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
- Carefully pour in the blended green sauce, since it will splatter as it hits the hot oil.
- Cook the sauce, stirring often, for 8 to 10 minutes, until it deepens in color and thickens slightly.
- This step is what takes the sauce from tasting raw to tasting rich and developed, so don’t skip it.
5. Combine and simmer the pozole
- Pour the cooked green sauce into the pot with the reserved pork broth.
- Shred the cooled pork into bite-sized pieces and return it to the pot.
- Add the drained hominy and stir everything together.
- Bring the pot to a gentle simmer and cook for 20 to 25 minutes, so the flavors meld and the hominy warms through.
- Taste and add more salt as needed, since the amount will depend on your broth.
6. Serve
- Ladle the hot pozole verde into bowls, making sure each portion gets plenty of hominy and pork.
- Top with shredded cabbage or lettuce, sliced radishes, chopped onion, and a sprinkle of the reserved toasted pepitas.
- Serve with lime wedges and crisp tostadas on the side.
This same technique of building a cooked sauce base carries over nicely into my caldo de res recipe if you want to keep exploring Mexican soups.
Tips for The Best Pozole Verde
A few small adjustments can take this from good to genuinely restaurant quality.
Most of these tips focus on building flavor in layers rather than rushing any single step.
- Don’t skip toasting the pepitas, since raw seeds taste flat and slightly bitter in the sauce
- Always cook the blended sauce in oil before adding it to the broth to remove the raw, grassy taste
- Adjust the jalapeño amount based on how spicy you want the final dish
- Use bone-in pork or chicken for the broth, since bones add extra body and flavor
- Let the pozole rest for 10 minutes off the heat before serving, since the flavors continue to develop
Read Also: Mexican Menudo Recipe
Serving Suggestions
Pozole verde is meant to be a build your own bowl kind of meal, so lay out the toppings and let everyone customize.
It also pairs well with a few simple sides that round out the meal without competing with the sauce.
- Crisp tostadas or warm corn tortillas for scooping
- A side of Mexican rice for a heartier plate
- Sliced avocado or a simple guacamole
- A cold horchata or agua fresca to balance the heat
- Extra lime wedges, since a squeeze right before eating brightens everything
This also pairs nicely with Slow Cooker Salsa Verde Chicken if you’re hosting a bigger Mexican-inspired spread.
Variations of Pozole Verde
Once you’ve made the classic version, it’s easy to adapt this recipe to what you have on hand or what your family prefers.
None of these changes require altering the core green sauce, which makes experimenting low risk.
- Swap the pork for bone-in chicken thighs for a lighter, quicker version
- Make it vegetarian using vegetable broth, mushrooms, and extra hominy
- Add roasted poblano strips on top for extra smokiness
- Use a slow cooker to simmer the pork and broth for a hands-off version
- Stir in a spoonful of Mexican crema for a richer, creamier bowl
You might also enjoy: Chicken Enchilada Soup
Storage and Reheating
Pozole verde actually tastes even better the next day, once the hominy has had time to soak up the sauce.
It also freezes well, making it a great make-ahead option for busy weeks.
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- Freeze in individual portions for up to 3 months
- Thaw overnight in the refrigerator before reheating
- Reheat gently on the stovetop over medium-low heat, stirring occasionally
- Add a splash of broth or water if the pozole has thickened too much in storage
Leftovers also work wonderfully spooned over buttermilk cornbread for a fun mash-up meal.
Nutritional Facts
Nutrition will vary based on your specific ingredients and toppings, but here is a general estimate per serving.
- Calories: approximately 420 per serving
- Protein: 32 grams
- Carbohydrates: 24 grams
- Fat: 22 grams
- Fiber: 5 grams
- Sodium: 780 milligrams
Read Also: Avocado Salad Recipe
Health Benefits of Key Ingredients
Beyond tasting incredible, several ingredients in this pozole verde bring real nutritional value to the table.
It’s a comforting dish that also happens to be fairly well balanced.
- Tomatillos are rich in vitamin C and antioxidants that support immune health
- Pepitas provide plant-based protein, magnesium, and healthy fats
- Hominy offers fiber that supports digestion and helps you feel full
- Poblano peppers contain vitamin A, which supports eye and skin health
- Cilantro adds a dose of vitamin K along with its fresh flavor
This also pairs well with black bean soup if you want another fiber-packed Mexican-inspired dish in your rotation.
FAQs About Pozole Verde
1. What is the difference between pozole verde and pozole rojo?
Pozole verde gets its color and flavor from tomatillos, poblanos, and pepitas, giving it a bright, herby taste.
Pozole rojo instead relies on dried red chiles for a deeper, smokier flavor and reddish broth.
2. Can I make pozole verde with chicken instead of pork?
Yes, bone-in chicken thighs work beautifully and cook faster than pork shoulder.
Simmer the chicken until it’s fully cooked and easily shreds, which usually takes about 40 minutes.
3. Why is my green sauce bitter?
Bitterness usually comes from tomatillo husks left on, over-toasted pepitas, or skipping the step of cooking the sauce in oil.
Rinsing the tomatillos well and cooking the blended sauce thoroughly should solve most bitterness issues.
4. Can I make this recipe in a slow cooker?
Absolutely, cook the pork with the broth ingredients on low for 6 to 8 hours until tender.
Prepare the green sauce separately, then stir both together into the slow cooker for the last 30 minutes of cooking.
5. What can I use instead of pepitas?
If you can’t find pepitas, sunflower seeds are the closest substitute in both texture and mild flavor.
The taste will be slightly different, but the sauce will still turn out smooth and satisfying.
Pozole Verde
Ingredients
- 3 pounds pork shoulder 1.36 kg, cut into large chunks (or bone-in chicken thighs)
- 1 large white onion halved, plus 1/2 cup finely chopped for garnish
- 6 garlic cloves peeled
- 2 bay leaves
- 1 tablespoon salt plus more to taste
- 10 cups water or chicken broth 2.4 L
- 1.5 pounds tomatillos 680g, husked and rinsed
- 2 poblano peppers stemmed and seeded
- 1 jalapeño peppers stemmed (seeds removed for less heat), 1-2 peppers depending on desired spice level
- 0.5 cup raw pepitas (pumpkin seeds) toasted
- 1 cup fresh cilantro leaves about 1 bunch
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 2 tablespoons vegetable oil
- 50 ounces white hominy 1.4 kg total, from 2 (25 ounce) cans, drained and rinsed
- shredded cabbage or lettuce for serving
- sliced radishes for serving
- lime wedges for serving
- tostadas for serving
- warm corn tortillas optional, for serving
- Mexican rice optional, for a heartier plate
- sliced avocado or guacamole optional
- horchata or agua fresca optional, to balance the heat
- Mexican crema optional, for a richer, creamier bowl
Equipment
- Large Dutch oven or heavy stockpot for simmering the pork and finishing the soup
- High-powered blender for the tomatillo sauce
- Skillet for toasting the pepitas
- Fine-mesh strainer optional, for straining sauce
- Sharp knife
- Cutting board
- Ladle for serving
Method
- Place the pork shoulder chunks in a large Dutch oven or stockpot with the halved onion, 6 garlic cloves, bay leaves, and 1 tablespoon of salt. Pour in the water or chicken broth to submerge the pork.
- Bring to a boil over high heat, then reduce to a low simmer. Skim off any foam that rises during the first 15 minutes. Cover partially and simmer for 1 1/2 to 2 hours, until the pork is fork tender and easily shreds.
- Remove the pork with tongs and set it aside to cool slightly. Discard the bay leaves and onion halves from the broth. Keep the broth warm on low heat.
- While the pork simmers, bring a separate pot of water to a boil. Add the tomatillos, poblano peppers, and jalapeño peppers. Boil for 8 to 10 minutes until the tomatillos turn olive green and everything is soft. Drain and cool slightly.
- In a dry skillet over medium heat, toast the pepitas for 3 to 4 minutes, stirring often, until they pop and turn golden. Let cool slightly, then set aside a small handful for garnish.
- Add the boiled tomatillos, poblanos, jalapeños, toasted pepitas, cilantro, cumin, and Mexican oregano to a blender. Pour in 1 cup of the warm pork broth and blend on high for 1 to 2 minutes until completely smooth.
- Heat the vegetable oil in a large skillet over medium-high heat. Carefully pour in the blended green sauce and cook, stirring often, for 8 to 10 minutes until it deepens in color and thickens slightly.
- Pour the cooked green sauce into the pot with the reserved pork broth. Shred the cooled pork into bite-sized pieces and return it to the pot. Add the drained hominy and stir everything together.
- Bring the pot to a gentle simmer and cook for 20 to 25 minutes, allowing the flavors to meld and the hominy to warm through. Taste and add more salt as needed.
- Ladle the hot pozole verde into bowls, ensuring each portion gets plenty of hominy and pork. Top with shredded cabbage, sliced radishes, chopped onion, reserved toasted pepitas, and serve with lime wedges and crisp tostadas on the side.
Nutrition
Notes
- Toast pepitas fresh: Don’t skip toasting the pepitas; raw seeds taste flat and slightly bitter in the sauce. Toast them just until golden and fragrant.
- Cook the sauce in oil: Always cook the blended sauce in oil before adding it to the broth to remove the raw, grassy taste and deepen the flavor.
- Adjust spice level: Use 1 to 2 jalapeños depending on your heat preference. Removing the seeds reduces the spiciness.
- Use bone-in meat: Bone-in pork or chicken adds extra body and richness to the broth. If using chicken, simmer until cooked through (about 40 minutes) and shred.
- Rest before serving: Let the pozole rest for 10 minutes off the heat before serving so the flavors continue to meld and develop.
- Make it vegetarian: Swap the pork for extra hominy and mushrooms, and use vegetable broth instead of chicken broth.
- Slow cooker option: Cook the pork with broth ingredients on low for 6 to 8 hours until tender. Prepare the green sauce separately and stir it in during the last 30 minutes.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Pozole verde tastes even better the next day.
- Freezing: Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
- Substitute for pepitas: If you can’t find pepitas, sunflower seeds are the closest substitute for texture and mild flavor.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Pozole verde is the kind of recipe that turns an ordinary weekend into something worth gathering around the table for.
The bright green sauce, tender pork, and pile of fresh toppings make every bowl feel a little different from the last.
Give this one a try soon, and let me know in the comments how your bowl turned out.
If you make it, I’d love it if you shared a photo or passed this recipe along to a friend who loves Mexican food as much as you do.
Recommended:
- Crockpot Taco Soup Recipe
- Huevos a la Mexicana Recipe
- Enchilada Sauce Recipe
- Mexican Migas Recipe
- Corn Tortillas Recipe
