This pozole verde is a comforting, hearty Mexican stew combining hominy, chicken and a tomatillo-chili broth. It's packed with flavor, with a mild spice and perfect for making ahead and enjoying when suits.
Growing up in Scotland, I never came across tomatillos. But that's changed when I first visited Mexico and enjoyed salsa verde and I was instantly hooked. I hunted down some ready-made sauce when I got home to at least enjoy the flavor now and then. But it took moving to the US until I found tomatillos themselves.
Now I love making my own salsa verde now and then to go with carnitas tacos or in chilaquiles verdes. And now that I've managed to find prepared hominy as well, this tasty soup/stew is another one to enjoy particularly in the cooler months.
Origins of pozole
Pozole gets it's name from Nahuatl, the language of the Aztecs, and the dish dates back to pre-Columbian times. The Nahuatl name "pozolli" means "foamy" or "frothy" which likely refers to the process of making hominy, a core part of the dish.
Hominy is dried corn that is treated with an alkaline solution to make it easier to grind into masa harina for things like tamales, corn tortillas and the drink atole. You can also use the whole kernels in dishes like pozole.
Since corn was considered sacred by the Aztecs and Mayans, it was originally a dish for special occasions, and still often is such as on New Year's Eve or Mexican Independence Day. But it's also enjoyed as an everyday dish, too.
Pozole variations
You'll find a number of variations in the dish across Mexico and neighboring countries. One of the main differences is whether the broth is white/clear, red (made with tomato-based salsa) or green, as here.
The green base typically comes from a salsa verde, made with tomatillos, chili and cilantro. Ground pepitas (pumpkin seeds) are an alternative or addition that gives a slightly thicker, creamy broth.
The other main variation is the meat used - chicken and pork are the two most common but you can also get vegetarian versions.
Here I've gone with the fairly common combination of salsa verde and chicken which pair together so well. It's a little lighter than using pork, and slightly quicker to make. And best of all, of course, it's delicious.
Steps to make pozole verde
Making this dish has three main steps:
- Cook the chicken and create a stock at the same time, then shred the chicken.
- Make a salsa verde by simmering the main ingredients then blending all.
- Bringing everything together into a soup/stew - the stock, salsa, chicken and hominy.
Each of these steps takes a little time but none of it is difficult and the amount of hands-on work is minimal. You can make it a little thinner or chunkier by adding more or less stock, to your taste.
I have gone with the easier route and used pre-cooked canned hominy for this. Though if you have time, cooking hominy yourself from the dried kernels is arguably better flavor-wise.
While I haven't added pepitas into the sauce here, if you'd like to so that the broth is a bit thicker and creamier, just blend them in with the salsa verde. Or, if you want to add more gradually to adjust the amount to taste, grind them separately and then stir in during the final cook.
Preparing ahead
This dish is great for preparing ahead in part or in full. You can cook the chicken (and making the stock) and/or making the salsa verde ahead of time. Store each in the fridge for a day or two. Then you can just combine everything and give it it's final cook.
Though that said, this is a dish that develops in flavor a bit over time. So if you want to get ahead, I'd actually suggest making it completely then storing and reheating for the best flavor.
You can freeze both the completed dish or the stock, salsa and chicken as well, ready for when you need them.
Pozole is often served topped with a few garnishes such as sliced avocado, radish, cabbage or cilantro. A slice of lime can be good to squeeze over the top and add a little extra freshness, too.
Pozole verde is a wonderfully comforting, flavorful, hearty soup-like stew that's especially good in the colder months. It's filling without being too heavy and makes a deliciously meal. So be sure to make a batch soon.
Try these other tasty stews:
- Harira (a delicious Moroccan chickpea and lentil soup/stew with warm spices)
- Fabada Asuriana (Spanish pork and bean stew, that's easy, hearty and tasty)
- Romesco de peix (Catalan fish stew, with a mix of seafood and nuts in the tasty sauce)
- Plus get more main dishes and Mexican recipes in the archives.
Pozole verde
Ingredients
To cook chicken and make stock
- 1 lb bone in chicken thighs (also skin on)
- ½ lb chicken breast
- ⅛ onion approximately, as whole chunk
- 1 clove garlic peeled but left whole
- 1 teaspoon salt
- 4 cups water
For salsa verde
- ¼ onion
- 1 clove garlic
- 8 oz tomatillos
- 1 jalapeno pepper or more, to taste
- 5 stems cilantro coriander, or a little more to taste
For rest of dish
- 15 oz precooked hominy 15oz is 1 can
Instructions
For stock/chicken
- Place the chicken thighs and breast in a pot with the chunk of onion and garlic. Sprinkle in the salt and add the water. Place the pot over a medium heat, covered, and bring to a boil.
- Once boiling, reduce the heat to a steady simmer and cook for around 15 - 20 minutes. You may want to take the breast out sooner once the meat is cooked through to save it cooking too long. Once the thighs are also cooked, remove them and let them cool a minute.
- Remove the skin and remove the chicken from the bone of the thighs. Shred up the chicken thigh and breast meat (I suggest keeping them separate as I prefer to add the breast meat in a little later so it cooks less, but it's fine to add all together, too).
- If you have time, add the chicken bones and skin back into the pot with the water and cook for another 20 minutes or so to make a slightly stronger broth. Whether you cook longer or not, pour the liquid through a strainer and discard bones and other solids but reserve the stock.
For salsa verde
- As the chicken is cooking, prepare the salsa verde. Peel the piece of onion and garlic but leave them whole. Remove husks from the tomatillos.
- Place the onion, garlic, tomatillos and jalapeno in a small pot and cover with water. Bring to a simmer and cook around 10 minutes until the tomatillos have changed color to be a darker color, but not falling apart. Drain and place Place cooked tomatillos, onion and garlic in blender. Remove stem from the jalapeno and seeds, if you like (though you can leave in if you like).
- Let the cooked vegetables cool slightly then add the cilantro - include thinner stems but remove the thicker ones. Blend everything so well broken up and relatively smooth. Set aside until needed.
To put pozole together
- Place the drained cooked hominy in a medium-large pot with the shredded chicken thigh meat (and breast meat, if adding all together), salsa verde and stock. Bring the mixture to a simmer and cook for around 15 - 20 minutes. Add the chicken breast meat (if you held back) and cook for a couple minutes more before serving.
- Serve topped with garnishes of your choice such as sliced radish, avocado, cabbage and/or cilantro.
Video
Notes
Nutrition
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