What is Green Pozole? A Dish Rooted in History
Green Pozole Recipe is more than just a meal—it’s a rich tradition passed down through generations, and better than you can find in any Mexican Restaurant. If you ever stepped into my Grandpa’s kitchen on a chilly evening, you’d have been greeted with the rich, comforting aroma of simmering broth, roasted peppers, and fragrant spices. His Green Pozole Recipe wasn’t just a meal; it was a ritual, a love letter to our family’s Mexican roots. Grandpa had a way of making cooking feel like storytelling—each ingredient had a history, and every simmering pot was a chapter in the book of our family’s traditions. He’d say, “This isn’t just soup, mi hija, this is a bowl of history.”
Pozole itself dates back to pre-Columbian times when the Aztecs considered maize (hominy) a sacred ingredient. Originally, this dish was prepared for ceremonial feasts, symbolizing abundance and unity. Over the centuries, it evolved, with different regions of Mexico creating their own unique versions. Green Pozole, or Pozole Verde, hails from Guerrero, where tomatillos and green chilies give it a fresh, tangy kick. Grandpa’s version had a secret: fire-roasting the poblanos until their skins blistered, adding a smoky depth that made his pozole unforgettable. He swore by making it a day ahead because, as he put it, “The flavors need to have a little fiesta overnight before they’re really ready to party in your mouth.”
Why You’ll Love This Recipe
- Authentic flavors with a balance of smoky, tangy, and savory notes.
- Easy to make with simple, wholesome ingredients.
- Perfect for meal prep—the flavors intensify overnight!
- Customizable for spice levels, toppings, and dietary needs.
Ingredients You’ll Need
(*Serves 10. For best flavor, prepare 24 hours before serving.*)
- 1 rotisserie chicken
- 10 medium tomatillos
- 4 poblano peppers
- 1 medium yellow onion
- 4 cloves garlic
- 2 (28 oz) cans Mexican pozole (hominy)
- 2 quarts chicken stock
- 6 bay leaves
- 2 tbsp Chicken Flavor Better than Bouillon (or 6 bouillon cubes)
- 1 – 2 tsp salt
- ½ tsp black pepper
- ½ tsp cumin
- 1 – 2 tbsp Mexican oregano
Step-by-Step Cooking Instructions
1. Build a Rich Chicken Broth
- Strip the meat from the rotisserie chicken, dice, and set aside.
- In a large pot, boil the chicken carcass (including skin) with 1 quart of chicken stock while preparing the remaining ingredients.
2. Roast the Vegetables for Maximum Flavor
- Preheat the oven to 400°F.
- Peel and quarter the onion. Cut the tomatillos in half.
- Lightly brush the onion, tomatillos, and unpeeled garlic cloves with oil and place them on a lined baking sheet.
- Roast for 30 minutes.
- Meanwhile, roast the whole poblanos directly on the oven rack until the skin is blistered. Transfer them to a sealed ziplock bag and freeze for 15 minutes to loosen the skins.
3. Prep the Pozole (Hominy)
- Drain and rinse both cans of pozole.
- Spread half of the pozole (one can) onto the same baking sheet used for the vegetables and roast for 15 minutes at 400°F
4. Blend to Perfection
- Remove the poblanos from the freezer, peel off the skins, and remove the seeds.
- In a blender, combine the skinned poblanos, roasted onion, and peeled roasted garlic with ½ cup of broth. Blend until roughly smooth; set aside.
- Blend the remaining can of drained pozole with 1 cup of broth until smooth.
5. Assemble the Soup
- Strain the broth from the chicken carcass and discard the solids.
- In a large pot, combine the strained broth, blended pozole, blended vegetables, roasted pozole, bouillon, and bay leaves. Bring to a gentle boil.
- Stir in salt, pepper, cumin, and oregano to taste.
- Simmer for 30 minutes, stirring occasionally.
- Combine all ingredients in a large pot and simmer for 30 minutes.
Serving & Storage Tips
- Allow the soup to cool and refrigerate overnight. The flavors will develop, and the pozole and chicken will absorb the spices, mellowing the saltiness and spice level by the next day.
- Reheat before serving and adjust seasoning if needed.
Customize Your Pozole Verde!
Make it spicier, vegetarian, or add your favorite toppings like red onions, radishes and avocado!