Here’s a flavorful and hearty recipe for Green Mexican Hominy and Chicken Soup — also known as Pozole Verde de Pollo. This vibrant dish features tender chicken, chewy hominy, and a bold green sauce made with tomatillos, green chiles, and fresh herbs. It’s comforting yet bright — a Mexican classic with a green twist.
🥣 Green Mexican Hominy and Chicken Soup (Pozole Verde de Pollo)
🧾 Ingredients:
For the soup base:
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1 ½ to 2 lbs boneless, skinless chicken thighs or breasts
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1 tablespoon oil
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8 cups chicken broth (or water with bouillon)
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1 (25 oz) can white hominy, drained and rinsed (or about 3 cups cooked)
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Salt to taste
For the green sauce (salsa verde):
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1 lb tomatillos, husked and rinsed
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2–3 serrano or jalapeño peppers, stemmed (seeded for less heat)
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1 poblano pepper or green bell pepper, roasted and peeled (optional for depth)
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2 cloves garlic
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½ cup chopped onion
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1 cup fresh cilantro leaves
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½ cup fresh parsley or spinach (for color)
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½ teaspoon oregano
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1 teaspoon cumin
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Salt to taste
Toppings (traditionally served on the side):
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Shredded cabbage or lettuce
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Thinly sliced radishes
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Diced avocado
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Lime wedges
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Chopped onions
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Fresh cilantro
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Tostadas or tortilla chips
👩🍳 Instructions:
1. Cook the chicken:
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In a large pot, heat oil over medium heat. Add chicken, lightly salt, and brown for a few minutes.
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Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15–20 minutes, or until chicken is cooked through.
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Remove chicken, shred it, and return it to the pot.
2. Make the green sauce:
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In a saucepan, combine tomatillos, serranos/jalapeños, and poblano (if using) with enough water to cover. Boil until softened (about 10 minutes).
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Drain and blend with garlic, onion, cilantro, parsley/spinach, oregano, cumin, and a pinch of salt. Blend until smooth.
3. Cook the sauce:
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In a skillet or the same pot (cleared), heat a tablespoon of oil. Pour in the blended green sauce and simmer for 5–10 minutes, stirring occasionally, until thickened and fragrant.
4. Combine and simmer:
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Add the green sauce to the chicken and broth.
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Stir in hominy and simmer everything together for 15–20 more minutes to meld the flavors. Taste and adjust salt.
🍽️ To Serve:
Ladle soup into bowls and let everyone top theirs with fresh cabbage, radishes, avocado, lime juice, onions, and cilantro. Serve with tostadas or warm tortillas on the side.
🌿 Tips & Variations:
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Add a spoon of pumpkin seeds (pepitas) to the green sauce before blending for a traditional twist.
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Use rotisserie chicken to save time.
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For a vegetarian version, swap chicken with zucchini, mushrooms, or jackfruit, and use veggie broth.