The Ultimate Guide to Green Chicken Pozole: A Masterclass in Mexican Flavors

Name: The Ultimate Guide to Green Chicken Pozole: A Masterclass in Mexican Flavors
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: Mexican
Ingredients: 3 lbs bone-in chicken thighs; 1 large white onion, quartered; 6 cloves garlic, smashed; 1.5 lbs fresh tomatillos, husks removed; 2 poblano peppers, seeded; 2 serrano peppers; 1/2 cup raw pumpkin seeds (pepitas); 1 bunch fresh cilantro; 2 cups fresh spinach; 1 tsp dried Mexican oregano; 1/2 tsp ground cumin; 2 tbsp neutral oil; 58 oz canned white hominy, rinsed; Salt to taste

BY Emily Parker December 18, 2025

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In the landscape of traditional Mexican soups, few dishes offer the sophisticated balance of heat, acidity, and earthiness found in Green Chicken Pozole. Often referred to as Pozole Verde, this dish is a departure from the heavy, tomato-based stews many are accustomed to. Instead, it relies on a vibrant puree of roasted pumpkin seeds, tart tomatillos, and a trio of peppers to create a broth that is as refreshing as it is filling. It is the perfect centerpiece for a Sunday family gathering or a festive holiday meal, providing a nutritious and soul-warming experience in every spoonful.

The magic of this specific Green Chicken Pozole lies in the preparation of the “recaudo”—the flavor base. By using bone-in poultry and fresh aromatics, we develop a deep, savory foundation that supports the bright, herbal notes of the green salsa. This recipe moves away from shortcuts, focusing on traditional techniques like seed toasting and sauce frying to ensure a professional-grade result in your home kitchen.

Table of Contents

Ingredients

The Poultry and Stock

Three pounds bone-in chicken thighs (skin removed)
Twelve cups cold water
One large white onion, halved
One head of garlic, sliced crosswise
Two tablespoons sea salt
Three sprigs of fresh epazote or one teaspoon dried Mexican oregano

The Green Flavor Base (Salsa Verde)

One and a half pounds fresh tomatillos, husks removed and skins cleaned
Two large poblano peppers, charred and peeled
Three serrano chilies, stems removed
Three-quarters cup raw hulled pumpkin seeds (pepitas)
One large bunch fresh cilantro (stems included)
Two cups packed fresh radish leaves or spinach
Two tablespoons lard or high-heat vegetable oil

The Grains and Finish

One large can (one hundred eight ounces) or two smaller cans of white hominy, drained and rinsed
Salt and black pepper to taste

Essential Toppings

Finely shredded iceberg or green cabbage
Thinly sliced red radishes
Dried Mexican oregano
Fresh lime halves
Diced white onion
Dried crushed piquin chilies (optional for extra heat)

Instructions

Place the chicken, onion halves, garlic head, and salt in a large stockpot, covering with twelve cups of water.
Bring the pot to a gentle boil, then reduce heat to simmer for forty-five minutes or until the chicken is tender and falling off the bone.
While the chicken simmers, toast the pumpkin seeds in a heavy skillet over medium heat for three to five minutes until they turn golden and begin to dance in the pan.
Roast the tomatillos and serranos under a broiler or on a griddle until charred and softened, about eight minutes.
In a high-speed blender, combine the toasted seeds, roasted tomatillos, serranos, poblanos, cilantro, and radish leaves with two cups of the simmering chicken broth.
Heat the lard or oil in a deep skillet and pour in the green puree, cooking over medium heat for ten minutes while stirring to “season” the sauce.
Remove the cooked chicken from the stockpot, strain the broth to remove the boiled onion and garlic, and return the clear broth to the pot.
Add the seasoned green sauce and the rinsed hominy to the broth, simmering together for thirty minutes to allow the flavors to marry.
Shred the chicken meat into large chunks, discarding the bones, and fold it back into the bubbling green soup.
Adjust the seasoning with more salt if needed and serve immediately with a spread of fresh garnishes.

Professional Preparation and Sensory Cues

The Art of the Broth

When you begin the simmer, the water should just barely tremble. Boiling the chicken too aggressively can lead to a cloudy broth and tough meat. As the chicken cooks, the aroma should be savory and clean. The goal is to extract enough gelatin from the bones to give the Green Chicken Pozole a silky mouthfeel that coats the back of a spoon.

Perfecting the Recaudo

The transformation of the green sauce is the most critical phase. When you first blend the ingredients, the mixture will be a bright, almost electric green. Once you “fry” it in the lard, the color will shift to a deep forest green, and the texture will become slightly grainy due to the pumpkin seeds. This is exactly what you want—it indicates the flavors have concentrated and the raw bitterness of the peppers has been replaced by a mellow, toasted sweetness.

Hominy “Blooming”

Watch the hominy closely during the final thirty-minute simmer. You want the kernels to reach a stage where they look like tiny popcorn blossoms. This “blooming” allows the corn to act like a sponge, soaking up the spicy, tart liquid of the Green Chicken Pozole so that every bite is an explosion of flavor.

Pro Tips for Success

Bone-In Benefit: Never use boneless breasts for this recipe. The bones and connective tissue in the thighs are what provide the body and depth to the liquid. If you prefer white meat, use a whole chicken cut into pieces.
The Seed Texture: If your blender isn’t high-powered, soak the toasted pumpkin seeds in a little warm broth for ten minutes before blending. This ensures the sauce is velvety rather than sandy.
Char Your Peppers: Don’t skip charring the poblanos. That smoky, blistered skin provides an aromatic undertone that balances the high acidity of the tomatillos.
Radish Greens: Using the green tops of the radishes in the salsa base is an old-world trick. It adds a peppery depth that spinach alone cannot replicate.
The Fat Choice: Traditional chefs use pork lard to fry the salsa. It adds a layer of richness that defines authentic Green Chicken Pozole. If you must use oil, choose one with a neutral flavor profile.

Variations and Substitutions

Seafood Twist: For a coastal version, replace the chicken with firm white fish like halibut or large shrimp. Add the seafood in the last five to seven minutes of cooking so it remains tender.
Nut-Free Option: If you have a pepita allergy, you can thicken the sauce with a piece of toasted bolillo bread or a small amount of masa harina mixed with water.
Extra Herbaceous: Add a handful of fresh epazote or hoja santa to the blender for a more complex, medicinal, and authentic flavor profile found in Southern Mexico.

Serving Suggestions

Green Chicken Pozole is meant to be a personalized experience. Set the pot in the center of the table and surround it with small bowls of toppings. Each diner should start by adding a handful of crunchy cabbage and radishes, followed by a heavy pinch of oregano crushed between their palms to release the oils.

A final, generous squeeze of fresh lime juice is essential. The acid cuts through the richness of the pumpkin seeds and brightens the entire dish. Serve with crispy corn tostadas on the side, which can be dipped or crumbled directly into the soup for added texture.

FAQs

Can I use canned tomatillos?

While fresh are significantly better for flavor and color, you can use canned tomatillos in a pinch. Be sure to drain them thoroughly and reduce the amount of salt in the recipe, as canned versions are often preserved in brine.

How do I make the color stay bright green?

Avoid overcooking the soup once the green sauce is added. Long boiling times will turn the chlorophyll brown. If you are making this ahead of time, store the broth and the green sauce separately, combining them only when you are ready to heat and serve.

Is this dish very spicy?

The heat in Green Chicken Pozole is manageable and mostly comes from the serrano peppers. You can easily control the spice level by removing the seeds from the serranos or by reducing the number of chilies used in the blend.

Nutrition Information

Nutrient	Amount per Serving
Calories	410 kcal
Protein	34 g
Carbs	31 g
Fat	18 g
Fiber	8 g
Sugar	5 g
Sodium	920 mg

The Ultimate Guide to Green Chicken Pozole: A Masterclass in Mexican Flavors

Ingredients

Instructions