The Heart of the Hearth
My kitchen is my favorite room. It is always warm and full of good smells. I learned to cook pozole from my friend Rosa many years ago. She taught me that good food is a way to show love.
This pozole verde is like a big, cozy hug in a bowl. Making it from scratch might seem like a lot. But the taste is so much richer and deeper. It just matters more when you make it yourself.
A Little Story About Spice
The first time I made the green sauce, I was a bit nervous. I used two jalapeños and left all the seeds in. Oh my! It was very, very spicy. My husband drank three glasses of water. I still laugh at that.
Now I know to remove the seeds for a milder soup. You can always add more heat later. What about you? Do you like your soup mild, or do you like a little fire?
The Magic of Making the Broth
Let’s start with the chicken. You simmer it with onion and garlic. Your whole house will start to smell amazing. That smell is the start of something wonderful.
This first step is so important. It creates a rich, homemade broth. That broth is the soul of your soup. A can of broth just cannot give you that same feeling.
The Fun Part: The Toppings!
Now for my favorite part. You get to set up a little topping bar. Put out the crunchy cabbage, the cool radishes, and the creamy avocado. Everyone can make their bowl just right for them.
*Fun fact*: The hominy in the soup is made from dried corn. It puffs up to become soft and chewy. Isn’t that neat? What is your must-have soup topping? I simply must have a squeeze of fresh lime.
Why This Soup Feels So Good
This is not a fast recipe. It asks for your time and attention. But that is the whole point. The slow cooking fills your home with warmth and love.
Sharing a meal like this brings people together. It reminds us to slow down and talk. Tell me, what is a meal that makes you feel cozy and happy?
Bringing It All Together
When you stir that vibrant green sauce into the golden broth, it’s magic. The colors mix and the smell gets even better. You know you have made something special.
This recipe is a tradition. It connects us to people and places. Making it keeps those stories alive. That is a beautiful thing to do in your own kitchen.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| low-sodium chicken broth | 6 cups | |
| bone-in, skin-on chicken thighs | 6-8 | |
| bay leaves | 2 | |
| onion | 1, quartered | |
| garlic | 5 cloves, whole, peeled | |
| salt | 1 teaspoon | |
| freshly ground black pepper | 1/2 teaspoon | |
| poblano peppers | 2 | |
| serrano peppers | 2 | |
| fresh jalapeño peppers | 1-2 | optional, for extra heat |
| tomatillos | 1 pound | husked and halved |
| garlic | 3 cloves | |
| onion | 1/2, chopped | |
| fresh cilantro | 1/2 cup | |
| hominy | 30 oz can | drained |
| Dried oregano | 1-2 teaspoons | |
| ground cumin | 1/2 teaspoon | |
| Salt and freshly ground black pepper | to taste | |
| thinly shredded cabbage | 1 heaping cup | for topping |
| white onion | 1/2 cup, diced | for topping |
| radishes | 4, thinly sliced | for topping |
| avocado | 1 large | peeled, seed removed, thinly sliced, for topping |
| sour cream | 1/2 cup | for topping |
| tortilla chips | for topping | |
| Lime | 1, cut into wedges | for topping |
A Bowl Full of Sunshine
This pozole is like a warm hug from my kitchen. It reminds me of my friend Rosa. She taught me this recipe years ago. We cooked it while our children played in the yard. I still laugh at that messy, happy day.
The smell of roasting peppers fills the whole house. Doesn’t that smell amazing? It tells everyone that a good meal is coming. This soup is not hard to make. You just take it one happy step at a time.
Step 1: Let’s start with the chicken. Put the thighs in your biggest pot. Cover them with the broth. Toss in the onion, garlic, and bay leaves. Now, let it all get to know each other. Simmer it until the chicken is cooked through. This makes the broth so rich and flavorful.
Step 2: Take the chicken out carefully. Let it cool on a plate. Then, use two forks to pull the meat apart. Shred it into bite-sized pieces. Toss the skin and bones away. The good part is all we need.
Step 3: Now for the fun part! We roast the peppers and tomatillos. Broil them until their skins get black and blistered. (My hard-learned tip: wear gloves when you handle the hot serranos. I learned that the itchy way!). Then, let them steam in a bag. The skins will peel right off.
Step 4: Everything goes into the blender. The peppers, tomatillos, cilantro, and onion. Add a little broth to help it blend. Whir it until it’s a smooth, green sauce. This is the magic that makes the soup so special.
Step 5: Pour that beautiful green sauce into the broth. Add the shredded chicken and the hominy. Stir in the oregano and cumin. Let it all bubble together for a few more minutes. The smell is just wonderful. What’s your favorite cozy soup? Share below!
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 6 servings
Category: Dinner, Soup
Make It Your Own
This recipe is like a favorite story. You can tell it a little differently each time. Feel free to play with the ingredients. Cooking should be fun, not strict.
Here are three fun twists for you to try.
Hearty Veggie Swap: Use big, meaty mushrooms instead of chicken. A vegetable broth works perfectly here. It’s so filling and good.
Spicy Fiesta: Leave all the seeds in your peppers. Add an extra jalapeño or two. This one will warm you from your head to your toes.
Summer Garden Pozole: Stir in fresh corn and zucchini at the end. Top it with a big squeeze of lime. It tastes like a sunny afternoon.
Which one would you try first? Comment below!
The Perfect Pozole Night
A great bowl of pozole needs friends. I love setting out little bowls of toppings. Everyone can make their bowl just right. It turns dinner into a party.
Put out the crunchy cabbage and radishes. Don’t forget the creamy avocado and sour cream. A big bowl of tortilla chips for dipping is a must. The lime wedges are the most important part. A good squeeze makes all the flavors sing.
For a drink, I have two favorites. A cold, fizzy Mexican soda is so refreshing. The lime flavor is the best. For the grown-ups, a light lager beer pairs wonderfully. It cleanses your palate between spoonfuls.
Which would you choose tonight?
Keeping Your Pozole Perfect
This soup is even better the next day. Let it cool completely first. Then store it in a sealed container in the fridge. It will stay good for about four days.
You can also freeze it for a quick future meal. I freeze mine in single portions. That way, my grandson can heat one up for his lunch. I once froze a big batch for a whole month. It tasted just as wonderful when we ate it.
Reheat it gently on the stove. Add a splash of broth if it gets too thick. Making a big pot saves you time later. This matters because a ready-made meal is a gift to your future self. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
Is your soup too spicy? Do not worry. A big spoonful of sour cream will calm it down. You can also add more hominy or broth. This helps balance the heat for everyone.
Is your pozole tasting a bit flat? It probably needs more salt. I remember when I forgot the salt once. The whole pot felt like it was missing its voice. Seasoning matters because it makes all the flavors sing together.
Is the broth not green enough? Your peppers might not have been charred well. The charring gives the soup its deep, rich color. Getting the color right builds your cooking confidence. Which of these problems have you run into before?
Your Pozole Questions Answered
Q: Is this recipe gluten-free? A: Yes, it is. Just check your chicken broth label to be sure.
Q: Can I make it ahead? A: Absolutely. Make the whole soup a day before. The flavors get even better.
Q: What if I cannot find tomatillos? A: You can use green tomatoes instead. The taste will be a little different, but still good.
Q: Can I double the recipe? A: Of course. Use your biggest pot. It is perfect for feeding a crowd.
Q: Are the toppings important? A: They make the soup special. The crunch from the cabbage is my favorite part. Fun fact: The lime juice brightens every single bite. Which tip will you try first?
From My Kitchen to Yours
I hope you love making this pozole as much as I do. It is a bowl full of comfort. Sharing food is one of life’s greatest joys.
I would be so happy to see your creation. Show me your beautiful bowls. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Grace Ellington.
Chicken Pozole Verde Tastes Better From Scratch
Description
A classic and comforting Mexican soup made with tender chicken, hominy, and a vibrant, roasted green sauce.
Ingredients
Toppings:
Instructions
- Cook chicken: Add chicken to a large stock pot and cover with broth. Add bay leaves, quartered onion, garlic, salt and pepper. Bring to a boil, reduce heat to a simmer and cook partially covered until chicken is cooked through, about 30 minutes. Use a slotted spoon to discard onion, garlic and bay leaves, leaving the broth in the pot.
- Transfer chicken to a plate. Shred the chicken meat, removing and discarding the skin and bones.
- Roast Peppers: Lightly spray a jelly roll pan with cooking oil. Wash all of the peppers and cut them in half from stem to end. Remove steam, veins and seeds. (Leave some of the veins and seeds if you want the soup spicier). Place the peppers on a baking sheet cut side down. Broil for about 7-10 minutes or until the skin is charred. Immediately place peppers in a plastic bag and tie the bag. Allow them to steam for 5-10 minutes, and then peel off their outer layer of skin (It should come off easily).
- Blend: Add the peppers, cilantro and tomatillos to the blender. Add 3 fresh garlic cloves and 1/2 cup chopped onion. Ladle in about 1/2 cup of the broth from the chicken and blend until smooth. Add blended sauce to the pot with the broth.
- Add hominy, cooked chicken, oregano, cumin, and season with additional salt and pepper, to taste. Cook for 5-10 more minutes.
- Serve: ladle soup into bowls and top with a handful of thinly shredded cabbage, radishes, a lime wedge, avocado, sour cream, and tortilla strips or crushed tortilla chips.
Notes
- Adjust the spice level by leaving in or removing the veins and seeds from the peppers. For a time-saving option, use a store-bought rotisserie chicken and 6 cups of chicken broth.