How to make The Best Authentic Mexican Pozole Verde
How to make THE BEST Authentic Mexican Pozole Verde is a medium Mexican recipe that serves 6. 250 calories per serving. Recipe by Views on the road on YouTube.
Prep: 30 min | Cook: 2 hrs 5 min | Total: 2 hrs 35 min
Cost: $11.92 total, $1.99 per serving
Ingredients
- 1/2 whole Chicken (bone‑in, cut into large pieces for broth)
- 2 Poblano Peppers (roasted, peeled, seeded, chopped)
- 1 Anaheim Pepper (roasted, peeled, seeded, chopped)
- 1 medium Onion (diced)
- 6 cloves Garlic (minced)
- 12 Tomatillos (husked and rinsed)
- 2 Bay Leaf
- 1 teaspoon Olive Oil (for sautéing the blended sauce)
- 1 can (15 oz) White Hominy (drained; use half (about 1.5 cups) for this recipe)
- 1 tablespoon Chicken Bouillon (Knorr or similar brand)
- 1 teaspoon Mexican Oregano (optional, adds authentic flavor)
- 2 stalks Green Onions (sliced, optional garnish)
- 1 Serrano Pepper (optional, sliced for extra heat)
- to taste Salt
- to taste Black Pepper
Instructions
Roast the Peppers
Place the poblanos and Anaheim pepper directly over an open flame or under a broiler, turning until the skins are charred and blistered. Transfer to a bowl, cover with a clean kitchen towel for 5 minutes, then peel, seed, and chop.
Time: PT10M
Start the Chicken Broth
In a large stockpot, combine the chicken pieces, diced onion, minced garlic, 1 bay leaf, and enough cold water to fully cover (about 10 cups). Add a pinch of salt. Bring to a rapid boil over medium‑high heat.
Time: PT15M
Simmer the Broth
Reduce heat to low, partially cover, and let the broth simmer for 45 minutes. Occasionally skim the surface for foam and impurities.
Time: PT45M
Blend the Green Sauce
While the broth simmers, place the roasted poblanos, roasted Anaheim pepper, tomatillos, and 1 tsp olive oil into the blender. Blend until smooth.
Time: PT5M
Sauté the Sauce
Heat a skillet over medium heat, add the blended sauce, and cook, stirring, for 5 minutes until the raw flavor dissipates.
Time: PT5M
Temperature: Medium
Shred the Chicken
Remove the chicken pieces from the broth. Let cool slightly, then pull the meat off the bones, discarding skin and bones. Set the shredded meat aside.
Time: PT5M
Combine Sauce, Hominy, and Seasonings
Return the pot to medium‑high heat. Stir in the sautéed green sauce, half a can of drained white hominy, chicken bouillon, the second bay leaf, and optional Mexican oregano and serrano pepper. Bring to a gentle boil.
Time: PT5M
Temperature: Medium‑high
Final Simmer
Reduce heat to low and simmer for 30–45 minutes, allowing flavors to meld. Add the shredded chicken back into the pot during the last 10 minutes. Stir in sliced green onions just before serving.
Time: PT35M
Serve
Ladle the hot pozole into bowls. Offer extra lime wedges, chopped cilantro, and additional sliced green onions on the side.
Time: PT0M
Nutrition Facts
- Calories
- 250
- Protein
- 20 g
- Carbohydrates
- 30 g
- Fat
- 5 g
- Fiber
- 5 g
Dietary info: Gluten-Free, High-Protein, Dairy-Free
Ingredient Substitutions
- Instead of Chicken: Chicken thighs, Chicken drumsticks
- Instead of Poblano Peppers: Anaheim peppers, Pasilla peppers
- Instead of Anaheim Pepper: Poblano, Pasilla
- Instead of Onion: Yellow onion, White onion
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Tomatillos: Green tomatoes (slightly less tart)
- Instead of Bay Leaf: Dried thyme (1/2 tsp)
- Instead of Olive Oil: Vegetable oil, Canola oil
- Instead of White Hominy: Yellow hominy, Canned corn kernels
- Instead of Chicken Bouillon: Chicken stock (1 cup), Vegetable bouillon
- Instead of Mexican Oregano: Regular oregano (1 tsp)
- Instead of Green Onions: Chives
- Instead of Serrano Pepper: Jalapeño, Habanero (use less)
- Instead of Salt: Sea salt, Kosher salt
- Instead of Black Pepper: White pepper
Equipment Needed
- Large Stockpot
- Blender
- Skillet
- Knife
- Cutting Board
- Ladle
- Measuring Spoons
- Measuring Cups
Critical Steps — Do Not Skip
- Roasting and peeling the poblanos and Anaheim pepper for authentic flavor.
- Skimming foam from the broth to keep it clear.
- Blending the tomatillos and roasted peppers into a smooth sauce.
- Simmering the soup long enough for flavors to meld.
Chef Tips from the Video
- Roast the peppers over an open flame for the most authentic smoky flavor.
- For extra depth, add a splash of lime juice just before serving.
- If you prefer a richer broth, replace half the water with low‑sodium chicken stock.
Troubleshooting
Soup is too salty.
Add an extra cup of water or unsalted broth and simmer for 5 minutes; adjust seasoning again.
Sauce is too thick.
Thin with a little extra broth or water, stirring until desired consistency is reached.
Peppers are too bitter after roasting.
Remove any charred black bits before blending; a quick rinse under cold water helps.
Storage
Refrigerator: Store in airtight containers for up to 4 days.
Freezer: Freeze in portion‑size bags for up to 3 months; thaw before reheating.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the broth a day ahead and refrigerate; add sauce and hominy just before serving.
- The blended green sauce can be stored in a sealed jar in the fridge for up to 3 days.
Frequently Asked Questions
What is the cultural significance and history of Green Chicken Pozole in Mexican cuisine?
Pozole is a traditional Mexican stew that dates back to pre‑Hispanic times, originally made with hominy and meat from ceremonial feasts. The green version uses tomatillos and roasted green chilies, reflecting regional flavors from central and western Mexico.
What are the traditional regional variations of green pozole in Mexico?
In the state of Jalisco, green pozole often includes pork and a generous amount of cilantro, while in Michoacán it may feature chicken and a blend of poblano and serrano peppers. Each region adjusts the chilies and herbs to reflect local tastes.
How is green chicken pozole traditionally served in Mexican households?
It is served hot in large bowls, accompanied by lime wedges, sliced radishes, shredded cabbage, chopped cilantro, and warm corn tortillas or tostadas. Guests often add their own toppings at the table.
What occasions or celebrations is green chicken pozole associated with in Mexican culture?
Pozole is a staple for celebrations such as birthdays, Christmas, New Year's, and Mexican Independence Day. Its hearty nature makes it ideal for large gatherings and festive meals.
What authentic ingredients are essential for traditional green chicken pozole versus acceptable substitutes?
Authentic ingredients include white hominy, tomatillos, roasted poblanos, and Mexican oregano. Substitutes can be yellow hominy, green tomatoes, or regular oregano, but they will alter the classic flavor profile.
What other Mexican dishes pair well with green chicken pozole?
Green chicken pozole pairs nicely with Mexican rice, refried beans, fresh guacamole, and a side of Mexican crema. A light margarita or agua fresca makes a refreshing beverage complement.
What are the most common mistakes to avoid when making green chicken pozole?
Common mistakes include not skimming the foam from the broth, over‑roasting the peppers until they become bitter, and adding too much salt before the broth is fully reduced. Also, avoid blending a sauce that is too thick without thinning it with broth.
Why does this green chicken pozole recipe use a blended tomatillo‑pepper sauce instead of adding the chilies whole?
Blending creates a smooth, evenly distributed flavor and ensures the bright green color. Whole chilies can leave pockets of heat and texture that may be uneven for a soup.
Can I make green chicken pozole ahead of time and how should I store it?
Yes, the broth and sauce can be prepared a day ahead and refrigerated. Store the soup in airtight containers; reheat gently on the stove, adding a splash of water if it has thickened.
What texture and appearance should I look for when the green chicken pozole is done cooking?
The broth should be clear yet vibrant green, with tender chicken pieces and soft hominy that have puffed up. The sauce should be smooth, not grainy, and the soup should have a pleasant, mild heat.
What does the YouTube channel Views on the Road specialize in?
The YouTube channel Views on the Road specializes in approachable, family‑friendly Mexican home‑cooking tutorials, focusing on authentic flavors while keeping recipes simple for busy households.
How does the YouTube channel Views on the Road's approach to Mexican cooking differ from other Mexican cooking channels?
Views on the Road emphasizes quick, starter‑dish techniques, using everyday kitchen tools and offering personal storytelling that makes the cooking process feel like a shared road trip, whereas many other channels focus on elaborate, restaurant‑style presentations.
Last updated: September 6, 2026
