A Rich & Flavorful Green Chile Beef Pozole Verde — My Best Pozole Verde Recipe
A Rich & Flavorful GREEN CHILE BEEF POZOLE Verde — My BEST Pozole Verde Recipe! is a medium Mexican recipe that serves 8. 350 calories per serving. Recipe by Cooking Con Claudia on YouTube.
Prep: 30 min | Cook: 2 hrs 20 min | Total: 3 hrs 20 min
Cost: $120.51 total, $15.06 per serving
Ingredients
- 6 quarts Water (for broth)
- 2 tablespoons Salt (to taste)
- 1 head Garlic (peeled and halved)
- 0.5 large Onion (sliced)
- 4 leaves Bay Leaves (for flavor)
- 3 lbs Beef Chuck Pot Roast (cut into small chunks)
- 2 lbs Beef Shank (cut into pieces)
- 2 lbs Short Ribs (cut into pieces)
- 2 lbs Beef Marrow Bones (for rich broth)
- 110 oz Pre-cooked Hominy (drained and rinsed)
- 2 Roasted Poblano Chilies (skin removed, roasted)
- 8 Roasted Hatch Peppers (peeled)
- 2 Serrano or Jalapeño Chilies (optional for extra heat)
- 0.25 cup Fresh Cilantro (packed, for sauce)
- 12 Roasted Tomatillos (peeled and roasted)
- 0.5 large Roasted Onion (roasted for sauce)
- 4 Garlic Cloves (peeled)
- 1 cup Fresh Spinach (packed, for color)
- 2 cups Beef Broth (reserved) (from cooking liquid)
- 2 tablespoons Noodle Mix (oregano, pepper, herbs) (optional seasoning blend)
- 1 cup Shredded Cabbage (for topping)
- 0.25 cup Diced Onion (fresh, for topping)
- 2 tablespoons Fresh Cilantro (topping) (chopped)
- 2 tablespoons Lime Juice (freshly squeezed)
- 0.25 cup Radishes (thinly sliced for garnish)
- 1 Serrano Slices (optional topping, thinly sliced)
- 2 tablespoons Sour Cream (for serving)
- 4 Tostadas or Tortilla Chips (for serving on the side)
Instructions
Make the Beef Broth
Add 6 quarts of water to a large stockpot. Bring to a boil, then add 2 tbsp salt, 1 head of garlic (halved), half a large onion, 4 bay leaves, and the beef pieces (chuck, shank, short ribs, marrow bones). Bring back to a boil, skim off any foam or impurities, then reduce heat to medium, cover, and simmer for 1 hour 45 minutes.
Time: PT1H45M
Remove Fat and Add Hominy
After the initial simmer, skim the surface to remove excess fat. Reserve 2 cups of the clear broth in a separate bowl. Add the rinsed 110 oz pre‑cooked hominy to the pot and continue cooking while you prepare the sauce.
Time: PT15M
Blend the Green Sauce
In a blender combine 2 roasted poblano chilies, 8 roasted peeled Hatch peppers, 2 serrano or jalapeño chilies, a handful of cilantro, 12 roasted tomatillos, half a roasted onion, 4 garlic cloves, a handful of spinach, and the 2 cups reserved broth. Blend until completely smooth and vibrant green.
Time: PT10M
Finish the Pozole
Remove the whole onion, garlic head, and bay leaves from the pot. Skim any remaining fat. Stir in the blended green sauce, taste and adjust salt if needed, then add 2 tbsp noodle mix (oregano, pepper, herbs). Cover and simmer for another 25‑30 minutes until the meat is fork‑tender and falls apart.
Time: PT30M
Check Tenderness
After 30 minutes, test a piece of meat with a fork; it should fall apart easily. If not, continue simmering in 5‑minute increments.
Time: PT5M
Serve and Garnish
Ladle the pozole into bowls. Top each serving with shredded cabbage, diced onion, chopped cilantro, a squeeze of lime juice, sliced radishes, optional serrano slices, and a dollop of sour cream. Serve with tostadas or tortilla chips on the side.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 12g
- Fiber
- 4g
Dietary info: Gluten-Free, High-Protein
Allergens: Dairy
Ingredient Substitutions
- Instead of Salt: sea salt, kosher salt
- Instead of Garlic: garlic cloves
- Instead of Beef Chuck Pot Roast: beef stew meat
- Instead of Pre-cooked Hominy: canned white beans
- Instead of Roasted Poblano Chilies: ancho chilies
- Instead of Roasted Hatch Peppers: roasted jalapeños
- Instead of Fresh Cilantro: culantro
- Instead of Fresh Spinach: kale
- Instead of Beef Broth (reserved): store-bought beef broth
- Instead of Noodle Mix (oregano, pepper, herbs): Italian seasoning
- Instead of Lime Juice: bottled lime juice
- Instead of Sour Cream: Greek yogurt
- Instead of Tostadas or Tortilla Chips: corn tortillas
Equipment Needed
- Large Stockpot
- Fine Mesh Skimmer or Ladle
- Blender
- Cutting Board
- Chef's Knife
- Measuring Cups and Spoons
- Serving Bowls (optional)
- Tongs (optional)
Critical Steps — Do Not Skip
- Skim impurities and excess fat from the broth to keep the pozole clear and not oily.
- Reserve 2 cups of clear broth for the green sauce.
- Blend the roasted chilies, tomatillos, spinach, and reserved broth until smooth.
- Remove aromatics before adding the sauce and skim again for a clean broth.
- Simmer until the beef is tender and falls apart.
Chef Tips from the Video
- Toast the chilies before roasting for deeper, smoky flavor.
- Add a splash of lime juice at the end of cooking for extra brightness.
- Serve with a variety of fresh toppings to add texture and flavor contrast.
Troubleshooting
Broth is too oily.
Skim the surface frequently during cooking and after adding the sauce. You can also refrigerate the broth briefly; the fat will solidify and can be removed.
Meat is not tender.
Continue simmering on low heat, checking every 10 minutes. Adding a little more water or broth helps keep the meat moist.
Sauce is too thin.
Blend in a few more roasted chilies or tomatillos, or simmer the sauce briefly to reduce.
Storage
Refrigerator: Store in airtight containers for up to 3 days.
Freezer: Freeze in freezer‑safe bags or containers for up to 3 months.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- The beef broth can be made a day ahead and refrigerated.
- Blend the green sauce in advance; store in the fridge for up to 2 days.
- Pozole reheats well; add a splash of water or broth when reheating to restore desired consistency.
Frequently Asked Questions
What is the cultural significance and history of Green Chile Beef Pozole in Mexican cuisine?
Pozole is a traditional Mexican stew that dates back to pre‑Hispanic times, originally made with hominy and meat offered in ceremonial feasts. The green version uses roasted chilies and tomatillos, reflecting regional flavors from central and western Mexico.
What are the traditional regional variations of pozole in Mexican cuisine?
Mexico has three main types: rojo (red) with dried guajillo chilies, blanco (white) with no added chilies, and verde (green) featuring roasted green chilies, tomatillos, and sometimes pumpkin seeds. Each region adds its own local herbs and toppings.
How is authentic Green Chile Beef Pozole traditionally served in Mexico?
It is served hot in large bowls, garnished with shredded cabbage, radishes, onion, cilantro, lime wedges, and tostadas or corn chips on the side. A drizzle of sour cream or Mexican crema is common.
What occasions or celebrations is Green Chile Beef Pozole traditionally associated with in Mexican culture?
Pozole is a staple for celebrations such as birthdays, Christmas, New Year's, and Mexican Independence Day. It is also enjoyed on Sundays as a family comfort food.
What makes Green Chile Beef Pozole special or unique in Mexican cuisine?
The combination of tender beef, hearty hominy, and a vibrant green chile‑tomatillo broth gives the dish a bright flavor and rich texture that sets it apart from the more common pork‑based pozole.
What are the authentic traditional ingredients for Green Chile Beef Pozole versus acceptable substitutes?
Traditional ingredients include beef shank, chuck, short ribs, marrow bones, hominy, roasted poblano and Hatch chilies, tomatillos, and fresh cilantro. Substitutes can be pork shoulder for meat, canned green chilies for roasted peppers, or spinach for added color.
What other Mexican dishes pair well with Green Chile Beef Pozole?
Serve it alongside Mexican rice, refried beans, or a simple avocado salad. A side of fresh salsa verde and warm corn tortillas also complement the stew nicely.
What are the most common mistakes to avoid when making Green Chile Beef Pozole?
Common errors include not skimming the broth, which leaves it greasy; overcooking the meat so it becomes dry; and using too much water, which dilutes the flavor. Follow the skimming steps and keep the broth ratio balanced.
Why does this Green Chile Beef Pozole recipe use a blended sauce instead of adding whole chilies directly?
Blending creates a smooth, uniform green broth that coats the meat and hominy evenly, while whole chilies would give a chunky texture and uneven heat distribution.
Can I make Green Chile Beef 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 finished pozole in airtight containers; reheat gently on the stove, adding a splash of broth if it thickens.
What does the YouTube channel Cooking Con Claudia specialize in?
The YouTube channel Cooking Con Claudia specializes in approachable, family‑friendly Latin American recipes, focusing on authentic flavors with step‑by‑step guidance for home cooks.
How does the YouTube channel Cooking Con Claudia's approach to Mexican cooking differ from other Mexican cooking channels?
Cooking Con Claudia emphasizes practical home‑cooking techniques, uses readily available ingredients, and provides detailed tips on handling tough cuts of meat, setting it apart from channels that rely on specialty ingredients or professional‑grade equipment.
Last updated: September 6, 2026
