How to Make Pozole Verde From Scratch (Real Mexican Comfort Food)
How to Make Pozole Verde From Scratch (Real Mexican Comfort Food) is a medium Mexican recipe that serves 8. 520 calories per serving. Recipe by Jonathan Zaragoza on YouTube.
Prep: 14 hrs 10 min | Cook: 3 hrs 45 min | Total: 18 hrs 25 min
Cost: $91.87 total, $11.48 per serving
Ingredients
- 2 lb Dried Hominy (Nixtamalized Corn) (Soaked overnight with lime, hulls removed)
- 2 Tbsp Food Grade Calcium Hydroxide (Lime) (Used for nixtamalization, food safe only)
- 2 lb Pig Feet (Trotters) (Shaved, hair removed, blanched)
- 2 lb Pork Shoulder (Bone‑in) (Cut into 2‑inch chunks)
- 1.5 lb Pork Shank (Bone‑in) (Cut into pieces, bone retained for gelatin)
- 2 lb St. Louis Pork Ribs (Split lengthwise, cut into 3 portions)
- 4 cup Roasted Turkey Stock (Homemade or store‑bought, frozen)
- 2 unit Chicken Bouillon Cubes (Optional for extra umami)
- 2 large Onion (Quartered)
- 6 clove Garlic (Peeled)
- 2 sprig Fresh Oregano
- 2 leaf Bay Leaves
- 2 Tbsp Salt (Adjust to taste)
- 4 medium Tomato (Raw, for salsa verde)
- 6 medium Tomatillo (Peeled, for salsa verde)
- 2 unit Poblano Pepper (Roasted, skin removed)
- 2 unit Jalapeño Pepper (Roasted, skin removed)
- 2 unit Anaheim Pepper (Roasted, skin removed)
- 0.5 cup Pumpkin Seeds (Pepitas) (Toasted)
- 1 tsp Cumin Seeds
- 1 tsp Coriander Seeds
- 0.5 tsp Black Peppercorns
- 0.5 cup Fresh Cilantro (Chopped, for salsa and garnish)
- 1 cup Swiss Chard (Chopped, optional for extra body)
- 2 Tbsp Olive Oil (For toasting seeds)
- 1 cup Cabbage (Shredded, garnish)
- 0.5 cup Radish (Thinly sliced, garnish)
- 2 wedge Lime (Cut into wedges for serving)
- 1 unit Avocado (Diced, garnish)
- 0.5 cup Crema Mexicana (Optional, for topping)
- 0.25 cup Chicharrón (Crisped pork skin, garnish)
Instructions
Nixtamalize the Corn
Combine dried hominy with 2 Tbsp food‑grade lime and enough water to cover. Let soak at room temperature for 12 hours, then rinse thoroughly and discard the loosened hulls.
Time: PT12H
Temperature: 20°C
Rinse and Remove Hulls
Drain the soaked corn, rinse under cold water, and rub between your hands to remove the outer skins. Discard the skins.
Time: PT30M
Prep Pig Feet
Shave any remaining hair from pig feet, soak them in ice water with a pinch of salt for 15 minutes, then pat dry.
Time: PT30M
Blanch Bones and Feet
Place pig feet, pork shoulder pieces, shank, and ribs in a large pot, cover with cold water, bring to a rapid boil for 5 minutes, then discard the water and rinse the bones under cold water.
Time: PT15M
Temperature: Boiling
Start the Broth
In a clean stockpot combine the roasted turkey stock, blanched bones, pork shoulder, shank, ribs, 2 large onions (quartered), 6 garlic cloves, fresh oregano, bay leaves, 2 Tbsp salt, and enough water to reach 4 L total volume.
Time: PT30M
Temperature: Medium‑high
Simmer and Skim
Bring the pot to a gentle simmer, then reduce heat to low. Skim off any foam every 15 minutes. Simmer for 2 hours, adding more water if needed to keep the level.
Time: PT2H
Temperature: Low simmer
Toast Pumpkin Seeds and Spices
In a skillet heat 2 Tbsp olive oil over medium heat. Add 0.5 cup pumpkin seeds, 1 tsp cumin, 1 tsp coriander, and 0.5 tsp black peppercorns. Toast until fragrant and seeds turn golden, about 8 minutes.
Time: PT10M
Temperature: Medium
Roast Peppers
Place poblano, jalapeño, and Anaheim peppers under a hot broiler or over an open flame until the skins are blackened all over (about 5 minutes per side). Transfer to a bowl, cover with plastic, let steam 5 minutes, then peel, seed, and set aside.
Time: PT15M
Temperature: High heat
Blend Salsa Verde
In the blender combine roasted peppers, 6 tomatillos, 4 tomatoes, toasted pumpkin seeds with their oil, 2 garlic cloves, 0.5 cup cilantro, 1 tsp cumin, 1 tsp coriander, 0.5 tsp pepper, and 1 cup water. Blend until smooth, then strain through a fine mesh sieve.
Time: PT15M
Add Corn to Broth
Stir the rinsed hominy into the simmering broth. Continue to simmer for 30 minutes until the kernels are tender and have swollen.
Time: PT30M
Temperature: Low simmer
Add Ribs and Finish Cooking Meat
Add the rib portions to the pot and simmer an additional 45 minutes, or until all meat pieces are fork‑tender.
Time: PT45M
Temperature: Low simmer
Season Final Broth
Taste the broth and adjust salt. Dissolve 2 chicken bouillon cubes if more depth is desired.
Time: PT5M
Prepare Garnishes
While the broth finishes, shred 1 cup cabbage, slice 0.5 cup radishes, chop remaining cilantro, dice avocado, crumble chicharrón, and cut lime wedges.
Time: PT15M
Serve Pozole Verde
Ladle broth, corn, and meat into bowls. Top each serving with a generous spoonful of salsa verde, then garnish with cabbage, radish, cilantro, avocado, lime, crema, and chicharrón.
Time: PT5M
Nutrition Facts
- Calories
- 520
- Protein
- 30 g
- Carbohydrates
- 45 g
- Fat
- 20 g
- Fiber
- 6 g
Dietary info: Gluten‑Free, Dairy‑Free if crema omitted, Paleo‑Friendly (if corn is acceptable)
Allergens: Corn, Pork, Dairy (crema mexicana)
Ingredient Substitutions
- Instead of Dried Hominy (Nixtamalized Corn): Canned hominy (2 cans)
- Instead of Food Grade Calcium Hydroxide (Lime): Baking soda (less effective)
- Instead of Pork Shoulder (Bone‑in): Pork butt
- Instead of St. Louis Pork Ribs: Spare ribs
- Instead of Roasted Turkey Stock: Chicken stock
- Instead of Chicken Bouillon Cubes: Vegetable bouillon
- Instead of Fresh Oregano: Dried oregano (1 tsp)
- Instead of Salt: Sea salt
- Instead of Poblano Pepper: Anaheim pepper
- Instead of Anaheim Pepper: Poblano pepper
- Instead of Pumpkin Seeds (Pepitas): Sunflower seeds
- Instead of Cumin Seeds: Ground cumin (1/2 tsp)
- Instead of Coriander Seeds: Ground coriander (1/2 tsp)
- Instead of Black Peppercorns: Ground black pepper (1/4 tsp)
- Instead of Fresh Cilantro: Parsley
- Instead of Swiss Chard: Spinach
- Instead of Olive Oil: Vegetable oil
- Instead of Cabbage: Napa cabbage
- Instead of Lime: Lemon
- Instead of Crema Mexicana: Sour cream
- Instead of Chicharrón: Fried pork rinds
Equipment Needed
- Large Stockpot (12‑qt)
- Colander
- Sharp Chef Knife
- Cutting Board
- Blender
- Fine Mesh Sieve
- Skillet (medium)
- Broiler or Grill (optional)
- Mortar and Pestle (optional)
- Ladle
- Tongs
Critical Steps — Do Not Skip
- Nixtamalizing the corn (step 1‑2)
- Blanching the pork bones and feet (step 4)
- Skimming the broth for clarity (step 6)
- Roasting and peeling the peppers (step 8)
- Blending and straining the salsa verde (step 9)
- Adding the corn at the right time (step 10)
Chef Tips from the Video
- Toast the pumpkin seeds with spices until they are dark amber for maximum nutty flavor.
- Add a splash of the roasted turkey stock at the end of cooking for an extra depth of umami.
- If you have a pressure cooker, you can reduce the broth simmer time to 45 minutes.
Troubleshooting
Corn kernels remain hard after simmering.
Continue simmering, adding a little more water if needed, until kernels are tender. Ensure the corn was fully nixtamalized.
Broth is cloudy.
Skim foam frequently during the first hour and strain the broth through a fine mesh sieve before adding corn.
Meat is tough.
Check that the broth has maintained a low simmer; increase cooking time or finish the tough pieces in a pressure cooker.
Salsa verde is too thick.
Thin with additional water or a splash of chicken stock; blend again.
Storage
Refrigerator: Cool to room temperature, then store in airtight containers for up to 4 days.
Freezer: Portion into freezer‑safe bags; freeze for up to 3 months.
Room temperature: Do not store at room temperature; broth must be refrigerated or frozen.
Make-Ahead Tips
- Nixtamalize and rinse the corn a day ahead; store in water in the fridge.
- Prepare the broth base (bones, aromatics) up to step 6 and refrigerate; finish cooking on the day of serving.
- Blend salsa verde and keep refrigerated for up to 2 days.
Frequently Asked Questions
What is the cultural significance and history of Pozole Verde in Mexican cuisine?
Pozole Verde is a traditional Mexican stew that dates back to pre‑Hispanic times, originally made with hominy and meat to celebrate festivals and communal gatherings. The green version incorporates roasted chilies and pumpkin seeds, reflecting regional variations from Guerrero and northern Mexico.
What are the traditional regional variations of Pozole Verde in Guerrero versus northern Mexico?
In Guerrero, the broth is thickened with toasted pumpkin seeds (pepitas) and often includes a richer, earthy flavor, while northern (Norteño) styles emphasize more chile heat and a brighter green color from roasted poblano and jalapeño peppers. Jonathan Zaragoza blends both styles for a balanced dish.
How is Pozole Verde traditionally served in Mexican celebrations?
Pozole Verde is typically served in large communal bowls, topped with shredded cabbage, radishes, lime wedges, chopped cilantro, avocado, crema, and crunchy chicharrón. It is a centerpiece for holidays like Christmas, New Year's, and local festivals.
What occasions or celebrations is Pozole Verde traditionally associated with in Mexican culture?
Pozole Verde is a staple for Christmas, New Year's Eve, Día de los Muertos, and birthday celebrations. Its hearty broth and festive garnishes make it ideal for feeding large groups during winter holidays.
What authentic ingredients are essential for traditional Pozole Verde versus acceptable substitutes?
Authentic ingredients include nixtamalized hominy, pork cuts with bones (especially pig feet and shank), roasted green chilies, pumpkin seeds, and Mexican oregano. Substitutes can be canned hominy, chicken stock instead of turkey stock, or using dried oregano if fresh is unavailable.
What other Mexican dishes pair well with Pozole Verde?
Pozole Verde pairs nicely with Mexican rice, refried beans, fresh tortillas, and a side of esquites (Mexican street corn). A light margarita or agua fresca balances the richness of the soup.
What makes Pozole Verde special or unique in Mexican cuisine?
The combination of nixtamalized corn, gelatin‑rich pork bones, and a roasted pepper‑pumpkin‑seed salsa creates a broth that is both velvety and bright. The layering of textures—from tender meat to crunchy chicharrón—sets it apart from other pozole varieties.
How has Pozole Verde evolved over time in Mexican culinary tradition?
Originally a simple hominy and meat stew, modern Pozole Verde incorporates regional ingredients like pumpkin seeds and diverse chilies. Chefs like Jonathan Zaragoza now blend Guerrero and northern styles, adding stock bases and refined garnishes for a contemporary twist.
What are the most common mistakes to avoid when making Pozole Verde at home?
Common errors include skipping the nixtamalization step, not skimming the broth which leads to cloudiness, overcooking the pork so it becomes dry, and under‑roasting the peppers which reduces the depth of the salsa verde.
Why does this Pozole Verde recipe use a separate blanching step for the pork bones instead of adding them directly to the stock?
Blanching removes surface impurities and excess blood, resulting in a clearer, cleaner‑tasting broth. It also reduces the amount of scum that forms, making the final soup more visually appealing.
Can I make Pozole Verde ahead of time and how should I store it?
Yes. Prepare the broth and nixtamalized corn up to step 6, then cool and refrigerate for up to 4 days or freeze for 3 months. Reheat gently and add fresh garnishes just before serving.
What texture and appearance should I look for when the Pozole Verde is done?
The broth should be clear yet rich amber‑green, with tender meat that falls off the bone and hominy kernels that are plump and soft. The salsa verde should be smooth but not watery, and the garnishes should add crunch and color.
What does the YouTube channel Jonathan Zaragoza specialize in?
The YouTube channel Jonathan Zaragoza specializes in in‑depth, labor‑of‑love Mexican home‑cooking tutorials, focusing on traditional techniques like nixtamalization, bone broth building, and regional flavor fusion.
How does the YouTube channel Jonathan Zaragoza's approach to Mexican cooking differ from other Mexican cooking channels?
Jonathan Zaragoza emphasizes meticulous preparation, such as making his own stock and nixtamalizing corn, and blends regional styles (Guerrero and Norteño) in a single dish. Many other channels rely on shortcuts like canned hominy, whereas he showcases the full process for authentic flavor.
Last updated: September 6, 2026
