Pozole dates back to Aztec ceremonial feasts, with a name from the Nahuatl word pozolli, meaning "foamy" — a nod to how the hominy bubbles as it simmers. The green version hails from Guerrero, where families have gathered over pots of pozole verde every Thursday since the 19th century, a tradition that spread across Mexico. It's still a dish for celebration today, showing up at tables for holidays and family gatherings alike.

Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes

Ingredients (serves 4)

• For the pozole:
  • ½ large can hominy (about 54 oz / 1.5 kg), drained and rinsed
  • ½ whole chicken (or 2 bone-in chicken breasts + 2 thighs)
  • 1 whole head of garlic
  • 10–12 cups water (or enough to cover)
  • Salt to taste
• For the green sauce:
  • 1 lb tomatillos (about 500 g), husked and rinsed
  • 2 garlic cloves, peeled
  • ¼ medium white onion
  • 1 serrano pepper (use 2 if you prefer more spice)
  • 1 large bunch cilantro
  • 2–3 tablespoons pepitas (pumpkin seeds, optional)
  • 1 cup water
  • 1 teaspoon dried oregano
  • 1–1½ teaspoons salt (adjust to taste)
• For serving:
  • ½ iceberg lettuce, thinly sliced
  • ½–1 white onion, finely chopped
  • ½ bunch radishes, thinly sliced
  • 1 avocado, sliced
  • 3–4 limes, cut into wedges
  • Dried oregano, to taste
  • Tostadas
  • Limes

Instructions

1. Prepare and cook the chicken and hominy
   Drain and rinse the hominy thoroughly under cold water until the water runs mostly clear.
2. Place the hominy into a large stockpot. Add the chicken pieces and the whole head of garlic. Fill the pot with enough water to fully cover everything (about 10–12 cups).
3. Bring to a boil over medium-high heat. Once boiling, skim off any foam that rises to the surface for a cleaner broth.
4. Reduce heat to medium and simmer uncovered for 45–55 minutes, or until the chicken is fully cooked and tender.
5. Remove and shred the chicken
   Carefully remove the chicken from the broth and transfer it to a plate or cutting board.
6. Allow it to cool slightly, then remove skin and bones if desired. Shred the meat into bite-sized pieces and set aside while preparing the green sauce.
7. Leave the broth, hominy, and garlic in the pot.
8. Make the green sauce
   In a blender, combine:
   • Tomatillos
   • Garlic cloves
   • Onion
   • Serrano pepper
   • Cilantro
   • Pepitas (if using)
   • Water
   • Oregano
   • Salt
   Blend until completely smooth and vibrant green. If your blender is smaller, blend in batches.
   
9. Build the pozole broth
   Slowly pour the green sauce into the pot with the broth and hominy.
10. Stir well and bring back to a gentle simmer.
11. Cook uncovered over low heat for 15–20 minutes. During this time, the sauce will mellow and the broth will deepen in color from bright green to a richer green shade. Taste and adjust salt as needed.‍
12. Finish the pozole: Add the shredded chicken back into the pot and simmer for another 5 minutes so the flavors combine.‍
13. To Serve: Ladle the hot pozole into deep bowls.Top each serving with:Serve with tostadas and optional salsa on the side.

• Shredded lettuce
• Sliced radishes
• Chopped onion
• Fresh avocado
• A sprinkle of oregano
• Fresh lime juice

Nutrition Facts per serving ( 1 cups)

Calories: 230kcal  |   Total fat: 9g   |   Sat fat: 2g   |   Sodium: 380 mg   |   Total Carbohydrates: 17g   |   Sugars: 2 g   |   Dietary Fiber: 4g   |   Protein: 17g

Storage Tips

• Refrigerate leftovers for up to 4 days.
• Pozole freezes very well for up to 2–3 months.
• The flavor often becomes even better the next day as everything continues to develop.