There’s nothing more comforting than a bowl of steaming pozole verde, Mexico’s beloved hominy soup. Made with roasted tomatillos, poblanos, and jalapeños blended into a vibrant green sauce, this soup is both hearty and refreshing. Tender shredded chicken, chewy hominy, and fragrant Mexican oregano bring depth and warmth to every spoonful. Serve it with lime wedges and a tray of colorful toppings like radishes, avocado, and cabbage so guests can build their perfect bowl. For the ultimate comfort meal, pair it with a crispy cheese quesadilla—Mexico’s answer to tomato soup and grilled cheese.
INGREDIENTS:
For the green sauce:
1 lb. tomatillos (about 10), husks removed, rinsed, and stems removed
2 poblano peppers
1 large white onion, roughly chopped
1-2 jalapenos, chopped (check for heat)
4 garlic cloves
1/2 bunch cilantro, leaves and some upper stems okay
For the soup:
1 tablespoon olive oil
2 – 28 oz. cans hominy, drained and rinsed
2 cooked chicken breasts, poached and shredded
2 quarts rich chicken stock, homemade is preferred
1 teaspoon Mexican oregano
1 teaspoon salt (plus more to taste)
Cracked black pepper
Lime wedges for serving
Additional toppings, if desired: thinly sliced radishes, avocado slices, chopped cilantro, thinly sliced green or red cabbage, sliced jalapenos, finely diced white onion
METHOD:
For the green sauce:
Preheat oven to 400°. Place the tomatillos and poblano peppers and a large baking sheet. Roast for 15-20 minutes. Remove the tomatillos. Flip the poblano peppers and continue roasting for another 10-15 minutes.
Remove the poblanos from the oven and let them cool for a few minutes. Remove and discard as much of the skin as you can. Remove the stem and seeds. (It’s easiest to make a lengthwise slit and open the pepper to scrape out the veins and seeds.)
Add poblanos, tomatillos, onions, jalapenos, garlic, and cilantro to the jar of heavy-duty blender jar and process until the mixture is smooth.
To assemble the soup:
In a large saucepan, heat a tablespoon of oil over medium heat. Add the tomatillo mixture to the pan and cook for a few minutes.
Add the remaining soup ingredients to the saucepan. Bring the mixture almost to a boil, reduce heat, and simmer for 15 minutes. Adjust seasoning with salt and pepper and a squeeze of lime juice. If a thinner soup is preferred, add a bit more chicken stock.
Serve pozole with additional lime wedges. If using additional toppings, place them attractively on a relish tray and allow guests to help themselves.
