Pozole Verde de Pollo (Green Hominy and Chicken Soup)
Guerrero's green pozole: chicken and plump hominy in a broth made green with tomatillos, pumpkin seeds, chillies and herbs. Topped with radish, lettuce, onion, avocado and lime.
Servings
Ingredients
Nutrition
Per serving
Steps
Poach the chicken
Put the chicken in a large pot with the water, half the onion, 2 garlic cloves and the salt. Bring to a boil, then lower to medium heat and simmer about 35 minutes, until fully cooked through. Lift out the chicken, let it cool slightly, shred it with two forks and keep the broth in the pot.
- 1.2 kg chicken pieces
- 2.5 litres water
- 1/2 onion white onion
- 2 cloves garlic
- 2 tsp salt
✅ Done when: chicken reaches 74°C/165°F and shreds easily with a fork
Cook the tomatillos
Put the and chillies in a separate pot, cover with the water and bring to a boil over high heat. Boil about 8 minutes, until the soften and turn olive green, then drain.
- 500 g
- 2–3 chillies
- 1.5 litres water
✅ Done when: tomatillos turn olive green and are soft
Toast the pumpkin seeds
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Blend the green sauce
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Fry the sauce
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Finish and serve
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Poach the chicken
Put the chicken in a large pot with the water, half the onion, 2 garlic cloves and the salt. Bring to a boil, then lower to medium heat and simmer about 35 minutes, until fully cooked through. Lift out the chicken, let it cool slightly, shred it with two forks and keep the broth in the pot.
- 1.2 kg chicken pieces
- 2.5 litres water
- 1/2 onion white onion
- 2 cloves garlic
- 2 tsp salt
✅ Done when: chicken reaches 74°C/165°F and shreds easily with a fork
Cook the tomatillos
Put the and chillies in a separate pot, cover with the water and bring to a boil over high heat. Boil about 8 minutes, until the soften and turn olive green, then drain.
- 500 g
- 2–3 chillies
- 1.5 litres water
✅ Done when: tomatillos turn olive green and are soft
Toast the pumpkin seeds
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Blend the green sauce
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Fry the sauce
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Finish and serve
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The Story Behind the Dish
Pozole is one of Mexico's oldest dishes, made with nixtamalised corn whose kernels burst open like flowers when cooked. It comes in three colours: white, red and green.
The green version is the speciality of Guerrero, where it's traditionally eaten on Thursdays, called 'Jueves Pozolero', and gets its flavour and colour from pumpkin seeds, tomatillos and herbs.
⭐ Why It's Famous
Bright, tangy and nutty, it's a festive soup that's also fresh and light.
💡 Fun Fact
In Guerrero, pozole verde is often served with a side of chicharrón, sardines and even a raw egg stirred in.
Guerrero
17.55°N, -99.50°W
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