Pozole, a traditional Mexican dish, is one of those meals that has the magical ability to bring people together. It’s bold, flavorful, and steeped in history. The version I’m sharing today is Green Pozole, which stands out for its fresh, vibrant, and tangy flavor profile. Unlike the more familiar red pozole made with chilies, this green version uses tomatillos, cilantro, and a mix of fresh herbs to create a lighter, more citrus-forward broth. It’s comforting, nourishing, and absolutely perfect for any occasion, whether it’s a cozy family dinner or a festive gathering. So let’s dive into this deliciously aromatic world of Green Pozole!
Green Pozole Soup Recipe
This Green Pozole Soup is a balanced combination of earthy hominy, tender pork (or chicken), and the brightness of a zesty green broth. The secret to making this soup sing is the blend of green chiles, cilantro, and the ever-important tomatillos. Let’s break down the steps to making this classic dish, which will quickly become a favorite in your household!
Ingredients Needed
For this Green Pozole Soup, you’ll need the following:
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2 lbs of Pork Shoulder or Chicken Thighs (bone-in for extra flavor)
- The pork shoulder provides a rich, hearty base that can stand up to the bold broth, while chicken thighs are a slightly lighter alternative.
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1 Large Onion, Quartered
- Adds depth to the broth. The onion breaks down during the simmering process, enhancing the overall flavor.
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6 Cloves Of Garlic, Peeled
- Garlic gives the soup a subtle depth, balancing out the acidity of the tomatillos and the heat from the chiles.
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1 ½ Lbs Of Tomatillos, Husked And Rinsed
- The star of the show! Tomatillos lend a slight tang and sweetness that are the backbone of the broth.
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2 to 3 Jalapeños or Serrano Chiles (seeds removed for a milder flavor, or keep them for heat)
- This adds just the right amount of spice. Adjust according to your heat preference.
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1 Bunch Of Cilantro, Roughly Chopped
- Cilantro brings a fresh, herbaceous brightness that’s key to the green flavor.
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1-2 Teaspoons Of Oregano
- Mexican oregano (if you have it) works best here, adding a slight earthy note.
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4 Cups Of Chicken Or Vegetable Broth
- You’ll need a flavorful broth to anchor the soup. Homemade is best, but store-bought works just fine.
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2 Cans Of Hominy, Drained And Rinsed
- Hominy adds that chewy texture and classic pozole element.
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Salt And Pepper To Taste
- For seasoning. Be sure to taste as you go and adjust the seasoning to suit your preference.
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Lime Wedges For Garnish
- A squeeze of lime just before serving brightens up the whole dish and balances the richness of the pork or chicken.
Cooking Instructions
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Prep The Meat
- If you’re using pork shoulder, cut it into large chunks, making it easier to shred later. Season with salt and pepper. If using chicken thighs, keep them whole for now-this will make them easier to shred post-cooking.
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Cook The Meat
- In a large pot, add the pork (or chicken), onion, garlic, and broth. Bring to a boil, then reduce the heat and let it simmer for about 1.5 to 2 hours until the meat is tender and can be easily shredded with a fork. Skim any foam or impurities from the top while it simmers.
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Prepare The Green Broth
- While the meat is cooking, roast the tomatillos and chiles. You can do this on a grill, in the oven, or in a dry pan on the stovetop. Roast until the tomatillos and chiles are charred and soft (about 10 minutes). Don’t worry if they blacken a little-that’s the good stuff!
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Blend The Broth
- Once the tomatillos and chiles are roasted, blend them in a blender or food processor along with the chopped cilantro and oregano until smooth. You might need to add a little broth or water to help it blend.
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Shred The Meat
- Once the pork or chicken is done, remove it from the pot and shred it with two forks. Discard any bones, and set the meat aside.
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Combine The Broth And Hominy
- Pour the blended green sauce into the pot with the cooking liquid. Add the hominy and bring it all to a simmer again. Let it cook for another 30 minutes to allow the flavors to meld together.
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Final Seasoning
- Taste the soup and adjust with salt, pepper, or more oregano if needed. You can also add a little more lime juice if you want more acidity.
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Serve
- Ladle the soup into bowls and serve with fresh lime wedges, crispy radishes, shredded cabbage, and maybe even a sprinkle of chili flakes for extra heat.
Ingredient Insights
- Tomatillos: These little green fruits look like tomatoes, but they have a tangy, citrusy flavor that is central to the dish. Don’t skip them! If you can’t find fresh tomatillos, you could substitute with canned, but fresh is always best for that vibrant green color and fresh taste.
- Hominy: This is maize (corn) that has been treated with an alkali solution to remove the hull. It has a chewy texture and a slightly nutty flavor. It’s a traditional element in pozole, so don’t skip it unless you’re in a real pinch.
- Mexican Oregano: This oregano has a slightly different flavor profile than Mediterranean oregano-it’s more citrusy and less bitter, so it adds a unique aroma and flavor to Mexican soups and stews.
Expert Tips
- For extra depth: Sear the meat before adding it to the broth. This caramelizes the exterior and adds a layer of flavor to your soup. It’s a small step that can make a big difference.
- For a smoother broth: After blending the tomatillo mixture, strain it through a fine mesh sieve to remove any seeds or skins that might be left behind, making the broth extra smooth.
- Make it ahead of time: Like many soups, pozole gets even better the next day. The flavors have more time to meld, and it’s often even more delicious after a night in the fridge.
- Don’t forget the toppings: The best part of pozole is the toppings. Traditional garnishes include shredded lettuce or cabbage, radishes, oregano, cilantro, lime wedges, and even some tortilla chips for crunch. Don’t be shy-pile them on!
Recipe Variations
- Vegetarian Version: For a meat-free version, swap the pork for hearty vegetables like mushrooms, zucchini, or potatoes. You can still use the hominy and vegetable broth as your base.
- Spicy Pozole: If you love heat, keep the seeds in your chiles, or even add some dried chiles like Guajillo or Ancho for a smoky, spicy kick. You could also toss in a bit of chipotle in adobo for some added depth.
- Green Pozole with Shrimp: You could switch out the pork or chicken for shrimp for a lighter variation. Shrimp cooks quickly, so add it just towards the end, letting it simmer for about 5-7 minutes.
Final Words
This Green Pozole Soup is an invitation to explore the vibrant flavors of Mexican cuisine. It’s not just a meal; it’s an experience. The layers of flavor from the roasted tomatillos, the freshness of cilantro, and the satisfying chew of hominy create a bowl of pure comfort. Whether you’re cooking for a crowd or enjoying a cozy solo meal, this soup brings people to the table.