Comforting Pozole Verde with a side of homemade corn tortillas

There’s something so grounding about a bowl of pozole verde — the kind of meal that feels like it’s been simmering in family kitchens for generations. It’s bright from tomatillos and lime, rich with tender chicken and hominy, and layered with warmth in every spoonful. I love serving it alongside a stack of fresh corn tortillas, still warm from the pan — soft enough to tear, dip, and scoop up every last bit of broth. Together, they make the perfect cozy dinner for slow evenings, full of texture, color, and comfort.

Ingredient Breakdown

Every ingredient in pozole verde adds something special: brightness, depth, spice, or comfort. It's one of those dishes where every ingredient has a purpose, working together to create the tangy, savory, soul-warming broth that makes this soup so unforgettable.

The Base

2 pounds boneless, skinless chicken thighs

Rich and flavorful, chicken thighs stay tender even after simmering. They're the perfect base for soaking up the vibrant green broth. If you prefer, you can also use bone-in chicken thighs for even more flavor.

6 cups chicken or vegetable broth

This is what ties the entire soup together. Chicken broth creates a rich, comforting base, while vegetable broth keeps the soup a little lighter and lets the fresh vegetables shine. Either option works beautifully.

The Greens

1 pound tomatillos, husked and rinsed

The star of pozole verde. Tomatillos give the broth its signature bright, tangy flavor. As they roast, they mellow into a smooth, slightly citrusy base that defines this classic soup.

3 poblano peppers

Poblanos are smoky, earthy, and slightly sweet. They add body and richness to the broth without making it overly spicy, creating a velvety texture and incredible depth of flavor.

3 jalapeño peppers

Jalapeños bring a gentle warmth and fresh green flavor. Remove the seeds for a milder soup or leave a few in if you enjoy a little extra heat.

2 serrano peppers

Serranos are a bit spicier than jalapeños and add a clean, bright heat that gives the broth its lively finish.

1 cup cilantro (stems and leaves)

Cilantro ties everything together. It brightens the broth, softens the heat from the peppers, and gives pozole verde its unmistakable fresh flavor.

The Aromatics

1 large white onion, cut into large chunks

Roasting the onion brings out its natural sweetness while adding depth and balance to the broth.

2 cloves garlic

Garlic may be a small ingredient, but it adds warmth and richness that makes the entire soup taste homemade.

The Seasonings

1 tablespoon Mexican oregano

Mexican oregano has a brighter, more citrusy flavor than Italian oregano. It gives the broth a subtle herbal note that's traditional in pozole.

1 teaspoon each salt, garlic powder, and onion powder

These simple seasonings enhance the fresh vegetables and create a broth that's balanced, savory, and full of flavor.

The Heart of Pozole

1 large can white hominy

Hominy is what makes pozole, pozole. These tender, chewy corn kernels add heartiness, a slightly nutty flavor, and the comforting texture that makes every bowl so satisfying.

Ingredients

For the Pozole

• 2 pounds boneless, skinless chicken thighs

• 1 pound tomatillos, husked and rinsed

• 1 large white onion, cut into large chunks

• 3 jalapeño peppers, halved (remove the seeds for a milder soup if desired)

• 2 serrano peppers

• 3 poblano peppers

• 2 cloves garlic

• 1 tablespoon Mexican oregano

• 1 teaspoon salt

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 6 cups chicken or vegetable broth

• 1 cup cilantro (stems and leaves)

• 1 large can white hominy

Toppings & Sides

• Lime wedges

• Homemade tortillas

• Mexican rice

• Sliced radishes

• Thinly sliced green and purple cabbage

• Diced white onion

• Chopped cilantro

• Mexican oregano

Instructions

1. Add the chicken thighs, chicken broth, Mexican oregano, salt, garlic powder, and onion powder to a large Dutch oven. Bring to a boil over high heat, then reduce the heat to low. Cover partially and let the chicken simmer while you prepare the green sauce.

2. Preheat the oven to 400°F. Arrange the tomatillos, onion, jalapeños, poblano peppers, and serrano peppers on a baking sheet or roasting pan. Drizzle with olive oil and roast for 10 to 15 minutes, or until the vegetables are softened and beginning to brown. For extra smoky flavor, you can also grill the vegetables instead.

3. Transfer the roasted vegetables to a blender. Add the cilantro and 2 cloves of garlic. Ladle about 1 cup of the hot cooking broth into the blender and blend until completely smooth.

4. Pour the green sauce into the Dutch oven and stir in the hominy. Bring the soup to a gentle simmer over medium heat and cook uncovered for about 15 minutes so the flavors can meld together.

5. Once the chicken is fully cooked and fork tender, shred it directly in the pot using two forks. Stir everything together and taste the broth, adding more salt if needed.

6. Serve each bowl with fresh lime juice, shredded cabbage, sliced radishes, diced white onion, chopped cilantro, a sprinkle of Mexican oregano, warm homemade tortillas, and Mexican rice on the side.

Homemade Corn Tortillas

A Recipe by Madeline May

Pozole Verde with Homemade Corn Tortillas

Dinner • Mexican

Prep

25 mins

Cook

1 hr

Total

1 hr 25 mins

Yield

6 to 8 servings

Category

Dinner

Difficulty

Intermediate

A cozy, comforting bowl of tangy green pozole simmered with chicken, tomatillos, and roasted peppers, served alongside soft homemade corn tortillas for the perfect finish.

Ingredients

For the Pozole

• 2 pounds boneless skinless chicken thighs
• 1 pound tomatillos, husked and rinsed
• 1 large white onion, cut into large chunks
• 3 jalapeño peppers, halved
• 2 serrano peppers
• 3 poblano peppers
• 2 cloves garlic
• 1 tablespoon Mexican oregano
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 6 cups chicken or vegetable broth
• 1 cup cilantro, stems and leaves
• 1 large can white hominy

Toppings and Sides

• Fresh lime wedges
• Homemade corn tortillas
• Mexican rice
• Sliced radishes
• Shredded green and purple cabbage
• Diced white onion
• Chopped cilantro

For the Homemade Tortillas

• 2 cups masa harina
• 1½ cups warm water, plus more if needed
• ½ teaspoon salt
• 1 teaspoon neutral oil or melted butter, optional

Instructions

1. Start the broth Add the chicken, broth, oregano, salt, garlic powder, and onion powder to a Dutch oven. Bring to a boil, reduce to low, cover partially, and simmer.
2. Roast the vegetables Preheat the oven to 400°F. Roast the tomatillos, onion, jalapeños, poblanos, and serranos with a drizzle of olive oil for 10 to 15 minutes until softened and lightly charred.
3. Blend the sauce Transfer the roasted vegetables to a blender with the cilantro, garlic, and 1 cup of the cooking broth. Blend until smooth.
4. Simmer Pour the green sauce into the pot, stir in the hominy, and simmer uncovered for 15 minutes.
5. Shred the chicken Shred the chicken directly in the pot and season with more salt if needed.
6. Make the tortilla dough Mix the masa harina, salt, and warm water until a soft dough forms. Add more water if needed.
7. Rest and shape Cover for 10 minutes, then divide into 12 balls.
8. Press and cook Press each tortilla into a 5 to 6 inch round and cook on a dry skillet for about 40 seconds per side until lightly puffed.
9. Serve Keep the tortillas warm and serve with the pozole and your favorite toppings.

Storage

Store leftover pozole in the refrigerator for up to 4 days. Store tortillas separately.

Make Ahead

The pozole tastes even better the next day. Make the tortillas fresh before serving.

A Note from Madeline May

Roast the vegetables until lightly blistered because that extra color gives the broth incredible depth. Finish every bowl with plenty of fresh toppings.

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A Recipe by Madeline May • madelinemayco.com

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