One-Pot Pozole Verde de Pollo (Green Mexican Hominy and Chicken Soup)
- ⏱ 1 hour 25 minutes
- Medium
- Serves 6
- 👥 2-cook recipe
A one-pot Mexican green hominy and chicken soup made with toasted pumpkin seeds, tomatillos, peppers, and shredded chicken.
Adapted from Serious Eats.
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This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
One-Pot Pozole Verd...
0/0
COOK 1COOK 2
1Chop soup onion
Roughly chop the white onion for the soup
2Prep soup peppers
3Plate and serve
+ 19 more steps in the app
One-Pot Pozole Verd...
0/0
COOK 2COOK 1
1Chop soup onion
2Prep soup peppers
Remove the stems and seeds from the jalapeño pepper,...
3Plate and serve
+ 19 more steps in the app
Ingredients
- 3 oz pumpkin seeds
- 1.2 kg bone-in chicken leg quarters
- 450 g tomatillos
- 1 white onion for the soup (roughly chopped)
- 1 jalapeño pepper (stems and seeds removed, roughly chopped)
- 1 poblano pepper (stems and seeds removed, roughly chopped)
- 1 Anaheim pepper (stems and seeds removed, roughly chopped)
- 6 cup low-sodium chicken stock
- 2 tbsp dried oregano
- 2 sprig epazote
- salt, to taste
- fresh cilantro leaves and fine stems, to taste
- 1 can white hominy (drained)
- avocado, to taste (diced, diced)
- radishes, to taste (diced, diced)
- serrano or jalapeño peppers, to taste (thinly sliced, thinly sliced)
- fresh cilantro leaves, to taste (chopped, chopped)
- white onion for garnish, to taste (finely chopped, finely chopped)
The full plan
Split between two cooks — each step says who's on it.
1. Chop soup onion COOK 2
- Roughly chop the white onion for the soup
2. Prep soup peppers COOK 1
- Remove the stems and seeds from the jalapeño pepper, poblano pepper, and Anaheim pepper, and roughly chop them
3. Mise en place COOK 2
- Prep avocado: dice, dice
- Prep radishes: dice, dice
4. Toast pumpkin seeds COOK 1
- In the base of a large Dutch oven, heat the pumpkin seeds over medium-high heat, stirring constantly, until they start to pop and smell nutty, about 4 minutes
🤝 Cook 2 hands over the base.
5. Set seeds aside COOK 1
- Transfer the pumpkin seeds to a bowl and set aside
6. Simmer chicken soup COOK 1
- In the Dutch oven, add the chicken, tomatillos, white onion for the soup, peppers, chicken stock, oregano, epazote if using, and a large pinch of salt
- Bring to a boil over high heat
- Reduce to a bare simmer
- Cook, stirring occasionally, until the chicken and vegetables are completely tender, about 40 minutes
7. Brown the stock fat COOK 1
- Using tongs, transfer the chicken to a large plate or bowl and set aside
- Discard the epazote sprigs if using
- Set a large fine-mesh strainer over a large bowl and strain the broth through it
- Using a ladle, carefully skim off a few tablespoons of fat from the strained stock and add it to the Dutch oven
- Heat over high heat, swirling and stirring until the watery stock completely evaporates and starts to form a browned layer in the bottom of the pan
8. Blend green base COOK 2
- In a blender, add the strained solids, pumpkin seeds, and cilantro and blend on high speed until smooth, Set aside
🤝 Cook 1 hands over seeds aside.
9. Finish the soup COOK 2
- As soon as the chicken fat starts to smoke, pour in the contents of the blender all at once and cook, stirring, for about 15 seconds
- Immediately pour in the strained chicken stock and fat and stir to combine
- Bring to a bare simmer, stir in the hominy, season to taste with salt, and keep warm
🤝 Cook 1 hands over the stock fat.
10. Shred the chicken COOK 2
- Discard the skin and bones and shred the meat into bite-size pieces with your fingertips
- Stir the picked chicken back into the soup
🤝 Cook 1 hands over chicken soup.
11. Plate and serve BOTH
- Ladle the hot soup into bowls and garnish with diced avocado and radish, sliced chiles, chopped cilantro, and chopped white onion, Serve immediately
See it in action
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