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 – Pozole Verde

Every ingredient in pozole verde adds something special — brightness, depth, spice, or comfort. It’s one of those dishes where everything has a reason to be there, working together to create that signature tangy, savory, soul-warming flavor.

The Base

2 pounds boneless, skinless chicken thighs: Rich and flavorful, chicken thighs stay tender even after simmering — the perfect base for soaking up the green chile broth. You can also use bone-in thighs for extra depth if you like.

6 cups broth (chicken or vegetable):This is what ties it all together. Chicken broth adds comfort and body, while vegetable broth keeps things light and bright — both work beautifully.

The Greens

1 pound tomatillos, husked and rinsed: The star of pozole verde — they bring a tart, citrusy flavor that keeps the broth vibrant and fresh. When roasted or simmered, they mellow into that signature tangy-smooth base.

3 poblano peppers:Smoky, deep green, and slightly sweet. Poblanos add body and richness to the sauce without overwhelming spice — they’re what make the broth velvety and complex.

3 jalapeño peppers:These bring warmth and brightness. Remove the seeds if you prefer a milder soup, or leave a few in for that satisfying kick that lingers just enough.

2 serrano peppers:Sharper and spicier than jalapeños, serranos layer in a clean, green heat that gives the pozole its lively edge.

1 cup cilantro (stems and leaves):Cilantro ties everything together — it softens the spice, brightens the flavor, and gives that unmistakable verde aroma.

The Aromatics

1 large white onion, cut into chunks:Adds sweetness and depth once blended into the sauce. White onion gives the broth a clean, bright flavor that complements all the green chiles.

2 cloves garlic:Small but mighty. Garlic brings earthiness and warmth — it’s the background note that makes everything taste homemade and balanced.

The Seasoning

1 tablespoon Mexican oregano:Different from Italian oregano — this one’s more citrusy and floral. It adds a faint herbal note that feels traditional and comforting.

1 teaspoon each of salt, garlic powder, and onion powder:A simple trio that rounds out the broth. The powders layer with the fresh aromatics to give a deeper, more full-bodied flavor.

The Heart of Pozole

1 large can white hominy:The soul of the dish. These puffy, chewy kernels of corn add texture, comfort, and that nostalgic bite that makes pozole pozole. It’s hearty, slightly nutty, and so satisfying against the tangy broth.

For the pozole

• 2 pounds boneless skinless chicken thighs

• 1 pound tomatillos husked and rinsed

• 1 large white onion, large chunks

• 3 jalapeño peppers, halved (seeds removed if you'd like less spice)

• 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 broth (chicken or vegetable)

• 1 cup cilantro, stems and leaves

• 1 large can white hominy

toppings & sides

• lime wedges

• homemade tortillas

• mexican rice

• sliced radishes

• thinly sliced shredded cabbage (purple & green for color)

• diced white onions

• chopped cilantro

Instructions:

• Add the chicken thighs, all spices, and broth to a large dutch oven oven. Bring to a boil over high heat, reduce heat to low, cover partially, and simmer while you begin working on the green salsa medley.

• Preheat the oven to 400 degrees. Add tomatillos, white onion chunks, jalapeños, poblano peppers, and serrano peppers into a roasting pan. Drizzle with olive oil & allow them to roast in the oven for about 5-10 minutes until they change color (you can also do this on a grill to give them a little bit of char!!)

• Transfer cooked tomatillos, onions, jalapeños, pablano peppers, and serrano peppers into a large blender or food processor. Add in some cilantro and 3 garlic cloves. Add in 1 cup of the cooking liquid into the mixture and blend until completely smooth.

• Pour the blended mixture into the pot as well as the hominy. Bring to a simmer over medium-high heat and cook uncovered for 15 minutes. Season with more salt, if needed.

• Once the chicken is fully cooked and tender, use two forks to gently pull it apart right in the pot so it mixes back into the broth and soaks up all the flavor.

• Serve with toppings such as fresh homemade tortillas, lime juice, thinly shredded cabbage, sliced radishes, cilantro, diced onions, and Mexican oregano.

Homemade Corn Tortillas

Ingredient Breakdown

Masa Harina: This is the heart of it all — finely ground corn flour that’s been treated with lime (calcium hydroxide). It gives tortillas their signature flavor and slightly nutty aroma. Don’t confuse it with cornmeal or regular corn flour; masa harina is what gives authentic tortillas their pliable texture and that subtle “toasty” sweetness.

Warm Water: Water activates the masa, turning the dry flour into a soft, workable dough. Warm (not hot) water helps hydrate the corn evenly, keeping the dough supple and easy to shape.

Salt: A pinch of salt brings the corn flavor to life. Without it, the tortillas can taste flat. Salt gives a little brightness that balances the earthiness of the masa.

Optional – A Touch of Oil or Fat:Traditionally, tortillas are made without it, but adding 1 teaspoon of neutral oil or a bit of melted butter makes the dough a little softer and keeps them flexible longer. It’s a small modern twist that adds richness without changing authenticity.

Ingredients

• 2 cups masa harina (such as Masienda or Bob’s Red Mill)

• 1 ½ cups warm water (plus more as needed)

• ½ teaspoon salt

• 1 teaspoon neutral oil or melted butter (optional)

Instructions

1. Mix the dough: In a large bowl, combine masa harina and salt. Slowly pour in the warm water while mixing with your hands or a spoon until it starts to come together. If it feels dry, add water a tablespoon at a time. The dough should be soft, like playdough — not sticky, not crumbly. Make the dough into a small ball then press down. If it cracks, it may need more hydration

2. Rest it: Cover the bowl with a damp kitchen towel and let the dough rest for 10 minutes. This gives the masa time to fully absorb the water, which helps your tortillas stay tender and pliable.

3. Shape the balls: After resting, divide the dough into 12 equal portions. Roll each into a small ball (about golf ball size). Keep them covered with a damp towel while you work to prevent drying.

4. Press the tortillas: Line a tortilla press with two sheets of plastic (a cut zip-top bag works perfectly). Place one dough ball in the center and press until it’s about 5–6 inches wide. If you don’t have a press, use a flat skillet or heavy pan to press gently.

5. Cook them: Heat a dry cast-iron skillet or nonstick pan over medium-high heat. Once hot, carefully place one tortilla in the pan. Cook for about 40–50 seconds on the first side, flip, and cook another 40 seconds. It should puff slightly in spots — that’s how you know it’s perfect. Flip once more for 10–15 seconds if needed.

6. Keep them warm: Stack cooked tortillas in a clean kitchen towel or tortilla warmer to keep them soft. The trapped steam helps them stay tender and flexible.

7. Serve and enjoy: Use them for tacos, quesadillas, enchiladas, or just eat one warm with butter or guacamole — they’re comforting and simple in the best way. These are the perfect side for our pazole verde

Pozole Verde with Homemade Corn Tortillas

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.

Prep Time

25 mins

Cook Time

1 hr

Total Time

1 hr 25 mins

Serves

6–8

Category

Dinner • Mexican

Difficulty

Intermediate

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 seeds for less spice)
• 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 broth (chicken or vegetable)
• 1 cup cilantro, stems and leaves
• 1 large can white hominy

Toppings & Sides

• Fresh lime wedges
• Homemade corn tortillas
• Mexican rice
• Sliced radishes
• Shredded cabbage (purple & green)
• Diced white onions
• Chopped cilantro

For the Homemade Tortillas

• 2 cups masa harina (such as Masienda or Bob’s Red Mill)
• 1½ cups warm water (plus more as needed)
• ½ teaspoon salt
• 1 teaspoon neutral oil or melted butter (optional)

Instructions

1. Start the broth: Add chicken thighs, all spices, and broth to a large Dutch oven. Bring to a boil over high heat, then reduce heat to low. Cover partially and let it simmer while you work on the green salsa medley.
2. Roast the vegetables: Preheat oven to 400°F. Add tomatillos, onion chunks, jalapeños, poblanos, and serranos to a roasting pan. Drizzle lightly with olive oil and roast 5–10 minutes, until softened and lightly charred. (You can also grill them for extra smoky flavor!)
3. Blend the salsa verde: Transfer the roasted vegetables to a blender. Add cilantro and garlic, along with 1 cup of the cooking liquid from the pot. Blend until completely smooth.
4. Combine & simmer: Pour the blended mixture back into the pot with the chicken and add the hominy. Bring to a gentle simmer over medium-high heat and cook uncovered for 15 minutes. Taste and adjust salt as needed.
5. Shred the chicken: Once the chicken is tender, use two forks to gently pull it apart right in the pot so it mixes back into the broth and soaks up all the flavor.
6. Finish and serve: Ladle into bowls and top with lime juice, shredded cabbage, radishes, onions, and cilantro. Serve with warm homemade tortillas on the side.
7. Make the tortilla dough: In a large bowl, combine masa harina and salt. Slowly pour in warm water, mixing until the dough comes together. If it cracks when pressed, add more water a tablespoon at a time until soft and pliable.
8. Rest and shape: Cover the dough with a damp towel and rest 10 minutes. Divide into 12 balls and keep covered as you work.
9. Press and cook: Line a tortilla press with plastic and press each ball into a 5–6 inch round. Cook on a dry skillet over medium-high heat for about 40 seconds per side, flipping once more until lightly puffed and golden.
10. Keep warm: Stack the tortillas in a clean towel or tortilla warmer to keep them soft. Serve with pozole for the perfect cozy pairing.

Madeline’s Tip: Roast your veggies until they just start to blister — that light char deepens the flavor beautifully. And don’t skip the toppings — they bring the crunch, freshness, and color that make pozole so special.

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