Pozole: Try It Green!


Pozole: Try It Green!

Red pozole, or Pozole Rojo, Jalisco style, has been my favorite pozole of all time. It is bold and gorgeous in every possible way. I am so attached to it, we even served it at our wedding.

For decades now, I’ve refused to replace it with another… And then, I tried a unique green version, Pozole Verde, Guerrero style. It has not surpassed my Pozole Rojo, but it is attempting to tie with it at my table. And that is a lot to say.

Treasured all around Mexico, pozole has many variations, mainly green, red and white. Each distinct and beautiful, and coincidentally, represent the colors of the Mexican flag. Since September is the month of Mexican independence and The Day of El Grito is just around the corner, there is no excuse not to find an excuse to celebrate! And in my mental Mexican dictionary, pozole equals celebration.

Pozole has been made for centuries, and according to Fray Bernardino de Sahagún, a Spanish missionary, Moctezuma -greatest Aztec Emperor of all times-, would honor the God of the Sun by eating and serving it. I don’t know though, what color it was!

What makes a pozole red or green is the seasoning sauce added to the stew. If there is no sauce, it is a white pozole. Though there are many kinds of green pozole, they all use green ingredients, and this one has: tomatillosepazote (or cilantro if you can’t find it), pumpkin seeds and jalapeños.

Making that green seasoning sauce is simple. Tomatillos, garlic and chile simmer in water until the color of the tomatillos changes from bright, happy and loud to a mellow green. The texture goes from firm, to very mushy, but not coming apart.

The toasted pumpkin seeds are ground, they are pureed with that cooked tomatillo mix and white onion. The pumpkin seeds give the sauce a nutty, velvety base. Then the sauce is taken a step further and simmered until it is seasoned, thickened and its flavors have concentrated. It must be powerful, as it will dilute in the pozole. See? The spoon on the left has the green sauce before it is seasoned.


 What is common about any pozole is not only the many garnishes that dress it at the end, but also the very large corn known here as hominy, and in Mexico as maí­z cacahuacintle, also known as maí­z mote and giant corn. It gives pozole its signature mealy bite.

Cooking hominy is simple, but takes a while, so it is available already cooked in cans or refrigerated bags if you do not feel like preparing it. This is how it looks when you buy it at the stores before cooking.


But I love to cook it at home. It is as simple as throwing it in a pot, covering it in water and waiting for it to “bloom”.  Literally, when it opens up at the top, you know it’s ready.

Just like when cooking beans, add salt after they are cooked, or they will toughen up.Then in a big pot, combine the cooked hominy, the shredded chicken that was simmered in a simple broth (complete recipe below) as much green pozole sauce as you want, and a leafy stem of epazote, which will have anywhere from 5 to 10 leaves. If you don’t find epazote, add like 5 sprigs of cilantro. I personally add all the sauce. Then, you want to let all the ingredients cook together for about 20 minutes.

Once it is ready: dress it up! Radishes, lettuce, white onion, ground dried chile, oregano and quartered limes to squeeze juice on top, are placed at the table for you to choose. Tostadas to be munched on the side. And, in particular for the green pozole, Mexican avocado and chicharrones (crispy pork rind), are often too, which gives it an extra crunch. If you find some, add it on!
Whatever you choose, do squeeze fresh lime juice onto it.
Pozole is so popular in Mexico that there are pozolerí­as, restaurants that only serve pozole. That would be like a restaurant in the US that only served chicken noodle soup! How is that possible? Take a bite into this one-stop meal. You’ll see.
P.S. Pozole tastes even better reheated. Great excuse for making the soup ahead of time. Also, watch out for this recipe: It serves a hungry party of 12.

Green Pozole

Pozole Verde
12 to 15 servings
Pati Jinich
Course: Soup
Cuisine: Mexican
Keyword: chicken, chile, cilantro, epazote, hominy, jalapeno, lime, piquí­n chiles, pumpkin seeds, radish, Recipe, soup, tomatillos, tortilla chips
Author:Pati Jinich
Prep Time: 5 minutes
Cook Time: 3 hours 30 minutes
Red pozole, or Pozole Rojo, Jalisco style, has been my favorite pozole of all time. It is bold and gorgeous in every possible way. I am so attached to it, we even served it at our wedding. For decades now, I’ve refused to replace it with another… And then, I tried a unique green version, Pozole Verde, Guerrero style. It has not surpassed my Pozole Rojo, but it is attempting to tie with it at my table. And that is a lot to say.


For the white pozole:

  • 1 pound dried hominy, rinsed, the same as giant white corn or maiz mote pelado
  • 1 head garlic
  • 2 whole chickens, or about 6 pounds, cut up in serving pieces, rinsed (combine with pork butt or shoulder if desired)
  • 1 onion
  • Couple fresh cilantro sprigs
  • 1 tablespoon kosher or course sea salt, or to taste

For the green pozole sauce:

  • 1/2 cup pumpkin seeds, lightly toasted
  • 1 pound tomatillos, husks removed, rinsed
  • 1 to 2 jalapeños, stemmed
  • 1 fresh large leafy stem of epazote, or 5 sprigs cilantro
  • 3 cloves garlic
  • 1/3 cup onion, coarsely chopped
  • 1 teaspoon kosher or sea salt, or to taste
  • Freshly ground pepper to taste
  • 2 tablespoons vegetable oil

For the garnishes:

  • 5 to 6 limes, cut in half
  • 10 radishes, rinsed, halved and thinly sliced
  • 1 head of romaine lettuce, rinsed, drained and thinly sliced
  • 4 tablespoons onion, finely chopped
  • 1 Mexican avocado, halved, pitted, meat scooped out and dried
  • Piquí­n chile, or a Mexican mix of dried chiles, ground
  • dried oregano, crumbled
  • Tostadas or totopos

To Prepare

  • Place the hominy in a large soup pot with cold water at least 3 inches on top. Take off the dried skin layers from the head of garlic and add it into the pot. Do not add salt, because the hominy will toughen. Bring to a boil, then gently simmer over low medium heat uncovered for 3 hours or until hominy is tender and has begun to "bloom" or open up. Alternatively, you can buy precooked hominy and continue from this point.
  • In the meantime, place chicken in a large soup pot and cover with at least 1 inch of water above. Add white onion, cilantro and a tablespoon of salt and bring to boil. Simmer uncovered until chicken is cooked and tender, about 30 minutes. Drain and reserve the cooking liquid. When the chicken is cool enough to handle, remove the skin and the bones, and shred the meat into bite size pieces.
  • Meanwhile, make the green pozole sauce. Place tomatillos, garlic and chile in a medium 3-quart saucepan. Cover with water and set over medium-high heat. Bring to a simmer; cook until the tomatillos have changed color from a bright to a dull green and are soft but not breaking apart, about 10 minutes. Remove from the heat and reserve 1/2 cup of the cooking liquid. Drain the cooked vegetables and set aside.
  • In a blender, add toasted pumpkin seeds and chop until finely ground. Then add the cooked tomatillos, jalapeños and garlic, onion, salt and reserved liquid. Puree until smooth. Heat the oil in a saucepan over medium high heat until hot. Add the tomatillo sauce from the blender. Bring to a boil and simmer 15 to 18 minutes, stirring occasionally, so it will thicken, season and deepen its color.
  • When the hominy is ready, incorporate the shredded chicken and its cooking broth. Add the green pozole sauce and the epazote or cilantro. Let it cook for 30 minutes more. Check for seasoning - at this point I always add more salt - and serve.
  • You may present the Pozole in a big soup pot and place the garnishes in smaller bowls on the side. Each person can serve Pozole in their individual soup bowls, and then add as many garnishes to their soup as they would like. I do, however, recommend that some fresh lime juice be squeezed into it! Tostadas or totopos are eaten on the side.

150 comments on “Pozole: Try It Green!

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  1. We made this recipe with our left-over turkey from Thanksgiving, and it turned out really well. It was a perfect way to use up the extra turkey. I’d never made green pozole before – we have always made red. I am definitely a fan of green pozole now. Thank-you for this recipe.

  2. Love the soup and your recipe. Will try it soon with more carefully chosen tomatillos. It has a bitter, vegetal overtone this time. I may add a little cream to see if that cuts the bitterness.
    Great recipe, though. Thank you.

  3. Hi Pati,

    Is romaine lettuce just a personal preference instead of the traditional cabbage? The romaine lettuce gets wilted with the heat but the cabbage stays crisp.

    1. Hey Marty, I think the Romaine is mostly a Mexico City thing 🙂 But of course you can use cabbage, no problem!

    1. Hi Gerald, in this Pozole the pumpkin seeds add not just the flavor but also the color, so almonds will bring the texture but that is just about it. I guess you can experiment and let us know how it works 😉 Good luck!

  4. Such an incredible recipe, it turned out spectacular. During this quarantine time I finally tried and I am so happy with the final results. Thank you Pati for being an inspiration and

  5. Made it again, perfect for the rainy, cold weather!! We ate as if it was our last meal on earth!! So delicious, filling and one of our comfort meals!!! Please try especially with fresh radishes, romaine lettuce, onions, cilantro, avocado, oregano, limes, and tostadas!!!

  6. Thanks for this great recipe. Can’t wait to try it. I’m still having trouble getting the dried hominy to shed it’s skin completely after having tried it several times. I’ve soaked it for 12-24 hours. I see how the kernels burst after it’s soaked and then I’ve boiled it slowly for hours but the tough outer skins and the hard nibs never seem to separate completely from the puffed kernel, making the hominy unpleasantly chewy. Am I supposed to be adding slaked lime to it at some point? Please help!

    1. I’m so glad you like the pozole, Beverly! For the hominy, it could be older corn, or simmering it for a bit longer….​sometimes it has taken me over 5 hours, the important part is to cook it until it starts opening up, or blooms.

  7. Our first, significant snow this season, and I ‘proclaim’ it to he Pozole Day!!! (Offering the ‘Sun Gods’, as Moctezuma did in the day)

    This will be the first attempt at ‘blooming, the corn nuts’.
    Pollo, good. Sauce, good. Blooming, slow, but will arrive soon.

    One good thing about slow, in the kitchen, additional time to do other recipes…Salsa Rojas and marrinade for Al Pastor.

    Pati, gracias for guiding (us, your fans) me to do ‘fan-tabulish’ things with those dried peppers, I have seen in the stores since I’ve been five, living in Alta California.

    I’ve watched many, many ‘foodie’ shows. Your format, with the basics, cultural background, historical ‘tidbits’, and endless…”Mmmmmmmmmmm’s”…is enticing, encouraging and energizing.

    Blessings, towards the next year’s program and adventures!!!

  8. Any special,tips on roasting the pumpkin seeds? I haven’t done that before. I’m looking forward to trying this recipe.

    1. Oh you can do them any way you like. I like to toast my seeds in a skillet over medium-low heat. Toast them until they start making popping sounds and have begun to darken, 3 to 4 minutes.

  9. While the women of the family gather at Grandma’s to make tamales I’m attempting to make pozole for the first time , wish me luck.

  10. The Red Pozole was exceptional. I utilized the left-over Smoked Pork, that I brined in your ‘Gracias Turkey’ marinade, mentioned in another blog.

    Alas, no ‘maiz mote’ available at local groceries.

    Am planning post Thanksgiving ‘Green Pozole’, utilizing leftover Turkey (having a Family Catering business, next door, ensures an adequate supply!?), in lieu of pollo. Adding your favorite, refried Beans for the Tostadas, among the other garnishes.

    Have an enjoyable Thanksgiving….and, as always, Thanks for the ideas AND ever present encouragement!!!

  11. Pati

    Thank you for this wonderful recipe. We are making our 2nd pot of the fall tonight. My wife’s family all makes their “own” version, but we like your recipe the best!!!

    1. Oh you can use veggie stock and instead of the chicken you can either just leave it out, add more hominy, or use white beans to add more heartiness. Enjoy Paul!

    1. You can absolutely cut the recipe in half by dividing all the ingredients by 2…but it also freezes great, if you have any leftovers, Dixie!

  12. Hominy mote pelado “no shell” from Amazon. 3 – 15 oz bags $23. Always works. This one of my go to meals all year long. Thank you Patti

  13. I made the MEXICAN TODAY recipe. It was sooooo delicious!!! The whole family loves it, even my fussy one. Also amazing with fresh lime juice. So addictive. I’ve made it 4 times in a row !!

  14. I made this version of pozole without black pepper (tummy doesn’t do well w black pepper) and it was DELICIOUS! I roasted the peppers, tomatillos, onions garlic and pepitas…
    Thank you for sharing your recipe!!

  15. I’m stunned to finally discover this recipe posting and to notice that it is Very similar to mine – great minds think alike! I use 1/2 pork, 1/2 chicken and plenty of roasted, peeled chile poblano in the sauce. Muy delicioso!

  16. Hola Patti,

    Can I just mix chopped green chile in with the chicken posole? I want to make green chile chicken posole. I have dark thigh meat and Bueno brand hot green chile, and of course posole. Can I just mix it all together, or will it not come out well?


  17. This is my new favorite soup! I have made it several times with tomatillos. But yesterday I had to pick all my tomatoes before the freeze came. Today, I used green tomatoes instead of tomatillos and it turned out great. Also, I have never added meat. Instead I add shredded cabbage with the hominy; still hearty and filling.

  18. Pati, I grew up in Laredo, Texas and have both experienced and loved pozole rojo most of my 70 years. However, I have never had lettuce served as the garnish; it’s always been shredded cabbage. But in reading your recipe here, you suggest lettuce and I’m wondering if the lettuce is a central Mexico preference. I do know that foods of the Frontera are very different that the same named dish in other parts of Mexico. I can’t ever recall even hearing of a pozole verde or blanca during all the time I lived in Texas. So should I be using lettuce??? Love reading your work. You make the “impossible” seem so wonderfully easy. Thanks for being there for those of us who are your ardent fans.

  19. I grew up in Guadalajara where pozole rojo and white are the popular dishes. last year I saw your recepie for the pozole verde. It was a hit, since then I have made it often. My 5 year old granddaughter said: ” I could eat the green soup every day”
    Thank you, Pati

  20. I made this yesterday with a few modifications. First, I used canned hominy–I made this on a whim and didn’t have time to soak and cook the dried. I also didn’t have any pepitas so I used some sunflower seeds and I doubled the jalepenos. Finally, I subbed shredded green cabbage for the romaine as a garnish. I am used to red pozole, but this was very good, and a way to really make chicken soup more exciting. Definitely a great way to warm you up on a cold winter day. Thanks for another great, authentic recipe!

  21. Made this a few weeks back and it was delicious!! Thank you for the recipe. We love hot food so I made one and a half times the amount of green pozole sauce and add it all – loved the flavor and heat. I made this with the green tomatoes from my garden in place of tomatillos. (I’m in so cal and still have tomato plants in ground.) Was so delicious tried your red pozole a week later. Both so crazy good!!

  22. Absolutely delicious! I cut the recipe in half because we are a family of three. The only problem with that was we live on a street with wonderful neighbors who love good food! We’ll, word got out that I had something good going on in my kitchen. We all got a small taste of the pozole and it just left us wanting more. We ended up going next door to eat some more food and then across the street for German chocolate cake. All in all we loved the pozole and had a wonderful evening with some of the best people in the world! I have orders to make it again and make a lot of it!

  23. Pati,
    Thank you for this recipe, green pozole is one of my favorite foods of all time. I grew up in Southern California and was exposed to all sorts of Mexican food as a child. I have since moved away and not having the family background did not know how to make a lot of the foods that I loved. Going to a restaurant is okay but beingable to make the food myself is so much better. This will be the second of your recipes I have tried the first being tres leches cake which by the way my son loved for his birthday. Thank you again!

    1. Hola Casey, I’m so happy you are trying my recipes! I hope they bring back the flavors you remember from SoCal – so much great Mexican food there!

  24. Hola Pati,
    I tried making this recipe for the first time for them family one Christmas, with so much success, it has quickly become a new staple (and were not even from Guerrero). Even my suegra repeatedly asks me for the recipe…

      1. I’m sorry, my last comment and question was cut off. My question was if you had any recommendations on how to adapt this recipe for a slow-cooker or crock pot for busy moms?

  25. i enjoy your show so much. i am 81 years old and posole is my grandsons favorite food. i will now be able to make this for him. i love how you have your sons on the program. i want to buy your cook book if it is in the stores. vangie

      1. Thank You for your quick reply. I also want to congratulate you on your PBS show and cookbook. You are beautiful, talented and an inspiration to all home cooks. I am so happy to see more Mexican chefs showcasing their talents. America needs to see the real food we Mexicans really eat. I am a 2nd generation Mexican American who enjoys cooking daily for my family. If you ever come to Chicago, mi Casa Es Su Casa.

  26. Hi Pati,

    I know this is an old post, but I was hoping to find your recipe for Pozole Rojo. You mentioned in the comments to another person who commented that you would be posting your recipe for the red version. I searched your site but I can’t find it. Would you consider posting it soon? Like you, my favorite has always been Rojo and I would LOVE to try your recipe! Thank you and Happy New Year!

  27. Hola Patti,
    Como de costumbre (mi padre era de Mexico) en mi familia siempre servimos pozole rojo en new year, y a veces menudo, pero esta vez me voy a atrever a servir pozole verde 🙂 gracias por tus ideas.
    P.S. I love YOUR SHOW and all your recipes!

    Happy New Year!

  28. I was thinking about making half the amount for New Year’s but I dont want it to be so spicy for my gringo husband. Should I only use about half a jalapeno? Also do you have a recipe for bunelos? My mom when she was alive use to make them evry New Year’s.

  29. This posole sounds wonderful-but do you have a smaller version? I hate to make this much for just one. Does it freeze well?

    1. Hola Diana, I hope you try it! You can reduce the amounts of all the ingredients by half to make a smaller batch. It keeps well, and I think even tastes better when re-heated. You can keep in the freezer in a tightly sealed container for about a month (thaw before re-heating).

  30. Hola Patty, en tu receta de pozole verde porque no cambiar los chiles poblano por chjles ancho el sabor es igual gracias patty todas tus recetas estan muy buenas sigue con tu programa.

  31. This is really a terrific recipe. I am a lover of Pozole, red and green , and will order it whenever I spy it on a menu in Mexico during my winter months stay I had decided to make it for the first time and invited friends to share it. I checked with our weekly maid in case she had sage words of advice and said she never makes it, neither does h er mother, only her Abuela makes it ! Undaunted I gave it a shot, followed the recipe exactly and was thrilled with the results. Very clear easy to follow instructions and the result is definitely worth it.

  32. Just made this recipe tonight and as usual it was great just like your other recipes i have tried. The kids and the hubby enjoyed every last bite. Your the best!!!!
    Thanks Pati

  33. Hola Patty
    thank you so much for all the delicious mexican recipes you are sharing with us, i’m not mexican but i love mexican food and it was hard for me to find good recepies but now thanks to you i can enjoy real mexican food. thank you once again

  34. Hi Patti!

    This is probably going to be a very stupid question, but after the hominy is cooked, do you drain off the liquid the hominy was cooked in, or is that incorporated into the soup. The recipe doesn’t specify if you drain the hominy before you add it to the chicken broth.

    Thanks for your help!

  35. Hola Patti,
    I love your great recipes, Its about time we had a mexican food cooking show. Im anxoius to get your cook book and try all your delicious recipes. Im Mexican American and my husband is Mecican from Gto.
    so this really helps me learn to cook all the foods he grew up with. I have made your Coffee flan. It came out perfect my first try. And Chilaquilles OMG!! Soo good. Im gana be busy in my kitchen cooking trying out all your recipes.Thank you Patti .. Love the show!

    1. Hola Shelly, I’m so happy you found the show. I’m glad you are enjoying my recipes — and I hope your husband is, too! All my best to the both of you.

  36. Pati,

    I just served chili with pork and cannellini beans with canned pozole, and it was delicious.

    I can’t wait until I have time to follow your recipe.

    I watch you on CreateTV all the time, and I really appreciate how accessible your recipes are.

    I think you are sparkly and fabulous.


  37. Hola Pati, a mi familia le encanto el pozole! Gracias por la receta. Mi pregunta es la siguiente, podrias far una receta para hacer enchiladas Jaliciences con papa y zanahoria porfa!

    1. Hola Veronica, I think you’ll do a great job making this dish! Go for it!! It would be simplest with only chicken because you only have to worry about one meat.

  38. Hello Pati,
    I really love this dish, and really all of the dishes you have listed here! I have many hispanic friends who love to come over and eat often they complain that I don’t make many hispanic dishes and now that I have found your site I can incorporate their heritage and introduce my family to another way of enjoying food. Keep up the good work!! And again thanks so very much!

    1. In most cases, any “color” pozole, such as green or red, adds either a green sauce (with Poblanos, cilantro…) or red sauce (with dried chiles like guajillo and sometimes tomatos) to finish cooking in the soup. When it is “white” it is the hominy broth combined with the meat broth that may have been used.

  39. I never knew there were 3 types of Pozole, wow! My uncle would make it all the time and I absolutely loved it. But the old fart passed and never passed the recipe on to anyone. 🙁
    Give me some cord tortillas, onion, cilantro and Pozole and I am a happy girl.

  40. As a college student with a kitchen narrower than my arm span, I accept the challenge to recreate your Pozole Verde.
    But I do have a question. Is it possible to replace the maiz in the recipe with another grain? I know that it would have to be a larger grain so the pozole still has the same consistency. What do you think?
    I hadn’t realized how healthful pozole is. There is no source of added fats except the two tablespoons in the green sauce, and that isn’t much for 12-15 servings. I am trying to make an archive of go-to recipes that are traditionally Mexican and also healthful. I will definitely add this one to the list and practice it until I get it right. Thank you for sharing this awesome recipe!

    1. @ Samantha Bustillo:D I had a neighbor who would make it with garbanzo beans AKA chick peas,and it was good a little diferent but still:)She claimed that was healthier so She can enjoy more of it;)

  41. Hi Parti,
    I just discovered your show on PBS. Your stories and passion for your food reminds me of my next-door neighbors who are from Mexico. This particular recipe reminds me of them. Once a month, my neighbor Rosa would make a giant pot of Pozole for lunch. Family, friends and neighbors would cram into their tiny bungalow to feast on her soup, catch up on the news of the neighborhood, or have a good lauph with family. Thanks for reminding me that I’m about due for my Posole fix!

  42. Hola paty! I really enjoy everything about you.It makes me feel so proud:)thanks for you great recipes!just wanna add:I grew up in Guerrero and I think it has the best pozole in the world(my moms,ji,ji)on thursdays is a must we have it on the flag colors and every single one is delish,the red one is the most popular:)

  43. Patti – all your recipes make my mouth water. I lived in Guadaljara, Mexico and we used to go to a restaurant that served empanadas with a creamed style corn filling, maybe pimento and they were a little spicy. They were so good. Do you do anything like that? Thx.
    Carol Garcia

  44. Ahh Pati! Thank you so much for this wonderful recipe! I agree with you that the dried pozole is the best; it is a little chewier than the canned. I have had “green” pozole with a clear broth, so i think i will leave out the pumpkin seeds, except for that, as you describe it is how it is served in Mexican households everywhere. I am sooo looking forward to buying your book! Con amor, Joyce

  45. Gracias Pati!! You are the best! I’m not sure if you remember me but this is Kanani from Hawaii. I wrote to you previously and asked if you had a delicious pozole recipe to share with us. I can’t wait to try it!! I hope my Joaquin likes it, I know I will!! Aloha!

  46. Pati, pozole is my absolute favorite food in the world. This past weekend I made it for my birthday dinner and checked your site probably a day before I started cooking to see if you had a recipe. I completely missed this one! I can’t wait to try it. Usually I make mine white and have a red chile sauce on the side. I have a question about preparing the hominy. Last week three friends (bless them) and I spent about 2 hours removing the tips from each and every kernel (the party was for 50 people … LOTS of poole). I noticed that this version still has the tips. I’d always done it because I was told it will help the hominy open and let the flavors seep in. But if it doesn’t matter than this would save me lots of time. So, am I just wasting time by removing the tips?

  47. This is a fine recipe and very similar to the one I make at home. I’ve always preferred pozole verde but it is impossible to find in local restaurants. The only difference for me is to use half pork and half chicken – pork only pozoles seem a bit heavy to me. Lots of lime juice really makes a difference!
    BTW for my last batch I made the hominy from scratch – that was too much work! The refrigerated bags of nixtamalized corn taste great, not surprisingly better than canned hominy.
    I’m so looking forward to your cookbook!
    Mike in SoCal

  48. Yum!! I am a vegetarian now, but I grew up eating all these wonderful dishes. I am usually able to figure a substitute for meat, but not sure what I could use for the pozole dish. Any suggestions? I would really love to try a vegetarian pozole… Thanks! 🙂

    1. Hola Sabrina, there are many vegetarian pozoles. It is simple to transform this pozole into a vegetarian dish. Just use a lot of vegetables instead of the chicken and substitute the chicken broth with vegetable broth. I hope you enjoy! 🙂

        1. Hola Sarah, The green pozole is a delight vegetarian. Use vegetable broth, and you can add any number of vegetables you enjoy: potatoes, mushrooms, chayote, squash, zucchini, green beans, to name a few…

  49. Thank you Pat for bringing these authentic recipes to our table. since my parents have passed, I regret that I did not practice cooking these dishes that my mom used to make all the time.