Mild Green Pozole

The story this dish tells

Hominy is corn that has undergone the ancient process of nixtamalization, in which it is boiled with water and lime to remove its hull and enhance its nutrients. This Mesoamerican technique not only transformed corn into a more digestible food rich in minerals like calcium, but also paved the way for countless preparations such as tortillas, tamales, and most notably, pozole. Over the centuries, this dish evolved from having a ceremonial role in pre-Hispanic times to becoming a symbol of family celebration in Mexico. The large, spongy cacahuazintle kernel opens up like a small flower when cooked, giving the broth its characteristic texture and its name pozolli, which means “foamy” in Nahuatl.

Today, pozole is one of Mexico’s most iconic dishes, enjoyed during national holidays and special gatherings. Its history and versatility have given rise to different versions: red, white, and green. The green pozole, typical of states like Guerrero, combines nixtamalized corn with chicken and a sauce of green tomatoes, chilies, and fresh herbs. This mild version is designed for those who want to experience this classic without intense heat, while still preserving the festive, nourishing, and comforting essence of the dish.

Health benefits

• Hominy provides energy and fiber.

• Chicken offers lean protein, while the vegetable version is light and rich in antioxidants.

• Cilantro, tomatillos, and poblano chili add plant compounds that support digestive and immune health.

• Naturally gluten-free.

Preparation tips

• Roast the tomatillos and poblano pepper well to add depth of flavor to the green sauce.

• To keep it very mild, remove the poblano seeds and skip the jalapeño.

• For convenience, use shredded rotisserie chicken or pre-cut vegetables.

Best season to enjoy it

• Green pozole is perfect for fall and winter, when a warm and hearty dish feels especially comforting. It also makes a wonderful centerpiece for family gatherings year-round.

Food safety notes

• Keep the broth hot until serving to avoid contamination.

• If using chicken, ensure it reaches an internal temperature of 165 °F (74 °C).

• Store toppings separately until ready to serve.

Mild Green Pozole Recipe

Yield: 6 servings

Ingredients

• 1 chicken breasts (or 4 boneless thighs) or 1 zucchinis + 1 cups mushrooms (vegetarian version)

• 1 large can (16 oz) hominy, drained

• 1 white onion, diced

• 3 garlic cloves

• 1 bunch of cilantro

• 3-4 tomatillos (or canned, drained)

• 1/2 poblano pepper, seeded (mild, adds flavor without too much heat)

• 1/2 jalapeño, seeded (optional, very mild)

• 6 cups low-sodium chicken or vegetable broth

• 2 tbsp olive oil

• Salt to taste

For serving

• Shredded lettuce or cabbage

• Sliced radishes

• Chopped white onion

• Dried oregano

• Lime wedges

• Tostadas or corn chips

Instructions

1. Cook the protein:

   • For chicken: place in a pot with water, ½ onion, 2 garlic cloves, and salt. Simmer 20–25 min. Remove and shred.

   • For vegetables: sauté zucchini and mushrooms in olive oil with salt until golden.

2. Make the green sauce:

   • Roast tomatillos, poblano pepper, ½ onion, and 1 garlic clove in a skillet or on a griddle.

   • Blend with cilantro and a bit of broth until smooth and creamy.

3. Combine everything:

   • In a large pot, mix hominy, green sauce, and remaining broth.

   • Add shredded chicken or sautéed vegetables.

   • Simmer over medium heat for 20 min, adjusting salt.

4. Serve:

   • Ladle the hot pozole into bowls.

   • Add toppings to taste.

Storage and shelf life

• Keeps in the refrigerator for up to 3 days in an airtight container.

• The broth can be frozen (without toppings) for up to 2 months.

• Reheat gently over low heat to maintain the hominy’s texture.

Healthier ingredient swaps

• Swap chicken for vegetables for a 100% plant-based and lighter version.

• Use low-sodium broth.

• Add spinach or kale at the end of cooking for extra iron and fiber.

Pairing ideas

• Lentil flatbread

• Tostones (fried green plantain)

🤓 Did you know?

The word “nixtamalization” comes from the Nahuatl words “nextli” (ash) and “tamalli” (cooked corn dough). This process was key to preventing pellagra, a niacin deficiency disease, in populations that relied on corn as a staple food.

Dietary restrictions to consider

• May contain gluten if paired with industrial tortillas (choose 100% corn).

• Keep in mind that commercial hominy, especially canned, often contains added sodium. This can significantly increase its salt content and alter its nutritional profile.

• Adjust the spice level by completely omitting the jalapeño when cooking for kids or sensitive eaters.

Important: If you have any doubts about incorporating this food into your diet, it is always a good idea to consult with your dietician or doctor.