Pozole is Mexican comfort food at its finest. A large stock pot of slow simmered meat in broth that’s punched up with roasted tomatillos, jalapeños, onion, lime, oregano and cilantro, this satisfying soup is perfect for holidays, weeknight dinners and everything in between.
The traditional soup originated in the state of Jalisco, Mexico. Its history is a little murky, but it’s said to be connected to other dishes that used corn during the pre-Columbian time. No matter where it originated, pozole has been ingrained in Mexican culture for decades. It’s often served during cultural festivals, parties and holiday celebrations.
You can make pozole a few different ways. There’s red pozole, white pozole and green pozole. The name indicates the ingredients used. Red pozole denotes the use of red chiles, while green pozole uses tomatillos and green chiles. White pozole omits the chiles all together, making a tamer version of the timeless soup. For this recipe, you'll be making green pozole.
As stated, the key to green pozole is tomatillos and green chiles, like serranos and jalapeños. Tomatillos are typically spotted at farmers markets and in grocery stores during late August and into early Autumn. When added to pozole, the small, round fruit brings with it the brightness of summer while tender chicken brings all the comfort of fall eating.
Once it’s done simmering, serve the soup with traditional ingredients like radishes, cotija cheese, fresh cilantro and diced avocado. It’s one of many incredible Mexican dishes you can make at home.