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5 from 1 vote

Roasted Green Tomatillo Pozole with Chicken

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes


  • 1/2 cup/60 g roasted salted pepitas, plus more for garnish
  • 1 teaspoon cumin seeds toasted
  • 2 tablespoons vegetable oil I used olive oil, divided
  • 10 ounces/280 g tomatillos about 4 to 5 medium size, peeled and quartered
  • 3 garlic cloves peeled
  • 1 large yellow onion roughly chopped, plus more for serving
  • 1 jalapeno pepper halved and seeded
  • 1/2 cup/10 g chopped fresh cilantro divided, plus more for garnish
  • 1 to 1 1/2 teaspoons salt
  • 1 teaspoon dried oregano
  • 2 1/2 to 3 cups/ 590 to 710ml chicken stock homemade or store-bought
  • 4 boneless skinless chicken thighs, thinly sliced
  • 1 15-ounce/430 g can hominy, drained and rinsed
  • 1/2 avocado diced (for garnish)
  • 1 watermelon radish cut into matchsticks (for garnish)
  • 1 lime cut into wedges (for garnish)


  • Grind the peptias and cumin seeds in a spice grinder or blender until finely ground.
  • Add 1 tablespoon oil to a large pot or Dutch oven over medium-high heat.
  • When the oil is hot, add the tomatillos, garlic, onion, and jalapeno to the pot, along with a pinch of salt. Roast in the pan for 10 to 15 minutes, stirring occasionally, until the vegetables are charred, caramelized in parts, and tender.
  • Carefully transfer the roasted vegetables to a food processor or blender and process along with 1/4 cup/5 g chopped cilantro and 1 teaspoon salt.
  • Add the remaining 1 tablespoon oil to the pot over medium heat. Return the puree to the pot and cook, stirring frequently until thickened, about 5 to 7 minutes. Scrape up the deeply flavored browned bits on the bottom of the pot. Stir in the ground pepitas and cumin seeds, along with the oregano and 1 cup/240 ml stock. Bring to a simmer and then add the remaining 1 1/2 cups/360 ml stock, chicken, and hominy.
  • Let this simmer, mostly covered, for 20 minutes. Stir in the remaining 1/4 cup/5 g chopped cilantro. Taste and adjust seasonings, adding more salt if you feel it needs it. I prefer the pozole to be thick, like a stew, but if you want it thinner, add more stock. Pozole can be made 1 to 3 days in advance, and in fact the flavor improves after a rest in the fridge. Leftovers can be refrigerated for up to 1 week. Serve with accompaniments.


Serving: 4g