Creamy Pozole Verde Recipe, a twist on a classic

My pozole verde recipe is incredibly easy to make and very tasty. I make things a bit different by blending the pepita seeds with the rest of the ingredients. Serve the pozole with all the classic toppings, such as shredded lettuce, thinly sliced radishes, avocado, diced onion, and a good squeeze of lime.
Recipe

About this recipe

Pozole verde is a beloved Mexican dish known for its vibrant flavors and comforting qualities. Traditional pozole is made with hominy and meat, but this version offers a lighter, creamier version that’s just as satisfying.

With a rich verde sauce made from fresh tomatillos, garlic, onion, and a touch of creamy goodness (pepitas- pumpkin seeds), this pozole verde is perfect for any occasion, whether it’s a family dinner or a festive gathering.

Why You’ll Love This Pozole Verde

  • Its rich, velvety broth and vibrant toppings make it a perfect meal for any occasion.
  • This creamy pozole verde recipe combines the earthy, tangy flavors of traditional verde sauce with the heartiness of hominy and the richness of a velvety, smooth broth.
  • The dish is topped with fresh garnishes like sliced radishes, crisp lettuce, and avocado, refreshingly contrasting the warm, comforting soup.

How to make pozole verde

  • Char the tomatillos, onion, and garlic; add the pumpkin seeds.
  • Blend with water, cilantro, and serrano chile.
  • Cook on low heat until the sauce brightens—season with dried oregano and a generous pinch of salt.
  • Stir in the hominy and let it simmer until everything is well combined.

Tips for the Best Creamy Pozole Verde

  • Adjust the Heat: Add an extra serrano chili if you prefer a spicier pozole.
  • Make It Vegan: This recipe is naturally vegan, but you can add a splash of vegan sour cream to make the broth even creamier.
  • Customize Your Garnishes: Feel free to get creative with the toppings. Sliced radishes, shredded cabbage, and diced onions add a refreshing crunch, while avocado provides a rich texture.
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Creamy Pozole Verde

Alejandra Graf
My pozole verde recipe is incredibly easy to make and very tasty. I make things a bit different by blending the pepita seeds with the rest of the ingredients. Serve the pozole with all the classic toppings, such as shredded lettuce, thinly sliced radishes, avocado, diced onion, and a good squeeze of lime.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Soup
Cuisine Mexican
Calories 988 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 10 tomatillos green tomatoes, peeled and washed
  • 1/4 onion cut into chunks
  • 4 garlic cloves
  • 1/4 cup Pumpkin seeds
  • 4 cups water
  • 1 whole serrano chili
  • 1 cup cilantro
  • 1 1/2 cups cooked hominy
  • 1 teaspoon salt
  • 1 teaspoon oregano

For serving:

Instructions
 

  • Heat a large pot over medium-high heat. Add the tomatillos, onion, and garlic, and cook until they’re nicely charred, about 5-7 minutes, turning occasionally to ensure even cooking. This step enhances the flavor of the sauce.
  • Once the vegetables are charred, add the pumpkin seeds to the pot and toast them for about a minute, stirring constantly to prevent burning.
  • Transfer the charred vegetables and toasted pumpkin seeds to a blender. Add the chopped cilantro, serrano chili, and 2 cups of water. Blend until smooth.
  • Pour the blended sauce back into the pot. Cook on low heat for 10-15 minutes, until the sauce brightens in color. Season with dried oregano and a generous pinch of salt to taste.
  • Stir in the drained hominy and let the soup simmer for another 10 minutes, allowing all the flavors to meld together. For an extra protein boost, add the cooked chickpeas at this stage.
  • Ladle the creamy pozole verde into bowls and top with sliced lettuce, chopped radishes, diced avocado, diced onion, and a sprinkle of dried oregano. Serve with baked tortilla chips on the side for a crunchy contrast.

Nutrition

Serving: 1servingCalories: 988kcalCarbohydrates: 83gProtein: 18gFat: 71gSaturated Fat: 10gPolyunsaturated Fat: 12gMonounsaturated Fat: 44gTrans Fat: 0.01gSodium: 3264mgPotassium: 2291mgFiber: 30gSugar: 21gVitamin A: 1859IUVitamin C: 75mgCalcium: 186mgIron: 8mg
Keyword pozole

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Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.

Alejandra Graf
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