~577 cal · 57g protein · 32g carbs · 25g fat (estimated, per serving)
🍽️
Green hominy soup with chicken, radish, and lime garnishes
🇲🇽 Guerrero
Pozole traces to pre-Columbian ceremony, and Guerrero made the green version its own — thickened with ground pumpkin seeds, sharpened with tomatillo. Thursday is pozole day across the state, the table crowded with garnishes to build your own bowl.
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Make it yours
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 5 —
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2 lbs chicken thighs, bone-in
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4 cups hominy (canned or cooked)
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1 lb tomatillos, husked
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1/2 cup pepitas (pumpkin seeds), toasted
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2 jalapeños or serranos
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1 onion
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4 cloves garlic
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1 bunch cilantro
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a few sprigs epazote (or extra cilantro)
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a full board garnishes: shredded cabbage, radish, onion, lime, oregano, corn tostadas
Instructions
1
Simmer the chicken (or mushrooms) with half the onion and garlic in 8 cups water, 30 minutes; shred and keep the broth.
2
Boil the tomatillos and chilies 8 minutes until soft.
3
Blend them with the pepitas, remaining onion and garlic, cilantro, and epazote into a smooth green sauce.
4
Fry the green sauce in a little oil 5 minutes until it darkens, then stir into the broth with the hominy; simmer 20 minutes.
5
Return the chicken. Serve with the garnish board so everyone builds their own — cabbage, radish, lime, oregano, tostadas.
Guerrero Thursday tradition.
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🌏 While it simmers — know your destination
📍
Guerrero. Mountain pozole country — Thursday is the sacred bowl day.
🗺️
Mexico. A UNESCO-recognized cuisine older than any border.
🌍
North America. A collision of Indigenous, colonial, and immigrant tables.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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