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Green Chile Vegetable Pozole

Get ready to enjoy a hearty green chile vegetable pozole!
Course Main Course, Soups and Stews
Cuisine Mexican
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings 6 Servings


For Pozole

  • 2 TBS olive oil
  • 1 Medium white onion diced
  • 4 Cloves garlic minced
  • 2 tsp dried epazote optional
  • 2 tsp Mexican oregano
  • 7 Cups vegetable broth
  • Salt to taste
  • 3 Cups tomatillo salsa recipe below
  • 3 Cups previuosly roasted Hatch or Anahein green chile, diced
  • 4 cups maiz pozolero, hominy 28 OZ. CAN
  • 2 Medium russet potatoes peeled and diced
  • 2 Large carrots peeled and sliced
  • 1 Cup sun-dried tomatoes finely chopped

For Salsa

  • 8 large tomatillos peeled and washed
  • 1/2 Small white onion chopped
  • 1 clove of garlic sliced
  • 2 Serrano peppers stems removed
  • Juice of 1 small lime optional
  • Handful of chopped cilantro
  • Salt to taste

For Garnishes

  • Warm corn tortillas or tostadas
  • Chile serrano minced
  • Radishes sliced thin
  • Cabbage or lettuce shreddede
  • Lime wedges
  • Cilantro chopped


  • In a microwave-safe dish, add all of the ingredients for the tomatillo salsa, minus the cilantro, lime juice, and salt. Cover and cook in the microwave for 6 to 8 minutes. Transfer mixture to the blender and add cilantro, lime juice and salt to taste. Blend until smooth, taste for salt, and set aside
  • In a large heavy pot, preheat 2 tablespoons olive oil to medium heat for 2 minutes. Add the onions and garlic and cook for 3 to 4 minutes. Add the oregano and epazote, season lightly with a pinch of salt.
  • Add the tomatillo salsa, green chiles, and chicken broth. Stir well to combine and bring to a boil. When it comes to a boil, taste for salt, reduce heat, cover and cook at a low simmer for 30 minutes.
  • Add in the hominy, carrots, potatoes, and sun-dried tomatoes. Stir well to combine. Continue cooking for another 25 to 30 minutes or until potatoes are tender.
  • I like my green chile pozole thick, more like a stew. If the pozole is too thick, add a little more broth if you like. Garnish with fresh toppings. Serve with warmed corn tortillas or fried tostadas!


If you prefer, you can the ingredients for tomatillo salsa to a pot of simmering water. Cook for 7-9 minutes or until tomatillos begin to change color. Don't let tomatillos tear open. The myth is that this can result in a bitter salsa.