Featured Meal Kit | Pozole Verde

We’re featuring one of Mexico’s most cherished dishes. Did you know, not one pozole dish is like another? 

Each version of pozole verde is unique, as unique as the chef who's making it. The most basic pozole is made up of pork, hominy, garlic, and yellow onion. We took some creative liberties to enhance the flavor of our pozole. Check out what’s unique about this recipe. We'll also teach you some tricks so that you can whip up this soul-soothing dish in your own kitchen.

What is Pozole?

Pozole is like a soup, but with the fixings of a stew. It’s served at family gatherings, especially around Christmas and Mexican Independence Day, (September 16th—not to be confused with Cinco De Mayo).

Pozole can take on different colors: White, red, and green—to represent the Mexican flag. White pozole, (pozole blanco), is a bit milder than the red and green versions because it doesn’t include as many spices. Red pozole, (pozole rojo), features chilis such as ancho and guajillo. Our version is green pozole, (pozole verde), which uses serrano chili to help produce the green coloring.

Pozole Verde Ingredients

Our version of Pozole Verde has all of the fixings of the traditional dish, and a few add-ins that you could expect to find in a kitchen south of the border.


Stir the raw vegetables into this warm broth to give a crunchy, fresh backdrop to the chewy hominy and tender bits of sous vide pork.

Traditionally, pozole is a slow-cooked meal. It can take hours and sometimes even days to make. But with our pozole dinner delivered you can have this meal ready in as little as 30 minutes.


Tips & Tricks When Making Pozole Verde

If it’s your first time cooking this delicious meal, or if you’re just looking for a way to upgrade your current knowledge, take a look at these tips and tricks from our Chef’d culinary team.

  • Hominy is the backbone of this dish. It is made from whole corn kernels that have been soaked in a lye or lime solution to soften the tough outer hulls.
  • For a more authentic touch, serve the soup in a traditional ceramic pozole dish.
  • Accompany the dish with tostadas, (fried tortillas). You’ll thank us later.
  • Once you create the salsa you can fry it before adding it to the soup. It will bring out a very vibrant flavor.
  • If you have pumpkin seeds on hand, it can add to the thickness of the soup and also lend a slightly nutty flavor.
  • Thursdays are traditionally “Pozole Day” and authentic Mexican restaurants will sometimes only serve this soup on Thursdays. This lends even more reason why meal delivery is beneficial to satisfy all cravings.
  • You might be ready now to cook up a delicious and hearty bunch of Pozole Verde. Can we come over for dinner?

Delicioso. Sabroso. Mas, Por Favor.

Have you ever tried homemade pozole? What’s your favorite: Blanco, rojo, or verde? Do you like your pozole with mild heat, moderate spice, or extremely spicy? Start the conversation. We always love to hear your comments and answer your questions.

Hungry for more? Have meals delivered to your door. Check out our favorite Mexican food recipes.