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Pozolillo: Your Pozole Recipe in Half the Time!

On my last visit home to Monterrey, I was talking with my aunt Miriam. We always talk about food and she told me of a recipe her sister, my aunt Celina, had recently mentioned. A recipe that was so easy and so delicious I just had to make it, she said. That recipe was a faux pozole, a quick and easy pozolillo.

What? Pozolillo? Never heard of it! Well, that was the only nudging I needed to research and of course, make it. The dish is indeed easy to make and delicious. Though history is scarce, it seems it's made in the southwestern states of Mexico, including Guerrero and Jalisco.

Now in Mexico, we all know pozole, that famous soup made with chicken, pork, and hominy. Pozolillo, as the name implies, is an easier version of its cousin, which is delicious, but often takes hours to makes. When you’re short on time but you have a craving for pozole, this is the right recipe for you.

A note on prep: usually when we work with poblano chiles, almost always we need to roast them first, so we can peel and devein them. While this is a very easy step, it does add 10-15 minutes to our prep time. The beauty of this recipe is that we can skip the roasting, using them only seeded and chopped instead. 

I always have homemade stock in the freezer, which makes the best soups, but if you don’t have it, commercial stock is fine (as long as it’s low in sodium). If you don’t have a cooked chicken breast, you can use leftovers from a rotisserie chicken from the supermarket.

All you have to do is throw the poblanos, tomatillos, onion, garlic, chiles, and cilantro in the blender, then cook the sauce a bit before adding the stock, corn kernels, and the shredded chicken. This soup comes together very quickly: some shredded lettuce, sliced radishes, diced avocado, and lime juice complete the garnishes for a totally delicious, yet very easy soup, perfect for a weeknight meal.


  • 2 poblano chiles, seeded and cut into chunks
  • 5 medium tomatillos, husked, washed and cut into chunks
  • 1 medium white onion, peeled and cut into chunks
  • 2-3 garlic cloves, peeled and roughly chopped
  • 2 serrano or jalapeño chiles, stemmed and cut into chunks
  • 1/2 bunch cilantro (leaves and stems), chopped roughly (about 1 cup)
  • 2 1/2 quarts chicken stock
  • 1 double chicken breast, poached and shredded
  • 3 ears of corn, kernels cut off
  • 2 tablespoons kosher salt or to taste

Get the full recipe.

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