Mexican Pozole Verde with Hominy and Pepitas

Other Fast With Oil Published March 04, 2026

Pozole is one of Mexico's most ancient dishes — a ceremonial soup built around hominy, the giant kernels of nixtamalized corn that puff up into chewy, starchy nuggets. The verde (green) version builds its broth from tomatillos, poblano peppers, and cilantro, creating a bright, tangy, herbal soup that is nothing like the heavy red version most people picture. Pepitas (pumpkin seeds) add protein, richness, and a nutty backbone.

This is deeply satisfying food that has been feeding people in the Americas for thousands of years.

FASTING LEVEL: Fast With Oil
SERVINGS: 6
TIME: 40 minutes

INGREDIENTS

For the verde sauce:
- 500g tomatillos, husked and rinsed
- 2 poblano peppers
- 1 jalapeño (seeded for less heat)
- 1/2 cup raw pepitas (pumpkin seeds)
- 1 cup fresh cilantro (stems and leaves)
- 3 cloves garlic
- 1/2 cup water

For the soup:
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 2 cans (800g) hominy, drained and rinsed
- 1 can (400g) white beans, drained and rinsed
- 4 cups vegetable stock
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano (Mexican oregano if available)
- Salt to taste

Toppings:
- Shredded cabbage
- Sliced radishes
- Diced avocado
- Lime wedges
- Toasted pepitas
- Sliced jalapeños
- Tostadas or tortilla chips

METHOD

1. Toast the pepitas in a dry skillet over medium heat for 2-3 minutes, stirring constantly, until puffed and golden. Set aside.

2. Broil or roast the tomatillos, poblanos, and jalapeño under a broiler for 8-10 minutes, turning once, until charred and blistered. Let the poblanos steam in a covered bowl for 5 minutes, then peel and seed them.

3. Combine the roasted tomatillos, peppers, toasted pepitas, cilantro, garlic, and water in a blender. Blend until smooth.

4. Heat oil in a large pot over medium heat. Add onion and cook for 5 minutes until soft. Add cumin and oregano, stir for 30 seconds.

5. Pour in the verde sauce and cook for 5 minutes, stirring, until it deepens in color.

6. Add the hominy, white beans, and vegetable stock. Bring to a boil, reduce heat, and simmer for 15-20 minutes.

7. Season with salt. Serve in large bowls with all the toppings arranged on the table for people to add as they like.

NOTES

- Hominy is available canned in most grocery stores, usually in the Latin aisle. It is simply corn treated with lime (cal) — completely fasting-appropriate.
- The white beans are not traditional but add protein. Traditionalists can omit them.
- On fish days, add shrimp to the soup in the last 3-4 minutes of cooking — shrimp pozole is a recognized variant in coastal Mexico, and shellfish are always permitted during fasting.
- The toppings are essential, not optional. Pozole without its garnishes is only half the dish.