Creamy Pozole with Pumpkin Seeds

creamy pozole with pumpkin seeds Entree Mexican
Creamy Pozole with Pumpkin Seeds
  • Prep 30 min
  • Total 60 min
  • Ingredients 16
  • Servings 6

I love eating pumpkin seeds because they’re delicious and healthy. I usually just add them to my granola, but I also love making green pozole with them. This is my own pozole recipe, and I think it’s delicious and easy to make. I used jalapeno pepper, but I’ve seen many other variations prepared with poblano chilies or other chilies, which can help you get different flavors. You can serve it as a soup or as a stew if you want it thicker. And, don’t forget to use all of the garnishes you want to make your dish colorful and full of textures. It will be a real treat for your mouth. MORE + LESS -


bone in chicken thighs
tablespoon vegetable oil
tomatillos, peeled
jalapeno chilies, cut into halves and seedless
medium white onion, cut into medium-sized pieces
peeled garlic cloves
teaspoon dry oregano
full cup cilantro
cup pumpkin seeds
cups hominy (if you have the canned type, drain it and rinse it with cold water)


Finely chopped radish
Tortilla chips
Chopped scallions
Sliced jalapeno chili
Lemon wedges


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  • 1
    Put the chicken thighs in a pot and add 4 – 5 cups of water with salt. Cook until they’re really soft, for around 30 minutes. You can add any vegetables you want to the water: celery, carrots, onion, parsley, etc., so the soup is even more delicious.
  • 2
    Shred the chicken thighs, strain the water and set aside.
  • 3
    In a pan, heat the oil and fry the tomatillo, jalapeno chilies, onion, and garlic, until they’re golden. If you want, you can grill them, turning the vegetables with tongs until they’re grilled.
  • 4
    Put the vegetables in the blender, add the dry oregano, cilantro, half the pumpkin seeds, and half a cup of water or broth, and blend until it’s all creamy.
  • 5
    Put this green sauce in a pot and cook until it’s hot, for around ten minutes. Add three cups of chicken broth, the chicken, and 2 1/2 cups of corn. Add salt to taste. Cook over low heat for 30 minutes or until it’s hot. Check the seasoning.
  • 6
    If you want it to be thicker, blend the rest of the corn and add it to the mixture.
  • 7
    Serve the pozole in bowls, sprinkle the rest of the pumpkin seeds and garnish however you like or let your guests garnish it themselves.

Expert Tips

  • If you want to cook your own hominy, soak it in fresh water for a day. Drain and cook in plenty of water until it’s soft. This can take from two to three hours.
  • You can cook a vegetarian version of the dish or add pork instead of chicken.

Nutrition Information

No nutrition information available for this recipe

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