Soups & BrothsMediumFree

Green Pozole with Pumpkin Seeds

Name: Green Pozole with Pumpkin Seeds
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Cuisine: Mexican
Ingredients: 1500 g Whole chicken; 2 tsp Salt; 800 g Cooked pozole corn (hominy); 6 cloves Garlic cloves; 150 g Pumpkin seeds (pepitas); 1 bunch Epazote; 4 Serrano chiles; 3 tbsp Vegetable oil; 1 White onion; 500 g Tomatillos; 0.5 bunch Fresh cilantro

120 min (30 prep + 90 cook) Medium 8 servings Guerrero

Edmond Bojalil

Recetas Mexas

Published: Mar 30, 2026 · Updated: May 12, 2026

Thick Guerrero-style green pozole with ground pumpkin seeds, chicken and tomatillo.

About this recipe

Green pumpkin seed pozole is the thickest and most nutritious variant of Guerrero-style pozole. Unlike red or conventional green pozole, this version incorporates ground pumpkin seeds that thicken the broth and give it a unique nutty flavour, as well as a slightly velvety texture. The base of tomatillo, serrano chile and aromatic herbs from southern Mexico is enhanced by the seeds, creating a rich, dark green broth that is served with the classic garnishes: shredded lettuce, radishes, tostadas and dried oregano.

History & Origin

Guerrero is considered the birthplace of pozole in Mexico. It was here that the Aztecs and their predecessors prepared pozolmolli — literally pozole with sauce — as a ritual dish for the most important religious ceremonies. The cacahuazintle corn, specially selected for its large kernels that open like flowers when cooked, was the central ingredient of these celebrations. Pumpkin seeds — a central ingredient in Mesoamerican cuisine for thousands of years — were incorporated into certain versions of Guerrero green pozole as a natural thickener and flavour enhancer. This technique of grinding seeds to thicken broths is part of the pre-Hispanic culinary legacy that lives on in Guerrero, Oaxaca and other southern regions. Green pumpkin seed pozole is prepared especially for patron saint festivals in the municipalities of La Montaña and Costa Chica of Guerrero, where traditional cooks consider it superior to the red version for its flavour complexity and nutritional value.

Estimated cost

$19.00

Total cost

$2.38

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

380

Calories

30g

Protein

35g

Carbohydrates

14g

Fat

Fiber

750mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cook the whole chicken in 3 litres of water with half an onion, 4 garlic cloves, salt and pepper for 45 minutes until tender. Reserve the broth and shred the chicken. Skim the fat from the broth.
2
In a dry pan, toast the pumpkin seeds over medium heat until they start popping and turn golden, about 5 minutes. Grind dry in a blender until you have a fine powder. Set aside.
💡 Do not burn them or they will make the broth bitter.
3
Blend the tomatillos, serrano chiles, remaining half onion, garlic, epazote, hoja santa (if available) and cilantro with a little chicken stock until smooth.
4
In a large pot, heat the oil over high heat. Pour in the green sauce and fry, stirring constantly, for 8–10 minutes until the colour deepens and the sauce concentrates.
5
Add the cooked pozole corn and chicken stock. Bring to the boil, then reduce to medium heat. Gradually incorporate the ground pumpkin seeds, whisking to avoid lumps. Cook for 20 more minutes.
💡 Add the pumpkin seed powder off the heat first to prevent lumps.
6
Add the shredded chicken. Cook for 10 more minutes. Adjust salt. The broth should be thick but not gluey.
7
Serve in deep bowls with shredded lettuce, sliced radishes, chopped onion, dried oregano, tostadas and lime to taste.