Flu season is no match for this Michelin chef’s comforting Pozole Verde recipe

This cold and flu season, having the right tools makes all the difference.

We all have our go-to remedies, but your toolkit could benefit from a Maple membership. A membership on Maple means you can speak to a doctor or nurse practitioner in minutes to check in on any symptoms—like coughs or fevers—without leaving the comfort of home.

Along with peace of mind, another key ingredient for recovery is warm, nourishing food. Few things soothe like a hearty bowl of soup, and Michelin-starred chef Rafael Covarrubias—visionary behind 7 Enoteca and Hexagon Restaurant—has just the recipe. His go-to sick day dish? A steaming bowl of Pozole Verde, packed with tomatillos, poblano peppers, and rotisserie chicken for a comforting, nutrient-rich boost.

Craving a cozy pick-me-up? Chef Covarrubias’s award-winning Pozole Verde can do the trick. Scroll down for the recipe and get ready to ladle up some comfort.

Chef Rafael Covarrubias’s Pozole Verde

This recipe makes enough soup for six to eight portions.

For the soup

• 1 onion, chopped
• 2 Anaheim peppers, chopped
• 2 poblano peppers, chopped
• 1 jalapeño pepper, chopped
• 4 garlic cloves
• 2 to 3 tablespoons canola oil
• 1 whole chicken (rotisserie)
• Salt, to taste
• 10 tomatillos, husked
• 1 bunch cilantro
• 3 cups spinach
• 5 cups chicken stock
• 2 cups canned hominy (corn kernels), drained and rinsed
• 1 teaspoon cumin

For the garnish

• 1/2 white onion, finely chopped
• 1 pinch dry oregano
• 3 to 4 radishes, diced
• 1 cup fresh cilantro, chopped
• 1 cup Mexican crema
• Tostadas

Instructions 

1. Prepare the salsa
   Preheat your oven to broil. Arrange the tomatillos, onion, garlic, and peppers in a baking pan. Broil for about 10 minutes, or until everything is charred and the tomatillos release their juices. Transfer to a blender and blend until smooth; add cilantro and spinach and blend well.

2. Bring chicken stock to a boil in a pot
   Add the salsa from step one and simmer for about 30 minutes until consistency is reached.

3. Finishing the soup
   Add the hominy and pulled chicken, cooking for about 25 minutes until the hominy expands and the broth has slightly thickened. Taste the soup and adjust the seasoning with salt and pepper as needed to finish with a pinch of cumin.

4. Serve and enjoy
   Ladle the soup into bowls and garnish with a sprinkle of chopped onion, fresh cilantro, diced radishes, and a drizzle of Mexican crema. Serve with tostadas and enjoy.

This hearty, flavourful soup brings together smoky, spicy, and tangy elements, making it perfect for a cozy meal. 

At times when you need more than a little soup, rest assured knowing we connect you to primary care providers — like doctors and nurse practitioners — 24/7, in minutes. This way, you can address your health concerns early, no matter how small they seem.

Image courtesy Rafael Covarrubias

The information presented here is for educational purposes and is not meant to replace the advice from your medical professional.

When using virtual care, all medical treatment is at the sole discretion of the provider. Virtual care is not meant for medical emergencies, and your provider will determine if your case is appropriate for virtual care. If you are experiencing an emergency like chest pain or difficulties breathing, for example, please call 911 or go to your nearest emergency room.