Chicken Pozole Verde

Kicking off Hispanic Heritage month with one of my favorite Mexican dishes ever- Pozole Verde! This soup is super comforting and packed with so much flavor. You have to try it!

What is Pozole?

Pozole is a traditional Mexican soup that is made with hominy and flavored with either red or green chiles. It is traditionally made with pork, but pozole verde is mostly made with chicken.

What makes Pozole unique from other soups is the main ingredient: Hominy. Hominy is dried kernels of corn that have been soaked & processed until they puff up. They have a wonderful aroma & complex flavors, often described as mild, earthy, and grainy. 

Pozole is traditionally eaten on Mexican Independence Day, Christmas, or any large family gathering. Every time I make it, it’s usually a large pot that can feed 6 to 8 people. It is a giant warm hug in a bowl- comforting and so important to Mexico’s history. 

Why you’ll love this recipe

I’ve made dozens of pots of pozole over the years, and nothing has ever tasted better than the techniques I’ve developed to make this recipe. 

Traditionally, a whole chicken is boiled and then seasonings and salsa verde is added. I prefer to make a “sofrito” first- with onions, garlic, and Mexican seasonings. This “sofrito” will develop some amazing flavor that is going to be added into the blender for the salsa verde.

What’s leftover in the pan will not be wasted- we will sear our chicken in it! I use a spatchcocked chicken.

I like to use a spatchcocked whole chicken for three reasons:

    • ALL the bones from a whole chicken will make a great chicken broth. Keep the spine that is removed to add to the broth!

    • I spatchcock it in order to get a good sear on it (more/flat surface area). That’s where a lot of flavor will develop, especially after being seared in the leftover bits from the “sofrito.”

    • I like to have a variety of white and dark meat in my pozole. If you don’t have a whole chicken or rather not spatchcock it, you can just use skin on chicken thighs, dumsticks, and/or breast. 


Different types of Pozole

There are actually many types of pozole! It can be made with chicken, pork, or any protein. I’ve had some seafood pozoles that were SO tasty!

Pozole can also come in different colors- red, green, and white (just like the Mexican flag). 

Red pozole (pozole rojo)

Made with red chiles, traditionally chile guajillo and chile ancho. 

Green pozole (pozole vere)

Made with green chiles and tomatillos. The chiles that are traditionally used are some combination of poblano, jalapeno, serrano, and cubanelle. 

White pozole (pozole blanco)

Made without chiles. This is what my Abuela made most of the time (she absolutely cannot handle spice haha). 


  • Chicken- for best results I recommend spatchcocking a whole chicken. You can also just use a cut up whole chicken, or chicken thighs/drumsticks/breasts. 

  • Hominy– Pozole is characterized mainly by this unique ingredient made from kernels of corn. Prepared hominy from the Mexican market is best, but you can also use canned hominy. I will show you how to prepare the canned stuff to make it better. 

  • Salsa verde- I’m using 3 of my favorite peppers for this recipe- poblanos, jalapenos, and serrano peppers. You can leave out the serranos if you don’t want it spicy at all. This salsa also has the “sofrito”, cilantro, and tomatillos.  

  • Seasoning- kosher salt, black pepper, cumin, Mexican oregano, and Knorr chicken bouillon.


  • Toppings-  Pozole would not be complete without all the delicious toppings! The usual toppings include cabbage, red radish, lime, avocado, onion, cilantro, and tostadas. I grew up eating pozole with iceberg lettuce, but cabbage is also very popular.

Prepared hominy

For the best results, I recommend making pozole with prepared hominy from the Mexican market. It takes longer to cook, but all you need to do is rinse and boil it in a separate pot for one and a half to two hours. 

How to make canned hominy taste better

Here’s a pro tip if you’re using canned hominy: toast them first! Rinse & pat them dry, then roast them in the same pan with the chiles and tomatillos. They taste better this way and the texture isn’t as mushy.

Canned hominy isn’t horrible, but it’s definitely not as good as using prepared hominy from the Mexican market. I know some of you may not have the time or option to use it, so here are my tips for the canned stuff: 

  • Rinse the can taste from the hominies

  • Drain and pat them dry

  • Spread evenly on the other half of the baking sheet for the chiles and tomatillos 

  • Toast them in the oven to bring out a wonderful corn flavor, until they have slightly browned on the edges

If you don’t feel like taking this extra step, its totally fine to just rinse and add them to your pozole. Since I am roasting the peppers on the same sheet anyway, I don’t see it as too much extra work.

Prepping the salsa verde

You can roast the peppers and tomatillos any way you prefer- air fryer, on the stove, over direct fire, or in the oven. If you’re using canned hominy, it is most convenient to roast the peppers in the oven so you can just add the hominy to the baking sheet.

Start by roasting the peppers and tomatillos on one side of the baking sheet for 15-20 minutes at 400degrees Fahrenheit. Remove from the oven, then add the hominies on the other side, and continue roasting for another 15-20 minutes.  

How to eat pozole my way

Everyone has their preferred toppings and ways to eat pozole. I grew up adding onions, lime, avocado, iceberg lettuce, red radish, jalapenos, and cilantro to mine. I know- it’s a lot of toppings! But they all come together so well and just make the dish complete. 

Another thing I like to do is spread some sour cream and Tapatio hot sauce on a tostada. I don’t know if this is a common thing for Mexicans, but I’m pretty sure my Abuela taught me this as a kid and I’ve been eating it that way ever since. It is SO good, even just as a snack! 

Chicken Pozole Verde

Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Course Main Course
Cuisine Mexican
Servings 6 people


  • 4 lb spatchcocked whole chicken or thighs, drums, and/or breast
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 5 tbsp olive oil divided
  • 2 lbs prepared hominy or 29 oz can hominy
  • 2 bay leaves
  • Knorr chicken bouillon and/or salt to taste

Salsa Verde

  • 3 poblano peppers
  • 3 jalapeno peppers
  • 3 serrano peppers optional (spicy)
  • 6 tomatillos
  • 1 medium onion diced
  • 4 garlic cloves crushed
  • 1/2 bunch cilantro
  • 1 tbsp Knorr chicken bouillon
  • 2 tsp Mexican oregano
  • 1 tsp cumin
  • 2 cups water


  • cilantro
  • red radish
  • iceberg lettuce or cabbage
  • avocado
  • lime
  • onion
  • jalapenos
  • tostada w/sour cream & hot sauce


  • If using prepared hominy from the Mexican market, you will need to boil them for at least an hour and a half before adding it to the soup. Rinse them thoroughly then boil in water over a gentle simmer uncovered until they have softened.
  • Roast your washed peppers and tomatillos on a large baking sheet. If using canned hominy, place the peppers all on one side, leaving the other side empty. Roast for 20 minutes at 400 degrees Fahrenheit.
  • Spatchcock your chicken- use heavy duty kitchen shears to remove the spine, then place the chicken breast side up and press firmly on the breast bone with your palms to flatten.
    Once flat, season on both sides with 1 tbsp kosher salt and 1 tsp black pepper. Keep the spine that you removed! This will go into the broth too.
    Note: You can also just cut a whole chicken into pieces, or you can use skin-on chicken thighs, drumsticks, and/or breasts.
  • In a large pot, sauté the diced onions in 3 tbsp olive oil on medium low heat until translucent. Reduce the heat to low, then add the garlic and sauté for another minute or two. Add the cumin, Mexican oregano, and Knorr chicken bouillon.
  • Continue to sauté for 20 seconds. Don't let the spices burn. Then remove the onions and set them aside.
  • Add a 2 tbsp olive oil to the pot and increase the heat to medium. Then place the chicken skin side down (the removed spine too) for 3-4 minutes to get a good sear on the skin. Flip over and continue cooking for another 2-3 minutes.
  • Add about 10 cups of water and two bay leaves, then bring to a gentle boil. Remove any scum that floats to the surface, reduce the heat and simmer uncovered for 45 minutes. Flip the chicken over a few times if it isn't fully submerged in the water.
  • Meanwhile, the peppers and tomatillos should be ready to flip. If using canned hominy, rinse and pat them dry then spread them evenly on the other side of the baking sheet. Continue to roast for another 15 minutes.
  • Remove the skin and seeds from the poblano peppers. You can remove the seeds from the jalapenos too if you don't want it spicy.
  • Blend all the peppers, tomatillos, onion & garlic, cilantro, and 2 cups of water until smooth.
    *If using canned hominy, just add plain water to the blender. If you're boiling prepared hominy, add 2 cups of the boiling water.
  • Remove the chicken from the pot and let it cool. Shred the chicken and discard the bones. I like to include some of the chicken skin in my pozole but you don't have to.
  • Add the salsa & hominy to the pot Taste the stock and add a little Knorr chicken bouillon and/or salt if needed. Simmer for another 15 minutes.
  • While the broth is simmering and the chicken is cooling, prepare all the toppings.
  • Add the chicken back to the pot and heat through.
  • Divide the pozole into bowls and add whatever toppings you like. You can keep in the fridge for up to 3 days, or freeze for up to 3 months.
Keyword Chicken Posole, Chicken Pozole, Green Posole, Green Pozole, Hominy, Posole, Posole Verde, Pozole, Pozole Verde, Soup

*This post contains affiliate links to products that I actually use & recommend. I am not sponsored by these brands, but I do make a small commission from qualifying purchases made through these links.

This Post Has 90 Comments

  1. Patty

    5 stars
    This was absolutely delicious! I used chicken thighs and canned hominy. Just loved it. Will make it again and again for sure.

  2. Audra

    5 stars
    Love love love yummy pozole!! Can’t wait to try some of your other amazing looking dishes too!! 🤤❤️

  3. Sofia Marin

    5 stars
    As a Korean being married to a Mexican, I really try to recreate recipes that reminds my husband of his abuela’s cooking growing up. I tried many pozole recipes but this one is the one he still raves to everyone about. Thanks for the easy to follow recipe! It was a huge hit. My 3 year old daughter also helps me make it sometime.

  4. Alexis Coggins

    5 stars
    This pozole hit ! I Usually eat red pozole but this green pozole was bomb!

  5. @msbuggles

    5 stars
    Green pozole is my favorite thing to make. Everyone who’s tried it, loves it!!! This recipe is a winner ⭐️⭐️⭐️⭐️⭐️

  6. Cartermmccleary

    5 stars
    This pozole recipe has the perfect balance. Some pozole can be too salty and thin, this gives a nice rich flavor with the perfect consistency.

  7. Silma

    5 stars
    Very delicious! Reminded me of an old friend who would make this all the time for my mom and I.

  8. Cosme

    5 stars
    Still one of my favorite go to recipes. Super on point…just like grandma would make. Your carnitas recipe and your pozole verde recipe battle it out for my favorite. Thank you! 🙌

  9. Anonymous

    5 stars
    I love a good green pozole and this does not disappoint 🤤 it’s so flavorful my whole family begs me to make this, it’s a hit in this home!!

  10. Jamie Quiambao

    5 stars
    This made my family so excited when I vamped up our regular recipe with yours! Thank you🤍

  11. TacoXpert_

    5 stars
    Absolutely my favorite pozole recipe. Love the aromatics of this dish and so does the family. Add some homemade tortillas and you have yourself a meal that’s will make everyone asking for seconds. I used 2 Serranos in what I made for the family and work and everyone enjoyed the meal.

  12. Truefat_kid

    5 stars
    Pozole is just one of those dishes that takes me back to happy memories, not necessarily childhood. Thank you for sharing your recipe and reminding me of warm and loving memories, with the current times, it is surely needed! Delicious!

  13. Marleny

    5 stars
    Obsessed with pozole verde, a fave in my home! Thanks for the easy to follow recipe 🫶🏼

  14. Jourdanyt

    5 stars
    I’d like to start this off by saying that I am not Mexican, but I love pozole, my husband is Mexican, but he’s never really like pozole (which is crazy because I’ve had his mom’s pozole, and it’s FIRE!!!), but I made this recipe around new years and he loved it. He’s asking for it again for his birthday in March 🤣

  15. mellmoclee

    5 stars
    my husband and i love this recipe!! we make it all the time in the winter months- it’s truly a healthy, comforting soup that tastes authentic

  16. Sofia

    5 stars
    Favorite 🤩 I love anything Latino and green. I love the pro tip for the Hominy. It’s a struggle finding fresh ones in the upper east coast. Thank you for the abundance and quality of recipes~

  17. Megan Nguyen

    5 stars
    Best pozole recipe ever!! Even shared it with my family and they also loved it and made it themselves!! Thank you som!!

  18. Sindell

    5 stars
    First time making verde pozole! Me and my husband ate it over the weekend! For sure makes a lot but it’s soooo much better the next day warmed up ! And extra lime !!!😋

  19. Nelly

    5 stars
    This is the best posole verde recipe I’ve ever made! it’s so delicious! 😋

  20. Frida M

    5 stars
    This was such a yummy and easy recipe; we even had our leftovers with rice like you mentioned on IG and it was delicious!

  21. Trista - @wolfe_tee

    5 stars
    Outstanding recipe, simple instructions to follow and packed with so much flavor.

  22. Anonymous

    5 stars
    This recipe was sooo yummy and easy to make!

  23. Inae S

    5 stars
    One of the best pozole recipes I’ve tried! Full of flavor and I love eating this when it’s cold out. It makes your belly full and it brings soup season to a new level. I would highly recommend this recipe to anyone, it’s not hard to make when you follow the instructions and always turns out delicious!

  24. Betzabeh Magana

    5 stars
    This is the recipe that kept me looking forward to your content🫶🏻.

  25. Mia

    5 stars
    I had never had pozole verde til I tried this recipe! I love it so much. Thank you for sharing!

  26. Graciela

    5 stars
    This is my favorite recipe ever !! So easy to make and so flavorful!! I’m not Mexican but I like green pozole thanks to you Stella . You share the most delicious recipes. I’m so happy I found you on instagram.!!

  27. Liz B

    5 stars
    The perfect comfort meal! I appreciate the photos with the instructions, super helpful. Thanks

  28. Yuko

    5 stars
    Love love pozole and this recipe is great! Imma have to try the gamjatang next once I heard it’s like a Korean pozole!!

  29. Thomas Adair

    5 stars
    This is one of my favorite soups to enjoy! I always like finding new ways to make something I love. Thanks for sharing so many great recipes with us. I will continue trying new things from your list like the jjigae. Yumm!

  30. @msmarroquin2012

    5 stars
    Love this chicken pozole recipe. Saw it on your instagram stories and had to try it . It is my go to recipe . Have made it multiple times and my family loves it

  31. Julie Sanchez

    5 stars
    For a person who is not a soup fan, this by far is one of my favorite recipes. I love all the flavors and my family loves it too. Delicious!

  32. Kris, IG: Komputah

    5 stars
    This is definitely one of my favs. I first was introduced to this dish by former neighbors and I’ve loved it ever since. It’s been difficult to find restaurants that make it with chicken, so I’m really excited to try making it myself. Thanks for sharing!

  33. Tina

    5 stars
    This was so good! It was easy to make as well.

  34. Claudia Montealegre

    5 stars
    Best Pozole recipe I’ve tried, my family and I live it. Keep up the great work.

  35. Joanna

    5 stars
    This has to be my favorite recipe by far. Love that it’s easy to follow and even has a video for reference. Cant lie, I love Mexican food though I am asian myself. I love eating this hot bowl of soup on a cold day but would eat it on a hot day bc it’s so good. Must eat this with avocados and tortillas! Much love ❤️

  36. Syd

    5 stars
    I love this recipe and highly recommend It to anyone who would try pozole verde! It tastes so authentic!

  37. Stephanie Masci

    5 stars
    I’ve made this recipe at least 5x and it reminds me of when I lived in SoCal very close to the Mexico border. I’m now on the east coast & miss food like this so much, thank you so much for the awesome recipes which bring back great memories. Sorry for not writing a review sooner 💖

  38. Sue

    5 stars
    This is the best Pazole!! Lots of work but my tummy says so worth it!

  39. @anacaniii

    5 stars
    Wow!! I never had pozole verde before trying this recipe but it may just be my new go to! I was excited to give it a try since I’ve loved every recipe I’ve tried of Stella’s and it did not disappoint. Her directions are very straightforward and the pics are extra helpful. Thank you for this recipe Stella! You’ve helped me to impress my Mexican and Hawaiian families on several occasions.

  40. Andrea

    5 stars
    I love pozole Verde it’s my favorite! I tried this recipe and made some for my family. Absolutely loved it! Thank you for your easy to follow recipes!

  41. Andrea

    5 stars
    I love pozole Verde it’s my favorite! I tried this recipe and made some for my family. Absolutely loved it! Thank you for your easy to follow recipes!

  42. Maria

    5 stars
    easy to follow instructions and very delicious <3

  43. Alyssa

    5 stars
    Easy recipe to follow and instructions are clear. Thank you !

  44. 5 stars
    I absolutely love this recipe! I always thought pozole was so intimidating to make but also wanted to learn a delicious green pozole recipe and this is IT to say the least! I also love that Stella always makes recipes from both her cultures and embraces the fact that these are thought down to her and makes them her own!

  45. Josh Davis

    5 stars
    Easily my favorite recipe! Make it at least once a month.

  46. Monica - IG monica_c888

    5 stars
    Pozole Verde is my favorite pozole after this recipe. I was always an avid red pozole fan but since I made this recipe I have a new favorite. I’ve always used the canned hominy but this way just adds so much for flavor. I make it once a week now and that added little kick from the serranos is perfect!

  47. Kelly

    5 stars
    Thank you for this fabulous recipe and all the tips and tricks. This was easy and so delicious I ate it three days in a row.

  48. Jonathan Flores

    5 stars
    This recipe has become a family favorite – I’m asked to make it every year during the holidays now and it is beyond amazing. Thank you so much!

  49. Anonymous

    5 stars
    Absolutely love this soup recipe!
    Hits the spot on a cold day.
    Thanks for sharing.

  50. Megan

    5 stars
    Love this recipe! Made it and it came out so good! Also shared it with some family members too and they enjoyed it!

  51. Debora

    5 stars
    This is definitely my favorite recipe. I make it all the time now and my boyfriend and his family loves it.

  52. sandersbox

    5 stars
    This is my absolute favorite soup recipe. I always make extra so that I can freeze the remaining soup for whenever I’m craving it. It’s super easy to make and packed with so much flavor. I make certain to make this at least once a year now. Thank you for sharing this recipe 🥰

  53. Alejandra Urbina

    5 stars
    This recipe is LEGIT! So so good! Cooking the onions, garlic, and spices really adds a depth of flavor. I have made it about 4 times at this point and it’s become a household staple. My only warning would be if you do not like spice, omit the serranos as they add a kick! Thanks for sharing this Stella

  54. Diana L.

    5 stars
    I made this pozole verde during a not so great time in my life. For the fun of it, I decided to record myself and shared it to my IG. Took me a while because I’m slow, but the results were delicious! 🤤 Thinking about it now, I miss the feeling of trying to make this for the first time. Tasting that bowl of pozole verde felt comforting which was something I needed then.

    Thank you for the recipe. <3

  55. John Sung

    5 stars
    My wife followed this recipe and it’s been in our rotation ever since! Soo good!

  56. Stephie Reimer

    5 stars
    As a mixed heritage Mexican I keep feeling so at home with your recipes and stories . This pozole has been my favorite pozole I’ve ever tried and the fact that it’s fairly easy to make, easily made it my go to for all of my pozoles 🥰.

  57. Gypsam11

    5 stars
    My mom loved it! We usually make red pozole but really loved this recipe. Thanks for sharing! 🙂

  58. Mitch_405

    5 stars
    This recipe for pozole verde was so good! I definitely recommend!

    1. @Nicotone

      5 stars
      Thank you this is a wonderful recipe and the roasting the hominy was a great touch!

  59. Danielle

    5 stars
    The best chicken pozole! Thanks for this recipe!

  60. Michelle

    5 stars
    Best chicken pozole ever. I made it according to recipe and everyone loves it.

    1. @Lisa_lis_

      5 stars
      I love Pozole Verde no matter what the weather is. I will even eat it during the summer. You make it similar to mine. I just don’t put lettuce. But now I will try it. Thank you for all of your yunny recipes!

  61. Anonymous

    4 stars
    I looked at a ton of green pozole recipes and chose this one because the chicken and veggies were sauteed first, the peppers and tomatillos were roasted and there was nothing nasty like spinach or lettuce in the mix.
    It came out almost perfect – I added 2 extra cans of hominy cause 30oz was not enough. Complete comfort food, will be making this recipe again and again. 🙂
    Thank you!

  62. Anonymous

    5 stars
    I’m so excited the weather is getting cold because that generally means I get to crank out this recipe. Today is my 4th time making this recipe. I made it with a rotisserie chicken from Costco every time since it’s a bit easier for me and Stella’s pozole verde recipe is just so darn delicious. This one is definitely one of my favorites 😋

    1. Lisy

      5 stars
      I was thinking of doing the same. Did you add the whole costco chicken?

      1. Anonymous

        5 stars
        Hi Lisy! Yes, I add the whole chicken.

  63. Tristan

    5 stars
    After making your Al Pastor twice to rave reviews, I decided that on this rainy Florida Sunday I would place an order from Fresh Market and make your Pazole. This is an unbelievable recipe. I did not use the spinach (yucky) and I did not peel the poblanos because I wanted the char from the skin – don’t know if this had a negative impact on flavor but it was delicious so only up from here.
    I added an extra jalapeño from my garden because we like spicy. This was really really good. Trying your carne asada recipe tomorrow.

    1. stellanspice

      Hi Tristan, thank you so much for leaving a comment! If you didn’t feel like there was a negative impact on flavor, then it’s probably not necessary to remove the skins (will save you some time). However, the poblanos will still have that roasted char flavor whether you remove them or not. I’m so glad you enjoyed this even though it’s not how it’s traditionally made. I think you will also love the carne asada 🙂

  64. Em Gomez

    5 stars
    Made the recipe almost exactly, minus the spinach. Delish! And the tostada idea? Genius. Thanks for making such great recipes!

  65. Kathiryn

    5 stars
    Can’t wait to make this <3

  66. Chels

    5 stars
    The best!!

  67. Julz

    How many spinach should i put?? It doesn’t list on ingredients but it says on the instructions

    1. stellanspice

      Sorry about that! I will make sure to fix it. Just a small handful is fine, maybe around 2 oz? You don’t need that much, it’s just for color so you can even leave it out if you want 🙂

  68. Jesse

    I don’t see where the 4 cloves of garlic are used in the recipe steps. I am guessing with the onion? Thank you!

    1. stellanspice

      Oh yes it’s supposed to be after the onions are translucent! Thank you for letting me know- it has been corrected now 🙂

  69. Anonymous

    5 stars
    So good

  70. Ari

    Hi! I was wondering if the salsa can be made ahead of time? I’m wanting to make this but not sure I’ll have time to make it all at once haha

    Thank you ✨

    1. stellanspice

      Hi Ari, yes the salsa can be made ahead of time. Just keep it in the refrigerator before you plan to use it, for no longer than 3 days 🙂

      1. Anonymous

        Perfect! Thanks for responding so quickly ??✨

  71. Maria Ponce

    5 stars
    Made this last night and my family loved it! I left the seeds except for the poblano peppers and it was spicy enough for my family to eat and enjoy! Family requested to save the recipe. Thank you so much for sharing your recipe!

    1. stellanspice

      Hi Maria, that is my sister’s name 🙂 I am so glad your family enjoyed the pozole verde. Thank you so much for your comment!

      1. Kimberly

        5 stars
        OMG I absolutely LOOOOVE this recipe. Green soups are my go-to! I make a Peruvian Aguadito de Pollo and want to try and see how roasting the veggies will affect the taste in that soup. Otherwise this soup was delicious! I might add some rice to it next time.🤫🤭 I love soup with rice. Thank you for sharing your wonderful recipes with us!!!

  72. Kuenok

    5 stars
    Just made this for my family – and even my “never eat anything green” carnivore/simple carbs son loved it! So delicious and full of umami!

    1. stellanspice

      I’m so glad your family loved it! Thank you so much for your comment 🙂

  73. Anonymous

    5 stars
    made it tonight, it was great!

  74. Yamilet

    Hi how many servings will this make?

    1. stellanspice

      This can feed between 6-8 people. If I’m just making it for me and my husband, I usually portion it out and freeze the rest. You can freeze for up to 3 months- it’s just as delicious reheated 🙂

      1. Gayle

        5 stars
        Absolutely loved it! Plan on making it again.

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Hi, I'm Stella!

I come from a multicultural background, and cooking has been one of the best ways for me to stay connected to my heritage. My recipes are tried and tested, many of them passed down through family. I hope you enjoy these recipes as much as we do!

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