Pozole Verde

Write a comment
Print Recipes

Difficulty:

Medium

Prep Time:

30 mins

Cook Time:

2 hrs 15 mins

Total Time:

2 hrs 45 mins

Pairs well with...

Ingredients

For the green sauce:

1 lb tomatillos, husked and rinsed
2-3 poblano peppers
2-3 jalapeños (adjust for heat preference)
1 bunch fresh cilantro
4-5 romaine lettuce leaves
1/2 white onion
4 cloves garlic
1 cup pepitas (pumpkin seeds), toasted
2 tsp cumin
2 tsp dried oregano (Mexican if possible)
Salt to taste

For the pozole:

3 lbs pork shoulder, cut into 2-inch chunks (or use chicken thighs)
2 large cans (50 oz total) white hominy, drained and rinsed
8 cups chicken or pork broth
1 bay leaf
Salt and pepper

For serving:

Shredded cabbage
Sliced radishes
Diced white onion
Lime wedges
Dried oregano
Tostadas or tortilla chips
Avocado slices
Hot sauce

1Roast the Vegetables

Roast the tomatillos, poblanos, and jalapeños under the broiler until charred and softened, about 8-10 minutes. Let cool, then peel the peppers and remove seeds if desired.

2Blend

Blend the roasted vegetables with cilantro, lettuce, onion, garlic, pepitas, cumin, oregano, and 1 cup of broth until very smooth.

3Bring to a boil

In a large pot, season pork with salt and pepper. Add broth and bay leaf, bring to a boil, then simmer for about 1.5 hours until tender.

4Add the Sauce and Hominy

Add the green sauce and hominy to the pot. Simmer for another 30-45 minutes to meld flavors. Adjust seasoning.

5Serve

Serve in large bowls with all the toppings on the side so everyone can customize their bowl. Pair with Sauvignon Blanc.

Pozole Verde

Difficulty:

Prep Time:

Cook Time:

Total Time:

Pairs well with...

Ingredients

1Roast the Vegetables

2Blend

3Bring to a boil

4Add the Sauce and Hominy

5Serve

Pairs well with...

Some More Recipes You'll Love

Deconstructed Lasagna

Red Lentil Dahl

Lasagna Soup

We'll cheers to that

#ShareJoy