Pozole Verde
Author: Nicole
Ingredients
  • 3 15-ounce cans golden or white hominy, rinsed
  • ¾ pound tomatillos, husked, rinsed
  • 6 poblano peppers
  • 2 jalapeño peppers
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 6 garlic cloves, sliced
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano (preferably Mexican)
  • 1 pound cooked and shredded pork or chicken (see Notes)
  • 2 quarts chicken stock
  • Kosher salt and freshly ground pepper
  • 1 large bunch of cilantro, divided
  • 2 tablespoons freshly squeezed lime juice
  • Lime slices (for serving)
  • Additional garnishes: Chopped fresh oregano, sliced avocado, sliced red onion and/or crumbled queso fresco
Instructions
  1. Preheat oven to 425°F. Adjust shelves so two are in the middle. Cover two large baking sheets with parchment paper.
  2. Rinse hominy in a colander and dry on a large dish towel. Place hominy in a single layer on the one baking sheet. On a second baking sheet place tomatillos, poblano peppers and jalapeño peppers in a single layer. Place hominy baking sheet on top rack and pepper baking sheet on bottom rack.
  3. Hominy takes 18 to 24 minutes to cook. Stir it halfway through cooking. It is done when it is lightly toasted, very fragrant, and just beginning to brown around the edges. Remove from oven and let cool.
  4. Tomatillos and peppers take 40 to 45 minutes to cook. Flip halfway through cooking. They are done when tomatillos are tender and peppers are browned and collapsing. Remove from oven and let cool.
  5. While hominy, tomatillos and peppers are in the oven, heat oil in a large heavy pot or Dutch oven (6 to 7 quarts) over medium heat. Cook onion and garlic, stirring occasionally, until very tender, 10 to 12 minutes. Add coriander, cumin, and oregano and cook, stirring constantly, until very fragrant, about 1 minute.
  6. Add pork or chicken to pot and stir to coat. Add chicken stock and stir. Bring to just a boil (uncovered) over high heat. Turn down to medium-low and let simmer (uncovered) for 60 minutes.
  7. Once peppers are cool enough to handle, split open and discard stems and seeds along with any skin that can be easily peeled off (it’s okay to leave some on). Purée tomatillos and peppers in a blender, Vitamix or food processor until smooth. Once pork or chicken and stock have cooked for 60 minutes, stir tomatillo and peppers purée into pot and bring to a simmer. Put blender, Vitamix or food processor aside as you’ll need it later (no need to clean it).
  8. Stir in hominy.
  9. Simmer (uncovered) and season with salt and pepper as needed, until flavors meld and broth is rich tasting, about 20 minutes.
  10. Cut off enough cilantro to make 3 coarsely chopped tablespoons (reserve for garnish). Trim stems (about ¼-inch) and place remaining cilantro leaves and stems into a blender, Vitamix or food processor. Add ½ cup (about two ladles full) broth from pot. Purée until smooth and very bright green, about 1 minute. Stir cilantro purée into pot. Stir in 2 tablespoons of freshly squeezed lime juice. Season with salt, if needed.
  11. Serve pozole in bowls with additional cilantro and lime slices. Add additional garnishes (chopped fresh oregano, sliced avocado, sliced red onion and/or crumbled queso fresco), if desired.
  12. Soup can be made up to 3 days in advance. (Some say it’s better made a day in advance as flavors have a chance to meld even more.) Cool and refrigerate. Reheat before serving. Soup also freezes well.
Notes
* For pork, you can use cooked or smoked shredded pork (typically called pork shoulder or Boston butt). For chicken, use a combination of white and dark meat (without skin) from a rotisserie chicken.
* This recipe takes about 2 hours to prepare.
Recipe by Riegl Palate at https://www.rieglpalate.com/pozole-verde/