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Pozole Verde

20 min prep · 1 h cook · Medium · 6 servings
Mexican
A traditional Mexican soup featuring tender hominy and aromatic green chile broth, packed with robust flavors and served with fresh toppings.
Ingredients
2 cups dried hominy (or 4 cups canned hominy, drained)
1 lb pork shoulder, cut into chunks→4 cups chicken or vegetable broth→1 large onion, chopped→4 garlic cloves, minced→3-4 tomatillos, husked and rinsed→2 fresh poblano chiles, roasted and peeled→2 jalapeño peppers, stemmed (adjust to heat preference)→1/2 cup fresh cilantro, chopped→Juice of 1 lime→2 teaspoons ground cumin→1 teaspoon dried oregano→Salt and black pepper to taste→Corn tortillas, sliced into strips (for serving)→Fresh toppings: sliced radishes, shredded lettuce or cabbage, chopped onion, lime wedges, chopped cilantro→
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Method
1
If using dried hominy, soak overnight and cook in boiling water until tender, about 2 hours. Alternatively, drain and rinse canned hominy.
2
In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion and minced garlic; sauté until translucent.
3
Add the pork chunks, cumin, oregano, salt, and pepper. Brown the meat for about 5-7 minutes.
4
Pour in the broth and add the hominy. Bring to a boil, then reduce heat to low and simmer for 40 minutes, or until pork is tender.
5
Meanwhile, roast the tomatillos and peppers over the stove or in the oven until charred.
6
Blend the roasted tomatillos and peppers with a handful of cilantro until smooth.
7
Add the green sauce to the soup and cook for an additional 10 minutes to meld the flavors.
8
Squeeze lime juice into the soup, adjust seasoning as needed.
9
Serve hot, garnished with fresh cilantro, sliced radishes, shredded lettuce or cabbage, and serve with tortilla strips and lime wedges on the side.
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