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Pozole Verde
20 min prep · 1 h cook · Medium · 6 servings
A traditional Mexican soup featuring tender hominy and aromatic green chile broth, packed with robust flavors and served with fresh toppings.
Ingredients
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Method
1
If using dried hominy, soak overnight and cook in boiling water until tender, about 2 hours.
2
Alternatively, drain and rinse canned hominy.
3
In a large pot, heat a tablespoon of oil over medium heat.
4
Add the chopped onion and minced garlic; sauté until translucent.
5
Add the pork chunks, cumin, oregano, salt, and pepper.
6
Brown the meat for about 5-7 minutes.
7
Pour in the broth and add the hominy.
8
Bring to a boil, then reduce heat to low and simmer for 40 minutes, or until pork is tender.
9
Meanwhile, roast the tomatillos and peppers over the stove or in the oven until charred.
10
Blend the roasted tomatillos and peppers with a handful of cilantro until smooth.
11
Add the green sauce to the soup and cook for an additional 10 minutes to meld the flavors.
12
Squeeze lime juice into the soup, adjust seasoning as needed.
13
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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