Pozole Verde Recipe
This Pozole Verde Recipe is a delicious soup with slow-cooked pork, tomatillos, green chilis, hominy, and fresh corn.
Ingredients
For the Posole:
- 8 tomatillos, , husk removed
- 2 seeded serrano peppers
- 4 ears fresh corn on the cob, , unhusked
- ¼ cup pepitas
- 1 tablespoon cumin
- 2 teaspoons sugar
- 3 tablespoons dry oregano
- Juice of 2 lemons, , about 3-4 tablespoons
- 20 to 25 fresh cilantro leaves with stems
- 1 tablespoon olive oil
- 2- pound pork shoulder roast
- 2 small diced medium sized yellow onions
- 4 finely minced cloves of garlic
- 64 ounces of chicken stock
- 2 25-ounce cans of strained and rinsed white hominy
- coarse salt and fresh cracked pepper to taste
For the Optional Garnishes:
- Sliced radishes for garnish
- Diced avocado for garnish
- Lemon or lime slices for garnish
- Fresh oregano leaves for garnish
- Pepitas for garnish
Instructions
- Preheat the oven to 400°.
- Add the tomatillos and seeded serrano peppers to a sheet tray lined with parchment paper and 4 ears of corn on the cob.
- Roast the vegetables on a middle rack in the oven for 20 to 25 minutes or until they are browned.
- Next, add the serrano peppers to a blender with the tomatillos, pepitas, cumin, sugar, dry oregano, lime juice, and cilantro leaves, and puree on high until smooth and set aside.
- Shuck the cooked corn and slice the corn off the cob. Set it to the side. Note: Wait a few minutes to shuck as it will be hot.
- Season the pork on all sides with salt and pepper.
- Add the olive oil to a large Dutch oven pot over medium-high heat until it smokes lightly.
- Place the pork in the pot, turn the heat down to medium, and sear on all sides until it is golden brown, which takes about 3 to 4 minutes per side.
- Set the pork to the side on a plate once browned.
- Add the onions to the pot, season gently with salt, and saute for 5 minutes or until lightly browned. Then turn the heat down to low-medium and cook for an additional 10 minutes stirring occasionally until caramelized.
- Stir in the garlic and cook just until it is fragrant, which takes 30 to 45 seconds. Then, add the seared pork, verde sauce, chicken stock salt, and pepper and cook covered over low heat for 2 1/2 to 3 hours or until the pork shreds apart easily.
- Remove the pork and shred it with two forks. Add it back to the pot.
- Finish the soup by adding in the hominy and cooked corn. Adjust any seasonings with salt and pepper.
- Add optional garnishes: radishes, avocado, lime slices, fresh oregano leaves, and pepitas.
Notes
Make-Ahead: You can make this up to 3 days ahead for freshness.
How to Store: Pozole soup will refrigerate well, with all the toppings separate and covered for up to 5 days. Likewise, it freezes well, with all the toppings separate and covered for up to 3 months.
How to Reheat: To reheat it, simply place the desired amount back into a saucepot and cook over low heat until warm.
Pozole and posole are the same thing.
You can substitute the pork for chicken as well.
Hominy is simply dried corn or maize reconstituted in a diluted lye solution, a.k.a lime juice.
I also love eating this soup with corn tortilla chips.
Nutrition
Calories: 285kcalCarbohydrates: 24gProtein: 22gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.001gCholesterol: 53mgSodium: 384mgPotassium: 779mgFiber: 3gSugar: 9gVitamin A: 545IUVitamin C: 12mgCalcium: 70mgIron: 3mg