Green Hominy Soup

Name: Green Hominy Soup (Pozole Verde)
Yield: Serves 4 to 6
Cuisine: Mexican
Ingredients: 1 teaspoon dried Mexican oregano (see Note); 1 tablespoon chopped fresh epazote or 2 tablespoons dried (see Note); 2 poblano peppers (see Note); 1 cup coarsely chopped cilantro; 1 jalapeño; ½ cup plus 2 tablespoons extra-virgin olive oil; 4 garlic cloves, peeled; 20 small tomatillos, husked and rinsed; 1 medium white onion, peeled and halved; 2 limes, cut in wedges, for garnish; Salt and freshly ground black pepper; 2 quarts Chicken Broth; 1 tablespoon chopped fresh epazote or 2 tablespoons dried (see Note); Salt and freshly ground black pepper; 1 15-ounce can hominy, drained and rinsed (see Note)

Pozole Verde

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

La Comida del Barrio

By Aarón Sánchez

Published 2003

About

This is one of the few soups you will find on taquería menus. Red pozole, which is basically menudo without the tripe, is often featured alongside it’s green cousin. Sometimes I steam some littleneck clams in this soup to kick it up a “nach’o.”

Ingredients

1 medium white onion, peeled and halved
4 garlic cloves, peeled
20 small tomatillos, husked and rinsed

Americas
Mexico
United States
Soup
Gluten-free

Method

Put a dry skillet over a medium-high flame and let it get nice and hot, a good 2 minutes. Rub the onion, garlic, tomatillos, and jalapeño with ½ cup of the oil. Lay the vegetables in the hot pan and roast, turning occasionally, until soft and well charred on all sides, about 10 minutes. Allow the veget