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

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

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of