Mexican Green Hominy Soup

Name: Mexican Green Hominy Soup
Yield: Serves 6
Cuisine: Mexican
Ingredients: Lime wedges, for serving; Corn tortillas, warmed, for serving; Kosher salt and freshly ground black pepper, to taste; Sliced avocado, to garnish; 2 cups coarsely chopped fresh cilantro leaves and tender stems, plus more to garnish; Chicharrón (fried pork rinds), to garnish (optional); 2 lb. boneless pork shoulder, cut into ½″ pieces; ¼ cup pumpkin seeds, lightly toasted; ¼ small head green cabbage, cored and finely shredded, to garnish; 6 cloves garlic, coarsely chopped; 1 large white onion, finely chopped; 2 cups chicken stock; 3 tbsp. canola oil; 2 tbsp. ground cumin; 2 15-oz. cans hominy, rinsed and drained; 1½ lb. tomatillos (about 12), husked, rinsed, and coarsely chopped; 4 scallions, coarsely chopped; 2 serrano chiles, stemmed and coarsely chopped; ½ cup all-purpose flour

Preparation info

Serves
6

Difficulty
Easy

Appears in

Soups and Stews

By The Editors of Saveur

Published 2015

About

Pozole is a traditional Mexican soup made of hominy, which is dried maize or corn kernels that have been cooked in an alkaline solution and then hulled. Here, the plump kernels swim in a vibrant green broth amped up with a homemade salsa verde.

Ingredients

1½ lb. tomatillos (about 12), husked, rinsed, and coarsely chopped
2 cups coarsely chopped fresh

Americas
Mexico
Soup

Method

Combine tomatillos, cilantro, pumpkin seeds, garlic, scallions, chiles, and 1 cup stock in a blender. Purée until smooth and set sauce aside.
Heat oil in an 8-qt. saucepan over medium-high. Season pork with salt and pepper and toss with flour. Working in batches, cook pork until browned, 6–8 minutes. Return all pork to pan and add onion; cook, stirring occasion