Name: Tomatillo and Sorrel Soup with Hominy (Pozole Verde)
Yield: Makes 8 Generous First-Course Servings
Cuisine: Americas
Ingredients: 1 or 2 avocados, peeled, pitted, and cut into small cubes; salt; 2 cups whole dried hominy or 1 30-ounce can, drained; 1 large white onion, chopped; 2 garlic cloves, peeled; 2 pounds boneless trimmed pork from shoulder or rib chops, cut into ½-inch cubes; 1 medium-size white onion, finely chopped dried oregano, preferably Mexican; ¾ cup pumpkin seeds, hulled and lightly toasted in a 350°F oven; 30 large sorrel leaves, stems removed (optional); 2 limes, cut into wedges; 6 cups chicken broth; 3 cups quartered husked tomatillos or 2 18-ounce cans, drained; 1 to 3 serrano or Jalapeño chilies, seeded and finely chopped; sour cream; 2 tablespoons fresh lime juice

Preparation info

Makes
8
Generous First-Course Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

The word pozole means hominy, the large white kernels of dried corn that have been treated with calcium hydroxide, also called slaked lime. A pozole is also any soup or stew made with hominy. You can use canned hominy, which just needs to be rinsed and added to the soup at the end, but the soup is far tastier and prettier to look at when you make it with dried hominy.

Mexican and Latin cooks make dozens of pozoles, but this version—a variation of Diana Ke