Tomatillo and Sorrel Soup with Hominy

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

Pozole Verde

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

Ingredients

Americas
Mexico
Main course
Starter
Gluten-free
Soup
Central America

Ingredients

Method