Name: Pozole Verde (Green Hominy and Pork Soup)
Yield: Serves 8
Cuisine: Mexican
Ingredients: 4 serrano chiles, stemmed (seeded if you don’t want it too spicy); 10 tomatillos, peeled (a little over 1 pound [455 g]); 1 rotisserie chicken, meat picked off the bone, or the chicken meat from stock; 1 teaspoon dried Mexican oregano, for serving; 1 medium yellow onion, diced (1 cup [140 g]); One 30-ounce [860-g] can hominy, rinsed and drained (14 ounces [400 g] drained); 4 radishes, cut into thin slices, for serving; ½ green cabbage, shredded, for serving; ½ pound [230 g] bacon, cut into small pieces; 2 limes, cut into quarters, for serving; 8 cups [2 L] chicken stock, or store-bought; 1 cup [40 g] chopped cilantro, for serving; 4 garlic cloves, peeled; Salt

Preparation info

Serves
8

Difficulty
Easy

Appears in

We Are La Cocina

By Leticia Landa and Caleb Zigas

Published 2019

About

BRENDA: I thought that my mom was crazy to start the business. She would say, I’m going to city hall. Well, so go! I was working, and I had my own life. She told me, if you want, I can hand it to you. And I didn’t want to do it. I just moved jobs instead. At that time, I had bills. Now I understand that my mom has always fought for a better life for us. I’ve always seen her working. I imagine that my mom doesn’t get tired. I mean, of course, she gets tired. But it was like my mom is