Pozole Verde Recipe
User Reviews
5
Pozole Verde Recipe
Description
Pozole Verde Recipe centers around slow-cooked pork shoulder coupled with a salsa verde made from roasted tomatillos, serrano peppers, and toasted pepitas blended with cumin, sugar, oregano, lemon juice, and cilantro. The roasting process deepens the flavors of the vegetables, which become the base of the soup's broth. Corn on the cob is also roasted and then cut off to add fresh sweetness to the dish. The pork is seasoned and seared before simmering in chicken stock with onions, garlic, and white hominy, resulting in a hearty and richly flavored soup.
The texture is a combination of tender pork chunks and plump hominy kernels softened by cooking. The salsa verde adds a bright and slightly spicy flavor, balanced by the earthiness of the pepitas and fresh herbs. Optional garnishes such as sliced radish, diced avocado, fresh oregano, and pumpkin seeds provide crispness and contrast to the tender meat and broth.
This soup is often served hot as a filling main dish, suitable for gatherings or comforting meals. It keeps well refrigerated for several days and can be frozen, making it convenient for batch preparation. The toppings can be prepared and stored separately to maintain freshness.
Ingredients
For the Posole:
- 8 tomatillos , husk removed
- 2 Serrano pepper seeded
- 4 ears corn on the cob unhusked, fresh
- ¼ cup Pepitas
- 1 tablespoon cumin
- 2 teaspoons sugar
- 3 tablespoons oregano dry
- lemon about 3-4 tablespoons, juice of 2
- 20 to 25 cilantro fresh leaves with stems
- 1 tablespoon olive oil
- 2- pound pork shoulder roast
- 2 onion yellow small diced medium sized
- 4 garlic finely minced cloves
- 64 ounces chicken stock
- 2 white hominy 25-ounce cans strained and rinsed
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
For the Optional Garnishes:
- radish sliced for garnish
- avocado diced for garnish
- lemon or lime slices for garnish
- oregano fresh leaves for garnish
- pumpkin seeds for garnish
Instructions
- Preheat the oven to 400°.
- Add the tomatillos and seeded serrano peppers to a sheet tray lined with parchment paper and 4 ears of corn on the cob.
- Roast the vegetables on a middle rack in the oven for 20 to 25 minutes or until they are browned.
- Next, add the serrano peppers to a blender with the tomatillos, pepitas, cumin, sugar, dry oregano, lime juice, and cilantro leaves, and puree on high until smooth and set aside.
- Shuck the cooked corn and slice the corn off the cob. Set it to the side. Note: Wait a few minutes to shuck as it will be hot.
- Season the pork on all sides with salt and pepper.
- Add the olive oil to a large Dutch oven pot over medium-high heat until it smokes lightly.
- Place the pork in the pot, turn the heat down to medium, and sear on all sides until it is golden brown, which takes about 3 to 4 minutes per side.
- Set the pork to the side on a plate once browned.
- Add the onions to the pot, season gently with salt, and saute for 5 minutes or until lightly browned. Then turn the heat down to low-medium and cook for an additional 10 minutes stirring occasionally until caramelized.
- Stir in the garlic and cook just until it is fragrant, which takes 30 to 45 seconds. Then, add the seared pork, verde sauce, chicken stock salt, and pepper and cook covered over low heat for 2 1/2 to 3 hours or until the pork shreds apart easily.
- Remove the pork and shred it with two forks. Add it back to the pot.
- Finish the soup by adding in the hominy and cooked corn. Adjust any seasonings with salt and pepper.
- Add optional garnishes: radishes, avocado, lime slices, fresh oregano leaves, and pepitas.
Notes
- This pozole can be made up to 3 days in advance and stored refrigerated with toppings kept separately.
- It freezes well for up to 3 months; thaw and reheat gently on the stove.
- To reheat, warm desired portions in a saucepan over low heat until hot throughout.
- Chicken can be substituted for pork if preferred.
- Hominy is dried corn treated with lime solution, common in pozole recipes.
- The soup is traditionally enjoyed with corn tortilla chips for added texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 24g | 8% |
| Protein | 22g | 44% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 53mg | 18% |
| Sodium | 384mg | 16% |
| Potassium | 779mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 545IU | 11% |
| Vitamin C | 12mg | 13% |
| Calcium | 70mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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