Pozole verde

pozole_verde

Pozole is a Mexican soup dish that is traditionally made with hominy, pork, and various spices. It is said to have originated from the Aztecs, who used it as a ceremonial dish for special occasions. Over time, the dish has become a popular meal during the winter months and for celebrating special occasions such as Dia de los Muertos (Day of the Dead).

While traditional pozole is typically made with a red sauce, there are variations of the dish that feature a green sauce, known as Pozole Verde. This version of the dish is made with a base of tomatillos, cilantro, and green chilies, which give the soup its distinct green color and unique flavor profile.

Pozole verde is a great option for those who enjoy the flavors of traditional pozole, but are looking for a lighter, slightly less spicy version of the dish. The green sauce provides a tangy and slightly acidic taste, while the hominy and pork add a satisfying richness to the soup.

In addition to the main ingredients of hominy and pork, other traditional toppings to add to pozole include shredded cabbage, finely sliced radish, chopped onion, and lime wedges. These toppings help to balance out the flavors of the soup, adding a crunch and tangy freshness to each bite.

Making pozole verde can be a labor-intensive process, but the results are more than worth it. It can take several hours to prepare the pork and hominy, but once they are cooked, the soup comes together relatively quickly. The green sauce is made by blending together tomatillos, serrano peppers, jalapeños, cilantro, garlic, and spices like cumin and coriander. Once the sauce is prepared, it is added to the broth and the pork and hominy are added in.

Pozole verde can be served hot and is perfect for cold winter nights, but it can also be served cold during the summer months. It is a versatile dish that can be adapted to suit any taste preference, such as adding more or less spice to the green sauce or adjusting the toppings according to personal preferences.

In conclusion, pozole verde is a delicious and vibrant variation of the traditional Mexican dish pozole. It is a rich and flavorful soup that is perfect for celebrating special occasions or for simply enjoying as a comforting and hearty meal during the cooler months. With its blend of tangy and spicy flavors, it is sure to become a new favorite dish in any Mexican cuisine lover’s repertoire.

Ingredients:

  • 2 pounds boneless pork shoulder, cut into small cubes
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 2 cans (15 ounces each) hominy, drained and rinsed
  • 4 cups chicken broth
  • 1 pound fresh tomatillos, husked and halved
  • 1 jalapeño pepper, seeded and chopped
  • 1 cup chopped cilantro
  • 2 tablespoons lime juice
  • Optional toppings: lime wedges, sliced radishes, diced avocado, chopped cilantro, crumbled queso fresco, shredded cabbage

Instructions:

  1. In a large Dutch oven, heat the oil over medium-high heat. Add the pork and cook until browned, stirring occasionally, about 5 minutes.

  2. Add the onion, garlic, cumin, oregano, salt, and pepper. Cook until the onion is tender, about 5 more minutes.

  3. Add the hominy and chicken broth. Bring to a simmer, then reduce the heat to low and cover. Cook for 45 minutes, or until the pork is tender.

  4. In a blender or food processor, puree the tomatillos, jalapeño pepper, cilantro, and lime juice until smooth.

  5. Stir the tomatillo mixture into the pozole. Simmer for 10 minutes.

  6. Serve hot, topped with lime wedges, sliced radishes, diced avocado, chopped cilantro, crumbled queso fresco, and shredded cabbage, if desired. Enjoy!