Pozole Verde

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Yum! I don't write many reviews, but I've come back to this recipe a few times so I thought it deserved a good review :. I usually double the recipe and guess measurements. I don't run the blended pumpkin seed mixture through a strainer, but I have a good blender and I am too lazy to dig through the cabinet to find my sieve. I think I followed exactly the first time I made it .. not a big difference. The garnishes make the soup ... I like shredded cabbage, lime, avocado and chicharrones... and a sprinkle of salt. I noticed one review said something about canned hominy ... well, I was actually going to prepare some fresh/ dried to use, but I couldn't find any. This soup is delicious !!! Totally worth the sink full of dirty pots ;

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Well, for one thing one does not use hominy from a can. Pasole is produced differently and takes about 3 hours to cook by itself.

Next one does not use jalepeno peppers. Hatch green chiles are the proper peppers to use.

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Yum,yum, yum, in my Tum tum tum LOL Loved it !!

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I gave this recipe a 4 star rating because I had to make adjustments, but it is delicious. First of all, traditional pozole is made with pork, not chicken. It is also a lot of work to make such a small batch. Here are my recommendations:

4 Lbs pork shoulder, omit the chicken
3 onion quartered, 3 onion finely chopped
6 cloves of garlic
15 stems cilantro
12 oz of pumpkin seeds ( 3- 2oz bags found cheaper on the Mexican food aisle
1.5 Lbs of Tomatillos
Salt to taste
3 serrano chilies
1-6 Lb can of Hominy
For garnishments, I use red onion, avocado, shredded cabbage, lime wedges, and hot pepper sauce. These are placed in bowls and people use what they wish; all of it uncooked.
I cook it according to the directions, but increase the water to 8 quarts. I have never been able to brown the puree, but this does not seem to matter. Tastes great, worth the effort!

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Made it for the first time but took a few shortcuts and improvised a little. Started with 3/4 of a leftover roasted chicken (no pork and low sodium chicken broth and saved 2 hours of cooking time. I only had one can of hominy in the pantry so I added a whole ear of roasted white corn and went with fresh fire roasted pablano and red peppers as well as some fresh oregano stems--let simmer for one hour--GOOD STUFF!!

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I used chicken intead of pork as a healthier decision, taste just as good. I also blended roasted and seeded poblano chiles, oregano, garlic, onion and cilantro along with with the tomatillos. I forgot to buy the pumpkin seeds so if you do to don't worry it is still very good. I do reccomend the last hour of simmering after you add the hominy and tomatillo mixture it really gives a chance for everything to come together..be patient! Also, take it easy on the salt you can always add more, the tomatillos are very tangy and oversalting will ruin the soup!

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It's been very cold in Florida lately and this turned out to be the perfect cold day meal. It was so good by itself that I did not use any toppings. thanks. L.

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The best pozole verde I have ever tasted!!! It took some time but was worth it! Serve with green onions, cilantro, cabbage, and extra diced chiles for more heat. The tomatillos really made it great!

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my first time making pozole... but i def not a first in eating it up. this pozole was very good. didnt have chicken or pumpkin seeds. i added a little chicken boulion and some dried oregano. and it was delicious. going to make it again for aunts bdy on new years day, cuz they really liked it.

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I have made this recipe a number of times. I may vary the amount of peppers based on what I have on hand, and don't always have the pumpkin seeds, but every time it turns out excellent. As published, this recipe has a nice layering effect of flavors and heat.

A beautiful, slow cooked recipe that tastes like you put the effort into it. Rustic but elegant enough for serving to guests. I've even frozen extra portions for lunch and it reheats beautiifully.