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Pozole Verde

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 Pozole Verde
Recipe for the week of February 21-25, 2022 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.**
Course Main Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 25 minutes
Servings
Yield 8-10 servings
Ingredients
For the Stock
  • 3 white onions unpeeled, diced
  • 8 garlic cloves minced
  • 2 large carrots diced
For the Soup
  • 2 tablespoons vegetable oil
  • 1 gallon vegetable broth
  • 4 cups pre-soaked white or golden hominy
  • 1 pound tomatillos husks removed, rinsed, coarsely chopped
  • 8 radishes thinly sliced
  • 2 cups shredded green cabbage
  • 1 cup crushed chicharrons for serving
  • 2 Limes wedges for serving
For the Spice Mix
  • 1 tablespoon dried marjoram
  • 2 tablespoons dried oregano plus more for serving
  • 4 bay leaves
  • 1 teaspoon dried allspice
  • 1/2 teaspoon dried cloves
  • 1/2 teaspoon dried cumin
  • 3 teaspoons Salt
  • 1 cup crushed chicharrons for serving
  • 2 Limes wedges for serving
Course Main Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 25 minutes
Servings
Yield 8-10 servings
Ingredients
For the Stock
  • 3 white onions unpeeled, diced
  • 8 garlic cloves minced
  • 2 large carrots diced
For the Soup
  • 2 tablespoons vegetable oil
  • 1 gallon vegetable broth
  • 4 cups pre-soaked white or golden hominy
  • 1 pound tomatillos husks removed, rinsed, coarsely chopped
  • 8 radishes thinly sliced
  • 2 cups shredded green cabbage
  • 1 cup crushed chicharrons for serving
  • 2 Limes wedges for serving
For the Spice Mix
  • 1 tablespoon dried marjoram
  • 2 tablespoons dried oregano plus more for serving
  • 4 bay leaves
  • 1 teaspoon dried allspice
  • 1/2 teaspoon dried cloves
  • 1/2 teaspoon dried cumin
  • 3 teaspoons Salt
  • 1 cup crushed chicharrons for serving
  • 2 Limes wedges for serving
Instructions
Starting the Pozole
  1. Cook onions, garlic, carrots, herbs, and bay leaves in a large pot until softened and pour in vegetable broth
  2. Drain hominy and cut off tips (this will help the hominy absorb the cooking liquid so it gets plump and soft without a hard chalky core).
  3. Add hominy and 4 cups water to stock remaining in pot. Increase heat and bring to a simmer. Cover and cook, adjusting heat as needed to maintain a simmer, until hominy is tender (some kernels should have burst from their skins add dried oregano.
Finishing the Soup and Serving
  1. To a pot, covered with oil add allspice, cloves, and cumin and stir until fragrant, about 2 minutes. Transfer to a blender and add tomatillos and 2 cups simmering broth; purée until smooth.
  2. Pour purée into pot and cook over medium-high heat until thickened slightly, about 10 minutes. Taste and season with salt if needed. Divide pozole among bowls. Serve radishes, cabbage chicharrons, lime wedges, and more oregano in bowls alongside for topping as desired.