Valleybrink Road | Recipes | Pozole Verde | 1 tbsp extra virgin olive oil 5 medium tomatillos, paper layer removed, stems discarded, roughly chopped 1 large red onion, peeled and roughly chopped 2 jalapenos, seeds and stem removed, roughly chopped 1/2 bunch cilantro, stems and leave.

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Pozole Verde
Steps
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Description

Here is my quick and easy take on the traditional hominy-based Mexican stew. This bright, tangy, and slightly spicy soup is a perfect weeknight meal and will have everyone coming back for more. Costa loved the broth!

Get Started
Step 1

Preheat the oven to 450 degrees.

Next Step
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Step 2

In a large mixing bowl, toss the tomatillo, onion, and jalapenos with olive oil to coat. Season with sea salt. Pour the vegetables on to a baking sheet and cook in the oven for 18-20 minutes or until the veggies start to become soft and slightly golden.

Next Step
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Step 3

Transfer the veggies to a vitamix or other powerful blender. Add the cilantro. Next, add 1 cup of chicken stock. Puree until the mixtures is smooth and creamy in consistency. ( Be very careful when blending any hot ingredients in a blender. The lid must allow for the hot air to escape or it will explode!)

Next Step
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Step 4

Pour the mixture, the remaining chicken stock, and the lime juice into a medium sized pot. Add the hominy. Bring to a boil and then reduce heat to a simmer and cook for 10 minutes. Taste and season the soup with sea salt. Sometimes, I also use black pepper but that is totally up to you.

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Step 5

Gather and prep your garnishes while the soup is cooking. Some of my favorites are avocado, radish, scallion, and crispy tortilla strips.

Next Step
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Step 6

To make the crispy tortilla strips, I cut 1 inch thin pieces of corn tortilla and fry them in a little organic canola oil until firm and golden. Strain on a paper towel to remove excess oil and season with sea salt.

Next Step
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Step 7

When you are ready, top your soup with the garnishes of your choice and enjoy!

Done!
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Ingredients
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Shopping List
  |  
  • 1 tbsp extra virgin olive oil
  • 5 medium tomatillos, paper layer removed, stems discarded, roughly chopped
  • 1 large red onion, peeled and roughly chopped
  • 2 jalapenos, seeds and stem removed, roughly chopped
  • 1/2 bunch cilantro, stems and leaves
  • 3-4 limes, juiced
  • 1 25-ounce can of hominy, drain and rinsed
  • 4 cups chicken stock
  • sea salt
  • freshly ground black pepper (optional)
  • Garnishes: lime, radish, scallion, queso fresco, avocado, cilantro, crispy tortilla strips