How to Make Pozole Verde: My Favorite Mexican Stew

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner; chicken thighs are more affordable.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños add flavor with fewer calories; bell peppers are often cheaper.

If using a pressure cooker, cook the meat for 45 minutes; otherwise, simmer in a pot for about 3 hours.

Peel the husks off the tomatillos and rinse them.

Slice the poblano peppers, remove the seeds, and place them on a roasting tray.

Chop the onions and add them to the roasting tray.

Cut the top off the garlic bulb and place it face down on the tray.

Drizzle a touch of oil over the vegetables and mix them up.

Roast the vegetables at 425°F for about 30 minutes until charred.

Remove the roasted vegetables from the oven and let them cool slightly.

In a food processor, combine the roasted vegetables, cilantro, garlic (peeled), salt, oregano, and juice of half a lime; blend until combined.

In a large pot, add the hominy first, then the blended vegetable mixture.

Add the pork chunks to the pot and pour in 3 cups of chicken broth.

Stir the mixture and let it simmer over low heat for 20 to 30 minutes, tasting for salt and lime adjustments.

While the soup simmers, slice the tortillas into strips and pan-fry them in oil until crispy, about 3 to 5 minutes.

Remove the crispy tortilla strips from the heat and salt them immediately while hot.

Serve the pozole in bowls and top with crispy tortillas, avocado, fresh cilantro, lime juice, and radishes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary