Pozole Verde

Pozole Verde
Pozole Verde

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

S

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • FOR THE STEW:

  • 1

    pound dried pozole, soaked overnight in cold water

  • 1

    head garlic, divided into cloves but not peeled

  • Kosher salt and black pepper

  • 4

    pounds boneless pork shoulder, cut into 2-inch chunks

  • 1

    small onion

  • 2

    bay leaves

  • 6

    cloves

  • 1

    pound tomatillos, diced, about 2 cups

  • 1

    small chayote squash, diced (optional)

  • 2

    medium zucchini, diced

  • Kernels from 3 large ears corn, about 2 cups

  • FOR THE GARNISH:

  • 1

    cup finely diced onion

  • 2

    cups roughly chopped cilantro

  • 1/4

    cup finely chopped hot green chile, such as serrano or jalapeño

  • 1/4

    cup dried oregano

  • 2

    firm-ripe avocados, cut into thick slices

  • Roasted poblano chile strips (optional)

  • Lime wedges

Directions

Drain pozole and transfer to a large soup pot. Add water to cover by 3 inches and bring to a boil over high heat. Reduce heat to a simmer, add garlic and cook pozole for 2 1/2 to 3 hours, until kernels are tender and beginning to burst. Add 1 tablespoon kosher salt halfway through cooking and be sure to keep the cooking liquid topped up. (Pozole kernels may be cooked in advance, up to 1 day ahead.) Season pork well with salt and pepper. Place in large soup pot and cover with 12 cups water. Add onion, bay leaves and cloves. Bring to a boil, then reduce to a simmer and cook, covered with lid ajar, until very tender, about 1 1/2 hours. Combine cooked pozole (with broth) and cooked pork (with broth) in one pot. Simmer for 15 minutes, then add tomatillos, chayote, zucchini and corn and cook for 5 minutes more. Taste broth and adjust seasoning. Add a little more water if necessary to keep a soupy consistency. Serve in large bowls. Pass garnishes separately.

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