Pozole Verde
- Total Time
- 3 to 4 hours, plus overnight soaking
- Rating
- Comments
- Read comments
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Ingredients
- 1pound dried pozole, soaked overnight in cold water
- 1head garlic, divided into cloves but not peeled
- Kosher salt and black pepper
- 4pounds boneless pork shoulder, cut into 2-inch chunks
- 1small onion
- 2bay leaves
- 6cloves
- 1pound tomatillos, diced, about 2 cups
- 1small chayote squash, diced (optional)
- 2medium zucchini, diced
- Kernels from 3 large ears corn, about 2 cups
- 1cup finely diced onion
- 2cups roughly chopped cilantro
- ¼cup finely chopped hot green chile, such as serrano or jalapeño
- ¼cup dried oregano
- 2firm-ripe avocados, cut into thick slices
- Roasted poblano chile strips (optional)
- Lime wedges
For the Stew
For the Garnish
Nutritional analysis per serving (8 servings)
683 calories; 49 grams fat; 15 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 6 grams polyunsaturated fat; 19 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 43 grams protein; 1210 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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 2½ 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.)
- Step 2
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 1½ hours.
- Step 3
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.
- Step 4
Serve in large bowls. Pass garnishes separately.
Private Notes
Comments
Yes, I've used canned. I'm sure purists faint, but canned works fine. Rinse, for sure.
I have made this twice and the quality of the pozole is key. You can mail order dried kernels from Rancho Gordo easily and it will not need to soak overnight an cooks more quickly. While you're at it buy their Oregano Indio and add a stunning, dusky note to the stew. I've used pork shoulder and shank (from the grocery or my local farmers market) and there's no need to cube the meat (or saute it)-- it will fall off the bone. If you have time, refrigerate stock and skim off fat.
Adding a nice swirl of extra virgin olive oil to each bowl really boosts the flavors, esp. if you squeeze some lime juice on top....
We have ended up with leftover smoked turkey from the holidays and used that as the meat instead of the pork shoulder. The smokiness adds a depth of flavor that’s great with the brightness of the other ingredients (and, is overpowering enough that it makes up for using canned hominy and green chilis). It’s become a January staple in our house!
I will halve the recipe next time. My biggest pot couldn't hold all the liquid.
Used dried Pozole. Followed recipe to the letter. Bland and watery. Should have read notes from other cooks. The pork should absolutely be browned before the long cook. Needs jalapeños! Will not make again.
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