Pozole Verde Soup

I grew in the Southwest which is why I know Pozole Soup as a Christmas day meal. There are several different types of Pozole – my Father was a fan of one that purportedly got rid of hangovers. Blanco, Rojo and Verde are the three varieties I know of but the Verde they make in the town I am from differs from what I see on Google. Contrary to popular notions, I do not think Pozole Verde Soup should contain tomatillos nor anything from a can.

I am not a huge fan of soup – I love my FOOD! Eating soup however is apparently good for you. If I couple this Pozole Verde Soup with a tortilla or a quesadilla, I am quite satisfied. Then after enjoying, I take some of the broth of the soup and thicken it to make a Green Chile Sauce that is amazing for enchiladas, burritos and chimichangas. The first time I made this sauce, I made my Black Bean recipe which then transformed into Bean and Cheese Chimichangas Enchilada Style. Covered in the Green Chile Sauce, this dish was incredible. I’m really glad I figured the sauce out because my favorite local Mexican restaurant stopped making it. They opened the year before my Father was born just a short distance away. My beloved sauce did not make their limited Covid-19 menu. I know because I sought out my favorite chimichanga on my birthday last month to no avail. I will add the recipe here very soon. Happy Indigenous Day! #grateful

Pozole Verde Soup

Pozole is a traditional Mexican soup made with tender pieces of pork, ancho chile and hominy.

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Prep Time 20 mins

Cook Time 1 hr 30 mins

Total Time 1 hr 50 mins

Course Appetizer, Main Course, Side Dish, Soup

Cuisine African American, Mexican

Servings 10 people

Equipment

• Paring Knife
• Cutting Board
• Large Knife
• Large Wooden Spoon
• Large Pot

Ingredients

  

• 1 gallon Water
• 1 lb Pork Tenderloin, cubed
• 1 lb Pork Baby Back Ribs Remove from bone and cube
• 30 ounce Organic Hominy, canned
• ¾ cup Ancho Chile
• 1 small Organic Red Onion
• 6 cloves Organic Garlic
• 2 tbsp Frontier Co-Op Mexican Seasoning
• 2 tbsp Frontier Co-Op Organic Harissa Seasoning
• 2 tbsp Dried Cilantro
• 2 tbsp Cumin Seed, crushed
• 1 tbsp Jane's Krazy Mixed-Up Salt
• Salt to taste
• Organic Green Onions, chopped Garnish
• Fresh Organic Cilantro
• Organic Mixed Greens, torn Garnish
• Lime wedges Garnish

Instructions

 

• Place dried ancho chiles in a small bowl and cover with water. Soak 5 minutes.
• Crush cumin seeds with a mortar and pestle or a coffee grinder reserved for spices.
• Rough chop the chiles then add them and all ingredients into a large pot and bring to a boil on high heat.
• Reduce heat to low and cook for 1½ to 2 hours.
• Serve with chopped onion, mixed greens, lime wedges and fresh tortillas.

Keyword Christmas, Easy Soup Recipe, Holidays, Mexican Food, New Year’s Day, Thanksgiving