Pozole Verde Soup

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 is enjoyed in Mexican American households on Christmas Day and other special ocassions. Garnished with chopped green onion and mixed greens, it is a satisfying, hearty bowl of soup.

Pozole Verde Soup

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


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


  • 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


  • 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

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