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
- 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.