Pozole Verde Soup
I grew in the Southwest which is why I know Pozole Soup as a Christmas day meal. Better than Tortilla Soup, 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 Vegan Ranch Style Beans 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
Equipment
- Paring Knife
- Cutting Board
- Large Knife
- Large Wooden Spoon
- Large Pot
Ingredients
- 10 cups Water
- 1 lb Pork Tenderloin, cubed
- 1 lb Pork Baby Back Ribs Cut into individual ribs
- 30 ounce Organic Hominy, canned
- ¾ cup Dried Ancho Chile or Chile Powder
- 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
- 1 tbsp Dried Oregano
- Salt to taste
- Organic Green Onions, chopped Garnish
- Fresh Organic Cilantro Garnish
- Organic Mixed Greens, torn Garnish
- Lime wedges Garnish
Instructions
- Place dried ancho chiles in a small bowl and cover with water. Soak 5 minutes. Retain water and add to the soup.
- 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.
This is a staple in the TexMex culture of our city. Your rendition did it justice. Thanks for sharing!
I love pozole! I haven’t had it in a while so it was such a treat to make this. Thanks for the recipe!
This soup was packed with flavor. I substituted the pork for chicken and boy was it mouthwatering delicious!
This hit the spot! The recipe was easy to follow and the flavors were wonderful.
This was so comforting, and I’m glad I did a test run now, so I can bust this out again when the weather gets cold!
Glad you enjoyed it Mila!
This dish was packed with so much flavor! Even though I swapped chicken for the pork, it was still amazing!
This dish was so delicious, i enjoyed it more than the restaurant version! It had so much flavor and our house smelled delightful while I was cooking it! Can’t wait to make this again!
I’ve been on a soup kick lately and this was just perfect. Easy and full of flavor. Thank you.
I love pozole! It is the best comfort food! And this recipe is delish!
All I can say is yum! This soup was so warming and comforting. I served it as dinner and plan to have the leftovers for lunch tomorrow