Pozole Verde Soup
This year, I’m excited to take part in Eat the Culture’s 2023 Holiday Recipe Exchange: Party Pairings for All the Holidays! Holidays often revolve around communal moments – sharing stories, laughter, and, of course, food. This year’s roundup is all about those delightful ‘lite bites’ and drinks that set the tone for festive gatherings. I had the pleasure of partnering with My Sweet Precision who crafted an incredible Pumpkin Walnut Bread. Both of our dishes are examples of Indigenous American foods that we have acculturated into our hearts and hearths. Learn more about Eat the Culture and find a complete list of recipes from all participants here. Share these recipes with your friends and loved ones and follow each participant by using the hashtags #HolidayswithETC, #PerfectPartyPairings, and #ETCHOLIDAYS2023 on Instagram.
I grew up in the Southwest which is why I know Pozole 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’m from differs from what I see on Google. Contrary to contemporary 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 soup broth 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 in 1936, 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
- 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
- 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.