Pozole Verde Recipe

Name: Pozole Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried pozole, soaked overnight in cold water; 1 head garlic, divided into cloves but not peeled; Kosher salt and black pepper; 4 pounds boneless pork shoulder, cut into 2-inch chunks; 1 small onion; 2 bay leaves; 6 cloves; 1 pound tomatillos, diced, about 2 cups; 1 small chayote squash, diced (optional); 2 medium zucchini, diced; Kernels from 3 large ears corn, about 2 cups; 1 cup finely diced onion; 2 cups roughly chopped cilantro; 1/4 cup finely chopped hot green chile, such as serrano or jalapeno; 1/4 cup dried oregano; 2 firm-ripe avocados, cut into thick slices; Roasted poblano chile strips (optional); Lime wedges

Servings: persons

1 pound dried pozole, soaked overnight in cold water
1 head garlic, divided into cloves but not peeled
Kosher salt and black pepper
4 pounds boneless pork shoulder, cut into 2-inch chunks
1 small onion
2 bay leaves
6 cloves
1 pound tomatillos, diced, about 2 cups
1 small chayote squash, diced (optional)
2 medium zucchini, diced
Kernels from 3 large ears corn, about 2 cups
1 cup finely diced onion
2 cups roughly chopped cilantro
1/4 cup finely chopped hot green chile, such as serrano or jalapeno
1/4 cup dried oregano
2 firm-ripe avocados, cut into thick slices
Roasted poblano chile strips (optional)
Lime wedges

1
Drain pozole and transfer to a large soup pot.
2
Add water to cover by 3 inches and bring to a boil over high heat.
3
Reduce heat to a simmer, add garlic and cook pozole for 2 1/2 to 3 hours, until kernels are tender and beginning to burst.
4
Add 1 tablespoon kosher salt halfway through cooking and be sure to keep the cooking liquid topped up.
5
(Pozole kernels may be cooked in advance, up to 1 day ahead.)
6
Season pork well with salt and pepper.
7
Place in large soup pot and cover with 12 cups water.
8
Add onion, bay leaves and cloves.
9
Bring to a boil, then reduce to a simmer and cook, covered with lid ajar, until very tender, about 1 1/2 hours.
10
Combine cooked pozole (with broth) and cooked pork (with broth) in one pot.
11
Simmer for 15 minutes, then add tomatillos, chayote, zucchini and corn and cook for 5 minutes more.
12
Taste broth and adjust seasoning.
13
Add a little more water if necessary to keep a soupy consistency.
14
Serve in large bowls.
15
Pass garnishes separately.

1500

kcal

Calories

Fat

Carbs

139

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 pound dried pozole, soaked overnight in cold water, 1 head garlic, divided into cloves but not peeled, Kosher salt and black pepper, 4 pounds boneless pork shoulder, cut into 2-inch chunks, and more.

Yes, Pozole Verde falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pozole Verde

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