Verde Pozole Soup
I am forever grateful for my time spent traveling around Mexico many years ago, but out of all the memories I have, the best ones were of the food I ate. One food in particular was the pozole. Between the blanco, verde, and rojo varieties, all were so amazingly flavorful and delicious. Pozole is more of a tradition, than it is a soup. 100’s of years of passion and love are boiled down to create this wonderful recipe. Different than any other Mexican soup, it’s always made with hominy, (dried corn kernels) that gives this dish its unique textured taste.
More than not, you’ll find in your own travels around Mexico, it’s made with shredded pork or chicken. I substituted the meat for shredded jackfruit which literally could fool even the fickle tastebuds of the wonderful abuelos who served it to me years ago. I have created the rojo version many times, but this time I wanted to try my best at the verde version, and I am very pleased at how this one turned out.
The roasted veggies give it an added depth of flavor, that I believe make this recipe so darn tasty. Made with simple and fresh ingredients, its easy to see how you’ll fall in love with this dish as much as I have. Take it slow, savor each bite, and don’t forget to put all the love into cooking this pozole. Enjoy!
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Makes 4-5 servings:
The Goods:
For the green sauce:
3 green onions, sliced
7-9 tomatillos, quartered
1 ancho chili/poblano pepper, sliced
2-3 garlic cloves, whole
For the Pozole:
1 tsp olive oil
1 white onion, diced
4 garlic cloves, minced
1/2 jalepeno, seeded and minced
2 tsp cumin
2 tsp coriander
2 cans jackfruit, drained and squeezed and rough chopped
1 (25oz) can hominy
5 cups veggie broth
1 tsp salt + more to taste if needed
For the garnish:
sliced avocado
cilantro leaves
limes quartered
sliced green onions
The Method:
Preheat oven to 400. Place green sauce ingredients (green onions, tomatillos, ancho chili pepper, and garlic cloves) onto a baking sheet. Roast for 20-25 minutes. Once done cooking, add to blender and blend on high until smooth. Set aside.
In a large soup pot, add olive oil and turn on to medium high heat. Once hot, add white onion and pinch of salt, then sauté for 2-3 minutes.
Next add garlic and jalepeno, then saute for 1-2 minutes. Toss in cumin and coriander. Mix and toast the spices on everything.
Toss in jackfruit and hominy, and sauté for 2-3 minutes. Add a splash of veggie broth if needed to deglaze the bottom of the pot. As everything begins to slowly cook down, add in green sauce mixture.
Stir, mix, and sauté everything for 2-3 minutes and then add the rest of the veggie broth and rest of the salt. Lower the heat to medium low, then cover, simmer, and cook for 15 minutes while stirring occasionally.
Uncover and taste for salt, add if needed. Distribute into serving bowls.
Garnish each bowl with 1/4 of avocado, a few leaves of cilantro, a 1/4 lime wedge, a few slices of green onion, and a drizzle of cashew cream. Enjoy immediately.
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