Description
A traditional Mexican soup made with hominy, tender meat, and a vibrant green sauce of tomatillos and chilies. This pozole verde is hearty, tangy, and comforting—perfect for family meals or gatherings.
Ingredients
2 cups hominy
1 pound meat, cut into pieces (pork or chicken)
4 cups chicken broth
1 cup tomatillos, husked and chopped
1/2 cup green chilies, chopped
1/2 onion, chopped
2 cloves garlic, minced
1 teaspoon cumin
Salt, to taste
Fresh cilantro, for garnish
Instructions
- In a large pot, combine meat, chicken broth, and hominy.
- Bring to a boil, then reduce heat and simmer for 1 hour.
- In a blender, combine tomatillos, green chilies, onion, garlic, and cumin. Blend until smooth.
- Add the green sauce to the pot and simmer for another 30 minutes.
- Season with salt to taste.
- Serve hot, garnished with fresh cilantro.
Notes
Use chicken, or beef depending on your preference.
Adjust spice by using mild green chilies or hotter peppers like serrano or jalapeño.
Toppings such as radishes, shredded cabbage, avocado, or lime add extra freshness.
Vegetarian option: replace meat with vegetables and use vegetable broth.
Leftovers store well in the fridge for up to 4 days or freezer for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 55mg
