Pozole Verde

By David Tanis

Published July 14, 2015

  • Evan Sung for The New York Times
Media 1 of 1
Total Time
3 to 4 hours, plus overnight soaking
Rating
4(459)
Comments
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In most towns in Mexico, street vendors set up food stalls on summer evenings. Head for the pozole stand for bowls of brothy pozole verde, a stew of large hominy kernels simmered with pork. As opposed to pozole rojo, made with red chiles, this lighter, herby version makes a great summer supper. Set out bowls of condiments — chopped onion, cilantro, chopped chiles, avocado and oregano — so each diner can customize. A squeeze of lime for each serving is vital.

Featured in: Pozole Verde for a Fresh Summertime Meal

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Ingredients

Yield:8 servings

FOR THE STEW

  • 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

FOR THE GARNISH

  • 1 cup finely diced onion

  • 2 cups roughly chopped cilantro

  • ¼ cup finely chopped hot green chile, such as serrano or jalapeño

  • ¼ cup dried oregano

  • 2 firm-ripe avocados, cut into thick slices

  • Roasted poblano chile strips (optional)

  • Lime wedges

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

17 grams carbs; 161 milligrams cholesterol; 677 calories; 23 grams monosaturated fat; 6 grams polyunsaturated fat; 15 grams saturated fat; 49 grams fat; 7 grams fiber; 1175 milligrams sodium; 42 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Drain pozole and transfer to a large soup pot. Add water to cover by 3 inches and bring to a boil over high heat. Reduce heat to a simmer, add garlic and cook pozole for 2 ½ to 3 hours, until kernels are tender and beginning to burst. Add 1 tablespoon kosher salt halfway through cooking and be sure to keep the cooking liquid topped up. (Pozole kernels may be cooked in advance, up to 1 day ahead.)

  2. Step 2

    Season pork well with salt and pepper. Place in large soup pot and cover with 12 cups water. Add onion, bay leaves and cloves. Bring to a boil, then reduce to a simmer and cook, covered with lid ajar, until very tender, about 1 ½ hours.

  3. Step 3

    Combine cooked pozole (with broth) and cooked pork (with broth) in one pot. Simmer for 15 minutes, then add tomatillos, chayote, zucchini and corn and cook for 5 minutes more. Taste broth and adjust seasoning. Add a little more water if necessary to keep a soupy consistency.

  4. Step 4

    Serve in large bowls. Pass garnishes separately.

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Ratings

4 out of 5
459 user ratings
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Comments

lobsterman

I have made this twice and the quality of the pozole is key. You can mail order dried kernels from Rancho Gordo easily and it will not need to soak overnight an cooks more quickly. While you're at it buy their Oregano Indio and add a stunning, dusky note to the stew. I've used pork shoulder and shank (from the grocery or my local farmers market) and there's no need to cube the meat (or saute it)-- it will fall off the bone. If you have time, refrigerate stock and skim off fat.

Naomi

Yes, I've used canned. I'm sure purists faint, but canned works fine. Rinse, for sure.

MichaelK

Adding a nice swirl of extra virgin olive oil to each bowl really boosts the flavors, esp. if you squeeze some lime juice on top....

Plop

Santa madre de dios Chayote and squash? Never. Our ancestors are revolting in their graves.

Sharon Lyle

We have ended up with leftover smoked turkey from the holidays and used that as the meat instead of the pork shoulder. The smokiness adds a depth of flavor that’s great with the brightness of the other ingredients (and, is overpowering enough that it makes up for using canned hominy and green chilis). It’s become a January staple in our house!

Patricia Benson

I will halve the recipe next time. My biggest pot couldn't hold all the liquid.

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