Pozole verde (green pozole) is one of Mexico's most insanely tasty contributions to world cuisine. I've long been a champion of Pozle Rojo (red pozole) a divine soup/stew using pork - a national treasure to boot. And also a big big fan of the white counterpart Pozole Blanco (a monotone dream!). I am however, a relative newbie to the delights of Pozole Verde. The concept is the same, a rich soupy sauce combining all things Mexican (more on that later) with puffy corn kernels known as hominy. I first tried pozole verde in Guadalajara, Mexico; the home of pozole rojo. I was precariously perched on a tiny stool at a posole stall in the giant Mercado Libertad - San Juan de Dios. From the first spoonful I was in LOVE! The version I ate featured chicken and I could tell it was packed with every green vegetable known to Mexico!
Pozole Verde is a fiesta of all things green
Upon return, I set out to create my own at home. To give the soup its lovely green hue, I supermarket swept my way through my local Cardenas, grabbing anything and everything green. So many fresh choices so much flavour. It's comforting to know that ALL THIS GOODNESS is included in every mouthful. Just look at all that fresh greenery!
Pozole verde is super simple to create at home. It's literally just a case of boiling everything and then blending. Other than a little chicken stripping, there's not much effort at all. Little effort, big pay off.
Tomatillo - the key to any pozole verde's success.
Tomatillo is an ingredient I'd not really encountered before I came to live in the US. I'd used canned versions, when living in Australia but they were over $8 a can! I now live in a predominantly latin neighbourhood so shop at latin supermarkets most days. The produce is always seasonal, so to see fresh tomatillos suddenly appear left me super excited! I bought a sackful on one trip and created all kinds of salsas and sauces - just LOVE the sour note that tomatillos bring to any dish. The rest of the world needs to wake up to these little flavour bombs.
Now that I have access to fresh tomatillo, I pretty much always have a few posole verde or pozole rojo portions in my freezer. I can have a hot steaming bowl of health in no time at all. Watch the video recipe below to see just how easy it is to whip up a nice big batch of pozole verde at home. I'm sure you'll fall in love with it as much as I have.