- 3 cups dried pozole corn, soaked overnight
- 4 cups vegetable stock or filtered water, or more as needed
- 1 medium onion, diced
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- 2 roasted poblano peppers, peeled, seeded, and diced
- 2 pounds green tomatillo, chopped in halves or quarters
- ½ head iceberg or romaine lettuce, chopped
- 1 or 2 xoconostles, peeled and seeded (optional)
- reserved pozole cooking liquid
- vegetable stock or filtered water, as needed
- sea salt and black pepper, to taste
- cooked pozole
- 3 cups mushrooms, sliced and sautéed
- ½ head iceberg or romaine lettuce, shredded
- ½ bunch red radishes, julienned
- ½ yellow or white onion, minced
- 2 avocados, sliced
- ½ bunch cilantro leaves
- 2 limes, sliced into wedges
- Cook pozole in water or vegetables stock until soft, about 1 1/2 hours. Drain, reserving liquid for soup base. Pozole will be used at the end for garnishing.
- Sauté onion in olive oil until translucent.
- Add garlic, peppers, tomatillos, and lettuce and cook until vegetables are soft and bright green.
- Pour sautéed vegetables into a blender with reserved pozole cooking liquid and more vegetable stock (if needed) to make a creamy soup base.
- Pour soup base into a saucepan and bring to a boil over medium heat.
- Add more vegetable stock to reach the desired consistency of your soup. Season with salt and pepper.
- Serve toppings in separate bowls with spoons so that each person can serve up a bowl of soup and put the toppings they would like in their bowl.
- Sauté cooked, drained pozole in olive oil and sprinkle with sea salt and chile powder. The result is a beautiful and tasty pozole to garnish the soup with.
- Use sliced zucchini and 1 seeded serrano pepper in place of some or all of the poblano peppers for a milder version.
- Pickle thin radish rounds in umeboshi vinegar for about an hour before serving the soup, and use as a topping.