Cecilia's Pozole Verde
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: Mexican
Serves: 8 servings
Ingredients
Soup
  • 4 cups 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
Toppings
  • cooked pozole (see instructions above)
  • 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
  • 4 limes, sliced into wedges
Instructions
  1. Cook pozole in water or vegetables stock until soft, 60-90 minutes. Drain, reserving liquid for soup base. Set aside.
  2. Sauté onion in olive oil until translucent.
  3. Add garlic, peppers, tomatillos, and lettuce and cook until vegetables are soft and bright green.
  4. Pour sautéed vegetables into a blender with reserved pozole cooking liquid and more vegetable stock (if needed) to make a creamy soup base.
  5. Pour soup base into a saucepan and bring to a boil over medium heat.
  6. Add more vegetable stock to reach the desired consistency of your soup. Season with salt and pepper.
  7. 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.
Variations
  1. Sauté cooked 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.
  2. Use sliced zucchini in place of some or all of the poblano peppers for a milder version.
  3. Pickle thin radish rounds in umeboshi vinegar for about an hour before serving the soup, and use as a topping.
Recipe by Cook Love Heal at https://cookloveheal.com/cecilias-pozole-verde/