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Heidi Swanson's Green Pozole

This recipe guides you through creating a vibrant and comforting green pozole. Dried hominy is simmered to perfection, then combined with a herbaceous green broth made from roasted poblano and serrano chiles, tomatillos, and fresh cilantro. It's a hearty and flavorful vegetarian stew, perfect with an array of fresh toppings.
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Servings: 6 people
Course: lunch/dinner
Cuisine: Mexican
Calories: 388.7
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 ounces 225 grams dried pozole (whole dried hominy)
  • Fine-grain sea salt
  • 2 medium white onions quartered
  • 7 medium cloves garlic
  • 4 tiny tomatillos paper skins removed, rinsed
  • 4 poblano chiles
  • 2 serrano chiles
  • 2 cups 2 ounces or 60 grams coarsely chopped cilantro leaves and stems
  • 1 tablespoon dried Mexican oregano
  • 5 to 6 cups 1.2 to 1.5 liters water or broth reserved from cooking pozole, or good-tasting vegetable broth
  • Tortilla chips toasted pepitas, queso freso or feta, avocado, and/or freshly cracked black pepper, to serve

Equipment

  • 1 Large Stockpot or Dutch Oven For simmering the hominy and the final pozole.
  • 1 Baking Sheet For roasting the poblano chiles.
  • 1 Blender To create the smooth green sauce.
  • 1 Chef's Knife For chopping vegetables.
  • 1 Cutting Board Essential for all prep work.

Method
 

  1. Rinse and soak the dried hominy overnight (at least 8 hours). Drain thoroughly, then place in a large pot with plenty of fresh water and a generous pinch of sea salt. Bring to a boil, then reduce heat and simmer gently for 2-3 hours, or until the hominy is tender but still chewy. Reserve the cooking liquid.
  2. While the hominy cooks, preheat your oven to 4000F (2000C). Place the poblano chiles on a baking sheet and roast for 20-25 minutes, turning occasionally, until skins are charred and blistered. Transfer to a bowl, cover tightly with plastic wrap, and let steam for 15 minutes. Peel, deseed, and roughly chop the poblanos.
  3. In a small saucepan, combine the tomatillos, serrano chiles, quartered white onions, and garlic cloves. Add enough water to cover and bring to a simmer. Cook for 10-15 minutes, or until all vegetables are very tender. Drain, reserving the cooking liquid.
  4. Combine the roasted poblano chiles, simmered tomatillos, serranos, onions, garlic, coarsely chopped cilantro, and dried Mexican oregano in a blender. Add 1-2 cups of the reserved hominy cooking liquid or good-tasting vegetable broth. Blend until completely smooth.
  5. Pour the blended green sauce into a clean large pot. Bring to a gentle simmer over medium heat and cook for 10-15 minutes, stirring occasionally, to allow the flavors to deepen and the sauce to thicken slightly. Season with fine-grain sea salt to taste.
  6. Add the cooked hominy to the simmering green sauce. Stir well to combine. Gradually add more reserved hominy liquid or vegetable broth, adjusting the consistency until the pozole is a hearty, soupy stew.
  7. Continue to simmer the pozole gently for at least 20-30 minutes, or even longer (up to an hour), allowing the hominy to fully absorb the rich flavors of the green broth. Taste and adjust seasoning as needed.
  8. Ladle the hot green pozole into individual bowls.
  9. Serve immediately with a variety of garnishes such as tortilla chips, toasted pepitas, crumbled queso fresco or feta, sliced avocado, and freshly cracked black pepper.

Notes

Achieving the perfect hominy texture is crucial; ensure proper soaking and simmering until tender but not mushy. For deeper flavor, thoroughly char the poblanos during roasting and allow them to steam before peeling to intensify smokiness. Adjust the amount of serrano chiles to control the heat level – a little goes a long way. When blending the sauce, start with less liquid and add more gradually to achieve your desired consistency. A longer, slow simmer after combining the hominy and sauce allows flavors to fully meld, creating a richer, more cohesive pozole. Don't skip the fresh garnishes; they provide vital textural contrast and brightness.