Pozole Verde Recipe: How to Make Pozole Verde

Pozole verde is a hominy-based Mexican stew characterized by its color and primary ingredients. Here, the “verde” in green pozole comes from tomatillos, cilantro, and jalapeño. (Learn how to make pozole rojo, another popular iteration.) The name “pozole” (sometimes spelled “posole” in the United States) comes from “pozolli,” the Nahuatl word for hominy—large maize kernels known for both their chewy bite and mild, earthy flavor. Unlike sweet corn eaten on the cob, hominy comes from field corn varieties grown for cereals and flour, which then gets processed in an alkaline solution. Learn how to use hominy in your cooking.

Salsa verde—“green sauce” in Spanish—is the ubiquitous tomatillo salsa that adds a tangy sweetness to tacos and countless other Mexican recipes, including pozole verde. Mexican salsa verde features tomatillos, seedy green fruits that resemble small green tomatoes covered in thin, papery husks. Here’s a basic formula:

1. 1. Char the ingredients (optional). In a cast-iron pan or on a stovetop grill pan, char two large peeled and rinsed tomatillos along with three garlic cloves, half an onion or six scallions, and two or more jalapeño or serrano peppers. Work in batches if needed to prevent crowding.
2. 2. Blend the salsa. Once cooled, transfer the charred ingredients to a blender, add one bunch of cilantro and the juice of two limes, and blend until smooth.
3. 3. Season to taste. Season the salsa with salt and pepper to taste.

Pozole verde is a comforting dish. Follow these steps for surefire success:

1. 1. Add lime juice. Tomatillos have plenty of acidity on their own, but a splash of lime juice can brighten up a salsa verde that didn’t turn out as tangy as you like. You can also serve lime wedges alongside the pozole for anyone looking to add an extra burst of bright citrus flavor.
2. 2. Char the tomatillos. Before dropping all the salsa ingredients in a blender, char the tomatillos and aromatics on a comal, griddle, or in your oven’s broiler to soften them and introduce a complex smoky flavor.
3. 3. Choose dried hominy or canned hominy. You can find dried hominy or canned hominy in most grocery stores. If you use dried, soak the kernels overnight in water. Soaking will allow them to become tender more quickly.
4. 4. Cool your salsa verde for better texture. Tomatillos are high in pectin, so salsa verde will thicken as it cools. If it gets too thick, try thinning it with water, lime juice, or chicken broth. Learn about pectin.
5. 5. Include aromatics. Taking the time to sweat the onions and garlic properly makes them sweet and tender, setting a flavorful base for your whole soup. A few dried bay leaves, fresh chilis, and plenty of herbs will layer even store-bought vegetable broth with herbaceous freshness. Mexican oregano can also lend a unique herbal flavor.
6. 6. Peel and rinse your tomatillos. Rinsing the tomatillos will make peeling the sticky fruits away from their papery husks easier. Rinsing a second time after peeling ensures no papery bits end up in your salsa.
7. 7. Serve with toppings of your choice. Serve bowls of pozole with sliced radishes, diced avocado, crumbled cotija cheese, shredded cabbage, fresh cilantro, corn kernels, sour cream, and lime wedges. Warm corn tortillas or tortilla chips on the side make the perfect vehicle for dipping.