Pozole Verde

Latin American · 55 min · Medium · 4 servings

Pozole Verde

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A tangy green broth built from blistered tomatillos and chilies, poured over chewy hominy and white beans. The raw garnishes (cabbage, radish, lime) are half the dish, not decoration.

~390 cal per serving. Calories are approximate, per serving — a guide only.

Plan it:

Method

  1. 1

    Blister the tomatillos

    ⏱ 12 min

    Put the tomatillos, jalapenos, onion and garlic on a dry heavy pan over high heat, or under a hot grill. Turn them until blackened in patches and collapsing: the char is where the flavor comes from.

  2. 2

    Blend the salsa

    Tip the blistered vegetables and most of the cilantro (stalks included) into a blender with a splash of stock and blend to a coarse green puree.

  3. 3

    Fry the puree

    ⏱ 8 min

    Heat the oil in a large pot over medium-high heat and pour in the green puree. Stand back, it will spit. Add the cumin and oregano and cook, stirring, until it darkens and thickens.

  4. 4

    Simmer

    ⏱ 20 min

    Add the remaining stock, the hominy and the white beans. Simmer uncovered until the broth has thickened slightly and tastes rounded rather than raw. Season well with salt.

  5. 5

    Serve with the garnishes

    Ladle into bowls and let everyone add their own shredded cabbage, radish, toasted pumpkin seeds, remaining cilantro and a hard squeeze of lime.

Notes

The garnishes are the dish: crunch and acid against the soft hominy. Hominy is dried nixtamalised corn and does not substitute with sweetcorn. Add the raw toppings at the table, not in the pot.

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