Authentic home cooking from Mexico, with US measurements. 
Pozole Verde
This pozole is very different from the usual version. I have to say, this is my own personal take on this wonderful dish. To make it, you'll need hominy corn (known as pozole corn). In Mexico, you can buy it already hulled, and sometimes even canned.
Pozole Verde
This pozole is very different from the usual version. I have to say, this is my own personal take on this wonderful dish. To make it, you'll need hominy corn (known as pozole corn). In Mexico, you can buy it already hulled, and sometimes even canned.
Open in Cookpad AppSteps
- 1
I bought a 2.2 lb (1 kg) bag of hominy corn. It’s supposed to be pre-cooked, but you still need to cook it more. I used only half the bag, about 1.1 lbs (500 grams). Rinse the corn and place it in a pressure cooker.
- 2
In a small pot, cook 6 tomatillos (the kind with husks), a piece of onion, and a garlic clove. Once cooked, blend them with a roasted, peeled, and sliced poblano pepper and a few sprigs of cilantro. Add this mixture to the pressure cooker with the hominy. Season with 2 teaspoons bouillon powder or salt, a pinch of oregano, and 1/2 teaspoon cumin. Close the pressure cooker and, once it reaches pressure, cook for 10 minutes.
- 3
While it cooks, finely chop the lettuce and onion and place them in separate small bowls. Cut the limes in half and, if you have radishes, chop those too. Cut 3 corn tortillas into small squares, fry them in oil until crispy, drain, and place in another bowl. When serving, put diced avocado in a separate bowl. You can also set out a bowl of chopped cilantro. Arrange all these toppings on the table to serve with the pozole.
- 4
As you can see, I don’t add chicken, but you can if you like. I prefer it vegetarian. You can also serve it with rice on the side.
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