Dining and Cooking
Chefs’ Collections

Pozole Verde

In most towns in Mexico, street vendors set up food stalls on summer evenings. Head for the pozole stand for bowls of brothy pozole verde, a stew of large hominy kernels simmered with pork. As opposed to pozole rojo, made with red chiles, this lighter, herby version makes a great summer supper. Set out bowls of condiments — chopped onion, cilantro, chopped chiles, avocado and oregano — so each diner can customize. A squeeze of lime for each serving is vital.

Ingredients

For the stew:

  • 1 pound dried pozole, soaked overnight in cold water
  • 1 head garlic, divided into cloves but not peeled
  • Kosher salt and black pepper
  • 4 pounds boneless pork shoulder, cut into 2-inch chunks
  • 1 small onion
  • 2 bay leaves
  • 6 cloves
  • 1 pound tomatillos, diced, about 2 cups
  • 1 small chayote squash, diced (optional)
  • 2 medium zucchini, diced
  • Kernels from 3 large ears corn, about 2 cups

For the garnish:

  • 1 cup finely diced onion
  • 2 cups roughly chopped cilantro
  • ¼ cup finely chopped hot green chile, such as serrano or jalapeño
  • ¼ cup dried oregano
  • 2 firm-ripe avocados, cut into thick slices
  • Roasted poblano chile strips (optional)
  • Lime wedges
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      701 calories; 49 grams fat; 15 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 5 grams polyunsaturated fat; 22 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 43 grams protein; 161 milligrams cholesterol; 171 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

8 servings

Preparation

  1. Drain pozole and transfer to a large soup pot. Add water to cover by 3 inches and bring to a boil over high heat. Reduce heat to a simmer, add garlic and cook pozole for 2 1/2 to 3 hours, until kernels are tender and beginning to burst. Add 1 tablespoon kosher salt halfway through cooking and be sure to keep the cooking liquid topped up. (Pozole kernels may be cooked in advance, up to 1 day ahead.)
  2. Season pork well with salt and pepper. Place in large soup pot and cover with 12 cups water. Add onion, bay leaves and cloves. Bring to a boil, then reduce to a simmer and cook, covered with lid ajar, until very tender, about 1 1/2 hours.
  3. Combine cooked pozole (with broth) and cooked pork (with broth) in one pot. Simmer for 15 minutes, then add tomatillos, chayote, zucchini and corn and cook for 5 minutes more. Taste broth and adjust seasoning. Add a little more water if necessary to keep a soupy consistency.
  4. Serve in large bowls. Pass garnishes separately.

Dining and Cooking