Pozole Verde is one of my favorite Mexican dishes. It is a hominy based soup, traditionally made with a tomatoes or in the case of Pozole Verde — tomatillos. If you have never cooked with tomatillos, or are unfamiliar with them altogether, they are usually found near the peppers at the grocery store and they have husks on the outside that look a bit like wilted leaves. They are commonly used to make salsa verde and they have a distinct, tangy flavor that I find irresistible.
Tomatillos are in season around the same time as tomatoes — in August and September, however in warmer climates, they will likely be in season into October. If you can get your hands on some of these delicious treats, this soup is sure to warm your soul.
*If you do not like cilantro— this recipe may not be for you. My husband is one of those people that thinks cilantro tastes like soap, so needless to say, this recipe is not his favorite. For the rest of us that see cilantro for the true gift that it is, enjoy!
This Pozole Verde recipe is warm, tangy, and satisfying. With the delicious flavors of tomatillos, poblano peppers, and cilantro, it will satisfy any craving for traditional Mexican food without meat or dairy.
- 1 Onion Diced
- 1 lb Tomatillos
- 2 Poblano Peppers
- 1 Green Bell Pepper
- 2 Jalapeno Peppers *Optional
- 28 oz Can Hominy
- 14 oz Can Black Beans
- 1/2 c. Cilantro
- 7 c. Vegetable Broth
- 1 Tsp Ground Coriander
- 1/2 Tsp Ground Cumin
- 1/2 Tsp Oregano
- 2 Tbsp Olive Oil
- 1/4 Tsp Salt
- 1/4 Tsp Black Pepper
- 1/4 c. Radishes Sliced
- 1/2 c. Romaine Lettuce Sliced Thin
Preheat oven to 400 degrees.
Remove husks from tomatillos, rinse well in a colander to remove sticky film. Pat them dry.
*It is okay if they are still a little sticky even after you rinse them.
Line two baking sheets with parchment paper. Spread the tomatillos, poblano peppers, green bell pepper, and jalapenos evenly on the two baking sheets.
Place in the oven for 15 minutes, then flip the vegetables and cook for another 15 minutes until they begin to collapse, and are lightly brown on both sides. Then remove from oven and set aside to cool.
Meanwhile, heat 2 tbsp of olive oil in a large pot or dutch oven over medium heat.
Add the diced onion and garlic. Cook for 7-10 minutes.
Add vegetable broth, coriander, cumin, oregano, and black pepper. Bring to a simmer.
Once the peppers are cooled, remove the stems and seeds from the poblano peppers and the bell pepper, and remove as much of the skin as possible. It is okay if some of the skin is still on the peppers, and I usually don't bother removing the skin from the jalapenos.
Put the tomatillos, the peppers (stems, seeds, and skin removed), and the jalapenos in a blender. Blend on medium/high speed until smooth.
Add the blended mixture to the broth. Bring to a boil, then reduce to a simmer.
Ladle 1 c. of broth into the blender with 1/2 c. cilantro. Blend until smooth. Add back to the soup.
Rinse the hominy and the black beans in a strainer. Then add to soup.
Add salt to taste, and let simmer for another 15-20 minutes for the flavors to combine.
Serve immediately with sliced radishes and romaine lettuce on top.