29 June, 2019
Pozole Verde
Spicy Tomaillo / Poblano pepper / Hominy / Pumpkin seed soup with mushrooms.
Serves 8-12
Ingredients
Sauce
- Poblano peppers || 2-3 each || Roasted, skin removed, de-seeded
- Tomatillos || 4-5 each || Roasted
- Serrano peppers || 2-5 each || Roasted. The hot is from these
- Pepitas || 3/4 cup || Toasted
- Leafy Greens || 2 cups || Power greens, Spinach, Arugula, etc.
- Cilantro || 1/2 cup
- Mexican Oregano, dried || 1/2 tsp
- Cumin || 1/2 tsp
Soup base
- Onion || 1 cup || Diced
- Mushrooms || 1-1/2 lbs. || Maitake (Hen of the Woods), Crimini, Oyster
- Garlic || 6-8 cloves || Minced
- Vegetable Stock || 2 qts
- Hominy, white || 1 can (29 oz) || rinsed
Garnishes
- Red radish
- Avocado
Steps
Green Sauce
- Toss cleaned Tomatillos, Poblanos, Serranos lightly in olive oil. Roast at 410F for 20-25 mins. (until charred). Remove stems.
- Poblanos should be charred. Drop in cold water for 5 mins. Peal off the thin translucent skin. Remove seeds.
- Blend to a smooth paste – Tomatillos, Poblanos, Serranos, Pepitas, Greens, Cilantro, Oregano, Cumin. (I typically add 1/2 broth to help the process.)
Soup base
- In a large soup pot or Dutch oven, saute with olive oil the diced Onions until translucent.
- Add the sliced Mushrooms, saute the mixture until the Mushrooms are cooked and starting to brown.
- Add the diced Garlic and saute a a couple minutes longer.
- Add the Broth and the Hominy, simmer.
Combining and Finishing
- Gently simmer and stir the Green Sauce in a small pan for 5-8 mins until it turns a darker green.
- Add the Green Sauce to the Soup Base. Simmer 10-15 mins, stirring occasionally.
Notes
- I’ve tried a few different methods to roast and peel the Poblanos. Roasting in the hot oven seems to work the best. Broiler, turning to blister the skin was challenging because of the irregular shapes. I used tongs and turned the Poblanos over an open flame, that was fun and worked ok. But the oven roasting is just easier.
- A fantastic source of protein, iron, vitamin A, vitamin C.