Pozole, which means “hominy”, is a traditional soup or stew from Mexican cuisine. Pozole is typically served on New Year’s Eve to celebrate the new year and is frequently served as a celebratory dish throughout Mexico and in Mexican communities outside Mexico.
2 Tablespoons neutral oil (ex: olive, canola)
1 yellow onion, diced 1/2″
4 green onions, rough chopped
4 cloves garlic, peeled
2 cups Los Lobos Salsa Verde*
3 cups chicken or vegetable stock
1 pound chicken, turkey, beans, or cubed winter
1 tablespoon oregano
2 teaspoon salt, split in half
2 – 15-oz cans hominy, drained
1 pint radishes, thinly sliced
1 lime, zested and juiced
Roasted corn & chili peppers optional
*Los Lobos Salsa Verde
1 bunch cilantro
6 green onions
1 teaspoon salt
1 Tablespoon oil
2 limes, juiced
1. Preheat oven to 425F. Wash & dry produce.
2. Toss tomatillos, jalapeno, poblano, & onion in oil & salt. Roast 15-20 minutes until charred.
3. Blend with rough-chopped cilantro & lime juice.
4. Try preparing this in the slow cooker on low for 5-6 hours
- Heat oil in a one-gallon pot over medium heat.
- When oil is shimmering, add diced yellow onion, green onion, and whole garlic. Cook 1-2 minutes until aromatic.
- Stir in Salsa Verde and cook an additional two minutes over medium heat.
- Stir in stock, protein, oregano, 1 teaspoon of salt, and hominy. Simmer 30 minutes until protein is cooked through and fork tender (minimum 165F for poultry, 140F for beans & squash); add more stock or water if soup is too thick.
- OPTIONAL: Make roasted corn & peppers: Line a baking sheet with foil. Toss corn, poblanos, serranos, and jalapenos with a small amount of oil. Turn on broiler or preheat oven to 450F and roast for 15-20 minutes, rotating every 4-5 minutes, until beginning to char.
- Serve pozole in a warmed bowl with sliced radishes, lime zest & juice, roasted corn & chilies, and sliced green onions on the side.
Recipe by Chef Lesley Schatz, Registered Dietitian and R&D Chef at NC State Dining in Raleigh, NC