Get ready to enjoy a hearty green chile vegetable pozole!
Course Main Course, Soups and Stews
Prep Time 30minutes
Cook Time 1hour20minutes
Total Time 1hour50minutes
1Medium white oniondiced
Salt to taste
3Cupstomatillo salsarecipe below
3Cupspreviuosly roasted Hatch or Anahein green chile, diced
4cupsmaiz pozolero, hominy28 OZ. CAN
2Medium russet potatoespeeled and diced
2Large carrotspeeled and sliced
1Cupsun-dried tomatoesfinely chopped
8large tomatillospeeled and washed
1/2Small white onionchopped
1clove of garlicsliced
2Serrano peppersstems removed
Juice of 1 small limeoptional
Handful of chopped cilantro
Salt to taste
Warm corn tortillas or tostadas
Cabbage or lettuce shreddede
In a microwave-safe dish, add all of the ingredients for the tomatillo salsa, minus the cilantro, lime juice, and salt. Cover and cook in the microwave for 6 to 8 minutes. Transfer mixture to the blender and add cilantro, lime juice and salt to taste. Blend until smooth, taste for salt, and set aside
In a large heavy pot, preheat 2 tablespoons olive oil to medium heat for 2 minutes. Add the onions and garlic and cook for 3 to 4 minutes. Add the oregano and epazote, season lightly with a pinch of salt.
Add the tomatillo salsa, green chiles, and chicken broth. Stir well to combine and bring to a boil. When it comes to a boil, taste for salt, reduce heat, cover and cook at a low simmer for 30 minutes.
Add in the hominy, carrots, potatoes, and sun-dried tomatoes. Stir well to combine. Continue cooking for another 25 to 30 minutes or until potatoes are tender.
I like my green chile pozole thick, more like a stew. If the pozole is too thick, add a little more broth if you like. Garnish with fresh toppings. Serve with warmed corn tortillas or fried tostadas!
If you prefer, you can the ingredients for tomatillo salsa to a pot of simmering water. Cook for 7-9 minutes or until tomatillos begin to change color. Don't let tomatillos tear open. The myth is that this can result in a bitter salsa.