Pozole Verde

Ingredients

• 1 ½ lb Tomatillos, husked and rinsed
• 2 Poblano pepper
• 2 Jalapeño
• 1 Yellow onion, quartered
• 5 cloves Garlic
• ½ cup Pumpkin seeds (pepitas)
• 2 cups Cilantro, packed, stems included
• 2 tbsp Canola oil
• 5 cups Low-sodium vegetable broth
• 2 cans Hominy, canned, drained and rinsed
• 1 can Pinto beans, canned no-salt-added, drained
• 1 tsp Dried oregano
• 1 ¼ tsp Kosher salt
• 2 cups Green cabbage, shredded
• 6 Radishes, sliced thin
• 3 Lime, wedges
• 1 Avocado, sliced

Method

1. Broil the tomatillos, poblanos, jalapeños, onion and unpeeled garlic on a sheet pan until blackened in patches, 10 minutes, turning once. Slip the skins off the poblanos and the garlic.
2. Toast the pumpkin seeds in a dry pan until they pop and turn golden, 3 minutes. Save a spoonful for the top.
3. Blend the roasted vegetables, the rest of the seeds and the cilantro with a cup of the broth until smooth. The seeds are the thickener — this is what makes a pozole verde silky rather than watery.
4. Heat the oil in the pot until it shimmers and pour the purée in all at once. It will spit. Fry it, stirring, for 6 minutes until it darkens and thickens noticeably.
5. Add the rest of the broth, the hominy, beans, oregano and salt. Simmer 25 minutes so the hominy softens and drinks up the green.
6. Serve with the garnishes in bowls on the table: cabbage, radish, avocado, lime and the reserved pumpkin seeds. The crunch on top is not optional — it is the dish.

Notes

✨ The restaurant touch

Frying the blended purée in hot oil before adding the broth is a Mexican fundamental — sauces are always fried, never just simmered. Six minutes changes it completely.

🧒 For the kids

Hominy is chewy, mild and fun to eat. Blend the jalapeños out of their portion and let them build their own bowl from the garnish plate.

🥡 Leftovers

Better on day two. Keeps 4 days, freezes 3 months. Garnishes fresh each time.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.