Pozole is traditionally made with pork but that doesn’t work for meatless Monday or vegetarians so this recipe is made with roasted tomatillo’s instead. Roasting any vegetable really brings out the flavor and makes them a little bit sweeter. It works well with this soup.
Pozole can be made 1 to 3 days in advance, and in fact the flavor improves after a rest in the fridge. Leftovers can be refrigerated for up to 1 week.
This is one of those soups that actually pairs well with a margarita. You’ve gotta love that.
|Roasted Green Pozole|
1⁄2 cup roasted, pumpkin seeds
1 teaspoon ground cumin
2 tablespoons vegetable oil, divided
10 ounces tomatillos (about 4 to 5 medium size), peeled and roughly chopped
3 garlic cloves, chopped
1 large onion, roughly chopped
1 jalapeño pepper, halved and seeded
1⁄2 cup chopped fresh cilantro, divided
1 teaspoon dried oregano
2 1⁄2 to 3 cups vegetable broth,
1 15-ounce can hominy, drained and rinsed
1 lime, quartered
4 oz cotija (or similar cheese) crumbled
1 avocado, sliced
Heat a large dutch oven or stock pot on high heat then turn down heat and add the oil. Next add the tomatillos, garlic, onion, and jalapeño to the pot. Roast in the pan for 10 to 15 minutes, stirring occasionally, until the vegetables are charred, caramelized in parts, and tender. Add the pumpkin seeds and cumin, toast for a minute or two then add the broth, oregano, and hominy.
Let this simmer, mostly covered, for 20 minutes. Stir in the chopped cilantro. Taste and adjust seasonings, adding salt if you feel it needs it.
Serve with lime slices, crumbled cotija, and avocado on the side.
Check out the gallery page - Future Relics Gallery by Lori Buff