Creamy Pozole Verde

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My pozole verde recipe is incredibly easy to make and very tasty. I make things a bit different by blending the pepita seeds with the rest of the ingredients. Serve the pozole with all the classic toppings, such as shredded lettuce, thinly sliced radishes, avocado, diced onion, and a good squeeze of lime.

Calories: 988kcal

Ingredients

2 tablespoons olive oil
10 tomatillos green tomatoes, peeled and washed
1/4 onion cut into chunks
4 garlic cloves
1/4 cup Pumpkin seeds
4 cups water
1 whole serrano chili
1 cup cilantro
1 1/2 cups cooked hominy
1 teaspoon salt
1 teaspoon oregano

For serving:

2-3 leaves of romaine lettuce sliced
4 radishes thinly sliced
oregano
1 avocado cubed (optional)
Diced onion
Lime juice

Instructions

Heat a large pot over medium-high heat. Add the tomatillos, onion, and garlic, and cook until they’re nicely charred, about 5-7 minutes, turning occasionally to ensure even cooking. This step enhances the flavor of the sauce.
Once the vegetables are charred, add the pumpkin seeds to the pot and toast them for about a minute, stirring constantly to prevent burning.
Transfer the charred vegetables and toasted pumpkin seeds to a blender. Add the chopped cilantro, serrano chili, and 2 cups of water. Blend until smooth.
Pour the blended sauce back into the pot. Cook on low heat for 10-15 minutes, until the sauce brightens in color. Season with dried oregano and a generous pinch of salt to taste.
Stir in the drained hominy and let the soup simmer for another 10 minutes, allowing all the flavors to meld together. For an extra protein boost, add the cooked chickpeas at this stage.
Ladle the creamy pozole verde into bowls and top with sliced lettuce, chopped radishes, diced avocado, diced onion, and a sprinkle of dried oregano. Serve with baked tortilla chips on the side for a crunchy contrast.

Nutrition

Plato: Soup

Cocina: Mexican

Keyword: pozole

Author: Alejandra Graf