Casa M Pozole Verde - Casa M Spice Co
★ Issue CMSC·21–013 · Published 28 Mar 2021
MexicanSoup

Casa M Pozole Verde.

Slow-simmer this green pozole in ham broth all afternoon—the payoff justifies every patient hour

PREP 30 min
COOK 45 min
TOTAL 7:0h h
SERVES 10 people
HEAT mild
BLEND RATING 4.9 53 reviews · Pecking Order®
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You'll need
Large potThick bottomed potBlenderChef knifeCutting boardColander

Slow-simmer this green pozole in ham broth all afternoon—the payoff justifies every patient hour

Ingredients

FOR THE BROTH

  • 1 ham bone
  • 9 cups water

FOR THE SALSA VERDE

  • 1-1/2 pound tomatillos, husks removed, washed
  • 1 large sweet onion, quartered
  • 2 poblano chiles, stemmed, seeded, quartered
  • 2 jalapeño chiles, stemmed, seeded, halved
  • 8 cloves garlic
  • 1/2 cup cilantro leaves, firmly packed
  • 1 Tablespoon frehs oregano leaves
  • 1 Tablespoon Casa M Spice Co® Pecking Order®
  • 2 Tablespoons avocado oil

PULLING IT ALL TOGETHER

  • 64 oz cooked or canned white hominy, drained, rinsed
  • 1-1/2 pounds cooked turkey, diced
  • 1-1/2 pounds cooked ham, diced
  • 1 bunch of radishes, washed and trimmed of greens, diced
  • 1/4 head green cabbage, shredded
  • 2 limes, cut into wedges
  • 1 bunch cilantro, leaves plucked

Method

  1. 01

    Simmer ham bone in water for 5-6 hours

    5h 30m

    Skip if using store-bought chicken broth instead.

  2. 02

    Remove bone from broth

    2 min

    Should yield about 8 cups broth.

  3. 03

    Heat avocado oil in thick pot

    2 min

    You want the oil shimmering and just starting to smoke—this gets your vegetables to develop color and depth instead of steaming.

  4. 04

    Puree vegetables in batches and add to pot

    8 min

    Work in batches so the puree actually hits the hot oil and caramelizes slightly; you'll see the mixture darken and smell rich when it's done right.

  5. 05

    Cook salsa verde with seasonings until deep green

    15 min

    About 15 minutes until color deepens.

  6. 06

    Add salsa verde and oregano to broth

    2 min

    Stir it in smooth and let it coat the bottom of the pot for a full minute—the oregano blooms when it hits the heat, and that's when the aroma tells you you're building something serious.

  7. 07

    Add meats and pozole and bring to boil

    5 min

    You're looking for a rolling boil, not a gentle simmer yet; this heat sets the texture of the pozole kernels and pulls all the flavor from the meats into the broth.

  8. 08

    Simmer covered for 30 minutes

    30 min

    Keep the lid on and check it once halfway through—you want a gentle, steady bubble breaking the surface, and the pozole should be tender but still holding its shape when you bite one.

  9. 09

    Adjust consistency with broth or water

    2 min

    Should be brothy like soup, not thick.

From Mike's Notebook

01

If you're making the ham broth, that five-hour simmer isn't negotiable—store-bought won't give you the depth.

02

Cook the salsa verde until it darkens noticeably; the color change means the flavors have concentrated.

03

Pozole thickens as it sits; add broth at the end to keep it loose and soupy.

Nutrition

325 Calories / serving
31 gProtein
10 gTotal Fat
2 gSat. Fat
26 gCarbs
5 gFiber
4 gSugars
585 mgSodium

Estimated · 1 serving · calculated from the ingredient list, not lab-tested.

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