Rainbow Carrot Stir-Fry, previous page, on black rice
Pozole verde is a traditional Mexican hominy stew with pre-Columbian origins. Pozole means “hominy,” the large cooked kernels of maize. The simple hominy stew is seasoned with a distinctive salsa verde of raw tomatillos, cilantro, green chiles, and fresh oregano blended with pepitas (pumpkin seeds). This vividly green vegetarian version is hearty and surprisingly easy to make once you’ve gathered the ingredients. The toppings add crunch, freshness, and pizazz, and each person can choose exactly the garnishes they like best.
Serves 4 to 6
Yields 8 cups
Time: 45 minutes
1 cup packed chopped fresh cilantro leaves and stems
¼ cup fresh oregano leaves
1½ cups coarsely chopped tomatillos
2 fresh green hot peppers, seeded for a “milder hot” (about ½ cup)*
½ cup water
¼ cup fresh lime juice
¾ cup pepitas (pumpkin seeds)
2 tablespoons vegetable oil
¾ cup chopped onions
4 to 6 garlic cloves, minced or pressed
1 teaspoon ground cumin
2½ cups diced red or white potatoes (½-inch cubes)
1½ cups water
1½ teaspoons salt
¼ teaspoon ground black pepper
2 (15-ounce) cans white and/or yellow hominy, drained and rinsed
1 ripe avocado, pitted, peeled, and diced
Thinly shredded romaine lettuce
Thinly sliced red radishes
Wedges of lime
Toasted salted pepitas (pumpkin seeds)
Thin, crisp tortilla chips
*We like to use a combination of jalapeños and poblano peppers.
In a blender or food processor, combine all the ingredients for the salsa verde and purée until smooth. Season with salt to taste. Set aside.
Heat the oil in a soup pot on medium heat. Add the onions and garlic, cover, and cook, stirring frequently, for 5 minutes. Stir in the cumin, potatoes, water, salt, and black pepper. Cover and bring to a boil. Lower the heat and simmer for about 10 minutes.
While the stew simmers, prepare any or all of the toppings and set them aside to serve with the stew.
When the potatoes are tender but still firm, add the hominy and the salsa verde and simmer, covered, for 5 minutes.
Serve the stew in shallow soup bowls with the toppings on the side.
A piece of Golden Cornbread or Carrot Cornbread is a natural with this stew.