Bright, smoky, and full of depth, this pozole verde gets its roasting base from our Manzanillo Extra Virgin Olive Oil — a comforting, vibrant bowl perfect for topping with all your favorites.
Ingredients
For the soup:
- 1 bunch cilantro
- 1 small white onion
- 5 garlic cloves
- 1.5 pounds tomatillos, peeled and quartered
- 2 large poblano chiles, halved and seeded
- 1 jalapeño, halved and seeded
- 1 lime, halved
- 5 tablespoons Manzanillo extra virgin olive oil
- Salt (to taste)
- 1.5 teaspoons ground cumin
- 1.5 teaspoons dried oregano
- 1 rotisserie chicken, shredded
- 1 (15-ounce) cans hominy, drained
- 3 cups vegetable broth (store-bought or homemade)
For the toppings:
- 2 cups shredded green cabbage
- 3 radishes, thinly sliced
- 1 jalapeno, thinly sliced
- 1 lime quartered
- Queso fresco
- Crema or sour cream
- Flaky salt
- Sliced avocado
Instructions
- Heat the oven to 475°F
- Separate cilantro leaves from thicker stems, set leaves aside for topping.
- On a large sheet pan, add the thicker cilantro stems, half of the onion (cut into wedges), 3 whole garlic cloves, tomatillos, poblanos, jalapeño, and lime halves. Drizzle the vegetables with olive oil and sprinkle generously with salt. Toss to coat. Roast for 25–30 minutes until well-browned with liquid still in the pan.
- Heat 2 tablespoons olive oil in a large pot over medium heat. Dice the remaining onion and mince remaining garlic. Add to the pot with a pinch of salt, cooking until soft. Stir in cumin and oregano.
- Transfer roasted poblanos to a bowl, cover, and let steam. Let the vegetables cool slightly. Squeeze the lime halves over the vegetables, discard peels, and transfer everything (except the poblanos) to a food processor. Pulse until combined but chunky. Add blended mixture, chicken, hominy, broth, and salt to the pot. Bring to a gentle simmer over medium heat.
- Peel the skin off the steamed poblanos, roughly chop, and add to the pot. Simmering for 25 mins.
- Ladle the pozole into bowls adding your favorite topping.
