with Hess Street Foods Verde Chorizo Paste
Baby, it’s cold outside! Well, maybe intermittently in South Texas, but when it is, savory Creamy Pozole Verde Soup will satisfy. Hess Street Verde Chorizo Paste makes this dish an easy no-fuss meal.
Ingredients
- 1 cup dried Pozole Corn, soaked and cooked OR 25 ounces canned Hominy
- 1 small Onion, roughly chopped
- 4 – 5 cloves Garlic, chopped
- 2 tablespoons Olive Oil
- 6 cups Chicken Bone Broth (reserve 1 ½ cups)
- 1 1/2 – 2 tablespoons Chicken Bouillon paste
- ¾ jar Hess Street Foods Verde Chorizo Paste
- 4 – 5 ounces Goat Cheese (Chevre), Mexican Crema or Heavy Cream
- 4 cups shredded cooked Chicken or 18 – 20 ounces store-bought Chicken Meatballs or Sausage (southwestern flavors)
- 6 ounces (about 1 1/3 cup) hulled Pumpkin (pepita) Seeds, toasted or sprouted (optional)
Garnish options
- 3 – 4 tablespoons roughly chopped fresh herbs of your choice: epazote, cilantro, or parsley
- ½ Red Onion, thinly sliced
- 1 large Avocado, pitted, flesh scooped from skin and chopped
- 6 – 10 red Radishes, in matchstick dice
- Chicharron (crispy pork rind), broken into small pieces
- dried Mexican Oregano
Preparation
- If using pozole corn, follow instructions on the package for preparation, then continue with next steps. In a skillet over medium heat, saute onion and garlic. Once onions are translucent, add to soup pot with pozole corn or hominy, bone broth, chicken bouillon paste and Hess Street Foods Verde Chorizo Paste. Stir to combine.
- If using pumpkin seeds, while the soup base is cooking, pour the pumpkin seeds into a blender jar, add 1 ½ cups bone broth and puree as smooth as possible. Add the pumpkin seeds and broth to the soup, stir and bring to a simmer. Simmer for 30 minutes.
Finishing the pozole verde
- Add goat cheese, crema or cream, stir to incorporate, taste. Add agave syrup as desired. Stir and taste again. Divide the pozole verde between warm serving bowls. Top each with cooked chicken, red onion, avocado, radish, chicharrón or oregano. Pozole Verde is traditionally served with crispy tortillas (tostadas), but corn bread is good, too.
Wine Pairing Guide
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