When family members started calling us from the grocery aisles asking for this Pozole Verde Soup recipe, we knew this was a winner. Bone broth brings richness to the soup as well as enhances nutrition with protein, collagen and amino acids. Pozole Verde is traditionally served with crispy tortilla chips, but crusty bread is good, too.

Cook Time:30 minutes
Prep Time:30 minutes
Servings:8 – 10

Ingredients

  • 1 pound frozen Pozole Corn OR canned Hominy
  • 1 small Onion, roughly chopped
  • 4-5 cloves Garlic, chopped
  • 2 tablespoons Olive Oil
  • 4 cups Chicken or Pork Bone Broth (reserve 1 ½ cups)
  • 14 – 16 ounces frozen roasted mild Hatch Green Chiles
  • 16 ounces fire roasted Salsa Verde
  •  1 1/2 – 2 tablespoons Chicken Bouillon paste
  •  1 ½ – 2 tablespoons shiro (mild yellow) Miso (we like MisoMaster brand)
  • 4 – 5 ounces Goat Cheese (Chevre), Mexican Crema or Heavy Cream
  • Agave syrup
  •  4 cups shredded cooked Chicken or Pork OR 1 1/2 to 2 pounds raw Shrimp, cleaned and deveined
  • 3 – 4 tablespoons roughly chopped fresh herbs of your choice: epazote, cilantro, parsley or fennel fronds
  • optional: 6 ounces (about 1 1/3 cup) hulled Pumpkin (pepita) Seeds, toasted

Garnish options

  •  ½ Red Onion, thinly sliced
  • 1 large Avocado, pitted, flesh scooped from skin and chopped
  • 6 – 10 Radishes, in matchstick dice
  •  Chicharron (crispy pork rind), broken into small pieces
  • dried Mexican Oregano

Preparation

  1. If using pozole (nixtamal) corn, follow instructions on the package for preparation, using bone broth for cooking liquid, then continue with next steps. We use a slow cooker when using pozole corn and then combine the remainder of the ingredients after the corn is cooked.
  2. In a soup pot (or skillet if using a slow cooker) over medium heat, saute onion and garlic. Combine with pozole corn or hominy and bone broth (minus reserved), Hatch green chiles, salsa verde, chicken bouillon paste and miso. Stir to combine.
  3. 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, herbs and broth to the soup, stir and bring to a simmer. Simmer 30 minutes. If using shrimp, add in the last 5-7 minutes of cooking. Shrimp is done when they turn pink and curl.
  4. 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. If using cooked chicken or pork, top with meat and garnishes such as red onion, avocado, radish, chicharrón, and/or oregano.

Wine Pairing Guide

CHAMPAGNE & SPARKLING

Domestic
Look for Methode Champenoise or Traditional Method stated on the label. Another option is Pet-Nat (petillant naturel) wine, produced in the artisanale or rurale style.
Imported
France: Cremant, Mousseux
Germany: Sekt
Italy: Asti, Prosecco
Spain: Cava

CRISP, DRY WHITE or ROSÉ

Domestic
Texas: Albarino, Trebbiano, Picpoul Blanc, Pinot Grigio, Rosé
West Coast: Sauvignon Blanc, Fume Blanc, Rosé
Imported
Argentina: Sauvignon Blanc, Rosé
Austria: Gruner Veltliner
France: Chablis, white Bordeaux, Sancerre, Muscadet, Petit Manseng, Picpoul Blanc, Rosé
Germany: Dry Riesling
Italy: Pinot Grigio, Pinot Bianco, Frascati, Trebbiano, Vernaccia, Garganega (Soave), Orvieto, Gewurztraminer
New Zealand: Sauvignon Blanc
Portugal: Vinho Verde (Blanc or Rosé)
South Africa: Chenin Blanc, Rosé
Spain: Albarino, Verdejo, Godello, Viura, Rosé

UNOAKED, MEDIUM-BODY WHITE

Domestic
Texas: Vermentino, Semillon, Chardonnay
West Coast: Pinot Gris, Fume Blanc, Chardonnay
Imported
Austria: Gruner Veltliner
France: Chablis, Macon Village/Saint-Véran, Alsace Pinot Blanc, Picpoul Blanc
Italy: Vermentino, Verdicchio, Fiano, Greco, Cortese (Gavi)

RICH, MEDIUM to FULL-BODY WHITE

Domestic
Texas: Roussanne, Vermentino, Chardonnay
West Coast: Pinot Gris, Chardonnay, Viognier
Imported
France: white Bordeaux, Puligny-Montrachet, Chassagne-Montrachet, Charlemagne, Marsanne, Viognier, Roussanne, Alsace Pinot Gris
Italy: Chardonnay

AROMATIC, SWEET and SEMI-SWEET WHITE

Domestic
Texas: Riesling, Chenin Blanc, Gewürztraminer
West Coast: Riesling, Gewürztraminer, Chenin Blanc
Imported
Argentina: Torrontes
Germany: Riesling, Gewürztraminer
France: Vouvray (Chenin Blanc) or Blanc Moelleux, Alsace Pinot Gris or Pinot Blanc
Italy: Pinot Grigio, Gargenega, Moscato

FRUITY, LIGHT-BODY RED

Domestic
Texas: Ruby Cab, Dolcetto
West Coast: Pinot Noir, Barbera, Zinfandel
Imported
France: Pinot Noir, Beaujolais, Côtes du Ventoux, Gamay, Cinsault, Counoise
Italy: Bardolino, Primitivo, Chianti Classico, Nebbiolo
Spain: Tempranillo, Grenache, Carignan