POZOLE VERDE
THE DEFINED DISH

Yummy bowl of Pozole Verde

 

We are major fans of Alex Snodgrass, creator and recipe guru from The Defined Dish.  She is always creating cleaned up versions of our favorite foods.   Alex was an early guest on our podcast (listen here) when we were just getting started.  To this day, her interview ranks as one of our top downloaded episodes.  She is personable and authentic which makes us want to watch her Instagram stories and eat her food.  One of her recent recipes that caught our eye is her version of Pozole Verde.  Packed with the flavors of Mexico, Alex describes Pozole perfectly:  “Pozole is traditionally filled with hominy (made from dried corn kernals and treated through a special process involving lye), lots of meat (typically using pork), and can be seasoned and garnished using radishes, shredded lettuce, chiles, onion, lime, and avocado.”

 


 

If you’ve grown up in Texas you’ve probably heard of Pozole.  If not, just know that it’s a delicious brothy soup packed with many of the Mexican flavors we all adore: cilantro, garlic, onion, tomatillos, poblanos, etc.  The classic Puzzle ingredient is the hominy but to make this recipe Whole30 compliant, you could omit it or replace with potatoes.

We are listing the ingredients below but for all the instructions on how to make this flavor packed bowl of goodness, check out the full recipe here: Pozole Verde, The Defined Dish.

 

POZOLE VERDE
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POZOLE VERDE

Ingredients

  1. 4 large poblanos, seeds and cores removed & cut into 2 inch chunks or 5 cups
  2. 1.5 lbs tomatillo, husks removed and rinsed
  3. 2 tbsp extra virgin olive oil
  4. 4 cups chicken broth, low sodium
  5. 4 cups water
  6. 1 medium white onion, cut into 1/8ths
  7. 6 cloves garlic
  8. 3 tsp kosher salt or more to taste
  9. 4 cups (packed) green leaf lettuce, loosely chopped
  10. 2 cups (packed) cilantro
  11. 2 lbs boneless, skinless chicken breast
  12. 2 25 oz Mexican style hominy, drained and rinsed *omit for Whole30 and see notes.
  13. 6 radishes, thinly sliced
  14. 1/2 head iceberg, shredded
  15. 2 limes, cut into wedges
  16. 1/2 avocado, sliced
  17. 2 tbsp cilantro, for serving

Instructions

  • For Instructions, visit The Defined Dish
https://wegettoknow.com/pozole-verde/

 

If you’re looking for more delicious south of the border flavors, check out a few of these recipes below.

 

Cilantro Lime Salsa by We Get to Know

Southwest Shakshuka by Primal Gourmet

Chicken Tomatillo Soup by The Defined Dish


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