The Comforts of Soup Season: Pozole

Something warm and bright, as the green around us fades

Issue 58: From Sara Kate

(photo: Aubrie Pick)

Pozole is a rich, nourishing stew made from hominy (a relative of corn) and tomatoes, traditionally served in Mexico on Christmas Eve, but it can be enjoyed any time you’re craving coziness and warmth. To me, corn and tomatoes are a natural pairing in the summer (succotash!), but this combination of hominy and tomatillos is perfect as the weather turns and winter beckons. 

While there are many different versions (and colors: white, red and green!) of pozole, they all have a few things in common. First: a thick and flavorful broth. I like a green pozole because green things feel reminiscent of the garden and the earth, and this time of year as things are fading, green feels hopeful. I flavor and tint the broth with tomatillos (which have a milder, less-tart flavor than traditional green or red tomatoes), jalapeños, spices, and herbs to create a bright and rich flavor for the stew. If you can’t find fresh tomatillos, look to the canned aisle. Canned tomatillos are a fine substitute. 

Second: hominy! Hominy are dried field corn kernels, the same kind used to make corn tortillas. Dried hominy is prepared just like dried beans, but it’s also commonly sold in cans. If you don’t have hominy, try the recipe with beans, chickpeas, or sweet corn. It won’t be traditional pozole, but it will be good!

As this winter—my 28th on the east coast—approaches, the native Californian in me still looks to what can soothe the legitimate anxiety that arises as I feel the season almost cackling at me, and it’s often food. Many of our Dynamite Shop recipes fall into the “comfort” category, but this one hits the nail on the head for me. It doesn't have the usual heaviness of “comfort food” (lots of cheese and carbs) but it’s filling, warm, and bright.

This recipe is from our upcoming cookbook, Dynamite Kids Cooking School, which hits the shelves a month and two days from today. You can pre-order it now, and we thank you! 

Green Pozole 
Serves 4-6

12 ounces fresh tomatillos, or 1 can (14 ounces) whole tomatillos
2 tablespoons vegetable oil or extra-virgin olive oil
1 medium white or yellow onion, roughly chopped 
1 to 2 fresh jalapeño peppers, stemmed, quartered, and seeded (for less heat, if desired)
4 garlic cloves, smashed
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1/2 teaspoon dried oregano(preferably Mexican), crumbled
3 cups chicken or vegetable stock, store-bought or homemade
3/4 cup lightly packed chopped fresh cilantro leaves
1/4 cup pepitas, toasted
2 cans (15 ounces each) white hominy, drained and rinsed

OPTIONAL TOPPINGS: Thinly sliced radishes, sliced avocado, shredded romaine lettuce or cabbage, chopped red onion, lime wedges, tortilla chips, ground dried chiles, dried oregano

1. Peel off and discard the papery husks of the tomatillos, wash the fruit in water, and cut them into quarters. (If using canned, just drain and quarter them.)

2. In a large stockpot or Dutch oven, heat the oil over medium heat. Add the tomatillos, onion, jalapeño, garlic, salt, pepper, and oregano and sauté for 3 to 5 minutes, until the onion starts to brown slightly. Pour in the stock. Bring the mixture to a boil over high heat, then reduce the heat to maintain a low simmer and cook for 30 minutes, skimming off any foam that rises to the top.

3. Using a slotted spoon, remove the cooked tomatillos, onion, and jalapeño and transfer them to a blender. Add 1/2 cup of the cilantro, the pepitas, and 1 cup of the broth and blend until completely smooth. 

4. Return the blended mixture to the pot and add the hominy. Cook over medium heat for another 5 to 10 minutes, until the hominy is tender. Taste and adjust the seasoning with more salt and pepper, if desired.

5. Stir in the remaining 1/4 cup cilantro and serve in shallow, wide bowls with your desired toppings.