Pozole Verde
🥣Pozole Verde🥣
Boil for 2hrs:
*Pork Stew Meat
*Pork Spare Ribs
*3 Bay Leaves
*1/3 White Onion
*5 Garlic Cloves
*Add salt to taste
Skim the top of water once it starts to pop up.
For the Green Sauce you can broil or boil:
*16 Tomatillos
*3 Serrano Peppers
*3 Jalapeños Peppers
Char:
*3 Poblano Peppers
Once done put them in a bag to steam up and cover with a towel. Set aside for a few minutes. You will remove the burnt skin off, devein and remove all seeds.
Blend tomatillos, peppers, poblano peppers, a handful of cilantro, add 4 garlic cloves, 1/3 white onion and salt to taste.
Once meat is done you will add in strained canned hominy, strain all the sauce,add additional water and boil. Garnish with cabbage, radishes, avocado, lime and if you want to onion with some oregano. Enjoy in this cold weather or 100+ weather 😉 Thank you @vallarta.supermarkets for always having fresh produce! #lowcarb #pozoleverde #keto #ketorecipes #mexicanrecipe *Carbs depend on how much hominy is used*
Pozole Verde is a classic Mexican soup known for its rich flavors and vibrant green sauce. This dish is traditionally made with pork, hominy, and a blend of fresh green chilies and tomatillos, offering a tangy yet mildly spicy taste profile. When preparing the broth, simmering pork stew meat and spare ribs slowly with aromatics like bay leaves, garlic, and onion creates a deep, hearty base that is essential for authentic flavor. Skimming off the scum during boiling ensures a clearer and cleaner broth. The green sauce is the heart of Pozole Verde and is crafted by combining roasted tomatillos and various green chilies such as serrano and jalapeño peppers. Charring poblano peppers adds a smoky depth, which enhances the complexity of the soup. Steaming the peppers after charring allows easy removal of their skins and seeds, reducing bitterness and ensuring a smooth texture when blended with fresh cilantro, garlic, and onion. Adding strained canned hominy not only brings traditional texture but also contributes to the nutritional content, balancing the dish. Adjusting the amount of hominy can make this recipe adaptable for low-carb or keto diets, catering to diverse dietary preferences. Toppings like shredded cabbage, sliced radishes, avocado, lime wedges, and oregano add freshness, crunch, and acidity, elevating every bite. Pozole Verde is versatile—it can be enjoyed on chilly days for its warming qualities or in summer, offering a refreshing yet robust meal. Using fresh produce from reliable sources ensures the best taste and authenticity. Whether cooked for a family dinner or festive gathering, this recipe captures the essence of Mexican culinary tradition while accommodating modern nutritional needs.