Pozole Verde

Corn, the very heart and soul of Mexican cooking, becomes something quite different when it is transformed into pozole, also known as hominy. Large, white corn kernels are treated with a softening solution of lime (calcium hydroxide), just as they are for making masa, but the kernels, rather than being ground, are cooked until tender. Look for packaged partially cooked pozole (nixtamal) at Mexican markets. You can substitute the pozole in this recipe with 4 cans drained and rinsed white hominy. Add it to the soup along with the pumpkin seed mixture.
Average Customer Rating:
5 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Pozole Verde
Review 1 for Pozole Verde
5 out of 5
5 out of 5
October 15, 2013
Would You Recommend? Yes
1of 1found this review helpful.
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So good, make it for special occasions
October 15, 2013
I make this as a go to when I want to impress folks with a nice meal. It takes quite a while, but is always a hit. So much flavor! It's especially cheap and nice if you have a Mexican grocery nearby. I use hominy instead of pozole, which subs fine. I've cooked based on many w.s. recipes and this remains my favorite.
Pros: Good Value, Impressive, Will Make Again
Cons: Complicated, Lengthy