Pozole verde from From Scratch: 10 Meals, 150 Recipes, and Dozens of Techniques You Will Use Over and Over (page 181) by Michael Ruhlman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Hominy soaks at least 6 hours.

  • jimandtammyfaye on March 17, 2021

    This was my first time to use dried hominy. Mine took longer to soak/cook to become tender. The pozole was a little too sour for my taste, but that likely would have been remedied by the addition of pork. I really missed the pork in this recipe. Also first time to use green chili powder, which I ordered online. It makes quite a different impact than traditional red chili powder. I will enjoy looking for other uses for it. I garnished the pozole more like I would have garnished tortilla soup- fresh cubed avocado, chopped cilantro, diced tomato, and crumbled queso fresco.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.