Hearty hominy and chicken stew with poblano, tomatillo, and pumpkin seeds (Pozole verde estilo Guerrero) from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (page 116) by Rick Martinez

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Notes about this recipe

  • Hansyhobs on December 04, 2023

    I made this using dried pozole that I cooked myself. Nice enough recipe, felt it was a little bland but could be that I am just not that into soup style dishes

  • TrishaCP on May 07, 2023

    We really liked this too. The addition of the cilantro/scallion blend at the end was pretty key to the overall flavor, plus liberal use of toppings. I also used adobo to season the chicken while roasting it.

  • sbrooksh on February 27, 2023

    We loved this! Great flavor, bright and tangy and fresh. We just used avocado, raw onion, and lime for topping. Pepitas are essential. Overall a super flavorful and pretty low maintenance soup.

  • lean1 on February 01, 2023

    Tried making this yesterday. Left out most of the chili and cilantro. Was thinner than I hoped but still flavorful. Use the pumpkin seeds. its gives it a rich flavor.

  • Soulkitchenjen on January 31, 2023

    This was…fine. For all of the flavorful components, it really lacked depth. I apparently should have used all of the toppings and not just avocado and lime. I used a stick blender for the blending parts. Easier to clean and less fear of hot liquids to the face. Maybe it’ll be better as leftovers.

  • pattyatbryce on July 11, 2022

    We really liked this. perfect for a rainy day to make.

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