Pozole verde from The Best Soups & Stews: A Best Recipe Classic by Cook's Illustrated Magazine

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Notes about this recipe

  • brooke_o7pu7x on May 06, 2026

    Really bright and fresh soup. I cooked pork & hominy as directed but 8 cups broth - split into two portions 1 to serve and 1 to freeze. Meanwhile roasted 2 lbs of tomatillos, jalapeño, garlic. Cooled then blended with 2 bunches cilantro and small onion. Added blended ingredients to pot of hot soup, warmed through, topped with avocado, tomato, fresh lime. Will wait till reheating frozen portion to add “verde” ingredients.

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