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Richard in Cincy

Mita's Pozole Verde

Veteran Member
4989 posts
Joined: Dec 12, 2005


Posted to Thread #29573 at 9:27 pm on Apr 19, 2017

This is heavenly.

6 Servings

2 jalapeno peppers
4 polblano peppers
8 tomatillos
5 cloves of garlic, peeled
2 shallots, peeled
2 cups cilantro leaves, tightly packed, plus more for garnish
1 cup parsley leaves, tightly packed
1 cup spinach leaves, tightly packed
3 quarts stock (vegetable or chicken)
1 lb. medium shrimp
1 lb. red snapper, cut into 1" pieces
1/4 lb. lobster meat, cut into 1" cubes
2 cups cooked yellow hominy
1 lb. squid rings and tentacles
juice of 4 limes
1/2 head napa cabbage, shredded
3 avocados, sliced
1 cup shaved radishes

Roast the peppers and tomatillos over an open flame. Roast the garlic and shallots in a dry cast iorn pan. When cool, removed the skin and seeds from the peppers. Removed the tomatillo husks if still attached.

Bring a pot of salted water to a rolling boil. Prepare and Ice Bath. Blanch the cilantro, parsley, and spinach until just tender. Remove to the icebath to cool. Drain the leaves and set aside

In a blender, combine the peppers, garlic, and shallots. Puree until smooth, seasoning lightly with salt. Remove from the blender and set aside. Without rinsing, puree the greens until smooth, seasoning lightly. There should now be two separate green purees.

Bring the stock to a simmer in a wide pot. Add the pepper puree and adjust the seasoning with salt. Add the shrimp, snapper, lobster, and hominy.

Once the seafood is half-way cooked (about 3 minutes), turn the heat to high, add the squid, followed by the grees puree, and lime juice. Keep the soup on heat only until it is heated through, about 3-4 minutes. Do not overcook. The bright green color will turn dark and murky.

Serve the soup in deep bowls and garinish with cabbage, avocado, radish, and cilantro. Serve with fried corn tortillas seasoned with sea salt and ground cumin.

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