Pozole is a hearty hominy soup, a fiesta food so popular all over Mexico that entire restaurants, called pozolerías, specialize in it, as do many street stands and market stalls. One of three basic types (also including white and red pozole), pozole verde is tinged green from a mixture of tomatillos and green chiles. This is a riff on the traditional recipe, replacing the traditional pork broth with clam broth, and incorporating crabmeat and clams, which lend a sweet yet delicate richness.
The hominy needs to soak for 2 days, then simmer for 3 hours, before being used in the soup; you can do this in advance and store the cooked hominy and cooking liquid separately in airtight containers in the refrigerator for up to 3 days.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?