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.
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