Step 1

De-husk the tomatillos and give them a good rinse. I usually de-stem them as well. Add the tomatillos to a roasting pan along with the rinsed Poblano and roast it all in the oven (400F) for a half hour or so.

Step 2

Add the remaining green sauce ingredients to a blender: 1/2 peeled onion, 1 de-stemmed and rinsed jalapeno, 2 peeled garlic cloves, and 10-12 sprigs of rinsed cilantro. I usually just twist off and discard the bottom, thicker portions of the cilantro but use the upper stems that hold the leaves together. Note; you can start with just 1/2 jalapeno if you want a milder version.

Step 3

When the tomatillos and Poblano are done roasting you can remove them from the oven and let 'em cool for a bit. Then de-stem and de-seed the Poblano. You can also pull off and discard any puffy bits of skin from the Poblano, but don't worry about getting rid of every last bit.

Step 4

Add the tomatillos and Poblano to the blender -- the other green sauce ingredients should already be in the blender (step #2). Combine well. Heat up a glug of oil in your soup pot over medium heat. Add the mixture from the blender and cook for a few minutes over medium heat, stirring regularly.

Step 5

Drain and rinse a single can of hominy. Add the hominy to the green sauce along with the final ingredients: 4 cups stock, 1/2 teaspoon Mexican oregano, pinch of cumin (optional), 1/2 teaspoon salt, and some freshly cracked black pepper.

Step 6

Bring this mixture to a simmer and take a taste for seasoning. I added another generous pinch of salt at this point, but keep in mind the salt level will depend on which stock you're using. I used this Better Vegetable Stock. Let simmer for 10-15 minutes.

Step 7

As the Pozole simmers you can build the fixings. For this batch I tossed some thinly sliced cabbage and avocado in freshly squeezed lime juice (and a pinch of salt). I also chopped up some cilantro and sliced a serrano chile. Feel free to get creative with your garnishes.

Step 8

Once the Pozole Verde has been simmering for 10-15 minutes you can serve it up! Add hominy and broth to each bowl and top with your favorite garnishes. Enjoy!!

Step 9

Store leftovers in an airtight container in the fridge where it will keep for a few days. I usually reheat it on the stove over medium heat -- if it has thickened up simply add a splash of stock or water to thin it out.