| Prep: 25 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 15g | 2.5g | 30g |
| sugars | fibre | protein | salt |
| 5g | 7g | 20g | 1.2g |
If you’re looking for a refreshing twist on a classic dish, this Green Pozole with Hoja Santa is your answer. Growing up in the Pacific Northwest gave me a unique appreciation for vibrant, local ingredients, but it is my Japanese heritage that taught me to always respect the natural flavors of food. This recipe embodies that philosophy perfectly.
A Symphony of Freshness
The combination of tomatillos, poblano and jalapeño peppers brings layers of zest and spice that awaken your palate. Imagine a medley where every ingredient plays its own instrumental role but together forms a harmonious symphony of freshness. The hoja santa, sometimes called Mexican pepperleaf, adds a peppery, slightly anise-like note that’s truly unique. I can’t stress enough how much I love incorporating fresh, regional herbs like cilantro and epazote into this dish, taking its flavor profile to a new level.
Health Benefits
Not only does Green Pozole with Hoja Santa taste fantastic, but it’s also packed with nutritional benefits. Tomatillos are rich in vitamins C and K, supporting your immune system and bone health. The peppers contain capsaicin, which has been shown to help with metabolism and inflammation. And let’s not forget hominy – a great source of fiber that aids digestion. The garnishes, such as avocado and radishes, add more vitamins, healthy fats, and antioxidants to your bowl.
Perfect for Any Occasion
This dish is versatile enough to serve as a comforting weeknight dinner or a standout at a gathering. To make it a complete meal, you might want to pair it with a light, crisp salad or perhaps some charred shishito peppers on the side. If you enjoy this recipe, you might also love trying my take on Miso Soup or Salmon Poke Bowl—both of which celebrate fresh ingredients and harmonious flavors.
One last tip: don’t skimp on the garnishes. Each one adds a crunch, creaminess, or zing that completes every spoonful of Green Pozole with Hoja Santa. The sliced avocado gives it a delicate, creamy texture, while radishes and cabbage add satisfying crunch. And a spritz of lime juice seals the deal by bringing all the flavors together.
Remember, a great recipe is about more than just following instructions; it’s about embracing the sensory journey that comes with every ingredient. Enjoy your cooking, and savor every bite!
What You’ll Need
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 pound tomatillos, husked and chopped
- 2 poblano peppers, seeded and chopped
- 1 jalapeño pepper, seeded and chopped
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 3 (15-ounce) cans hominy, drained and rinsed
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh epazote, chopped
- 1/4 cup fresh hoja santa, chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- Salt and pepper to taste
- 2 avocados, sliced (for garnish)
- 1/2 cup thinly sliced radishes (for garnish)
- 1/2 cup shredded cabbage (for garnish)
- 1/4 cup chopped green onions (for garnish)
- 1 lime, cut into wedges (for garnish)
Method
Step One
In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
Step Two
Add the chopped tomatillos, poblano peppers, and jalapeño pepper to the pot. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes.
Step Three
Pour in the 4 cups of chicken broth and bring to a boil. Reduce the heat and let it simmer for 15 minutes.
Step Four
Use an immersion blender to blend the mixture in the pot until smooth. If you don’t have an immersion blender, carefully transfer the mixture to a regular blender in batches and blend until smooth, then return to the pot.
Step Five
Add the cooked shredded chicken, drained and rinsed hominy, chopped cilantro, chopped epazote, and chopped hoja santa to the pot. Stir in the ground cumin, dried Mexican oregano, salt, and pepper to taste.
Step Six
Let the pozole simmer for an additional 30 minutes, allowing the flavors to meld together.
Step Seven
Serve the green pozole hot, garnished with avocado slices, thinly sliced radishes, shredded cabbage, chopped green onions, and lime wedges. Enjoy!
