Traditional Pozole is usually made with pork or chicken, but this tasty Green Pozole recipe gives the traditional Mexican dish a modern spin by using grouper, tilapia, or codfish to perfectly compliment the hominy and Jasmine Rice.
Cook rice according to package directions.
Preheat broiler to high. Arrange tomatillos, poblanos, and jalapenos on a foil-lined baking sheet. Broil for 3 to 5 minutes or until charred and tender; cool slightly. Removed stem and seeds from peppers. Transfer tomatillos and seeded peppers to blender; puree until coarsely ground; set aside.
Heat oil in a Dutch oven set over medium heat. Cook onion, garlic, cumin, chili powder and oregano for 3 to 5 minutes or until onions are tender and spices are fragrant. Stir in broth, clam juice, salt, and pepper; bring to a boil. Stir in hominy and pureed tomatillo mixture. Reduce heat to medium-low. Cook at a simmer for 20 to 25 minutes or until flavors marry.
Stir in fish fillets. Cook for 5 to 10 minutes or until fish is cooked through and starts to flake; stir in lime juice.
Top pozole with rice. Garnish with cabbage, radishes, cilantro, jalapeno, and cheese. Serve with lime wedges.
For a spicier Pozole, substitute jalapeno with serrano peppers.
Mexican cuisine is widely adored by people around the world and its no secret why. Delicious and colorful meals made with an array of fresh and hearty ingredients that wake up the palate are hard not to love. And while many people are familiar with traditional dishes like tacos, Authentic Mexican Rice, burritos, tacos dorados, and enchiladas, there are other traditional dishes that many people are not familiar with.
One such dish is delicious Pozole, a stew made with hominy and pork and garnished with things like shredded lettuce or cabbage, onion, garlic, sliced radishes, salsa, avocado, cilantro, and limes. Typically enjoyed during special occasions and during the Christmas season, this delightful dish is enjoyable at any time of year.
This tasty stew typically comes in three varieties: rojo (red), blanco (white), and verde (green). The red variety’s broth has a red hue because it is made with chiles like guajillo, piquín, or ancho. White Pozole is made without any additional green or red sauce to the broth. Green pozole’s broth has a green hue to it because green salsa that is made from ingredients like tomatillos, epazote, cilantro, jalapeños, or pepitas is added. The different varieties span from different regions from Mexico. What’s great about that is that whatever your spice level preferences are, there is a tasty pozole you’re sure to love.
This celebratory stew can be made in many ways and while it is typically made with pork and sometimes chicken, a vegetarian pozole can be made by substituting beans for the meat.
Our recipe is a Green Pozole made with a tasty puree of broiled tomatillos, poblanos, and jalapenos and incorporates fluffy and aromatic grains of Mahatma® Jasmine Rice and your choice of grouper, tilapia or cod fillets for a delicious pairing of flavors that is sure to make this dish one of your new Mexican favorites.
Have some extra salsa verde on hand? Then you should definitely try our recipe for Enchiladas with Salsa Verde!