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New Mexico Green-Chile Pozole

Recipe photo courtesy of Marcus Nillson

Dried hominy (hulled and dried kernels of corn) adds an incomparable corn flavor to this soup, but canned hominy is commonly used as a substitute.

Source: Martha Stewart Living, July 2010
Total Time Prep Servings



Cook's Notes

Serve pozole with chopped Hass avocado, thinly sliced white onion, fresh cilantro, dried oregano, tostadas or tortilla chips, and lime wedges. Green-chile pozole can be refrigerated for up to 5 days; reheat gently before serving.

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How would you rate this recipe?
  • Carminacfv
    31 JAN, 2014
    I made this recipe today, and used my pressure cooker for the pork, that sped things up a bit. I added 5 large roasted and peeled poblano peppers to the tomatillo mixture and the flavor is excellent! I also used dried posole, which is the only way to go if you want that lovely warm corn flavor. I will definitely be making this again!
  • Pecos Area Guide of New Mexico
    26 NOV, 2013
    This is not a Green Chile Stew. As the name says, in a Green Chile Stew the main flavor and ingredient is New Mexican Green Chile - the best in the World!
  • NewTexican
    26 NOV, 2013
    I do not understand why this is called New Mexico Green Chile posole when it doesn't contain any NM Green Chile. As a born and raised New Mexican we would never make our posole with tomatillos and jalepenos, ALWAYS green chile!

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