I was going to put the English name in the title of my blog posts and the Spanish version here but it just seemed wrong in this case. I've had pozole many times and calling it soup just didn't seem right plus the name is long. Pork, Chicken and Hominy soup with Ground Pumpkinseeds is the actual title of the recipe in the Authentic Mexican Cookbook. I've actually never had the verde (green) version of this soup before though. I've always had red which is also in the cookbook but I wanted to try something different so I went with this one.
The main ingredient in any pozole is the hominy which is made from dried corn kernels which are soaked and cooked for a long time to make them soft. You can use canned hominy which makes this much quicker to make and probably easier to find than dried corn, but I always opt to use the dried corn and make my own hominy. There's a few Mexican stores nearby making it pretty easy to find. Rick Bayless says to cook the dried corn with cal, a lime mixture; I've never done it before and wasn't really sure where to find it or what the purpose was, so I skipped that part. I later found out the reasoning for doing this is to easily remove the hard corn kernels. Since I didn't do this the kernels stayed on the corn and the hominy wasn't as pleasant to eat.
There were two other ingredients in the recipe I wasn't very successful in finding but some easy to find alternatives were provided. One was ashoshoco leaves which I couldn't even find in a Google search so am not sure it's even spelled correctly in the recipe. Hoja Santa was one possible alternative that can be used in it's place but couldn't find that either so I used the third alternative which was fennel which I love and am looking forward to braising the bulb for dinner later this week. The other ingredient I couldn't find was epazote; I used parsley for a substitute.
I made a big batch since I had extra meat and corn and a 23 quart pot. Unfortunately, I didn't get extra tomatillos and peppers so it didn't come out as green and spicy as I would have liked, it was very mild but still good. Rick provided several condiment options that you can add to the soup when it's served but I didn't use all of them. I chose to use red onion, oregano, avocados and limes.
Pozole takes pretty much all day to make, especially if you don't use the canned hominy so it was a late dinner. Luckily there were lots of leftovers. It freezes well so I put some away for bringing to work and for heating up when I'm too lazy and don't feel like making anything for dinner.