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Pozole with Collard Greens

Pozole with Collard Greens

By Courtney HillApril 13, 2020

  • Makes
    4 servings
  • Cook Time
    1¼ hours
  • Active time plus cooling
    20 minutes active

Traditional Mexican pozole is a hearty stew of pork and hominy (also called pozole) flavored with fresh or dried chilies. In this simpler, lighter version, collard greens stand in for the meat; cooking the puree of ancho chilies, tomatoes and onion eliminates excess moisture and concentrates the ingredients for a robustly flavored soup. Serve with warmed tortillas and garnishes such as shredded cabbage, radishes, crumbled queso fresco and avocado.

Ingredients
  • 2

    ancho chilies (about 1 ounce), stemmed, seeded, soaked in boiling water for 10 minutes and drained

  • 1

    white onion, roughly chopped

  • 1

    pound plum tomatoes, cored and halved

  • 2

    teaspoons dried oregano

  • 2

    teaspoons cumin seeds

  • 2

    tablespoons grapeseed or other neutral oil

  • 28

    ounce can hominy, drained

  • 1

    bunch collard greens, stemmed and chopped

  • 1

    quart low-sodium chicken broth or water

  • Kosher salt and ground black pepper

  • 2

    tablespoons lime juice, plus lime wedges, to serve

Step 1

In a blender, combine the chilies, onion, tomatoes, oregano and cumin. Puree until smooth, scraping down the blender as needed, about 1 minute.

Step 2

In a large pot over medium-high, heat the oil until shimmering. Add the puree and cook, stirring, until slightly thickened and darker, about 10 minutes.

Add the hominy and collards, then cook, stirring, until the collards begin to wilt and turn bright green, about 2 minutes. Add the broth, 2 cups water, 1 teaspoons salt and 1 teaspoon pepper.

Bring to a boil over high, then cover and reduce to medium and cook, stirring occasionally, until the collards are tender, about 45 minutes.

Step 3

Stir in the lime juice, then taste and season with salt and pepper. Serve with lime wedges on the side.

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