Salsa Verde Pozole – My Way

Pozole but with a twist

My take on Pozole: it is flavorful and fun. Together we slow cook beef and learn to make salsa Verde for soups!

Pull Up a Seat At the Table

Welcome back to part 4 of my soup series at Brit’s Table. If you are new here welcome! Or if you’ve been following along on this soup journey, welcome back and be excited for this soup!
Thankful you are here and super excited to share this soup. It’s totally fun!
I also happy to share my links and where you can find me (more below).

I am now an Amazon affiliate so want to disclose that I do have links to products I use in case you guys are curious! Now here’s the part where I drop all my links to my socials for you. Appreciate you!

Now, here’s the part where I drop all my links so you know where to find me. 😉
If you don’t already know, all the videos to these recipes are on my IG. I also share a lot about nutrition and my day-to-day life on my stories. It’s also a great spot to get in touch with me via DM. They are always open!

Pinterest. If not already, I would super appreciate a follow from you guys it really helps me out!!
If Instagram isn’t your thing and you’re more of a YouTube kind of person. Totally understandable.

I also have a YouTube, I share a lot of content and will be starting long form content very soon! I am going to be doing recipes and teaching you in real time. My heart is so excited about this.

What inspired this Pozole Soup

I first tried Authentic Pozole at a friends house. When I had gone over to see my friend, her husband would make us authentic pozole. It was so delicious. Time goes by.
It has been 8 years since I had that Pozole. However, the memory of it is really stuck in my brain but the name of the dish escaped me.

I ended up calling that friend and asking what the dish was called. So, then I started thinking how I could make it my own. I love salsa verde and saw that there were also pozole recipes that were made with salsa verde. That idea felt right but I wanted beef with it and I wanted to switch the hominy for chickpeas. It all turned out perfect.
Definitely not traditional, but would love to make a traditional red pozole soon and share that with you guys!

Health Benefits

Below I chose 3 ingredients from this soup to highlight their health benefits!

• Chickpeas:
  
  High in Protein: Chickpeas are an excellent plant-based protein source.
  Rich in Fiber: They contain a good amount of dietary fiber.
  Nutrient Dense: Chickpeas are packed with essential nutrients, including iron, magnesium, folate, and vitamin B6, which support overall health.
  Weight Management: High in protein and fiber, chickpeas can help you feel fuller for longer, which can aid in weight loss and management.
  Antioxidant Properties: Chickpeas contain antioxidants that help combat oxidative stress and inflammation in the body.
  Bone Health: They provide important minerals like calcium and magnesium, which are beneficial for maintaining strong bones.
  
  
• Tomatillos:
  
  Nutrient-Rich: They are a good source of vitamins A and C, which are important for immune function and skin health.
  High in Fiber: They contain dietary fiber, which aids digestion and helps maintain healthy cholesterol levels.
  Antioxidants: Tomatillos are rich in antioxidants, such as chlorophyll and carotenoids, which help combat oxidative stress in the body (we hate oxidative stress).
  Potassium: Which is essential for maintaining healthy blood pressure and heart function.
  
  
• Grass Fed Beef:
  
  Higher Omega-3 Fatty Acids: Grass-fed beef has a better ratio of omega-3 to omega-6 fatty acids, which is beneficial for heart health and reducing inflammation.
  More Nutrients: It tends to be richer in vitamins, particularly vitamin E, and antioxidants, which can help protect against cell damage.
  Better Protein Quality: Contains higher amounts of conjugated linoleic acid (CLA), which has been associated with various health benefits, including weight management and improved metabolic health.
  Supports Healthy Blood Sugar Levels: The nutrients in grass-fed beef may help support healthy blood sugar regulation.
  

The recipe:

Ingredients:

• For the Salsa Verde:
• 1lb tomatillos, papery skins removed
• 1-2 jalapeños (no seeds, if you don’t want it too spicy)
• 2 poblano chiles
• 1 large white onion, cut into wedges
• 6 cloves of garlic, whole
• 1 tbsp extra virgin olive oil, ghee or butter
• 2 tsp ground cumin
• 1 tsp of salt
• 1/2 cup cilantro
• 2 tablespoons fresh squeezed lime juice
• For the Chunk Roast & Broth:
• 1 large white onion – roughly chopped
• 1 tsp ground cumin
• 1 tsp of salt
• Fresh ground pepper
• 8-10 cups of broth (I used bone broth)
• 2 tsp oregano
• 2 bay leaves
• Whole bushel of chopped cilantro
• 14oz canned chickpeas (drained and rinsed)
• Tasting Options:
• More lime juice
• More salt
• More pepper
• Toppings:
• Extra lime for juicing
• Cabbage – chopped
• Avocado
• Radishes
• Red onion
• Cilantro
  

Method:

1. Prepare the onion. You can use a white or yellow onion. Take the skin off and give it a rough, small chop. In a large Dutch oven or soup pot, add your olive oil (in hindsight I would have rather used ghee). Heat the oil and add the onions. Sauté them until they start to brown.

2. Take your pound of grass fed chunk roast and, tap it dry on paper towels and then add it to a bowl.
   
3. Add your cumin, salt and pepper. Dry run the beef.
   
4. When your onions have started to brown add the beef and sear it on all sides.

5. Once you have seared your beef and the onions are all soft, we add our broth. In my case bone broth.

6. Fill the pot with broth, about 8-10 Cups.
   
7. Once it started boiling, turn the heat down to low and place the lid on the Dutch oven and slow cook for 2-4 hours (mine was done in 2 hours). You want the meat to be easily falling apart.

8. When your meat is close to being done you can start preparing the salsa verde sauce.
   
9. Take you tomatillos, poblanos, jalapeno and roughly chop them up. Prepare your high-speed blender or food processor.

10. Place them all in the blender and blend. Chop up your red onion and peel your garlic and add them to the mix. Along with the cilantro, limes and spices.

11. Now you are going to put that blended mess of green and pour it into a pan. It will start out looking very bright green (like pictured in the left photo above.)
    
12. Over medium heat start to cook the verde sauce. When it is done it will be fragrant and look like a Shrek green color.

13. When the beef is ready turn off the heat and add your verde mix.
    
14. Drain your chickpeas and add them to the soup.

15. Rinse your cilantro and chop it roughly. Add it to the soup.
    
16. Stir everything together and place the lid on and let the soup rest for 1 hour.

This soup needs rest time for all the flavors to meld together. I tasted it when I first put everything in and was shocked. It didn’t taste good. Then decided to let it sit for that hour or so and tried it again.
Relieved. It was so SO good. It just needs sitting time for the flavors to melt together. So, don’t panic.

17. You are done! Here’s the part where you may need to add some extra salt or lime!
    
18. Cut of all the vegetables for toppings and load up a bowl of goodness. AND ENJOY!!!

I hope you enjoyed my Pozole and part 4 of this soup series! Thank you for being here and being a part
of the table.

Stay tuned for part 5. The final soup I have for you guys is an Italian soup. My husbands favorite of them all.

Other Recipes You will Love:

Authentic Italian Penicillin Soup – My favorite of the soup series.
Roasted Pumpkin Soup – Creamy, simple and nutrient dense.
Loaded Miso Soup – A Blue Zone inspired soup!
Leek and Ginger Soup – A soup I created that I love. Filling and healthy.
Homemade Tortillas – What better pairing to Pozole than homemade tortillas?

Questions/comment?

I love hearing from each and every one of you, so please feel free to comment below how this worked out for you, if you have a question, or if you just want to say hi!
Thank you so much for being here!
I appreciate you all and your support!