There are many variations of pozole, a traditional hominy-based Mexican stew closely associated with the Pacific Coast state of Guerrero. Anya von Bremzen’s version, a green pozole, derives much of its flavor from tangy ingredients like tomatillos, cilantro, and green chiles. Use Mexican oregano here if possible — though its taste is similar to Mediterranean oregano, the Mexican variety has citrusy notes that better complement the other flavors in the dish. Although the pozole verde broth is delicious on its own, the toppings are arguably the best part.

Frequently Asked Questions

• What are the three types of pozole? In Mexican cuisine, it’s common to find three types of pozole, including blanco (white), verde (green), and rojo (red). The latter two feature a blanco pozole base, which is then flavored with green or red sauces infused with additional ingredients like chiles.
• What is pozole verde made of? Pozole recipes traditionally have a hominy-based stew with a source of protein, such as chicken or pork. The broth can be seasoned with chiles, tomatillos, and other spices like oregano. Pozole verde, or green pozole, will also include a green chile sauce, hence its name. Garnishes like fresh radish, cilantro, and lime wedges are common finishing touches.

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