This green pozole is a very important dish to me, not only because it is a cherished family recipe, but because it became so popular on my blog, it changed the trajectory of my career and life. A very popular Mexican dish, pozole is a soup made with hominy, peppers, and meat and garnished with crisp vegetables. The pozole I grew up eating was red pozole made with pork. Later, my mom changed the recipe, replacing the pork with chicken and the red salsa with green salsa.
John’s recipe leaves room for adjustments based on whatever vegetables are in season in your area. For instance, if you don’t have African eggplant or cabbage, feel free to substitute with what you have on hand. Serves 8 to 12 people.