I’ve always been a huge fan of Pozole Roja, but have never actually tried making Pozole Verde.
And since its not raining in California (SHOCKING), I figured, I may as well make a batch and use the smoker to add some extra flavor as well!
Using my pellet smoker cranked up the its highest setting I roasted tomatillos, poblanos, jalapeno and onion.
Roasting until everything had a nice char, flipping occasionally for about 15 minutes did the trick.
Using my Traeger Pro 34 to roast these ingredients, you’ll want to be quick especially during the winter. Unless maybe if you have a thermal cover?
I lost about 100 degrees during each rotation. Granted I took photos too, so the cover was open longer than it needed.
But just a word to the wise when smoking during the winter. Be quick when opening the cover!
After letting the ingredients steam in a bag, I blended everything using the salsa setting on my BlendTec.
The base to the pozole verde has just the right amount of heat and a hint of smoke from roasting in the smoker.
Let this simmer in a large stock pot with hominy, chicken broth and chicken for about 4 hours to let the flavors marry together.
My favorite part about pozole verde, or even pozole roja, is the garnishes. Radishes, cabbage, tortilla, cheese and some hot sauce is what i love to add on best!
If you have other garnishes you use for pozole, let me hear them because I’d love to try them out!