El Comal

El Comal

Pozole Verde

  1. Place dish in fridge to thaw overnight or for 24 hours.

  2. Empty contents of the container into a medium saucepan and place over medium heat. 

  3. Add 3/4 cup of chicken broth (substitute water if you don’t have broth). Stir gently. 

  4. Cover and bring to a simmer, stirring occasionally. 

  5. After soup reaches a simmer, reduce heat to low and cook for 12-15 minutes. Adjust broth to reach your desired consistency. Season with salt to taste. 

  6. Spoon pozole into serving bowls. Garnish with shredded cabbage, radishes, avocado, and cilantro. Add a squeeze of lime just before serving! 

  7. Serve with a Tajín Clásico Margarita and enjoy!

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