Pozole Verde with Farro

Embrace the vibrant and bold flavors of Mexican cuisine with our Pozole Verde with Farro—a delightful fusion of hearty and spicy goodness that’s packed with nutritious greens. This traditional Mexican soup gets a wholesome twist with the addition of farro, bringing a delightful chewy texture and a hint of nuttiness to the dish. With a tempting array of garnishes, each bowl of Pozole Verde becomes a personalized culinary adventure, making it even more fun to enjoy this soul-satisfying and comforting delight.

Note on Soy-Free Potential: Our Pozole Verde with Farro is soy-free, ensuring a delicious option for those with soy allergies or dietary preferences.

YIELD: 6 servings

INGREDIENTS:

• 1 cup (208 g) dry farro, rinsed and drained
• 2 1/2 cups (590 ml) vegetable broth
• 1 to 2 medium jalapeño peppers, trimmed, seeded, and quartered, to taste
• 1 to 2 poblano peppers, trimmed, seeded, and quartered, to taste
• 4 medium tomatillos, skinned and quartered
• 1/2 cup plus 2 tablespoons (60 g) chopped scallion
• 3/4 cup (12 g) fresh cilantro leaves
• 1 1/2 tablespoons (15 g) chopped garlic
• 3/4 teaspoon coarse kosher salt, divided
• 1 generous teaspoon dried oregano leaves
• Ground black pepper, to taste
• 1 (25-ounce, or 708 g) can white hominy, rinsed and drained
• 4 cups (940 ml) water
• 2 tablespoons (16 g) Broth Powder

GARNISHES:

• Sliced red radish, lime wedges, diced avocado tossed with fresh lime juice, for garnish
• Toasted cumin seeds, for garnish, optional
• Tortilla chips or toasted pepitas (hulled pumpkin seeds), for garnish, optional

INSTRUCTIONS:

1. Place the farro in a rice cooker or large pot. Cover it with vegetable broth and stir to combine. Follow the manufacturer’s instructions if using a rice cooker. If cooking on the stove, bring it to a boil, cover with a lid, lower the temperature, and simmer until the farro is al dente, approximately 20 to 25 minutes. Drain, if necessary, and set aside.
2. In a large food processor, combine the jalapeño peppers, poblano peppers, tomatillos, scallions, cilantro, chopped garlic, 1/2 teaspoon salt, oregano, and ground black pepper. Process until the mixture becomes completely smooth. Transfer the green sauce to a large pot and cook over medium heat, stirring occasionally, until it turns dark green, about 10 minutes.
3. Add the white hominy, remaining 1/4 teaspoon salt, water, and broth powder to the green sauce, stirring to combine. Bring the mixture to a low boil, then lower the heat and let it simmer partially covered for 15 minutes.
4. To serve, portion out the cooked farro into individual bowls. Ladle the pozole on top of the farro and garnish each bowl with sliced red radish, lime wedges, and diced avocado tossed with fresh lime juice. You can also add toasted cumin seeds, tortilla chips, or toasted pepitas for extra flavor and texture.
5. Enjoy your Pozole Verde with Farro and savor the wholesome goodness of this delightful Mexican soup!

Incorporate the spirit of Mexico into your meals with Pozole Verde with Farro. The combination of spicy peppers, tangy tomatillos, and the heartiness of farro makes this soup a memorable culinary experience. With the freedom to personalize each bowl with a variety of garnishes, let your creativity run wild as you enjoy the vibrant flavors and nourishing greens of this delightful Pozole Verde. Store any leftovers of cooked farro and pozole separately in airtight containers in the refrigerator for up to 4 days, ensuring you can savor the goodness of this comforting soup throughout the week. ¡Buen provecho!