Roasted Poblano & Hominy Pozole Verde

Something warm, comforting, and a little different for those days between summer and fall.

We're getting excited about soup season around here!

We both absolutely love soups, and there's just something about this time of year, when summer is slowly giving way to fall, that makes a pot of something simmering in the kitchen feel especially comforting.

And while we could probably eat soup every day, part of the fun is exploring different flavors, ingredients, and cuisines so that every bowl brings something a little different to the table.

This time, it was Roasted Poblano & Hominy Pozole Verde.

What made this one especially fun was that Eddi had never had pozole before! And I love surprising him with something new from the kitchen. Since he's a wonderful cook himself, it's always fun to introduce him to a dish or combination of flavors he hasn't experienced before.

It's also been a while since I've cooked with fresh tomatillos, so I really enjoyed bringing those back into the kitchen.

I roasted them along with poblano peppers, onion, and garlic, then blended everything into a beautiful green broth with pinto beans to give it a little extra body. More beans and hominy went into the pot, along with some warm, earthy spices.

And the smell while it was simmering? Oh my goodness!

The roasted peppers and garlic filled the kitchen with the most wonderful aroma. It was one of those meals that felt comforting before we ever sat down to eat.

I made the pozole the night before, giving all those flavors time to come together, and we enjoyed it the following day with some homemade cornbread and hot honey butter.

No pictures of the cornbread because, well... we really liked it. LOL!

The whole meal turned out beautifully. Smoky, a little tangy, hearty without feeling heavy, and just right for this lovely in-between season.

And now we've got another soup to add to our collection!

Roasted Poblano & Hominy Pozole Verde

Servings: 4 generous portions
Total time: Approximately 60–75 minutes
Equipment: Air fryer or conventional oven, blender, and large soup pot

Step 1 — Roast the Vegetables

Preheat your air fryer to 400°F on the Roast setting, or your conventional oven to 425°F.

You'll need:

• 3 large poblano peppers, halved and seeded

• 1 lb fresh tomatillos, husks removed and rinsed

• 1 medium yellow onion, quartered

• 5 garlic cloves, peeled

• 2 tablespoons olive oil

• ¼ teaspoon salt

Arrange the vegetables on a roasting tray and toss with the olive oil and salt.

Roast for 18–25 minutes in the air fryer, turning halfway through, or approximately 25–30 minutes in a conventional oven.

The poblanos should be blistered, the tomatillos softened, and the onions beginning to caramelize. Check the garlic early and remove it if it starts browning too quickly.

Step 2 — Steam the Poblanos

Transfer the 3 roasted poblano peppers to a bowl and cover for 10 minutes.

Once cool enough to handle, gently peel away the loose, blistered skins.

Save the juices from the roasted tomatillos. They add wonderful flavor to the broth.

Step 3 — Make the Green Broth

Add to your blender:

• All 3 roasted poblanos

• All roasted tomatillos and their juices

• 1 roasted yellow onion

• 5 roasted garlic cloves

• 1 can (15 oz) pinto beans, drained and rinsed

• 2 cups vegetable broth

• 1 teaspoon ground cumin

• 1 teaspoon Mexican oregano

Blend until smooth and pourable. If the vegetables are still hot, blend carefully in batches with the lid vented.

Blending some of the pinto beans into the roasted vegetables gives the broth a lovely richness while keeping it light enough to enjoy as a soup.

Step 4 — Bring Everything Together

Pour the blended green broth into a large soup pot.

Add:

• 2 additional cans (15 oz each) pinto beans, drained and rinsed

• 1 large can (25–30 oz) white hominy, drained and rinsed

• 2 cups vegetable broth

• ½ teaspoon smoked paprika, optional

• ¼ teaspoon black pepper

Stir well and bring to a gentle simmer.

Reduce the heat to medium-low and cook uncovered for 20–25 minutes, stirring occasionally.

If the soup becomes too thick, add a little additional vegetable broth or water until you reach your preferred consistency.

Step 5 — Finish with Lime

Stir in:

• Juice of ½ fresh lime

• Salt to taste

Taste before adding additional lime. Tomatillos already bring a wonderful tanginess, so you may find that you don't need much.

Step 6 — Serve

For the toppings:

• ½ cup pepitas, toasted in a dry skillet for 3–5 minutes

• 4–6 radishes, thinly sliced

• Fresh lime wedges

Ladle the hot pozole into bowls and finish with the toasted pepitas, sliced radishes, and a squeeze of fresh lime.

The crunchy toppings are a lovely contrast to the smoky green broth and tender hominy.

Make It Ahead

This is a wonderful soup to prepare the day before serving.

Once cooked, transfer it to shallow containers and refrigerate promptly, within two hours. The flavors continue to develop overnight, making it especially delicious the next day.

Reheat until steaming hot throughout, adding a splash of vegetable broth if needed.

Keep the toppings separate until serving.

A Little Something on the Side 🌽

We paired our pozole with homemade cast-iron cornbread and hot honey butter.

The slightly sweet, buttery cornbread was such a nice complement to the smoky peppers and tangy tomatillos. Perfect for enjoying alongside a warm bowl of soup.

And yes, we'll definitely be making that combination again!

As the weather begins to shift, I'm looking forward to exploring more soups from different kitchens and cultures, discovering new combinations, and bringing a little variety to our table.

Here's to soup season and all the delicious things still waiting to be discovered!