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Pozole with Collard Greens

4 Servings

1¼ hours 20 minutes active

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Traditional Mexican pozole is a stew of hominy (also called pozole) and pork flavored with fresh or dried chilies. In this simpler, lighter version, hearty collard greens stand in for the meat; cooking the puree of ancho chilies, tomatoes and onion eliminates excess moisture and concentrates the ingredients for a robustly flavored vegetarian soup. Serve with warmed tortillas and a few garnishes (see below).



1¼ hours

20 minutes active


  • 2

    ancho chilies (about 1 ounce), stemmed, seeded and soaked in boiling water for 10 minutes until softened

  • 1

    white onion, roughly chopped

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Jon S.
August 11, 2022
Hominy, Sweet Hominy
Really not understanding the venom in the comment section. This recipe is labeled 'Cookish', signaling that it's more about getting a tasty approximation on a busy Tuesday night than the Platonic ideal. Used two bunches of collards (CSA gonna CSA) and it was tasty and at least health-adjacent.
Jessica O.

This recipe, while it may be delicious and easy, is an abomination of pozole and borders on Crazytown, where you can find Rachel Ray's version. Guys! Have a modicum of authenticity!

Shannon R.

Most pozole rojo recipes, including Gabriela Camara's, have nearly identical ingredients with the exception that this one is vegetarian and uses collard greens instead of cabbage or shredded lettuce. This comment is highly inaccurate.

Brandon B.

Demanding "authenticity" in the kitchen is so passé and a relic of a time long gone.

Leah S.

I was excited to try this, but this was one of the few recipes Milk Street recipes that I did not feel was a success. I love collard greens and I love pozole...but honestly, I don't think they belong together.