Pozole Verde is a traditional Mexican soup or stew made with heirloom corn, tomatillos, cilantro, pumpkin seeds, dry oregano, bay leaves, epazote, jalapeños, onions, roasted poblano peppers, serranos, and garlic. The dish is hearty and flavorful, with a bright green color from the tomatillos, and it's typically served with hominy, green cabbage, radishes, cashew cream, queso fresco, avocado, pico de gallo, oregano, and microgreens as toppings. It's a beloved Mexican dish known for its simplicity and vibrant flavors.
Takoma Park MD
Cielo Rojo
Pozole Verde
heirloom corn / tomatillos / cilantro / pumpkin seeds / oregano / bay leaves / epazote / jalapeños / onions / roasted poblano peppers / serranos / garlic
Signature Dish
From Prep to Plate
Seth Tillman explores the process of making pozole verde at Cielo Rojo, a Mexican restaurant in Takoma Park. Chef David showcases the ingredients — tomatillos, cilantro, pumpkin seeds, dry oregano, bay leaves, epazote, jalapeños, onions, roasted poblano peppers, serranos, and garlic — which are blended together to create a vibrant salsa verde that is combined with hominy, chicken, and chicken broth.
Let me just say up front that I love a lot of restaurants. But I’m not necessarily smitten with them. That only happens once in a while, when the people, food and place align in some magical combination. It just happened again. I’m officially in the tank for Cielo Rojo.
Rick Chessen, Rick Eats DC
