I am trying to make pork pozole verde like my favorite restaurant does, but theirs is darker green and more clear, mine turned out brighter green and murky. It still tasted good, but didn’t match the restaurant’s quality. I added a picture of theirs and mine so that you can see what I’m talking about.
I roasted 4 tomatillos, 3 poblano peppers, 3 jalapeños, some garlic, 1 green bell pepper, and I blended with oregano, salt, cilantro, black pepper, and some olive oil, some lime juice, then I added the broth from the pork and blended it. Then I added the hominy to soup (after rinsing the hominy)
If I had to guess, maybe use less tomatillos and a sieve? Honestly I’m just looking for suggestions lol.
by space_llama_karma