Fans of Mexican soups may already be familiar with tortilla soup and menudo, but if you’re searching for a bowl of bright, citrusy goodness, look no further than pozole verde. This soup includes slow-cooked meats in a tangy tomatillo base, making it both comforting and refreshing, and is also said to be a great hangover cure.

Pozole verde is the “green” version of a typical pozole, which consists of corn hominy, some sort of protein, and broth, but the green variety adds tomatillos. The protein is typically chicken or pork, you can also make a vegetarian version, and optional ingredients jalapeños, poblanos and fresh cilantro add an extra layer of green goodness.

Pozole verde is most popular in the Pacific coastal state of Guerrero, and is often cooked for holidays like Independence Day and Christmas. To make pozole verde at home, gather the optional chicken or pork, plus broth, tomatillos, chiles, onion, garlic, and hominy, which you can either prepare fresh or buy canned to speed things up.

Simmer the meat in the broth on low heat for about 25 minutes, or use a slow cooker; meanwhile, blend the tomatillos, onion, garlic, cilantro, and option chiles to whip up a vibrant salsa verde. Finally, heat everything together until the flavors combine, and top with tortilla strips, avocado, cilantro, radish slices, lime, or crema.