Pozole Verde
Green Chicken Pozole
Guerrero-style green pozole gets its vivid color and body from a blended, fried purée of tomatillo, poblano, and toasted pumpkin seeds, poured over shredded meat and hominy until lightly thickened.
Pozole Verde
✦ Antes de Empezar
Before you cook
Can I use pork instead of chicken?
Yes — the recipe already calls for either chicken thighs or pork shoulder; both work well simmered until tender, then shredded into the hominy and green sauce.
Ingredientes· 10View
Pork & Hominy
- 3 lbsPork Shoulder
- 2 large cansWhite Hominydrained
- 1 large onion + 1 garlic headWhite Onion & Garlic
Green Sauce Base
- 1 cupRaw Pumpkin Seeds (Pepitas)toasted and ground
- 1 lbTomatillosraw, husked
- 3Serrano Chilesraw
- 1/2 cup cilantro + 1 sprig epazoteFresh Cilantro & Epazote
- 4 cloves garlic + 1/2 onionGarlic & White Onion
For Serving
- 2 avocados + 1 cup radishesAvocado & Radishesdiced and sliced
- as neededCrispy Pork Chicharrón & Tostadasbroken into bits for topping
Instrucciones
6 pasosCocina la carne
Cook the meat
Simmer the meat with half the onion, 2 garlic cloves, the broth, and salt until tender. Remove and shred; reserve the broth.
Licúa la salsa verde
Blend the green sauce
Blend the tomatillos, poblanos, serranos, remaining onion and garlic, pumpkin seeds, cilantro, spinach, and 2 cups broth.
Fríe la pasta
Fry the paste
Fry the green paste in lard for 10 minutes.
Combina todo
Combine everything
Add the paste, hominy, epazote, and shredded meat to the broth.
Cocina el pozole
Simmer the pozole
Simmer gently 30 to 40 minutes, stirring so the seed-thickened broth does not stick.
Sirve
Serve
Adjust the salt and serve with fresh garnishes.