Authentic Mexican Green Pozole

A classic of Mexican gastronomy, pozole is a traditional hominy-based stew that comes in different variations. This delicious recipe for green pozole comes from the state of Guerrero and it is ideal to celebrate any special occasion. Made with tomatillo, serrano chile, parsley, and cilantro, you can prepare this pozole verde with either pork or chicken.
Reviewed by
4.578947
|
19 comentarios
1
Favorites
Collections
Menu planner
Shopping list
Ingredients
8
Portions
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
Preparation
1h 50 mins
1h
Easy
  • For the green sauce: In a pot with water, boil tomatoes and chiles for 20 minutes or until tomatoes turn dark green.
  • Transfer tomatoes, chiles, cilantro, parsley, epazote, onion, and garlic to a blender and blend until smooth. Strain and fry in a pot with a bit of oil over medium heat. Once it comes to a boil, cook for 15 minutes. Season with salt, pepper, and oregano. Reserve.
  • For the pozole: In a pot with water cook hominy with garlic, onion, bay leaves, oregano, and thyme until hominy pops, for about 40 minutes. Remove vegetables and herbs.
  • Add green sauce and meat chopped into small pieces. Season with salt. Cover with a lid and cook over low heat until meat is soft, for about an hour. Adjust seasoning.
  • Serve pozole with tostadas and top with radish, onion, lime juice, oregano, and lettuce.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this recipe has?