Guerrero-Style Green Pozole

María Fernanda Hernandez
Pozole is a traditional Mexican dish prepared with hominy corn and pork or chicken in a stew. Guerrero-style green pozole recipe is known for its delicious green sauce made with Poblano and serrano chiles, epazote, cilantro, pumpkin seeds, and tomatillo. This Guerrero-style green pozole is usually served during parties and celebrations. Now, you can taste this authentic Mexican dish with this Guerrero-style green pozole recipe.
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Ingredients
6
Portions
  • 1 kilo hominy corn, precooked
  • 2 pieces pork bone
  • 6 liters water
  • 1 teaspoon thyme
  • 1 head garlic
  • 2 leaves bay
  • 1 kilo pork leg, pork backbone, and lean pork
  • 2 cups swiss chard, for the sauce
  • 1/2 cups epazote, for the sauce
  • 1 cup cilantro, for the sauce
  • 1/2 cups pumpkin seeds, toasted, for the sauce
  • 2 cups tomatillo, peeled, for the sauce
  • 2 Poblano chiles, trimmed and seeded, for the sauce
  • 1 serrano chile, trimmed and seeded, for the sauce
  • 1/4 onions, for the sauce
  • 2 cloves garlic, for the sauce
  • 1 tablespoon marjoram, for the sauce
  • 1 teaspoon cumin, for the sauce
  • salt, for the sauce
  • 2 tablespoons lard, for the sauce
  • some lettuce, for serving
  • some radish, for serving
  • some onion, for serving
  • some lime, for serving
  • some avocado, for serving
  • some chile powder, for serving
  • some pork rinds, for serving
Preparation
3h 30 mins
3h
Easy
  • In a pot, combine water, hominy corn, pork bones, garlic head, and bay leaves for about 2 hours, until hominy corn pops.
  • For the green sauce: In a blender, combine chard, epazote, cilantro, pumpkin seeds, tomatillo, Poblano chile, serrano chile, onion, garlic, salt, and some water. Fry sauce with lard for 5 minutes.
  • Remove pork bones and add pork leg to the pot. Pour green sauce into the pot and season with salt. Cook for 1 hour.
  • Serve Guerrero-style green pozole with lettuce, radish, onion, lime, avocado, chile powder, and chicharrón.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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