Pozole Verde

Name: Pozole Verde
Cook time: 150 min
Total time: 150 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1.5 kg Pork Shoulder, bone-in if possible; 500g Pork Ribs, or Pork Neck Bones; 1/2 White Onion; 2 leaves of Bay Leaf; 2 sprigs of Epazote, optional but traditional; 2 tbsp Kosher Salt, plus more to taste; 1 tsp Black Peppercorns; 3 l Water; 1 kg Precooked Hominy, maíz pozolero, drained; 800g Tomatillo, husked and rinsed; 2 Poblano Chiles; 3 Serrano Chiles, adjust to heat; 1 Jalapeños, optional, for extra heat; 1 large White Onions, roughly chopped; 6 cloves of Garlic; 100g Hulled Pumpkin Seeds, pepitas, lightly toasted; 1 bunches of Cilantro, stems and leaves; 2 tbsp Neutral Oil; 1 tsp Kosher Salt, to season sauce; 1/2 head (large) of Romaine Lettuce, or Cabbage, finely shredded; 8 Radishes, thinly sliced; 1 small White Onions, finely diced; 2 tsp Dried Mexican Oregano; 4 Limes, cut into wedges; 1 1/2 Avocados, sliced, optional; Some Tostadas, for serving

This vibrant Pozole Verde features tender pork simmered in a bright, herbal tomatillo and pumpkin-seed salsa for a comforting yet fresh bowl of Mexican comfort food. Top each serving with crisp lettuce, peppery radish, creamy avocado and crunchy tostadas for a perfect balance of textures and flavors.

This vibrant Pozole Verde features tender pork simmered in a bright, herbal tomatillo and pumpkin-seed salsa for a comforting yet ... Show more

Traditional Mexican Recipe

Health Grade

C+ · Balanced

Rating

4.3

Time

2 hrs30 min

Price

3,78 €

Calories

1467 kcal

gluten free

high protein

low sugar

comfort food

Method

Set up the broth

Rinse the Pork Shoulder and Pork Ribs, and cut the shoulder into 2 or 3 large pieces if needed so it fits comfortably in the pot. Peel the White Onion and split it across the three uses in the recipe: cut half of one onion into big chunks for the broth, roughly chop one large onion for the sauce, and keep one small onion for garnish. Measure out the Bay Leaf, Epazote if you are using it, Kosher Salt, Black Peppercorns, and Water, and drain the Precooked Hominy so it is ready for the finish.

Prep the sauce fixings

Husk and rinse the Tomatillo, stem the Poblano Chile, Serrano Chile, and Jalapeños, and scrape out some of the seeds if you want a milder bowl. Peel the Garlic. Set the Cilantro aside with its stems and leaves, then wash and dry the Romaine Lettuce (or cabbage if that's what you bought), slice the Radish thinly, cut the Lime into wedges, and slice the Avocado if you want it. Keep the Dried Mexican Oregano and Tostadas nearby so serving is easy.

Simmer the pork

Put the pork, the onion chunks, bay leaf, epazote, salt, peppercorns, and water into a large pot. Bring it to a boil, then lower the heat so it barely bubbles and skim off any foam that rises. Simmer, partly covered, for 90 minutes or until the meat is very tender and starts to pull from the bones.

Toast the pepitas

Set a dry skillet over medium heat and add the Hulled Pumpkin Seeds. Toast them, shaking the pan often, for 3 to 4 minutes until they smell nutty and start to pop, then tip them onto a plate to cool.

Simmer the sauce

Scoop out about a cup of the hot pork broth and simmer the tomatillos, poblanos, serranos, jalapeños, the chopped large onion, and garlic in it over medium heat for 10 minutes, until everything is softened and the tomatillos look dull and olive-green.

Blend the sauce

Transfer the softened vegetables and their liquid to a blender in batches if needed, then add the toasted pepitas, cilantro, and a pinch of salt. Blend on high until the sauce is completely smooth, adding a little more broth if needed to get it moving.

Cook the sauce

Heat the Neutral Oil in a wide pot over medium heat, then pour in the green sauce and cook, stirring often, for 8 minutes until it darkens a shade and loses its raw smell. If it gets too thick, loosen it with a splash of the reserved broth.

Finish the pozole

Fish out the bay leaf, epazote, and any big onion pieces, then shred the pork, discard the bones and any large fat pieces, and return the meat to the pot. Stir in the drained hominy and the cooked green sauce, then simmer for 20 minutes so the hominy is hot and the flavors meld. Taste and add more salt if needed before you ladle it up.

Garnish and serve

Ladle the pozole into bowls and top each one with shredded romaine, sliced radishes, diced small onion, a pinch of oregano rubbed between your fingers, lime wedges, and avocado if you want it. Serve right away with tostadas on the side for scooping.