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Elopozole (Fresh Corn Green Pozole from Guerrero)

Name: Elopozole (Fresh Corn Green Pozole from Guerrero)
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Cuisine: Mexican
Ingredients: 500 g Tender shelled corn; 600 g Chicken Breast; 100 g Pumpkin Seeds (Pepitas); 3 leaves Hoja santa; 3 Serrano Chilli; 2 sprigs Epazote; 0.5 White Onion; 3 cloves Garlic; 1 tsp Salt; 2 Lime

90 min (30 prep + 60 cook) Medium 6 servings Guerrero

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 29 Mar 2026

Guerrero green pozole with fresh tender corn, pumpkin seeds and hoja santa.

About this recipe

Elopozole is a Guerrero-style green pozole made with fresh tender corn kernels instead of hominy, with toasted pumpkin seeds, hoja santa and green chillies giving it a unique earthy flavour.

History & Origin

Elopozole is an ancestral dish of the Costa Chica and the mountain regions of Guerrero, whose defining characteristic sets it apart from all other Mexican pozoles: instead of nixtamalised hominy, fresh tender corn kernels are used. The word 'elo' in Nahuatl means 'elote' or tender corn, while 'pozole' derives from 'pozolli', meaning 'foamy', a reference to the corn bubbling in water. This green pozole is prepared especially during August and September, when tender corn is plentiful in Guerrero markets. The corn kernels are partially ground and cooked in a green broth made with toasted pumpkin seeds, serrano chilli, hoja santa and epazote, creating a completely different flavour from the red or white pozoles of other regions. In the municipalities of Tlapa, Chilapa and Ometepec, elopozole is prepared for patron saint festivals and the first rains of the year. It is served with chicken or shredded pork, tostadas, fresh oregano and lime. The Nahua and Mixtec indigenous communities of Guerrero consider elopozole a sacred dish tied to the agricultural cycle of maize, prepared as an offering to the deities before the harvest.

Estimated cost

£6.50

Total cost

£1.08

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

290

Calories

18g

Protein

32g

Carbohydrates

12g

Fat

Fibre

480mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Toast the pumpkin seeds on a dry comal over medium heat, stirring constantly, until they begin to puff slightly. Leave to cool and blend with a little water to a smooth paste.
💡 Do not over-toast the seeds or they will make the broth bitter.
2
Blend the serrano chillies with the hoja santa, epazote, onion and garlic with a little water until you have a smooth green sauce.
3
Poach the chicken breast in water with onion, garlic and salt for 25 minutes. Remove, leave to cool and shred. Reserve the broth.
4
In the hot chicken broth, add the fresh tender corn kernels and cook for 15 minutes over medium heat until tender.
5
Add the green sauce to the broth. Stir in the ground pumpkin seed paste. Mix well and bring to the boil.
💡 Add the pumpkin seed paste gradually to avoid lumps.
6
Add the shredded chicken to the green broth. Cook 10 more minutes so the flavours unify. Adjust salt.
7
Serve hot in deep bowls. Accompany with lime, dried oregano and tostadas.