Hominy corn and pork broth in a vibrant green pumpkin seed and herb sauce.
About this recipe
Green pozole is a variant of the traditional pozole originating from the state of Guerrero. It is distinguished by its vivid green sauce made from tomatillos, poblano chillies, pumpkin seeds, and fresh herbs such as coriander, lettuce, and epazote, which give it its striking colour and fresh, herbaceous flavour. Like its red counterpart, it is made with pork and hominy corn, and served with the same traditional garnishes.
History & Origin
Pozole verde is the Guerrero variant of pozole and represents the most deeply rooted culinary tradition of the state of Guerrero, where every Thursday is 'pozole day' at the local markets. Its green colour comes from a salsa made with pumpkin seeds, green tomato, chile poblano, lettuce, coriander and epazote — all ingredients of pre-Hispanic origin that give it a fresh, herbaceous flavour. The pumpkin seed was a sacred food for the ancient Mexicans, rich in protein and healthy fats, which lent substance to the broth. Unlike its cousin the red pozole, this version is lighter and more aromatic, preferred during the warm season. It is accompanied by the same traditional garnishes: tostadas, radishes, oregano, onion and a generous squeeze of lime.
Estimated cost
£31.00
Total cost
£3.88
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
380
Calories
28g
Protein
38g
Carbohydrates
12g
Fat
5g
Fibre
920mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Wash the pork (spine and leg). Place in a large pot with enough water to cover, half an onion, 2 garlic cloves, and salt. Bring to the boil, skimming off any foam. Cover and simmer for 1.5 hours until tender.
- 2
Remove the meat, shred or cut it into chunks. Strain the broth and return it to the pot along with the drained, pre-cooked hominy corn. Simmer gently.
- 3
Boil the tomatillos in water for 8 minutes. In a separate dry frying pan, char the poblano chillies on all sides, place in a plastic bag for 10 minutes to steam, then peel and deseed them. Briefly toast the serrano chillies on the griddle.
- 4
Toast the pumpkin seeds in a dry pan over medium heat for 3-4 minutes, shaking frequently, until they puff up and turn golden. Take care not to burn them.
💡 The pumpkin seeds are key to the body and flavour of the green sauce. Do not skip them.
- 5
Blend the cooked tomatillos, poblano chillies, serrano chillies, toasted pumpkin seeds, fresh coriander, lettuce, epazote, and the remaining garlic and onion with a splash of broth until very smooth.
- 6
Strain the sauce and add it to the pot with the broth and hominy corn. Return the meat. Simmer for 20-25 minutes, stirring occasionally. Season with salt.
- 7
Serve hot with tostadas, sliced radishes, diced onion, oregano, lime wedges, and chilli flakes on the side.
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