Name: Green Pozole
Prep time: 170 min
Cook time: 60 min
Yield: 8
Cuisine: Mexicana
Ingredients: 8 tomatillos, for the sauce; 2 serrano chiles, for the sauce; 1/2 cups fresh cilantro, for the sauce; 1/2 cups parsley, for the sauce; 3 sprigs epazote, for the sauce; 1/4 onions, for the sauce; 1 clove garlic, for the sauce; 1 tablespoon vegetable oil, for the sauce; salt, for the sauce; pepper, for the sauce; 1/4 teaspoons oregano, for the sauce; 500 grams hominy corn; 6 cloves garlic; 1/4 onions; bay; dried oregano; dried thyme, ground; 1 kilo pork leg; salt; radish, for serving; onion, white, finely chopped, for serving; lime, for serving; dried oregano, for serving; lettuce, for serving; corn tostadas, for accompaniment; 2 allspice berries, for cooking the corn

Preparation

1h 50 mins

Low

Heat a pot with water over medium-high heat, cook the tomatoes and serrano chiles for 20 minutes or until they change color. Blend the tomatoes with the chiles, cilantro, parsley, epazote, onion, and garlic until you obtain a smooth sauce. Strain and fry in a pot with a little oil over medium heat. When it comes to a boil, cook for 15 minutes and season with salt, pepper, and oregano. Set aside.