Name: Green Pozole Style Guerrero
Prep time: 390 min
Cook time: 180 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1 kilo hominy corn, pre-cooked, to pop; 2 pieces pork bone; 6 liters water; 1 teaspoon thyme; 1 head garlic; 2 leaves bay; 1 kilo pork leg, spinal and meat; 2 cups chard, for the sauce; 1/2 cups epazote, for the sauce; 1 cup cilantro, for the sauce; 1/2 cups pumpkin seeds, tostada, for the sauce; 2 cups tomatillo, without skin, for the sauce; 2 Poblano chiles, clean, for the sauce; 1 serrano chile, clean, 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; lettuce, for serving; radish, for serving; onion, for serving; lime, for serving; avocado, for serving; chile powder, for serving; pork rinds, for serving

Preparation

3h 30 mins

Low

In a pot, cook the corn in water with the pork bones, the head of garlic, thyme, and bay leaves for about 2 hours, until the corn pops. For the green sauce, blend the Swiss chard, epazote, cilantro, pumpkin seeds, tomatillo, poblano chili, serrano chili, onion, garlic, marjoram, cumin, and salt with a little water; then fry the sauce with lard for 5 minutes.