Deborah Dana

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Deborah Dana

Green Pozole

Name: Green Pozole
Prep time: 170 min
Cook time: 170 min
Yield: 8
Cuisine: Mexicana
Ingredients: 8 green tomatoes, for the sauce; 2 serrano chiles, for the sauce; 1/2 cups fresh coriander, for the sauce; 1/2 cups parsley, for the sauce; 3 twigs epazote, for the sauce; 1/4 onions, for the sauce; 1 clove garlic, for the sauce; 1 tablespoon oil, for the sauce; salt, for the sauce; pepper, for the sauce; 1/4 teaspoons oregano, for the sauce; 500 grams hominy, cacahuazintle (white hominy); 6 cloves garlic; 1/4 onions; bay; dried oregano; dried thyme, ground; 1 kilo pork leg; salt; radish, to serve; onion, white, finely chopped, to serve; lime, to serve; dried oregano, to serve; lettuce, to serve; corn tostada shell, to accompany; 2 allspice berries, for cooking corn

1h 50 mins

Low

4.5

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Deborah Dana

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Cook this rich tasting Green Pozole. We teach you how to cook cacahuazintle corn (white hominy) easily and quickly. This satisfying dish is originally from Guerrero, and is considered part of the typical food of Mexico. Our version is made with a tomato sauce, serrano pepper, parsley and cilantro. It can be prepared with chicken or pork meat. For the next Independence Day this Green Pozole is ideal!

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Ingredients

8 portions

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Preparation

In a pot of water, boil the green tomatoes and chiles for 20 minutes or until the tomatoes change color.

Blend the green tomatoes with the peppers, cilantro, parsley, epazote, onion and garlic until you get a smooth sauce. Strain and fry in a saucepan with a little oil over medium heat. Bring to a boil and cook for 15 minutes. Season to taste with salt, pepper and oregano. Set aside.

For the pozole, in a pot with water cook the white corn with the garlic, onion, bay leaf, oregano and thyme until the grain bursts, about 40 minutes, remove the vegetables and herbs.

Add the green sauce to the corn broth and the meat cut into small pieces, season with salt and simmer and cover until the meat is soft, about 1 hour. Season to taste

Serve the pozole with the radish, onion, lemon juice, oregano, lettuce and corn tostadas.