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Deborah

Deborah Dana

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Green Pozole

1 h 50 min
1 h
Easy
4.88
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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 servings
  • 8 pieces of green tomato for the sauce
  • 2 pieces of serrano pepper for the sauce
  • 1/2 Cup of coriander for the sauce
  • 1/2 Cup of parsley for the sauce
  • 3 twigs of epazote for the sauce
  • 1/4 of piece of onion for the sauce
  • 1 clove of garlic for the sauce
  • 1 tablespoon of oil for the sauce
  • enough of Salt for the sauce
  • enough of black pepper for the sauce
  • 1/4 of teaspoonful of oregano for the sauce
  • 500 grams of hominy cacahuazintle (white hominy)
  • 6 cloves of garlic
  • 1/4 of piece of onion
  • enough of laurel
  • enough of Dried oregano
  • enough of dry thyme ground
  • 1 kilo of pork leg
  • enough of Salt
  • to taste of radish to serve
  • to taste of onion white, finely chopped, to serve
  • to taste of green lemon to serve
  • to taste of Dried oregano to serve
  • to taste of lettuce to serve
  • to taste of corn tortilla chip to accompany
  • 2 pieces of allspices for cooking corn

    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.

    PRESENTATION

    Serve in a bowl with radish, onion, lemon, oregano, lettuce and accompany with corn tostadas.

    TIPS

    To add flavor to your soup, we suggest you add pork backbone.

    Did you cook this recipe?

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    370
    kcal
    19%
    Carbohydrates
    13.4
    g
    4.5%
    Proteins
    35.7
    g
    71%
    Lipids
    19.5
    g
    30%
    Fiber
    2.6
    g
    5.2%
    Sugar
    2.3
    g
    2.5%
    Cholesterol
    110
    mg
    37%
    Esha
    Rate this tip
    Ratings (8)
    Karina Reyna Prudencio
    10/09/2019 23:31:11
    Súper fácil
    Guillermo Vidaurri
    08/09/2019 13:23:09
    Muy bueno!!! Aunque yo tuve problema con la medida de “suficiente” sal pues ya cuando había hervido por unos 30 minutos no me sabia a nada, por lo que le tuve que agregar mas sal. Ojo con eso... :)
    María Eugenia García Alonso
    30/08/2019 16:48:00
    Excelente
    Mariana Sandoval
    31/05/2019 16:43:24
    Riquísimo hoy lo he hecho y es de lo mejor. Por cierto es la primera vez que lo hice y muy sencillo y fácil
    nallely moreno
    13/01/2019 16:45:05
    A mis hijos len encantó!
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