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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Ingredients8 portions
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.
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