Deborah Dana

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Green Pozole

1h 50 mins
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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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8 portions
  • 8 green tomatoes, for the sauce
  • 2 serrano peppers, 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
  • enough salt, for the sauce
  • enough black pepper, for the sauce
  • 1/4 teaspoons oregano, for the sauce
  • 500 grams hominy, cacahuazintle (white hominy)
  • 6 cloves garlic
  • 1/4 onions
  • enough bay (laurel)
  • enough Dried oregano
  • enough dry thyme, ground
  • 1 kilo pork leg
  • enough salt
  • to taste radish, to serve
  • to taste onion, white, finely chopped, to serve
  • to taste lemon, to serve
  • to taste Dried oregano, to serve
  • to taste lettuce, to serve
  • to taste corn tortilla chip, to accompany
  • 2 allspices, for cooking corn


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.


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


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

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (16)
Nancy Garcia
12/11/2020 12:19:28
riquisimo lo hare
Sylvia Maytorena
13/10/2020 21:02:11
Clara Reyes
04/09/2020 01:37:17
Lizet que no sepas leer no significa que pongas una estrella ahí claramente dice que es para 8 porciones excelente receta
04/09/2020 01:35:50
@Lizet de Aguilera ahí dice 8 porciones, cámbiale la calificación por favor se merecen 5 estrellas a mi si me gusto la receta
Lucy Sanchez
01/02/2020 18:51:04
Exquisitas nada más puedo decir eso
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