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Green Pozole Warrior Style

3h 30 mins
3h
Low
373
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The pozole is a characteristic dish of Mexican gastronomy, so you cannot miss this recipe for Guerrero-style green pork pozole. The green pozole from Guerrero has this characteristic color thanks to the sauce made with tomato, epazote, poblano pepper and pumpkin seed that it has, in addition, it is a very complete dish that will fill you with energy. Since it is very yielding, it is an ideal meal for large celebrations.

Ingredients

6 portions
  • 1 kilo hominy, parboiled, to burst
  • 2 pieces pork bone
  • 6 liters Water
  • 1 teaspoon thyme
  • 1 head garlic
  • 2 leaves bay (laurel)
  • 1 kilo pork leg, spine and solid
  • 2 cups chard, for the sauce
  • 1/2 cups epazote, for the sauce
  • 1 cup coriander, for the sauce
  • 1/2 cups pumpkin pip, toast, for the sauce
  • 2 cups green tomato, without shell, for the sauce
  • 2 poblano peppers, clean, for the sauce
  • 1 serrano pepper, 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
  • to taste salt, for the sauce
  • 2 tablespoons lard, for the sauce
  • enough lettuce, To accompany
  • enough radish, To accompany
  • enough onion, To accompany
  • enough lemon, To accompany
  • enough avocado, To accompany
  • enough chili powder, To accompany
  • enough pork rind, To accompany

Preparation

In a pot, cook the corn in the water and with the pork bones, the garlic head, the thyme and the bay leaves for approximately 2 hours, until the corn bursts.
For the green sauce, blend the chard, epazote, coriander, pumpkin seed, green tomato, poblano pepper, serrano pepper, onion, garlic, marjoram, cumin and salt with a little of Water; then fry the sauce with the butter for 5 minutes.
Remove the pork bones and add the leg meat to the pot; Pour in the green sauce and season with salt; cook for 1 hour.
Serve the pozole and accompany with lettuce, radish, onion, lemons, avocado, piquín pepper and pork rinds.

PRESENTATION

Accompany with lettuce, radish, onion, lemons, avocado, chili pepper and chicharrón.

TIPS

Do not add the salt before the grain pops, as this will prevent it from popping. Cook the corn in a pressure cooker for 30 minutes to speed up the procedure.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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Ratings (2)
Marlene Barrientos Pineda
23/02/2021 10:56:01
Muy buena me encantó ,casi igual a la que se come en casa
Dulcita GA
01/11/2020 22:28:06
La receta original no lleva chiles poblanos ni acelgas ni cilantro. TAMPOCO SE COME CON LECHUGA NI RÁBANOS

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