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Pozole Verde Guerrero Style

3h 30 mins
3h
Low
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The pozole is a characteristic dish of Mexican cuisine, so you can not miss this recipe for Guerrero style green pork pozole. The green pozole of Guerrero has this characteristic color thanks to the sauce made with tomato, epazote, poblano pepper and pumpkin nugget, which is also 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, precooked 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 ground chile piquín, 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, the epazote, the cilantro, the pumpkin seed, the green tomato, the poblano pepper, the serrano pepper, the onion, the garlic, the marjoram, the cumin and the salt with a little Water; then fry the sauce with the butter for 5 minutes.
Remove the pork bones and add the leg meat to the pot; pour the green sauce and season with salt; Cook for 1 hour.
Serve the pozole and accompany with lettuce, radish, onion, lemons, avocado, chili pepper and pork rinds.

PRESENTATION

Accompany with lettuce, radish, onion, lemons, avocado, piquín pepper and pork rinds.

TIPS

Do not add salt before the grain bursts, as this will prevent it from bursting.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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