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From @De mi Rancho a Tu Cocina

Pozole Verde De Pollo y Puerco

2 hr 10 min · Serves 12

2 hr 10total
25 minhands on
12steps
12servings

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Ingredients

For the broth and meats

  • 1.5 kg pork chamorro (pork shank)
  • 1/4 pork head, chopped into large pieces
  • 1 whole chicken, quartered
  • 1 head garlic, split in half
  • 1 whole white onion, cut in half
  • Salt, to taste
  • 3.5 kg pre-cooked pozole corn (hominy)

For the green salsa

  • 1/2 cup pumpkin seeds (pepitas)
  • 1/2 head iceberg lettuce, leaves separated
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1 small bunch fresh cilantro
  • 4 cloves garlic
  • 1 whole white onion, halved
  • 3 jalapeño peppers
  • 3 serrano peppers
  • 4 poblano peppers, cored and deseeded
  • 7 green tomatillos
  • To serve
  • Shredded cabbage
  • Finely chopped white onion
  • Chopped habanero peppers
  • Limes, halved
  • Salt, to taste

To serve

    Method

    For the broth and meats

    1. In a large pot or cazuela of hot water, add the pork chamorro, pork head, chicken quarters, half a head of garlic, half an onion, and a generous pinch of salt. Cover and simmer until the meat is tender and cooked through, about 1 hour 15 minutes.

      Then 75 min of waiting

    2. In a separate large stockpot, bring water to a boil with half a head of garlic, half an onion, and salt. Add the pre-cooked hominy, cover, and simmer until soft and open, about 45 minutes to 1 hour.

      Then 45 min of waiting

    3. Once cooked, remove the meat from the broth and transfer to a large shallow bowl. Using a knife and fork, chop or shred the meats into bite-sized pieces.

    4. Transfer the shredded meat into the pot with the cooked hominy. Pour in all the reserved meat cooking broth, removing and discarding the cooked garlic halves and onion halves.

    For the green salsa

    1. In a small pan set over medium-low heat, dry toast the pumpkin seeds until toasted and slightly golden, stirring constantly, about 3 to 5 minutes. Remove from heat.

    2. In a blender, combine the lettuce leaves, ground cumin, dried oregano, half of the toasted pumpkin seeds, half of the cilantro, 4 garlic cloves, half an onion, a pinch of salt, and a splash of water. Blend until completely smooth.

    3. Pour the first batch of blended salsa directly into the pot with the hominy and meat broth.

    4. In the blender, add the jalapeños, serranos, poblano peppers, tomatillos, remaining cilantro, remaining toasted pumpkin seeds, and a splash of water. Blend until smooth.

    5. Pour the second batch of green salsa into the stockpot with the pozole. Stir well to combine all ingredients.

    6. Simmer the pozole on medium heat until the broth boils, the flavours meld, and the green sauce cooks through, about 15 to 20 minutes.

      Then 15 min of waiting

    To serve

    1. Ladle the hot pozole with hominy and meat into deep bowls.

    2. Top each serving with shredded cabbage, chopped onion, chopped habanero, a squeeze of fresh lime juice, and additional salt if desired.

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