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From @De mi Rancho a Tu Cocina

Pozole Verde

1 hr 40 min · Serves 8

1 hr 40total
20 minhands on
11steps
8servings

Watch it

Ingredients

For the broth and meats

  • 1 kg pork shoulder, cut into large chunks
  • 1 kg chicken pieces (bone-in, skin-on)
  • 1 kg hominy (pre-cooked or canned pozole corn), rinsed
  • 1 head garlic, halved crosswise
  • 1 large white onion, quartered
  • 2 tbsp salt

For the green salsa

  • 500 g tomatillos, husked
  • 4 poblano peppers, seeded and chopped
  • 3 jalapeño or serrano peppers, stemmed
  • 1 bunch fresh cilantro
  • 1 cup fresh lettuce or cabbage leaves, chopped
  • 3 cloves garlic
  • 1/2 white onion
  • 1 tbsp dried oregano
  • 2 tbsp vegetable oil

To assemble

    For serving

    • 1/2 head shredded cabbage
    • 1 white onion, finely diced
    • 1/2 cup radish, sliced
    • Lime wedges
    • Tostadas

    Method

    For the broth and meats

    1. Place the pork chunks, chicken pieces, garlic head, quartered onion, and salt in a large pot and cover with water by at least 2 inches.

    2. Bring to a boil over high heat, skim off any foam that rises to the surface, then lower the heat to medium-low and simmer until the meat is tender and cooked through, about 45–50 minutes.

      Then 50 min of waiting

    3. Remove the chicken pieces from the pot to a plate once cooked, allowing the pork to continue simmering until fully tender.

    4. Add the rinsed hominy to the pot with the broth and pork.

    For the green salsa

    1. In a medium saucepan, cover the tomatillos, poblano, and jalapeño peppers with water and boil until softened, 8–10 minutes.

      Then 10 min of waiting

    2. Transfer the boiled vegetables to a blender along with the cilantro, chopped lettuce, garlic cloves, half onion, oregano, and a splash of cooking liquid. Blend until smooth.

    3. Heat the vegetable oil in a skillet over medium heat, pour in the blended salsa, and fry for 5–8 minutes, stirring occasionally, until the color deepens slightly.

      Then 8 min of waiting

    To assemble

    1. Pour the fried green salsa into the main pot containing the broth, pork, and hominy.

    2. Shred the cooked chicken meat, discarding bones and skin, and add it back into the pot with the green broth.

    3. Simmer the pozole on medium-low for an additional 15–20 minutes to allow all the flavors to meld together.

      Then 20 min of waiting

    4. Serve hot in deep bowls accompanied by shredded cabbage, diced onion, radish slices, lime wedges, and tostadas.

    5. Chicken and pork combined give the pozole a rich, balanced flavor, but either protein can be used on its own.

    6. Adjust spicy heat by increasing or reducing the amount of serrano or jalapeño peppers in the green salsa.

    For serving

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