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Pozole Verde

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  • Prep 60 min
  • Total 1 hr 45 min
  • Ingredients 21
  • Servings 8
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Pozole Verde is a famous dish from the state of Guerrero in Mexico. Just as with food from the other regions of Mexico, this dish is served with great pride. It is very typical during special celebrations and family gatherings. I invite you to enjoy the flavors of Guerrero trying this delicious pozole soup inspired by the original recipe. Let’s cook!
by Adriana Martin
Updated Sep 28, 2015
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Ingredients

To cook the chicken and the pork loin:

  • 1 fresh farm raised chicken. cleaned
  • 1 lb of pork loin, cleaned
  • 1 white onion
  • 4 cups of water
  • 2 teaspoons of Mexican dried oregano
  • 1 tablespoon of ground cumin
  • 2 bay leaves
  • 2 teaspoons of chicken base stock or cubes

For the green sauce:

  • 10 tomatillos peeled and washed
  • 5 Serrano chiles (I personally like it spicy so I add 10 Serrano chiles but it is your choice on how much heat you want to add)
  • 4 garlic gloves
  • 1 bunch of fresh cilantro
  • 1/2 cup of green “pepitas” (pumpkin seeds dried, roasted and hulled)

For the Pozole:

  • 1 whole chicken cooked and shredded (no skin, no bones)
  • 1/2 lb of cooked shredded pork loin
  • 4 cups of chicken broth (the broth resulted when cooking the chicken, just strain to remove debris)
  • 2 cups of water
  • 4 cups of canned hominy corn
  • 2 teaspoons of Mexican dried oregano

To garnish:

  • Haas Avocado slices
  • Green sauce

Directions

  •  
    1
    For cooking the chicken and the pork loin: Cut chicken in pieces and the pork in big chunks; place inside a large dutch oven or pot with remainder of ingredients and cook for approximately 30-45 minutes until pork is tender and easy for shredding. This could take longer if you have selected a bone in pork piece. Remove cooked chicken ; shred, discarding bones and skin. Shred pork as well, combining both meats. Strain the broth as you would for the pozole soup. You can cook and prep the chicken and the pork a day in advance.
  •  
    2
    For cooking the sauce: Clean chiles by removing stems. Place all ingredients except cilantro and pumpkin seeds in a roasting pan and grill for few minutes. When ready blend, in blender stirring in 1/2 cup water to mix all ingredients. Add more liquid if needed, looking for a thick consistency. Add salt to taste. Store in a glass container inside refrigerator and keep for later use, if desired.
  •  
    3
    For cooking the pozole: Place sauce pan in stove over low heat. Add chicken stock, hominy ,the shredded meat, the water and seasonings and let it simmer for 30 minutes. Add sea salt to taste. The longer it simmers the best the broth will taste; and be patient, flavors need time to develop.
  •  
    4
    To serve: Serve soup in bowl, garnish with avocado slices, cilantro, and drizzle with green sauce. Place the garnishes in the middle of the table and let your guests add more sauce and avocado if desired.

Expert Tips

  • tip 1
    Soups need time to develop flavors, be patient and cook your pozole at low flame. Consider using also a slow cooker.
  • tip 2
    To get better tasting green salsa a “comalito” or roasting pan is recommended; roasting brings out the those unexpected flavors and makes the sauce even more interesting to the palate. As any traditional recipe requires time and effort but results are amazing. For saving time you can cook a day in advance.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Pozole Verde is a famous dish from the state of Guerrero in Mexico. Just as with food from the other regions of Mexico, this dish is served with great pride. It is very typical during special celebrations and family gatherings. I invite you to enjoy the flavors of Guerrero trying this delicious pozole soup inspired by the original recipe. Let’s cook!
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