Green Pozole Soup Guerrero Style

Mexican Heritage Month Guest Post: Our guest today is Nora Ceccopieri, author of the blog “Gusta Usted”. In this post she prepares a Green Pozole that I’m sure you will love: just reading the list of ingredients makes your mouth water.
Green Pozole is a typical dish from the state of Guerrero, even though there are many versions in other states in Mexico.
This is my own version, this Pozole verde has my own taste with pumpkin seeds (the way they make it in the State of Guerrero) and the addition of spices... I hope you enjoy and try this recipe
For 10 servings
For the Meat
  • Originally made using ½ pig’s head, we are substituting with 2 lbs. pork loin country-style ribs.
  • 4 Lbs. pork leg cut in cubes
  • 1 large Bay Leaves and ½ tsp. Thyme leaves to cook the meat
  • 2 large white onions cut in half
  • 2 garlic heads
  • Salt to taste
  • Water enough to cover the meat
You can also use Chicken in this recipe instead of pork: 2 Large cooked chickens. Deboned the chickens and strain the broth.

For the Garnishes
  • 6 -8 (15oz) cans of precooked White Hominy
  • 1 Large Lettuce finely shredded
  • 1 Large white onion finely chopped
  • Limes cut in wedges
  • Radishes cut in slices
  • Crushed or Powder Dry Piquin Pepper
  • Mexican Oregano
  • 2 Large bags of Corn Tostadas (20 each)
· In a large stock pot cook the meat with salt, onions cut in half, garlic heads, bay leaves and thyme with enough water to cover the meat.
· After opening the cans with Hominy, rinse, drain, and set aside.
· Once the meat has cooked and the bones can be removed easily from the meat, discard the bones. Place the meat in a large bowl to cool. Cut the meat in small bite size pieces and shred the rest of the meat from the Country style ribs or cut it too. Strain the broth where the meat was cooked. Remove the herbs, garlic and onion. Place the meat, broth and Hominy back in the stock pot.
For the sauce
  • 2 cups of pumpkin seeds (cleaned)  
  • 2 Poblano Peppers cleaned and seeds removed
  • 2 ó 3 serrano peppers (or jalapenos)
  • 1 Lb. tomatillo, husk removed
  • 3 garlic cloves
  • 1 cup of chopped cilantro
  • 1/4 cup of chopped epazote
  • 1 small bunch of radishes leaves
  • 1/4 white onion
  • Pork or chicken broth enough to make the sauce
  • 4 Tablespoons Vegetable oil
  • 1 Tablespoon Salt
  • Oregano and cumin to taste. I usually add 1 Tablespoon of cumin and 1 teaspoon of dry oregano.
Instructions for the Salsa
· Toast the pumpkin seeds in a hot griddle until they start “dancing”(popping), taking care not to burn them. Remove and cool. Place in your blender.
· Add the tomatillos, Serrano peppers, cilantro, epazote, radish, leaves, garlic, onion, spices and freshly ground black pepper to your blender with some of the meat broth. Maybe you will need to do this step in batches. Process it until you have a smooth sauce.
· In a large frying pan heat the vegetable oil. Add the sauce and cook until it changes color, about 7 minutes. Season with salt, lower the heat and keep cooking, stirring frequently for about one more minute.
· Place your stock pot with the meat, broth and hominy back in the stove to medium high heat. When the broth starts simmering add the sauce. Keep simmering for 5 more minutes. Taste to check if it needs extra seasoning. You can add Granular Chicken broth (Knorr Suiza) to increase the flavor. Serve the Green Pozole with Corn Tostadas and its garnishes.
Pozole Verde

By Guest Author: Nora Ceccopieri started one of the first food blogs in Mexico, “Gusta Usted”, with a large collection of traditional home style recipes; most of the recipes in her collection are of her own creation. She has spent many years testing, retesting and taking notes to share her recipes with the thousands of people that visit her blog every day. On the “Gusta Usted” blog you will find more than Mexican, cooking since she is always experimenting with recipes from around the world. If you are not sure what to cook today, stop by her blog, there are a lot of ideas you will enjoy.


  1. Pero que buen Pozole!, se antoja para estas fiestas patrias y días lluviosos algo calientito, yummi!

    Yo soy de Oaxaca, y aquí lo preparamos blanco, con hoja santa y el mole se lo ponemos aparte, aa y también se hace con carne de guajolote, tienes que probarlo!


    1. Hola Mario,

      Tu si que eres suertudo amigo, estas en la mera mata de la diversidad culinaria. Y si tengo que probarlo.

      Saludos a la siempre bella Oacaxa.


  2. Nora's cooking is one of the best! I always say she is "la reyna de la comida mexicana" (the queen of Mexican food). However, you are the queen when it comes to giving the spot light to your friends; such a generous gesture. Thank you, Mely, you're the best!

    1. Hola Prieta,

      Gracis por tus comentarios, tu sabes que se te aprecia y ojala pudieras compartir mas cosas de tu cocina pronto.



  3. Replies
    1. Flavio,

      No te pierdas amigo. Gracias por visitarme.


  4. looks delicious! All those flavours in one pot!

  5. Mely: me encanta todo lo que lleve tomate!!
    He andado ocupada, te extraño!!
    Saludos y un beso amiga!!

  6. Hola, Mely. It's me, Kirby. I changed the blog around, follow the link to the new place.

  7. No wonder she is very popular. Seeing the food i know they are deli and health.

  8. That Green Pozole Soup looks good. I've never had one and would love to have a taste. It looks really delicious.
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  9. Muchas gracias Mely! Haz hecho una excelente adaptación del Pozole Verde para Norte América

    Muchas gracias a todos por sus comentarios. Prieta me haces sonrojar =)


  10. Hola Mely

    Qué delicia, he tratado de conseguir esta receta pero me la dan a medias jeje, gracias por compartir, Dios te bendiga!

    Un beso!


  11. Being Gluten free I like eating Mexican food in the restaurant. Green pozole soup seems very hearty. Can I make this with chicken?

    1. Yes Balvinder Ubi,

      You can use chicken with this recipe.

  12. Thanks for posting this recipe. I made it last night. My husband was happy with is dinner.

  13. I raise high quality pork grown on pastures. When I butcher, I alwsys give my Mexican friends the head. This is what I was looking for, they give me soup back. This time, I will make them soup!! You always make me look good Mely!! Gracias !!!

  14. Thank you Mely, I am a new subscriber to your site and appreciate the recipes. I live in Guerrero and this pozole does look a little different than the ones here in Coyuca de Benitez...but the flavors I think will be the same. I especially love the botanas served with the pozole and the festive atmosphere when we go to restaurants ... always on Thursdays...

    1. Hello Jeannie,

      Every town, and even every cook has it own particular way to cook some dishes. I hope you like this version from my dear friend Nora. You can also ask the locals about the way they cook in Coyuca, I'm sure they will be happy to tell you their personal version. Enjoy and happy cooking!

  15. I'm always late to the party but I made this last week. I was looking through my history so that I could bookmark recipe. I was a bit skeptical because of all the pumpkin seeds, but the flavors were excellent. I love seeing the expression of my chinita or guests when they first taste something and you can tell they're enjoying it. Thanks for the recipe; I'll look for more recipes on your site.


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