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
POZOLE VERDE
For 10 servings
Ingredients:
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Originally made using ½ pig’s head, we are substituting with 2 lbs.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)
Instructions:
· 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.
Enjoy!


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.

Pin It