If you're looking for a delicious and authentic Mexican green pozole soup recipe, you've come to the right place! This soup is common in the state of Guerrero in Mexico and is made with cubed pork, white hominy, green tomatillo, a variety of different Mexican peppers, and spices. It's easy to make and tastes amazing!
In This Post
Get ready for an exciting new recipe today!
I would like to introduce our guest recipe maker: Nora Ceccopieri. She is the author of the blog "Gusta Usted."
Her website is one of the first food blogs in Spanish to start sharing traditional Mexican recipes loved by many and special family recipes.
She is going to show us how she prepares a classic green pozole soup, special to the state of Guerrero, that I'm sure you will love.
Just reading the list of ingredients will make your mouth water!
🌎 History Behind Mexican Pozole
The green pozole soup, or pozole verde, is a dish that has been passed down for many generations in the state of Guerrero. There are actually many different versions made in other states in Mexico.
It is made with pork and white hominy, which are cooked together until they are very tender. The tomatillo sauce is then added, along with a variety of different Mexican peppers and spices.
The end result is a delicious, hearty soup that everyone will love!
This pozole verde is my own version of a classic recipe. I like to add toasted pumpkin seeds (the way they make it in the State of Guerrero) with the addition of a few extra spices.
I hope you make pozole and enjoy it!
🙋♀️ FAQ
Before I share my soup recipe, here are a few questions I've been asked about homemade green pozole.
Do I have to use pork?
No! Green pozole can also be made with shredded chicken. This recipe can be made by swapping out the pork for 2 large cooked chickens.
Make sure to debone the chickens and strain the chicken broth!
Can I use frozen or canned hominy?
Yes, I actually use canned hominy to make this pozole, just make sure to rinse it and drain it well before adding it to the soup.
What if I can't find serrano peppers?
You can use jalapeño peppers instead!
📋 Ingredients
This Mexican soup is very delicious with wholesome ingredients and traditional Mexican spices.
Here is the list of ingredients you will need:
For the pork:
- Pork loin ribs and pork legs
- Bay and thyme leaves, we usually use dried for this recipe
- White onion
- Garlic heads
- Salt
- Water
For the sauce:
- Pumpkin seeds, raw and unshelled
- Mexican peppers (poblano and serrano)
- Tomatillo, husk removed
- Garlic cloves
- Fresh cilantro and epazote
- Radish leaves
- White onion
- Pork broth (to be rendered from the pork in step one)
- Vegetable oil
- Oregano, cumin and salt
For the garnishes:
- White hominy (precooked)
- Lettuce
- White onion
- Lime wedges
- Radishes
- Dry piquin pepper powder
- Mexican oregano
- Corn tostadas
Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!
🔪 Instructions
To make things easier for you, I am going to break down the directions to make pozole verde into sections.
Cook the pork
- In a large pot, cook the pork with salt, onions cut in half, garlic heads, bay leaves, and thyme.
- Fill the pot with enough water to cover the meat and cover.
- Cook until the meat is falling off the bones.
- After the meat is done, remove from the pot and let it cool in a separate bowl.
- Cut the pork into bite-sizes pieces and shred the meat from the pork ribs.
Add the hominy
- Strain the broth where the meat cooked and remove all of the herbs and vegetables.
- Add the pork, broth and white hominy back to the large pot, stirring occasionally.
Make the tomatillo sauce
- Toast the pumpkin seeds on a hot griddle until they start changing to a ligther color and popping from the griddle . Make sure not to burn them!
- Remove, let the seeds cool and add them to your blender.
- Add tomatillos, serrano peppers, cilantro, epazote, radish leaves, garlic, onion, spices and freshly ground black pepper to your blender with some of the pork broth.
- Process it until you have a smooth sauce.
- In a large frying pan, heat the vegetable oil, add the tomatillo sauce and cook it until the sauce turns a different color. That'll take about 7 minutes.
- Season with salt, lower the heat and keep cooking, stirring frequently for about one more minute.
Add the sauce to pozole soup
- Place your stock pot with the meat and broth back on the stove at a medium heat.
- When the broth starts simmering, add the tomatillo sauce and keep simmering for 5 more minutes.
Serve immediately and enjoy!
🍽 Side Dishes
This pozole verde is absolutely delicious as is, but there are a few garnishes you can add to really make it the best bowl of green pozole you ever had.
Top the pozole soup with some sliced radishes, lettuce, sliced avocado, and white onion. Add a squeeze of fresh lime juice and a dash of piquín pepper powder. It adds an extra layer of tanginess and spice that really makes the soup taste good.
Don't forget to serve the pork pozole verde with corn tostadas or fresh tortilla chips!
📚 More Authentic Mexican Recipes
If you enjoyed this recipe for green pozole soup, take a look at some of these other authentic Mexican recipes:
- Squash Blossom and Squash Soup
- Vegetable Beef Soup With Rice
- Mexican Black Bean Soup With Chorizo
- Menudo Tripe Soup
- Mexican Lentil Soup
I hope you make this pork pozole! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment done below and tell us all about it!
¡Buen provecho!
Mely
By Guest Author: Nora Ceccopieri
She 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 website every day.
On her 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 because there are a lot of ideas you will enjoy!
📖 Recipe
Mexican Green Pozole Soup (Guerrero Style)
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
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
- ¼ cup of chopped epazote
- 1 small bunch of radishes leaves
- ¼ 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
- 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.
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.
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Theresa
Hi Mely! Hey, I just bought your lovely book The Mexican Home Kitchen and am so loving it. It is so beautifully organized with gorgeous design, quality paper and a culinary treasure with so many pictures of the recipes! Would make such a lovely holiday gift for anyone wanting to update their Mexican cooking with fresh flavors!
I Have already tried some of the beverages and the Posole Verde de Pollo in the book (similar to this recipe). I learned from cooking the book recipe that the toasted Pumpkin Seeds and the Radish leaves really make a difference in elevating the flavors of the soup. Don't leave them out! The pumpkin seeds add creaminess and the Radish leaves add an herbal depth (but not bitter) that goes so well with the cilantro! This really makes the soup special! I only used 1/2 c of the pumpkin seeds (as in the book) but used ALL the radish leaves indicated in this recipe :). Thank you for sharing these authentic recipes in your beautiful book!
Ivone Harrison
Mely
This is been the best pozole I have ever made (is actually my first time making it) I am so glad I found you. The taste is amazing and my whole family loves this recipe. This is a new staple in our fam. Thanks for sharing this authentic recipes 🙂
Mely Martínez
Hello Ivone,
Buen provecho!
Bart Brimley
Do you cook the tomatillos before blending them with the other ingredients? I always cook them when I make salsa verde.
mmartinez
Hello Bart,
They go raw into the blender with the rest of the ingredients on like Serrano peppers, cilantro, epazote, radish, leaves, garlic, onion, spices and freshly ground black pepper.
Olmec Fog
Hi! How long does it take to simmer the meat for it to be cooked and the broth to be ready? Thanks!
mmartinez
Hello,
That will depend if the meat is tender it will take about 45 minutes up to an hour. And, if it is a hard cut of meat it can take up to 2 hours.
Troy Dykes
Are you using the radishes and the leaves? Or just the leaves?
Mely Martínez
Hello Troy,
Only the leaves.
Donna Valencia
This pozole was so good. My husband must of told me at least 10 times how good and tasty this was.. Thanks so much .
Octavio cuellar
Hola !! Hice el pozole ayer y wowww quedo espectacular , la familia encantada muy rico dicen q es el pozole mas rico q hayan probado!!!
mmartinez
Hola Octavio,
Muchas gracias por probar la receta de pozole verde. Que bonito que les gusto tu sazón, porque el cocinero tiene mucho que ver en que un platillo quede bueno.
Andrea Chavez
This is my go to recipe when the family wants pozole verde. We all love this recipe.
mmartinez
Hello Andrea,
So glad to know you like it. This pozole Verde is a recipe from my dear friend Nora. From the blog Gusta Usted.
Linda A Marquez
Hello
Just wanted to tell you that I made the Pizoke Verde Guerrero Style tonight and it was a big hit. It will now be traditional for Halloween night. All the recipes I have tried of yours have never failed! The dishes are authentic and I recommend your site . TMuchas Gracia
Sincerely
Linda
mmartinez
Hello Lidia,
Thank you for trying the recipe, this recipe is from my dear friend Nora, from the blog Gusta Usted. So glad to know you enjoyed.
Anonymous
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.
-Erick
Jeannie Kezlan
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...
mmartinez
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!
Carri
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 !!!
Christal
Thanks for posting this recipe. I made it last night. My husband was happy with is dinner.
Balvinder Ubi
Being Gluten free I like eating Mexican food in the restaurant. Green pozole soup seems very hearty. Can I make this with chicken?
Mely
Yes Balvinder Ubi,
You can use chicken with this recipe.
mycookingtime
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!
Ziho
Nora
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 =)
Besos.
Kristen McIntyre
No wonder she is very popular. Seeing the food i know they are deli and health.
Brewella Deville
Hola, Mely. It's me, Kirby. I changed the blog around, follow the link to the new place.
Pily
Mely: me encanta todo lo que lleve tomate!!
He andado ocupada, te extraño!!
Saludos y un beso amiga!!
Nammi
looks delicious! All those flavours in one pot!
Byte64
Wonderful, maravilloso!
Mely
Flavio,
No te pierdas amigo. Gracias por visitarme.
Mely
Prieta
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!
Mely
Hola Prieta,
Gracis por tus comentarios, tu sabes que se te aprecia y ojala pudieras compartir mas cosas de tu cocina pronto.
Saludos,
Mely
mariO
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!
saludos
Mely
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.
Mely