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 Soup
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.
How to make Green Pozole Soup
Instructions:
- In a large stockpot cook the meat with salt, onions cut in half, garlic heads, bay leaves and thyme with enough water to cover the meat. (Please check the ingredients list below)
- 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 into 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 stockpot.
Instructions for the Salsa
- Toast the pumpkin seeds on 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 stockpot 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.
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- Originally made using ½ pig’s head we are substituting with 2 lbs.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.
Nutrition
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.
More recipes:
Nopal Soup (Nopales Navegantes)
Creamy Black Bean Soup
Christal
Thanks for posting this recipe. I made it last night. My husband was happy with is dinner.
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 !!!
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!
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
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.
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.
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.
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 .
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.
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.