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!
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!
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!
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
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)
- White onion
- Lime wedges
- 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!
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!
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!
Mexican Green Pozole Soup (Guerrero Style)
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.
- 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.