Mexican Green Pozole Soup (Guerrero Style)

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!

Course Pork, Soups

Cuisine Mexican

Keyword green pozole soup guerrero style, pozole verde receta, pozole verde soup

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 396kcal

Author Mely Martínez

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Originally made using ½ pig’s head we are substituting with 2 lbs.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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