Green pozole is emblematic of the state of Guerrero, where tomatillo and serrano chili define its acidic and spicy profile. Unlike red pozole, here epazote provides an unmistakable herbaceous aroma. It is served at weddings, baptisms and New Year's Eve parties on the Pacific coast.
Mexican
Guerrero green Pozole
Pozole Verde de Guerrero de Mexico: traditional step-by-step recipe, with chef tips and clear timings.
- Mexico
- MAIN COURSES
- Light
- High protein
- High fiber
- medium
25 min
Tiempo de Preparación
8
Servings
Nutrición por ración
- Calories 395 kcal
- Protein 30 g
- Fiber 5 g
- Carbohydrates 36 g
- Fat 14 g
- Sodium 720 mg
Story behind the dish
Preparation
Pozole Verde de Guerrero is a preparation from Mexico with medium difficulty. Reserve about 145 minutes in total (25 for mise en place and preparation, 120 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 800 g of precooked cacahuazintle corn.
- Have ready: 1 kg of cubed pork leg.
- Have ready: 500 g of pork backbone.
- Have ready: 500 g of boiled green tomatillos.
- Have ready: 6 green serrano chiles.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Boil pork with backbone
Boil the pork with backbone, onion, garlic, bay leaf and salt in plenty of water for 1 hour and a half. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Blend the cooked tomatillos with the serrano chiles and a little bit of…
Blend the cooked tomatillos with the serrano chiles and a little epazote until you obtain a smooth green sauce.
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Strain the green sauce directly over the meat broth in…
Strain the green sauce directly over the gently simmering meat broth.
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Add the cacahuazintle corn and cook for 40 more minutes until...
Add the cacahuazintle corn and cook for 40 more minutes until swollen and soft.
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Add the rest of the chopped epazote in the last 5 minutes of…
Add the rest of the chopped epazote in the last 5 minutes of cooking.
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Shred the meat
Shred the meat, return to the broth and adjust the salt. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Serve hot with lettuce
Serve hot with lettuce, red onion, oregano, lemon and crispy toast.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Mild version by reducing chilies and hot spices by half.
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