Pozole Verde

Total Time:
3 hr 30 min
Prep:
30 min
Cook:
3 hr

Yield:
about 2 1/2 quarts
Level:
Intermediate

Ingredients
  • 1 pound lean pork shoulder, in 1 piece
  • 1/2 chicken, cut into pieces
  • 1 onion, quartered, plus 1 onion, finely chopped
  • 2 cloves garlic, peeled and smashed
  • 5 stems cilantro, plus more for garnishing
  • 4 ounces hulled untoasted pumpkin seeds
  • 1/2 pound fresh tomatillos
  • 2 1/2 teaspoons salt
  • 1 fresh hot chile, such as Serrano or jalapeno, stem removed and coarsely chopped
  • 1 small onion, chopped
  • 2 tablespoons lard or vegetable oil
  • Salt
  • 2 (29-ounce) cans hominy, drained
  • Garnishes:
  • Sour cream
  • Diced red onion
  • Dried oregano and/or finely chopped cilantro leaves
  • Ripe avocados, cubed
  • Fried pork rinds, crumbled
  • Fried corn tortilla strips
  • Lime wedges
Directions

In a large soup pot put 3 quarts of water, the pork shoulder, chicken, quartered onion, smashed garlic, and cilantro stems and bring to a boil. Skim any foam that rises to the surface, partially cover the pot, reduce heat to a simmer and cook for 2 1/2 to 3 hours, or until the pork is very tender and the stock is flavorful.

While the meat is cooking, heat a small skillet over medium low heat. Add the pumpkin seeds and cook, stirring constantly, until all of the seeds have popped and turned golden, 3 to 4 minutes. Transfer to a bowl and set aside to cool.

Place the tomatillos in a small saucepan and add enough water to cover by 1-inch. Add 1 teaspoon of the salt and cook over medium heat until the tomatillos are tender, about 10 minutes. Strain tomatillos and discard the cooking liquid. Place the tomatillos in the jar of a blender along with the pumpkin seeds, green chile, and chopped onion.. Add 1/3 cup of the pork cooking liquid and blend until very smooth. Strain through a medium-mesh sieve and discard the solids.

In a skillet over medium high heat, add the oil. When hot, add the puree and cook, stirring constantly, for about 7 minutes, or until the color has darkened and the mixture has thickened considerably. Remove from the heat.

When the pork is very tender, strain the stock. Set the meat and chicken aside. Discard other solids. Return the stock to the soup pot, add the tomatillo-pumpkin seed mixture and the hominy and return to a gentle simmer. Cook for about 1 hour, stirring frequently, until slightly thickened and flavorful. When the meat and chicken are cool enough to handle, discard any bones and shred into bite size pieces. Add the meat to the soup pot and season with the remaining 1 1/2 teaspoons salt. Serve the pozole in shallow bowls, and allow guests to garnish their soup with condiments of their own choosing.


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    13 Reviews
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    Yum! I don't write many reviews, but I've come back to this recipe a few times so I thought it deserved a good review :. I usually double the recipe and guess measurements. I don't run the blended pumpkin seed mixture through a strainer, but I have a good blender and I am too lazy to dig through the cabinet to find my sieve. I think I followed exactly the first time I made it .. not a big difference. The garnishes make the soup ... I like shredded cabbage, lime, avocado and chicharrones... and a sprinkle of salt. I noticed one review said something about canned hominy ... well, I was actually going to prepare some fresh/ dried to use, but I couldn't find any. This soup is delicious !!! Totally worth the sink full of dirty pots ;
    Well, for one thing one does not use hominy from a can. Pasole is produced differently and takes about 3 hours to cook by itself.
     

     
    Next one does not use jalepeno peppers. Hatch green chiles are the proper peppers to use.
    Yum,yum, yum, in my Tum tum tum LOL Loved it !!
    I gave this recipe a 4 star rating because I had to make adjustments, but it is delicious. First of all, traditional pozole is made with pork, not chicken. It is also a lot of work to make such a small batch. Here are my recommendations:
     

     
    4 Lbs pork shoulder, omit the chicken
     
    3 onion quartered, 3 onion finely chopped
     
    6 cloves of garlic
     
    15 stems cilantro
     
    12 oz of pumpkin seeds ( 3- 2oz bags) found cheaper on the Mexican food aisle
     
    1.5 Lbs of Tomatillos
     
    Salt to taste
     
    3 serrano chilies
     
    1-6 Lb can of Hominy
     
    For garnishments, I use red onion, avocado, shredded cabbage, lime wedges, and hot pepper sauce. These are placed in bowls and people use what they wish; all of it uncooked.
     
    I cook it according to the directions, but increase the water to 8 quarts. I have never been able to brown the puree, but this does not seem to matter. Tastes great, worth the effort!
    Made it for the first time but took a few shortcuts and improvised a little. Started with 3/4 of a leftover roasted chicken (no pork) and low sodium chicken broth and saved 2 hours of cooking time. I only had one can of hominy in the pantry so I added a whole ear of roasted white corn and went with fresh fire roasted pablano and red peppers as well as some fresh oregano stems--let simmer for one hour--GOOD STUFF!!
    I used chicken intead of pork as a healthier decision, taste just as good. I also blended roasted and seeded poblano chiles, oregano, garlic, onion and cilantro along with with the tomatillos. I forgot to buy the pumpkin seeds so if you do to don't worry it is still very good. I do reccomend the last hour of simmering after you add the hominy and tomatillo mixture it really gives a chance for everything to come together..be patient! Also, take it easy on the salt you can always add more, the tomatillos are very tangy and oversalting will ruin the soup!
    It's been very cold in Florida lately and this turned out to be the perfect cold day meal. It was so good by itself that I did not use any toppings. thanks. L.
    The best pozole verde I have ever tasted!!! It took some time but was worth it! Serve with green onions, cilantro, cabbage, and extra diced chiles for more heat. The tomatillos really made it great!
    my first time making pozole... but i def not a first in eating it up. this pozole was very good. didnt have chicken or pumpkin seeds. i added a little chicken boulion and some dried oregano. and it was delicious. going to make it again for aunts bdy on new years day, cuz they really liked it.
    I have made this recipe a number of times. I may vary the amount of peppers based on what I have on hand, and don't always have the pumpkin seeds, but every time it turns out excellent. As published, this recipe has a nice layering effect of flavors and heat.
     

     
    A beautiful, slow cooked recipe that tastes like you put the effort into it. Rustic but elegant enough for serving to guests. I've even frozen extra portions for lunch and it reheats beautiifully.
    This is a delicious and authentic pozole. I loved the addition of the whole chicken...I think it added a lot of depth to the flavor. I used roasted tomatillos and added two roasted poblanos. It made the green sauce very flavorful, but not too spicy. My husband can't have really spicy food, but he loved flavorful Mexican food...so this was a perfect choice! Thanks Emeril!
    absolutely delicious!!!
    I consider myself an expert in Pozoles, and this recipe really got my attention: the pumpkin seeds are an incredible idea ! I loved it. I would include two more garnishes: shreded lettuce and raddish. Chili powder can be optional (Chile de Arbol,... very hot, but very good).
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