Pozole Verde

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2004

Show: Emeril LiveEpisode: International Soups and Stews

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 11 Reviews
Total Time:
3 hr 30 min
Prep
30 min
Cook
3 hr 0 min
Yield:
about 2 1/2 quarts
Level:
Intermediate
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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:

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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Newest Ratings and Reviews

Read all 11 reviews

  • on January 08, 2011

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    Yum,yum, yum, in my Tum tum tum LOL Loved it !!

    people found this review Helpful.
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  • on December 20, 2010

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    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!

    people found this review Helpful.
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  • on June 18, 2010

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    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!!

    people found this review Helpful.
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