Pozole verde – green hominy and pork soup with pumpkin seeds
Guerrero-style pozole with pork and hominy in a thick green broth of pumpkin seeds, tomatillos, chilli and epazote, topped with onion, oregano, lime, avocado and pork crackling, with tostadas on the side.
- 2 hTime
- 50 minHands-on
- 4Portions
- 59 gprotein per portion
- 1060kcal per portion
Ingredients for 4 portions
- 500 gPork shoulder, in large chunks
- 500 gPork backbone, in pieces
- ≈ 3 lWater
- ½Yellow onion, in one piece
- 4 clovesGarlic
- to tasteSalt
- 120 gPumpkin seeds, hulled
- 500 gTomatillo
- 2Jalapeño peppers
- 2 clovesGarlic, for the sauce
- ½Yellow onion, for the sauce
- 4 sprigsEpazote
- ½Lettuce, a few leaves
- 2 tbspLard
- 1 kgHominy, precooked, drained
On the side
- 1Yellow onion, finely chopped
- 2 tbspMexican oregano
- 3Limes, in wedges
- 1Avocado, diced
- 50 gPork rinds, broken into pieces
- 8Tostada shells
Method
- Put the pork shoulder and backbone in a large pot with the water, the piece of onion, the garlic and some salt. Bring to the boil and skim off the foam that rises.
- Partly cover and simmer over a low heat for 1 hour 15 minutes, until the pork is tender.
- Meanwhile, toast the pumpkin seeds in a dry frying pan over a low heat, stirring, until they puff up and start to pop, without letting them brown.
- Simmer the tomatillos and jalapeños in boiling water for about 10 minutes, until the tomatillos turn olive green.
- Drain and blend them with the pumpkin seeds, garlic, onion, epazote, lettuce leaves and about 500 ml of broth from the pot until very smooth.
- Heat the lard in a saucepan over a low heat, pour in the sauce and fry for 10 minutes, stirring often, until it thickens and darkens a little. Don't let it boil hard, or the pumpkin seeds will split.
- Prepare the toppings: finely chop the onion, cut the limes into wedges and break the pork crackling into pieces.
- Rinse the hominy and add it to the pot with the pork, along with the green sauce. Stir well.
- Simmer over a low heat for 25 minutes, stirring now and then, so the flavours come together. Season with salt.
- Dice the avocado. Serve the pozole piping hot in deep bowls and let everyone top it with onion, oregano, lime, avocado and crackling, with tostadas on the side.
