A classic mexican Pozole: the green Pozole

The Green Pozole from the Guerrero state (Pozole Verde Guerrerense): Pozole is a classic Mexican dish that dates back to prehispanic times. Pozolli in Nahuatl means foam, because of how the cracked grains look in the broth. Originally only made mostly with pork but Pozole is now prepared with beef or chicken, among other ingredients. If finding hominy proves difficult in your area, at the supermarkets you can buy pre-cooked Pozole white corn, and follow the steps to turn it into hominy; as white corn does require a few preparation steps before incorporating it into the pozole, but it still works. Personally, for simplicity I bought here some pre-cooked Goya Hominy, and it was delicious!

Pozole is a main course in itself; although it can be accompanied by side dishes such as salad and the like.

A bowl of pozole verde with totopos

Recipe for Mexican Green Pozole Soup:

Ingredients for 6-8 servings:

• 2 lb. Pork meat: shoulder or roast
• 1 lb. of Green Tomatoes
• 2 lb. of hominy
• 1 onion
• 2 cloves garlic
• A few radishes
• 3 bay leaves
• 1 Lettuce
• 2 Poblano Chiles
• 2 Serrano Chiles (whole)
• Fresh cilantro, cleaned and chopped
• Salt and oregano to taste


1- Place the hominy in a pot with water, add bay leaves, pressed-in garlic, chopped onion and salt to taste. Bring it to a boil; then simmer over low heat setting for 3 to 4 hours; if you are using pre-cooked hominy from a can, just simmer for one hour.

2- Prepare the green salsa which we will add to the pozole: in the oven at 350°F roast the tomatoes, peppers, turning them occasionally until they have charred slightly. Liquify all these with enough water and the chopped cilantro, then pour this salsa in the pot with the hominy, gradually so the pot stay hot!

3- Meanwhile cook the pork meat along with the pulp, the onion and garlic. shred the meat and add it to the other pot with the hominy when it is ready.

4- Allow everything to simmer a little longer and serve your pozole, with lettuce on the side and accompanied by finely chopped radishes. Add to your own taste oregano, salt and lemon.

mexican recipes

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