📝 About This Recipe
Hailing from the lush state of Guerrero, this Pozole Verde is a vibrant, soul-warming celebration of green ingredients like tomatillos, pepitas, and fresh herbs. Unlike its red or white cousins, this version offers a complex, nutty depth thanks to toasted pumpkin seeds and a bright, herbaceous finish. It is a legendary 'Jueves Pozolero' (Pozole Thursday) tradition that brings families together over a steaming bowl of history and flavor.
🥗 Ingredients
The Broth and Meat
- 3 pounds Pork shoulder (butt) (cut into 1.5-inch cubes)
- 1 pound Pork neck bones or trotters (for extra body and collagen in the broth)
- 2 cans (29 oz each) White hominy (Nixtamal) (rinsed and drained; use dried if available for better texture)
- 1 large White onion (halved)
- 1 head Garlic (top sliced off to expose cloves)
- 2 tablespoons Salt (plus more to taste)
The Green Pipian Sauce
- 1.5 cups Raw hulled pumpkin seeds (pepitas) (the secret to Guerrero-style richness)
- 1 pound Tomatillos (husked and rinsed)
- 3-5 pieces Serrano peppers (depending on heat preference)
- 1 bunch Fresh cilantro (thick stems removed)
- 1/2 cup Fresh epazote or radish leaves (radish leaves add a unique peppery bite)
- 1 tablespoon Dried Mexican oregano (crushed between palms)
- 2 tablespoons Lard or vegetable oil (for frying the sauce)
The Essential Garnishes
- 1 bunch Radishes (thinly sliced)
- to taste Dried oregano and chili flakes
- 2 pieces Avocado (diced)
- 1 bag Chicharrón (Pork rinds) (crumbled for crunch)
- 4 pieces Lime wedges (for brightness)
- 1 package Tostadas (served on the side)
👨🍳 Instructions
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1
In a very large stockpot (at least 10-12 quarts), add the pork shoulder, neck bones, halved onion, and the head of garlic. Fill with 6 quarts of water.
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2
Bring the pot to a boil, then reduce to a simmer. Skim off the grey foam (impurities) that rises to the top for the first 20 minutes to ensure a clear broth.
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3
Cover and simmer the meat for about 1.5 to 2 hours, or until the pork is tender enough to be easily pierced with a fork.
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4
While the meat simmers, prepare the 'Pipian'. In a dry skillet over medium heat, toast the pumpkin seeds (pepitas) until they pop and turn golden. Do not burn them or they will turn bitter.
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5
Grind the toasted pepitas in a high-speed blender or food processor until they form a fine powder. Set aside.
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6
In a medium pot, boil the tomatillos and serrano peppers in water for 8-10 minutes until soft but not bursting. Drain.
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7
Blend the boiled tomatillos and serranos with the cilantro, epazote (or radish leaves), and 1 cup of the pork cooking liquid until completely smooth.
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8
In a large skillet, heat the lard or oil. Carefully pour in the green blended sauce and the ground pepitas. Cook over medium heat, stirring constantly for 10 minutes. The sauce will thicken and deepen in color.
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9
Once the pork in the main pot is tender, remove the onion and the head of garlic and discard them. Add the rinsed hominy to the pot.
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10
Stir the fried green sauce (the Pipian) into the large stockpot with the meat and hominy. Season with the Mexican oregano and salt.
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11
Simmer everything together for another 30-45 minutes. This allows the hominy to 'bloom' (open like a flower) and absorb the flavors of the green sauce.
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12
Taste the broth. Adjust salt as needed. The consistency should be hearty but still a soup, not a thick stew; add a splash of water if it has reduced too much.
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13
Ladle the pozole into deep bowls, ensuring everyone gets plenty of pork and hominy. Serve piping hot with the array of garnishes.
💡 Chef's Tips
For the most authentic flavor, use raw pumpkin seeds and toast them yourself; pre-roasted seeds lack the necessary oils. If you can find fresh nixtamalized corn (not canned), the texture is significantly superior, though it requires a longer cook time. Don't skip the radish leaves in the blender! They provide the signature earthy 'green' flavor specific to Guerrero. Always fry the sauce before adding it to the broth; this 'seasons' the sauce and prevents a raw vegetable taste. Leftover pozole tastes even better the next day as the flavors continue to meld in the fridge.
🍽️ Serving Suggestions
Serve with a side of crispy corn tostadas spread with a thin layer of crema. Pair with a cold Hibiscus (Jamaica) water or a crisp Mexican lager to balance the richness. Encourage guests to pile on the chicharrón and avocado—the contrast of creamy and crunchy is essential. Offer a small bowl of Mezcal on the side, as is traditional in the mountains of Guerrero. Provide extra lime wedges; the acidity is crucial to cutting through the fattiness of the pork and seeds.