THURSDAY’S RECIPE: Green Pozole with Pork – Tradition and Innovation in One Dish

This recipe takes you to Mexican kitchens, where patience and love are reflected in every dish.

This recipe takes you to Mexican kitchens, where patience and love are reflected in every dish.

Pozole is one of the most representative dishes of Mexican gastronomy. It is a symbol of tradition, family gatherings, and celebrations that bring generations together through flavor. While the most well-known version is the red pozole, green pozole offers a vibrant and fresh alternative, highlighted by its herbaceous notes and perfect balance of flavors.

Today, I want to share a recipe that pays homage to this tradition with a special twist: instead of chicken, we will use pork, which adds juiciness and a robust flavor that pairs perfectly with the intensity of tomatillo and the aromatic touch of epazote.

What Makes Green Pozole Special?

Unlike red pozole, which gets its color and deep flavor from dried chilies like guajillo or ancho, green pozole is characterized by its freshness, thanks to ingredients like tomatillos, cilantro, epazote, and poblano chilies. The acidity of the tomatillos enhances the richness of the pork broth, achieving a perfect balance between comforting and vibrant flavors.

This dish is ideal for special celebrations or simply for treating your family to a flavorful and traditional meal.

Ingredients (6-8 servings)

For the Pozole Broth

• 3.3 lbs (1.5 kg) pork leg, cut into large pieces

• 1 medium onion, halved

• 6 garlic cloves

• 2 bay leaves

• 1 teaspoon dried oregano

• 1 teaspoon salt

• ½ teaspoon black pepper

• 10 cups water

• 3 cups hominy corn, drained and rinsed
  

For the Green Sauce

• 10 tomatillos, husked and rinsed

• 2 poblano chilies, roasted, peeled, and deseeded

• 2 serrano or jalapeño chilies (adjust for spice preference)

• 1 bunch cilantro (about 1 cup)

• ½ cup epazote leaves (substitute with parsley if unavailable)

• 1 teaspoon ground cumin

• ½ teaspoon ground coriander

• ½ teaspoon salt

• 1 cup chicken broth or reserved pork broth
  

For Garnishing and Serving

• Sliced radishes

• Finely chopped cabbage or lettuce

• Chopped white onion

• Fresh cilantro leaves

• Dried Mexican oregano

• Lime halves

• Tostadas or crushed tortilla chips

• Sliced avocado (optional)
  

Preparation:

Step 1: Cook the Pork and Hominy

1. In a large pot, place the pork, onion, garlic, bay leaves, oregano, salt, and pepper.

2. Add 10 cups of water and bring to a boil. Reduce heat and simmer for 1.5 to 2 hours, skimming off any impurities that rise to the surface.

3. Once the pork is tender, remove it from the pot, shred it, and set it aside. Keep the broth in the pot.

4. Add the hominy corn to the broth and let it continue cooking while preparing the green sauce.
   

Step 2: Prepare the Green Sauce

1. In a medium pot, boil the tomatillos and serrano chilies for 5-7 minutes until soft.

2. Drain and blend with the roasted poblanos, cilantro, epazote, cumin, coriander, salt, and 1 cup of pork broth until smooth.

3. In a separate pan, heat 1 tablespoon of oil over medium heat and sauté the green sauce for 5-7 minutes, stirring occasionally until thickened and deepened in color.
   

Step 3: Combine and Simmer

1. Pour the green sauce into the pot with the broth and hominy, stirring well to combine.

2. Add the shredded pork and simmer over medium-low heat for 15-20 minutes, allowing the flavors to meld.

3. Taste and adjust seasoning if necessary.
   

Serving and Presentation

1. Serve the hot pozole in deep bowls.

2. Garnish with sliced radishes, chopped cabbage, onion, and fresh cilantro.

3. Sprinkle with dried oregano and squeeze fresh lime juice for extra brightness.

4. Pair with crispy tostadas or crushed tortilla chips for a complete experience.
   

Chef Yerika Muñoz’s Tips for the Perfect Green Pozole

• Properly roast poblano chilies: This gives a smoky touch that elevates the broth’s depth of flavor. Roast them directly over a flame and let them sweat before peeling.
  

• Use homemade pork broth: The key to a great pozole lies in the broth, so avoid store-bought alternatives.
  

• Thicken the broth with blended hominy: If you prefer a thicker pozole, blend ½ cup of hominy with some broth and add it to the pot.
  

• Control the spice level: For a milder taste, remove the seeds from the serrano chilies or only use poblanos.
  

• Let it rest: Like any great stew, pozole tastes even better the next day when the flavors have fully developed.
  

This green pozole with pork is a unique interpretation full of tradition, color, and flavor. Each bite transports you to Mexican kitchens, where patience and love are reflected in every dish. Whether for a family gathering or a weekend treat, this pozole will be the star of your table.

Enjoy and buen provecho!