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Pozole Verde

paflynn's picture
Corn, the very heart and soul of Mexican cooking, becomes something quite different when it is transformed into pozole, also known as hominy. Large, white corn kernels are treated with a softening solution of lime (calcium hydroxide), just as they are for making masa, but the kernels, rather than being ground, are cooked until tender. Look for packaged partially cooked pozole (nixtamal) at Mexican markets. You can substitute the pozole in this recipe with 4 cans drained and rinsed white hominy. Add it to the soup along with the pumpkin seed mixture.
Ingredients
  Pork neck bones 1⁄2 Pound, rinsed
  Chicken stock 8 Cup (128 tbs)
  Boneless pork shoulder 1 Pound
  White onion/Coarsely chopped 3⁄4 , 1/4
  Garlic 3 Clove (15 gm), halved
  Sea salt 3 1⁄2 Teaspoon
  Partially cooked pozole/Nixtamal 3 Pound
  Serrano chilies 4
  Tomatillos 1 Pound, rinsed (husked)
  Romaine lettuce 2 , torn into large pieces
  Radish leaves 3
  Raw hulled green pumpkin seeds 2 Cup (32 tbs)
  Canola oil 2 Tablespoon
  Fresh epazote sprigs/Flat-leaf parsley sprigs 2
Directions

Put the pork bones, stock, pork shoulder, 1/2 onion, garlic and 1 1/2 tsp. of the sea salt in a large pot. Bring to a boil over high heat, skimming off any foam from the surface. Reduce the heat to medium-low, cover partially and cook until the meat is tender, about 2 hours. After about 1 hour, add the pozole, stir well and continue cooking.

Meanwhile, bring a saucepan three-fourths full of water to a boil over high heat. Add the chilies and tomatillos, reduce the heat to medium-low and simmer until the tomatillos are soft, about 10 minutes. Drain through a sieve. Working in 2 batches, spoon half of the tomatillo mixture into a blender and add half each of the remaining chopped onion, the lettuce and radish leaves and 1 cup of the pork broth. Process until smooth. Pour into a bowl and repeat for the second batch. Set aside.

In a fry pan over medium heat, toast the pumpkin seeds, shaking the pan frequently, just until they swell and begin to tan, about 4 minutes. Remove from the heat, let cool, then grind in a spice grinder.

In a large fry pan over medium-high heat, warm the oil. Add the ground seeds and fry, stirring frequently, until pastelike, about 2 minutes. Stir in the tomatillo puree, reduce the heat to medium-low and continue to cook, stirring occasionally, until thick and rich, about 5 minutes. Remove from the heat.

Remove the pork shoulder and bones from the pot and let cool. Stir some of the remaining pork broth into the seed mixture. Pass the mixture through a medium-mesh sieve placed over the pot, pressing on the contents with the back of a spoon. Bring to a simmer over medium heat and cook for 30 minutes.

Shred the pork shoulder and add it to the pot along with any meat from the bones. Discard the bones. Add the epazote and the remaining 2 tsp. sea salt, stir well and simmer for 20 to 30 minutes more. Ladle the pozole into bowls and serve with the cabbage, finely chopped onion, radishes, oregano and limes. Serves 8 to 10.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Side Dish
Taste: 
Savory
Feel: 
Rich
Method: 
Stewed
Dish: 
Soup
Preparation Time: 
45 Minutes
Cook Time: 
50 Minutes
Ready In: 
95 Minutes
Servings: 
8
Subtitle: 
Pozole Verde

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