Pozole Verde
Warm up the kitchen and treat your taste buds with this comforting and flavorful pozole recipe. Tender pork, aromatic spices, and a rich broth come together in this traditional Mexican dish. The combination of tomatillos, chilies, and toasted pumpkin seeds creates a delightful depth of flavor. Serve with a variety of fresh toppings for a satisfying and authentic meal.
— Constant Cookbook
Ingredients
- 1⁄2 lb. pork neck bones, ordered in advance from the
- butcher and rinsed
- 8 cups chicken stock
- 1 lb. boneless pork shoulder
- 1⁄2 white onion, plus 1⁄4 white onion, coarsely
- chopped
- 3 garlic cloves, halved
- 3 1/2 tsp. sea salt
- 3 lb. packaged partially cooked
- or
- 4 serrano chilies
- 1 lb. tomatillos, husked and rinsed
- 2 romaine lettuce leaves, torn into large pieces
- 3 radish leaves
- 2 cups raw hulled green pumpkin seeds
- 2 Tbs. canola oil
- 2 fresh epazote sprigs or flat-leaf parsley sprigs
- Small bowls of finely shredded cabbage, finely
- chopped white onion, thinly sliced radishes and
- dried oregano for serving
- 8 lime quarters for serving
Instructions
- 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 <i>pozole</i>, 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.
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