Pozole verde recipe

Hominy and pork in a broth thickened and coloured green by tomatillos, fresh chillies and toasted pumpkin seeds.

2 hours and 15 minutesmedium14 ingredients

Ingredients

• 900 g pork shoulder
• 800 g hominy
• 500 g tomatillos
• 100 g pumpkin seeds
• 2 jalapeños
• 1 white onion
• 3 clove garlic
• 1 epazote
• 1 tbsp lard
• 1 tbsp dried oregano
• 6 radishes
• 3 limes
• 3000 ml water
• 2 tsp salt

How to make Pozole verde

1. Cut the 900 g of pork into large pieces. Simmer it in 3 litres of water with half the onion, 2 garlic cloves and 2 tsp of salt for about 90 minutes, until it gives way. Keep every drop of broth.
2. Lift out the pork and shred it. Strain the broth.
3. Toast the 100 g of pumpkin seeds in a dry pan until they swell and start to pop.
4. Simmer the 500 g of husked tomatillos and the 2 jalapeños in a little water for 5 minutes. Blend them with the pumpkin seeds, the rest of the onion, the last garlic clove and a ladle of broth into a smooth green paste.
5. Heat the 1 tbsp of lard in the pot and fry the paste for 8 to 10 minutes, stirring, until it darkens and smells nutty: this step makes the dish.
6. Pour in the broth, add the 800 g of hominy, the shredded pork and the sprig of epazote. Simmer 20 minutes and adjust the salt.
7. Serve with sliced radish, the dried oregano rubbed between your fingers and the limes cut into wedges, on the side rather than in the pot.

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