Mexican Green Pozole Soup (Guerrero Style) Recipe | Samsung Food App

Name: Mexican Green Pozole Soup (Guerrero Style) Recipe | Samsung Food App
Total time: 60 min
Ingredients: Originally made using ½ pig’s head (we are substituting with 2 lbs. pork loin country-style ribs.); 4 Lbs. pork leg cut in cubes; 1 large Bay Leaves and ½ tsp. Thyme leaves to cook the meat; 2 large white onions cut in half; 2 garlic heads; Salt to taste; Water enough to cover the meat; 6 -8 15oz cans of precooked White Hominy; 1 Large Lettuce finely shredded; 1 Large white onion finely chopped; Limes cut in wedges; Radishes cut in slices; Crushed or Powder Dry Piquin Pepper; Mexican Oregano; 2 Large bags of Corn Tostadas (20 each); 2 cups of pumpkin seeds (cleaned); 2 Poblano Peppers cleaned and seeds removed; 2 ó 3 serrano peppers (or jalapenos); 1 Lb. tomatillo (husk removed); 3 garlic cloves; 1 cup of chopped cilantro; 1/4 cup of chopped epazote; 1 small bunch of radishes leaves; 1/4 white onion; Pork or chicken broth enough to make the sauce; 4 Tablespoons Vegetable oil; 1 Tablespoon Salt; Oregano and cumin to taste. I usually add 1 Tablespoon of cumin and 1 teaspoon of dry oregano

app.samsungfood.com

If you're looking for a delicious and authentic Mexican green pozole soup recipe, you've come to the right place! This soup is common in the state of Guerrero i

View full recipe on app.samsungfood.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.samsungfood.com.

Share this recipe:

Cooking tools:

Ingredients

Originally made using ½ pig’s head (we are substituting with 2 lbs. pork loin country-style ribs.)
4 Lbs. pork leg cut in cubes
1 large Bay Leaves and ½ tsp. Thyme leaves to cook the meat
2 large white onions cut in half
2 garlic heads
Salt to taste
Water enough to cover the meat
6 -8 15oz cans of precooked White Hominy
1 Large Lettuce finely shredded
1 Large white onion finely chopped
Limes cut in wedges
Radishes cut in slices
Crushed or Powder Dry Piquin Pepper
Mexican Oregano
2 Large bags of Corn Tostadas (20 each)
2 cups of pumpkin seeds (cleaned)
2 Poblano Peppers cleaned and seeds removed
2 ó 3 serrano peppers (or jalapenos)
1 Lb. tomatillo (husk removed)
3 garlic cloves
1 cup of chopped cilantro
1/4 cup of chopped epazote
1 small bunch of radishes leaves
1/4 white onion
Pork or chicken broth enough to make the sauce
4 Tablespoons Vegetable oil
1 Tablespoon Salt
Oregano and cumin to taste. I usually add 1 Tablespoon of cumin and 1 teaspoon of dry oregano