Pozole Verde
Easy 4-serve Pozole Verde recipe: A hearty Mexican soup with whole corn kernels, slow-braised pork, and vibrant green flavors. Perfect for celebrations or leftovers! #WhatDadCooked
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.whatdadcooked.com.
Cooking tools:
- Blender
- Spice grinder
- Fine-mesh sieve
- Mortar and pestle
- Food processor
- Kitchen scale
- Deep fryer
- Dutch oven
- Stove
- Pan
- Saucepan
- Skillet
- Kettle
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Can opener
- Colander
- Fork
- Spoon
- Serving bowl
- Plate
Ingredients
- 125g dried pozole corn
- 650g rolled shoulder of pork
- 2 lt water
- 1 large onion
- 2 medium carrots
- 2 sticks of celery
- 3 whole garlic cloves
- 3 bay leaves
- 85g pumpkin seeds
- 302g tin of tomatillos drained
- 100g mixed greens herbs including sorrel, parsley, spinach, basil
- 1-2 green chillies – with or without seeds depending on heat
- 2 tsp dried epazote
- Lime
- Salad ingredients for garnish such as:
- Lettuce
- Raw sliced (mild) onion
- Chopped green chillies
- Sliced radish
- Cucumber
- Avocado
- Tomato
- Toasted pumpkin seeds
- Olives
- Serve with totopos (cut dried tortillas deep fried)
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