From Maggie's kitchen in Mexico. 
New Recipe: Green Pozole
Pozole: The most Mexican of all, with its three colors—green, white, and red. I already had a green pozole recipe, but this one is a bit different and super easy. Thanks to my friend Laura for sharing her improved version of the recipe with me.
New Recipe: Green Pozole
Pozole: The most Mexican of all, with its three colors—green, white, and red. I already had a green pozole recipe, but this one is a bit different and super easy. Thanks to my friend Laura for sharing her improved version of the recipe with me.
Open in Cookpad AppSteps
- 1
Cook the hominy until the kernels burst, then rinse.
- 2
In another pot, cook the chicken with 1/2 onion and 8 cloves of garlic.
- 3
In a skillet, toast the pumpkin seeds, then add half an onion and half a head of garlic. Add chopped tomatillos, peppers, and chiles with seeds removed.
- 4
Shred the chicken.
- 5
Blend the sauce ingredients until smooth.
- 6
Blend the cilantro, spinach leaves, and radish leaves with a little water, then sauté in a bit of oil.
- 7
Add the hominy to the chicken broth along with the green sauce, and let everything simmer together.
- 8
Finally, blend the remaining head of garlic and onion with 1 cup of hominy kernels, then add this mixture to the pozole.
- 9
Serve with lettuce, onion, radishes, lime, tostadas, a spicy chile, and don’t forget the avocado 🥑😋
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