Pozole Verde

Name: Pozole Verde
Total time: 3600 s
Yield: Serves 8 servings
Ingredients: 2.2 lbs pork shoulder, cut into chunks (about 1 kg); 1.1 lbs pork ribs or neck bones (about 1/2 kg); 6 cloves garlic; 2.2 lbs hominy (about 1 kg); 6 green Roma tomatoes (not fully ripe); 3 serrano or jalapeño peppers; 1 bunch spinach; 1/3 cup pumpkin seeds (about 40 grams); 4-5 poblano peppers, roasted, peeled, and seeded; Salt

Patusa Serrano @patusa

Chihuahua, México

Pozole Verde

Patusa Serrano @patusa

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Ingredients

1 hour

Serves 8 servings

2.2 lbspork shoulder, cut into chunks (about 1 kg)
1.1 lbspork ribs or neck bones (about 1/2 kg)
6 clovesgarlic
2.2 lbshominy (about 1 kg)
6green Roma tomatoes (not fully ripe)
3serrano or jalapeño peppers
1 bunchspinach
1/3 cuppumpkin seeds (about 40 grams)
4-5poblano peppers, roasted, peeled, and seeded
Salt

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Steps

1 hour

1

Cook the pork shoulder and ribs or neck bones with garlic and enough water to cover in a large pot.
2

For the sauce: Bring the tomatoes and chiles to a boil, but do not cook them all the way through. After about 3 minutes of boiling, transfer them to a blender with the spinach, poblano peppers, and pumpkin seeds. Blend until very smooth.
3

Add the hominy and green sauce to the pot with the meat. Simmer until the hominy kernels burst and everything is fully cooked.
4

Serve with chopped white onion, shredded lettuce, sliced radishes, dried oregano, and corn tostadas.

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Patusa Serrano @patusa

Published in the US on June 25, 2025 14:01

Chihuahua, México

Cocinera de corazón, amo los colores y sabores, comparto mi amor alimentando a los míos y haciéndoles sus comidas preferidas....es un apapacho al alma!!!