Green Pozole is great all year round in Mexico because it's a cozy thick soup filled with pork bones, hominy, tomatillo, and epazote.
What is Pozole?
Pozole is a traditional Mexican soup or stew that is typically made with hominy (dried maize kernels that have been treated with an alkali, such as lime), meat (usually pork, but sometimes chicken), and a flavorful broth seasoned with various spices and herbs.
It is a beloved dish in Mexican cuisine and is often enjoyed during special occasions and celebrations, such as birthdays, holidays, and family gatherings.
Sometimes you can find a pozoleria restaurant, which is a restaurant that only serves pozole and tostadas, and taco dorados, chalupas.
Ingredients for a Typical Pozole
The key components of pozole include:
- Hominy: This is the primary ingredient in pozole. It is made by soaking dried maize kernels in an alkaline solution, which causes the kernels to puff up and become larger. Hominy has a unique flavour and texture that distinguishes pozole from other soups or stews.
- Meat: Pork is the most commonly used meat in traditional pozole recipes, and cuts like pork shoulder or pork ribs are often preferred due to their flavour and tenderness. However, chicken or beef can also be used in some regional variations of pozole.
- Broth: Pozole is typically cooked in a flavorful broth made with ingredients like garlic, onion, dried chiles, and various spices. The specific flavour of the broth can vary depending on the region and family traditions.
- Toppings: Pozole is typically served with a variety of toppings, which can include shredded lettuce or cabbage, radishes, chopped onions, lime wedges, and tostadas. People often customize their pozole with their preferred toppings.
History of Pozole
The history of pozole is deeply rooted in the indigenous cultures of Mexico, dating back thousands of years. This traditional Mexican dish has evolved over time and has strong ties to both pre-Columbian and colonial eras
Pozole had significant cultural and religious importance in pre-Columbian Mesoamerica. It was often used in religious ceremonies and rituals, and it was considered a sacred dish. In some accounts, human sacrifices were made during certain ceremonies, and the flesh of the victims was replaced with pork in the pozole as an offering to the gods. Yes, you read that right, they ate their enemies. but no worries folks, today Mexico doesn't celebrate cannibalism no more.
Arrival of SPANISH conquistadors
When the Spanish conquistadors arrived in the Americas in the 16th century, they brought with them new ingredients and cooking techniques. They introduced pork, beef, and other meats to the indigenous diet, which influenced the evolution of pozole.
The fusion of indigenous and Spanish culinary traditions resulted in the development of new variations of pozole. The addition of meats, spices, and seasonings from Europe transformed pozole into a more familiar form that resembles what we know today.
Modern Pozole
Today, pozole remains a beloved and iconic dish in Mexican cuisine. It is enjoyed by people across Mexico and around the world, both as a cherished comfort food and as a dish to celebrate special occasions.
While the origins of pozole are ancient and rooted in indigenous traditions, its evolution over time reflects the dynamic nature of Mexican culinary history. Pozole's enduring popularity and adaptability demonstrate its cultural significance and the way it has continued to bring people together through food and tradition.
Green Pozole, Red Pozole, White Pozole - What's the Difference?
Over time, different regions of Mexico developed their own variations of pozole, incorporating local ingredients and flavours. This led to the emergence of red pozole, green pozole, white pozole, and other regional specialties.
Red pozole, green pozole, and white pozole are indeed associated with different regions in Mexico, and each variation has its own regional specialties and variations.
Here's a breakdown of where you can typically find each type:
Red Pozole (Pozole Rojo):
- Region: Red pozole is most commonly associated with central and western Mexico, including states like Jalisco, Guanajuato, and Michoacán. Guadalajara, the capital of Jalisco, is particularly known for its delicious red pozole.
- Variations: Within these regions, you may find slight variations in ingredients and preparation methods, but the red colour and rich, spicy broth are consistent features.
Green Pozole (Pozole Verde):
- Region: Green pozole is closely linked to the southern regions of Mexico, especially in states like Guerrero and Oaxaca. It is also popular in some parts of central Mexico.
- Variations: The use of green chiles and tomatillos gives the broth its distinctive colour and tangy flavour. Regional variations can include different types of green chiles and local ingredients.
White Pozole (Pozole Blanco):
- Region: White pozole is more versatile and can be found throughout Mexico, but it is often associated with northern Mexico, including states like Sonora and Sinaloa. It is also prevalent in parts of central Mexico.
- Variations: The neutral-coloured broth allows for more flexibility in terms of meat choices and toppings. While it is common in northern and central Mexico, it can still vary by region in terms of specific ingredients and flavours.
Keep in mind that the popularity and availability of these pozole variations can extend beyond their regional origins due to migration and cultural exchange within Mexico.
Additionally, people from different regions may have their own family recipes and preferences, further contributing to the diversity of pozole preparations across the country. Regardless of the region, pozole is a beloved and cherished dish enjoyed throughout Mexico and beyond.
Green Pozole Ingredients
Tomatillos
Tomatillos are a type of small, green, and tart fruit that is commonly used in Mexican cuisine. While they resemble green tomatoes, they are not the same fruit and belong to a different plant species.
My mother-in-law says for green pozole, we need to pick the smaller size tomatillos because they are tastier and more acidic so the broth is more aromatic.
Poblano Peppers
Poblano peppers are large, mild chili peppers with a dark green, wrinkled appearance. They have a slightly earthy and mildly spicy flavour. Poblanos are frequently roasted and peeled before being used in dishes like chiles rellenos or added to salsas and sauces to impart a rich, smoky flavour.
When dried, they are known as ancho peppers and are used in a variety of Mexican and southwestern dishes, contributing a deep, fruity sweetness to recipes
Pumpkin Seed "Pepitas"
Pumpkin seeds used in Mexican cuisine are known as "pepitas." These small, flat, green seeds are a common ingredient in various Mexican dishes and add a unique flavour and texture to the cuisine.
In Mexican cooking, pepitas are often used in mole sauces, where they contribute to the sauce's rich and nutty character. They can also be toasted and seasoned with spices to create a flavorful and satisfying snack.
Serrano Peppers
Serrano peppers are small, green to red chili peppers known for their moderate to high level of spiciness. They have a bright, crisp flavour with a pleasant, biting heat. They offer a good balance between heat and flavour, making them a popular choice for adding a spicy kick to dishes without overwhelming the taste. We are using the green Serrano peppers.
Epazotes
Epazote is a pungent and aromatic herb that is commonly used in Mexican cuisine. It is known for its unique flavour and is a staple ingredient in many traditional dishes. It is often described as a combination of mint, citrus, and gasoline, with a hint of earthiness.
Its flavour is equally distinctive, with a bold and somewhat resinous taste that can be an acquired taste for some. The flavour intensifies when the herb is cooked, and it can be quite potent.
Oregano
It is a flavorful herb commonly used in Mexican and Tex-Mex cuisine. It is important to note that Mexican oregano is distinct from Mediterranean oregano, both in terms of botanical origin and flavour profile.
Mexican oregano has a robust and citrusy flavour with hints of mild licorice and subtle spiciness. Its aroma is aromatic and somewhat earthy. The flavour profile is more intense than that of Mediterranean oregano, making it well-suited for Mexican and Tex-Mex dishes.
Allspice "Pimento Gorda"
Mexican allspice "pimento gorda" has a distinct and complex flavour profile that combines sweet, spicy, and aromatic notes. It is often described as having hints of cinnamon, cloves, nutmeg, and a touch of pepper. The flavour is warm and slightly sweet, with a peppery kick.
Meat
For this Southern green pozole we are using pork ankle also known as "cerdo de codillo." Pork imparts a rich, savoury flavour to the broth that forms the base of pozole. Its natural fats and juices add depth and complexity to the dish, enhancing its overall taste.
Hominy
Hominy is a fundamental ingredient in pozole, playing a crucial role in the flavour, texture, and cultural significance of this traditional Mexican soup.
Hominy, which is dried maize (corn) kernels that have been treated with an alkali (usually by soaking in lime water), provides a unique and substantial texture to pozole. The kernels are large, chewy, and somewhat spongy when cooked, which adds a hearty and satisfying element to the dish.
Professional Tips
1. Pressure -cook Meat First
Pressure cooking meat before simmering it on the stovetop is a culinary technique that offers several advantages, particularly when dealing with tougher cuts of meat.
- Tenderization: Tough cuts of meat, such as brisket, chuck, or shank, often contain collagen and connective tissues that require prolonged cooking to break down and become tender. Pressure cooking is an efficient method for rapidly breaking down these tough fibers, resulting in meat that is more tender and succulent.
- Time Efficiency: Pressure cooking significantly reduces the cooking time required to tenderize the meat. It can turn hours of simmering into a matter of minutes, making it a time-saving technique for busy cooks.
- Flavor Infusion: Pressure cooking allows for the rapid infusion of flavors and spices into the meat. As the meat is subjected to high pressure, it absorbs the flavors of the cooking liquid and aromatics, creating a deeply flavorful base for the subsequent stovetop cooking.
- Moisture Retention: The sealed environment of a pressure cooker helps retain moisture within the meat. This results in meat that remains moist and juicy even after extended stovetop simmering.
- We absolutely love our Instant Pot Duo 7-in-1. With just one machine, it pressure cooks, makes rice, stew, slow cook, and so much more.
2. Pan-charr the Salsa Ingredients
Pan-charring or roasting tomatoes before blending them into salsa serves several purposes, each of which contributes to the overall flavour and texture of the salsa.
- Enhanced Flavor: Char-grilling or roasting tomatoes over an open flame or in a hot skillet caramelizes their natural sugars and intensifies their flavour. This process imparts a smoky, slightly sweet, and complex taste to the tomatoes, which adds depth and richness to the salsa.
- Aroma and Complexity: Charring tomatoes release volatile compounds that contribute to the aroma of the salsa. These compounds include Maillard reaction products and other flavour-enhancing molecules, which create a more aromatic and complex salsa.
- Improved Texture: The heat from charring causes the tomatoes to soften and break down slightly. This softened texture is desirable in salsa, as it allows for easier blending and results in a smoother, more cohesive consistency.
- Reduced Moisture Content: Charring tomatoes removes some of their moisture, concentrating their flavour. This reduction in moisture also helps prevent the salsa from becoming overly watery when blended.
3. Garnish
Green pozole is typically garnished with a variety of ingredients that add both flavour and texture to the dish. These garnishes enhance the overall eating experience and can be customized to suit individual preferences
- Radish - Fresh radishes are often thinly sliced and added as a garnish. They provide a refreshing crunch and a slightly peppery bite that contrasts nicely with the soup's flavours.
- Lettuce - Finely shredded lettuce or cabbage adds a crisp and fresh element to the dish, complementing the warm, hearty soup.
- Onion - Diced or chopped white onions add a pungent and slightly sharp flavour to the pozole. They provide a savoury contrast to the soup's other ingredients.
- Serrano - For those who enjoy extra heat, sliced jalapeños or serrano peppers can be added as a garnish to provide a spicy kick.
- avocado - Creamy slices of ripe avocado add a smooth and buttery texture to the pozole. They also provide a cool and mellow contrast to the spiciness of the soup.
- Lime wedges - A squeeze of fresh lime juice right before eating adds a burst of zesty acidity that brightens up the flavours of the pozole.
- Tostadas with sour cream - spreading sour cream on a tostada with a dash of salt on top is a typical side to accompany a hot bowl of pozole. In the north of Mexico, they trade tostada for bread.
- Oregano (optional) - Oregano contributes a distinctive and aromatic flavour to the pozole. Its earthy and slightly minty notes complement the other flavours in the dish, enhancing its overall taste.
- Fried pork skin "chicharron durito" (optional) - often known as chicharrón or pork cracklings, is a popular garnish for pozole because provides a satisfying crunch that contrasts with the softer and more tender elements of the pozole, such as the hominy and meat. This textural contrast enhances the overall eating experience and adds an enjoyable crispy element to the dish.
Other Recipes You May Also Like
Green Pozole "Pozole Verde"
Equipment
- pressure cooker
- blender
Ingredients
Pressure cook Meat
- 1½ kg pork knuckle 1 inch sliced, frozen or fresh
- 2 clove
- 3 bay leaf
- ½ white onion sliced in half
- 3 garlic clove
- 2 quarts water or 8 cups
Pozole Soup
- 1 poblano pepper
- 1 kg tomatillos sliced ½ inch
- 4 tbsp pumpkin seeds "pepitas"
- 2-3 serrano peppers deseeded and cut in half
- 1 white onion sliced in half
- 2 garlic cloves
- 1 cup epazote
- 1 tsp dried Mexican oregano
- 2 allspice "pimento gorda", crushed or 1 tsp of ground allspice
- sea salt to taste
- 3 cups hominy drained
Instructions
Pressure Cook Pork
- Take the pork knuckles and put it in a large bowl. Rinse it a few times in cold water and then soak it in cold water and 2 tsp of salt. Let it soak for 15-30 minutes.
- Rinse the pork in cold water again, and put it in your pressure cooker with the rest of the other ingredients. Pressure cook for 40 minutes on high.
- Once done, release the valve. open the lid when it is safe, and take out the spice. Set aside and reserve the water.
Green Pozole
- Gas Stove: in a large frying pan, add 2 tsp of oil and heat it up. Once hot, add the tomatillos, pumpkin seeds, Serrano, onion, and garlic. They will be charred and done at different times. The first one toasted will be the pumpkin seeds. watch them get browned and not burn them. You might need to add more oil to brown the rest of the tomatillos. On another stove top, turn on the flame and place the poblano pepper on top. using tongs flip it around until all sides are completely black and charred. Set it aside to cool, peel off the skin and deseed the pepper inside.
- Electric Stove: in a large frying pan, add 2 tsp of oil and heat it up. Once hot, add the poblano pepper, tomatillos, pumpkin seeds, Serrano, onion, and garlic. They will be charred and done at different times. The first one toasted will be the pumpkin seeds. watch them get browned and not burn them. You might need to add more oil to brown the rest of the tomatillos. Poblano peppers: you want it burnt and very charred. continuously flip it with tongs until it is. Set it aside to cool, and peel off the skin and deseed the pepper inside.
- Once everything is browned, add everything to the blender with: epazote, oregano, and pimento gorda. Blend on high until everything comes together, and looks smooth.
- take out a large pot, and heat it with 2 tbsp of oil. Once hot, place the green sauce inside and cook it for 10 minutes on medium heat. Add the meat and hominy to the sauce, and cook it for 30 minutes.you have the option to add the pork water into the pot depending on how thick you want it. I recommend 2-4 cups.salt to your preference.
- Serve on the side with radish, lettuce, onion, Serrano, avocado slices, lime wedges, tostadas with sour cream, oregano, and chicharron.
