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Green Pozole "Pozole Verde"

A hearty stew, a celebration of hominy, tender chunks of pork, and fresh green herbs – that's green pozole. It's a rich, lush creation, teeming with the earthy essence of tomatillos, cilantro, and jalapeños, all meticulously pureed into a velvety, emerald-green elixir that clings to your spoon like a cherished secret.
Course Soup
Cuisine Mexican
Keyword green pozole, northern pozole, pozole verde
Prep Time 20 minutes
Cook Time 30 minutes
Pressure Cook 40 minutes

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.