Pozole Verde

Method

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1. Put the pork, halved onion, the 6 crushed garlic cloves, bay leaves, salt and water in a large pot. Bring to a gentle simmer, skimming off the foam, then cook partly covered for 90 minutes, until the pork is tender.

   Mark done Start 90 min timer

2. Meanwhile, toast the pumpkin seeds in a dry frying pan over medium heat for 3 to 4 minutes, stirring, until they puff and pop. Tip them onto a plate.

   Mark done Start 3 min timer

3. Put the tomatillos, poblanos and serranos in a saucepan, cover with water and simmer for 8 minutes, until the tomatillos are soft and have turned olive green. Drain.

   Mark done Start 8 min timer

4. Blend the drained vegetables with the toasted pumpkin seeds, coriander, lettuce, the half onion, the 2 garlic cloves, oregano and 250 ml of the pork broth until very smooth.

   Mark done

5. Heat the oil in a wide pan over medium-high heat. Pour in the sauce, standing back because it will spit, and cook for 8 minutes, stirring, until it thickens and darkens.

   Mark done Start 8 min timer

6. Lift the pork out of the pot with a slotted spoon. Discard the onion, garlic and bay leaves from the broth. Return the pork to the pot with the green sauce and the hominy and simmer for 25 minutes.

   Mark done Start 25 min timer

7. Taste and add salt if it needs it, as pozole needs more than you expect. Serve in deep bowls with the garnishes in separate dishes.

   Mark done

Chef’s Tips

• Fry the sauce before it goes into the pot. This cooks out the raw flavour of the tomatillos and gives the pozole its deeper colour.
• Toast the pumpkin seeds until they pop and no further. Seeds that scorch turn the whole pot bitter.
• Serve the garnishes separately. The cold, crisp cabbage, radish and lime are what balance the rich broth.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Crisp tostadas
• Sliced radishes and lime
• A cold beer

Storage & Reheating

Keep in the fridge up to 4 days and reheat gently. Freeze without the garnishes for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.