FOR SERVING
Serve the pozole verde into bowls and top with your chosen garnish, or serve the garnish on the side for diners to garnish as desired. If you enjoy Mexican Pozole Rojo, you’ll definitely love this dish. Pozole verde is a mouthwatering Mexican stew with hominy in a rich pork or chicken stock infused with a verde sauce made with tomatillos and green chilies. It’s a classic Mexican dish usually made in large batches. There are different ways to make it, with ingredients and techniques varying from cook to cook. I’ve been making pozole a long time, learning from a variety of Mexican cookbooks, and I have perfected my method for some of the best posole verde I’ve ever had. I hope you love it as much as I do. This is the base of your stock, so you can incorporate other vegetables that you enjoy. Remove the pork from the pot and shred it with forks. Cover the shredded meat and set aside. Strain the stock and discard the solids (spent vegetables and any bones). Return the strained stock to the large pot and keep at a simmer. Stir in the pumpkin seeds and cook 7-8 minutes, or until the seeds start to brown and some begin to pop. Transfer to a food processor or blender along with the tomatillos and radish leaves. Pour in 1 cup of the cooking liquid/stock from the simmering pozole stock. Process until smooth. Pour the verde sauce back into the pan and simmer for 10 minutes to thicken. Simmer for 10 more minutes to heat through. Boom! Done! Isn’t this the best green pozole recipe ever? It’s so good! Ready to serve. How are you going to garnish yours? That’s it, my friends. I hope you enjoy my green posole recipe! Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up! You can also freeze it for 6 months in vacuum sealed containers. I freeze larger batches all the time. Works great. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Mexico: The Cookbook (affiliate link, my friends!) Made in Mexico: The Cookbook, by Danny Mena (affiliate link, my friends!) Authentic Mexican, by Rick Bayless (affiliate link, my friends!)
