World Flavors Cookbook

Pozole Verde

Green hominy soup with shredded chicken, tomatillo, pepitas, and serrano — the Guerrero-style pozole that rivals the famous red version.

Cuisine: Mexico

Ingredients

• 800g canned hominy (cacahuazintle corn), drained
• 500g chicken thighs
• For green sauce: 6 tomatillos, 3 serrano chilies, 1 onion, 3 cloves garlic, 50g toasted pepitas, 1 bunch cilantro, 1 bunch epazote
• 1L chicken broth
• For garnish: shredded cabbage, radishes, dried oregano, lime, tostadas, sliced white onion

Instructions

1. Simmer chicken in broth until cooked. Shred. Reserve broth.
2. Blend tomatillos, serranos, onion, garlic, pepitas, cilantro, and epazote into a smooth green sauce.
3. Fry the green sauce in oil 10 minutes.
4. Add reserved broth and hominy. Simmer 30 minutes.
5. Add shredded chicken.
6. Serve topped with cabbage, radish, onion, oregano, lime, and tostadas.