🍲 Pozole Verde

Name: Pozole Verde
Total time: 180 min
Yield: 4
Cuisine: Mexico · Guerrero
Ingredients: 600 g pork shoulder, in chunks; 800 g cooked hominy, drained; 500 g tomatillos, husked; 80 g hulled pumpkin seeds; 1 green chili; 1 onion, halved; 3 garlic cloves; 2 l water; 1/4 head lettuce, shredded; 6 radishes, sliced

Origin: Mexico · Guerrero

520kcal

per serving · 400 g

130kcal

per 100 g

32 gProtein8 g / 100 g

20 gFat5 g / 100 g

48 gCarbs12 g / 100 g

Pozole verde is the green take on Mexico's hominy soup: pork and hominy simmered in a tangy sauce of tomatillos and toasted pumpkin seeds. The seeds thicken the broth and give it a nutty depth, while the tomatillos keep it bright and sour. Bowls are topped with crisp shredded lettuce and sliced radish.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: pork

Not veganbecause of: pork

Contains porkbecause of: pork

Not keto12 g carbs per 100 g

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

porkhominytomatillopumpkin seedslettuceradish

Recipe

4 servings180 min

Ingredients

600 g pork shoulder, in chunks
800 g cooked hominy, drained
500 g tomatillos, husked
80 g hulled pumpkin seeds
1 green chili
1 onion, halved
3 garlic cloves
2 l water
1/4 head lettuce, shredded
6 radishes, sliced

Method

Simmer the pork with half the onion, garlic, salt and water for about 2 hours until tender.
Boil the tomatillos and chili for 10 minutes; toast the pumpkin seeds in a dry pan until they pop.
Blend tomatillos, chili, pumpkin seeds, the rest of the onion and a ladle of broth until smooth.
Stir the green sauce and hominy into the pot and simmer for 30 minutes, stirring so it does not stick.
Shred the pork and serve topped with lettuce and radish.

How to make it lighter

Pumpkin seeds are calorie-dense; using 40 g instead of 80 g keeps the green flavour with less fat.
Choose lean pork and skim the broth once it cools.
Add more lettuce and radish to the bowl for volume without many calories.

History

Green pozole is a speciality of Guerrero, where it is traditionally eaten on Thursdays, a custom known locally as 'jueves pozolero'. Its use of pumpkin seeds reflects much older Mesoamerican sauces built on ground seeds.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →