Pozole Verde estilo Guerrero

Name: Pozole Verde estilo Guerrero
Cuisine: American, Mexican, Latin American
Ingredients: 2 15-ounce cans white hominy, rinsed and drained; 2 tablespoons rendered lard or olive oil; 4 whole chicken legs (8.8 oz/250 g each); 2 large chiles poblanos (13.6 oz/ 387 g), stemmed, seeded, and chopped; 3 large chiles jalapeños (3.13 oz/89 g), stemmed, seeded, and chopped; 1 large bunch of scallions (7.09 oz/201g), roots trimmed, green and white parts kept separate, roughly chopped; ½ cup raw pepitas (2.2 oz/65 g) (raw pumpkin seeds); 4 garlic cloves, lightly crushed; 1 tablespoon plus ½ teaspoon Morton kosher salt (0.84 oz/24 g); 1 teaspoon coriander seeds; 1 teaspoon cumin seeds; ½ teaspoon allspice berries; 7 medium tomatillos (18.2 oz/516 g), husked, rinsed, and roughly chopped; 1 medium bunch of cilantro (1.76 oz/50 g), roughly chopped; → Chopped white onion; → Sliced radish; → Sliced avocado; → Crushed chicharrones; → Dried Mexican oregano; → Crushed chile de árbol; → Lime wedges

13 steps

Pozole Verde estilo Guerrero from Rick Martinez’s cookbook Mi Cocina

Updated at: Mon, 03 Mar 2025 03:52:20 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per recipe

Calories2887.6 kcal (144%)

Total Fat181.3 g (259%)

Carbs181.1 g (70%)

Sugars50.9 g (57%)

Protein150.2 g (300%)

Sodium11649.3 mg (582%)

Fiber52 g (186%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

1. Arrange a rack in the center of the oven and preheat to 425°F. Line a sheet pan with parchment paper.

Step 2

2. Spread the hominy in an even layer on the lined pan.

Step 3

Roast, tossing once, until lightly toasted, very fragrant, and just beginning to brown, for 12 to 18 minutes. Set aside until ready to use.

Step 4

3. Meanwhile, in a large heavy pot over high heat, melt the lard. Working in batches if necessary, add the chicken legs, skin-side down, and cook until browned on both sides, for 8 to 10 minutes. Transfer to a plate and repeat with the remaining legs.

Step 5

4. Reduce the heat to medium-high. To the same pot, add the chiles poblanos, chiles jalapeños, scallion whites, pepitas, garlic, salt, coriander, cumin, and allspice and cook, stirring occasionally, until the vegetables are just tender, for about 7 minutes. Add the tomatillos and continue to cook, stirring occasionally, until they begin to soften and brown, for 5 to 6 minutes. Remove from the heat, add 6 cups water, and stir and scrape up any browned bits from the bottom of the pot.

Step 6

5. Carefully transfer the tomatillo mixture to a blender

Step 7

puree until smooth. Pour the tomatillo puree into

Step 8

the pot (there's no need to wash the blender, you'll use it again). Add the reserved chicken and hominy to the

Step 9

pot and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the chicken is cooked through

Step 10

and very tender and the flavors of the broth have come together, for 45 to 55 minutes. Remove from the heat anc

Step 11

transfer the chicken to a large bowl. Set aside until cool enough to handle, then remove the meat from the bones and shred the meat into bite-size pieces. Discard the skil and bones and add the meat to the pot.

Step 12

6. Add the cilantro, scallion greens, and 2 cups water to the blender and puree until smooth. Add the cilantro puree to the pozole in the pot and stir to combine. Let s for 5 minutes to let the scallion mellow.

Step 13

7. Serve the pozole in bowls topped with onion, radish, avocado, chicharrones, oregano, and chile flakes. Serve with lime wedges.