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Mi Cocina - Pozole Verde Estilo Guerrero

This document provides a recipe for pozole verde from Taxco, Mexico. The unique version from this region includes raw pumpkin seeds which give the broth a richer, almost creamy texture. The recipe serves 8 and includes instructions to cook chicken in lard then combine it in a pot with hominy, tomatillos, chiles, pumpkin seeds, and spices. The mixture is blended and simmered until the chicken is tender. It is topped with onions, radishes, avocado, chicharrones, and herbs when served.

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317 views3 pages

Mi Cocina - Pozole Verde Estilo Guerrero

This document provides a recipe for pozole verde from Taxco, Mexico. The unique version from this region includes raw pumpkin seeds which give the broth a richer, almost creamy texture. The recipe serves 8 and includes instructions to cook chicken in lard then combine it in a pot with hominy, tomatillos, chiles, pumpkin seeds, and spices. The mixture is blended and simmered until the chicken is tender. It is topped with onions, radishes, avocado, chicharrones, and herbs when served.

Uploaded by

OnPointRadio
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Pozole Verde

estilo Guerrero Hearty hominy and chicken


stew with poblano,
tomatillo, and pumpkin
seeds

Taxco, which is just a


SERVE S 8
couple hours south of
Mexico City in Guerrero, is
2 15-ounce cans white 1 tablespoon plus ½ teaspoon
a beautiful colonial silver
hominy, rinsed and Morton kosher salt
mining town
drained (0.84 oz/24 g)
built on the side of a
2 tablespoons rendered lard 1 teaspoon coriander seeds
mountain. It looks like a movie
or olive oil 1 teaspoon cumin seeds
set with its cobblestone
4 whole chicken legs (8.8 ½ teaspoon allspice berries
streets and old Spanish
oz/ 250 g each) 7 medium tomatillos (18.2 oz/
architecture. The best thing
2 large chiles poblanos (13.6 oz/ 516 g), husked, rinsed, and
that I ate there was the pozole
387 g), stemmed, seeded, roughly chopped
verde, which is unique
and chopped 1 medium bunch of cilantro
compared to other areas in
3 large chiles jalapeños (3.13 oz/ (1.76 oz/50 g), roughly chopped
México. Here, the pozole has
89 g), stemmed, seeded,
a richer, almost creamy
and chopped F O R S E RV IN G
broth because of the addition
1 large bunch of scallions  Chopped white onion
of pepitas (raw pumpkin
(7.09 oz/201g), roots  Sliced radish
seeds). And it’s served with
trimmed, green and white  Sliced avocado
lots of crunchy chicharrones
parts kept separate, roughly  Crushed chicharrones
on top for added flavor and
chopped  Dried Mexican oregano
texture.
½ cup raw pepitas (2.2 oz/65 g) (raw  Crushed chile de árbol
pumpkin seeds)  Lime wedges
4 garlic cloves, lightly crushed
116 • O A x A C A A ND T h E S O U T h PA C If I C C O A ST
1. Arrange a rack in the center of the oven and preheat to
5. Carefully transfer the tomatillo mixture to a blender
425°F. Line a sheet pan with parchment paper.
and puree until smooth. Pour the tomatillo puree into
the pot (there’s no need to wash the blender, you’ll use
2. Spread the hominy in an even layer on the lined
it again). Add the reserved chicken and hominy to the
pan. Roast, tossing once, until lightly toasted, very
pot and bring to a boil. Reduce the heat to medium-low,
fragrant, and just beginning to brown, for 12 to 18
cover, and simmer until the chicken is cooked through
minutes. Set aside until ready to use.
and very tender and the flavors of the broth have come
together, for 45 to 55 minutes. Remove from the heat and
3. Meanwhile, in a large heavy pot over high heat, melt
transfer the chicken to a large bowl. Set aside until cool
the lard. Working in batches if necessary, add the chicken
enough to handle, then remove the meat from the bones
legs, skin-side down, and cook until browned on both
and shred the meat into bite-size pieces. Discard the skin
sides, for 8 to 10 minutes. Transfer to a plate and repeat
and bones and add the meat to the pot.
with the remaining legs.
6. Add the cilantro, scallion greens, and 2 cups water
4. Reduce the heat to medium-high. To the same pot,
to the blender and puree until smooth. Add the cilantro
add the chiles poblanos, chiles jalapeños, scallion whites,
puree to the pozole in the pot and stir to combine. Let
pepitas, garlic, salt, coriander, cumin, and allspice and
sit for 5 minutes to let the scallion mellow.
cook, stirring occasionally, until the vegetables are just
tender, for about 7 minutes. Add the tomatillos and
7. Serve the pozole in bowls topped with onion, radish,
continue to cook, stirring occasionally, until they begin
avocado, chicharrones, oregano, and chile flakes. Serve
to soften and brown, for 5 to 6 minutes. Remove from
with lime wedges.
the heat, add 6 cups water, and stir and scrape up
any browned bits from the bottom of the pot.

O A x A C A A ND T h E S O U T h PA C If I C C O A ST •
117

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