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Pozole Verde de Pollo Guerrero Style

Pozole Verde Estilo Guerrero

Guerrero's most celebrated pozole: a herbaceous green broth thickened with pepitas tostadas, tomate verde, chiles poblanos and epazote, served over hominy and shredded chicken. Finished at the table with chicharrón, aguacate, rábano and a squeeze of limón.

⏱

Prep

20 minutes

🔥

Cook

1 hour 15 minutes

🍽

Servings

4-6

📊

Difficulty

Hard

Pozole Verde de Pollo Guerrero Style

1 Ingredients

  • 1 large pechuga de pollo
  • 1/2 kg maíz pozolero precocido (precooked hominy)
  • 1 white onion (halved)
  • 1/2 kg tomate verde (tomatillos), husked
  • 1/2 cup pepitas, toasted
  • 2 chiles serranos
  • 2 chiles poblanos, deseeded
  • 4 fresh epazote leaves
  • Salt to taste
  • Black pepper to taste
  • 50 g chicharrón seco, broken into pieces
  • 1 aguacate, sliced
  • 4 rábanos, thinly sliced
  • Lime wedges, to serve
  • Dried orégano, to serve
  • Tostadas, to serve

2 Instructions

  1. 1

    Rinse the maíz pozolero, drain and place in a large pot covered with water. Add half the onion and bring to a boil. Simmer until the kernels are tender and the corona blooms open (about 30-45 minutes for precooked hominy).

  2. 2

    In a separate pot, cover the pechuga with water, add the other half of onion and salt. Simmer 25-30 minutes until just cooked. Cool and shred. Reserve the chicken broth.

  3. 3

    Toast the pepitas on a dry comal until they pop and turn fragrant, about 3-4 minutes. Set aside to cool.

  4. 4

    Char the chiles poblanos directly over a flame until blackened, sweat in a covered bowl, peel and seed.

  5. 5

    Blend the tomate verde, toasted pepitas, chiles serranos, chiles poblanos and epazote with a cup of chicken broth until smooth.

  6. 6

    Pour the green sauce over the cooked hominy in the big pot. Add the reserved chicken broth to reach a soupy consistency.

  7. 7

    Bring to a gentle boil, then lower heat and simmer 15-20 minutes so the flavors marry. Stir often — the pepita can stick.

  8. 8

    Add the shredded chicken, season with salt and pepper. Heat through.

  9. 9

    Serve in deep bowls. At the table add chicharrón, slices of aguacate, rábano, a sprinkle of orégano and a generous squeeze of limón. Pass tostadas on the side.

💡 Tips from the Kitchen

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    Do not let the pozole boil hard once the pepita goes in — it can break and turn oily.

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    Toasting the pepitas is the single most important step for flavor — do not skip it.

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    Pork shoulder is traditional too — swap the chicken if you want a richer pozole.

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