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
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
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
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
Toast the pepitas on a dry comal until they pop and turn fragrant, about 3-4 minutes. Set aside to cool.
- 4
Char the chiles poblanos directly over a flame until blackened, sweat in a covered bowl, peel and seed.
- 5
Blend the tomate verde, toasted pepitas, chiles serranos, chiles poblanos and epazote with a cup of chicken broth until smooth.
- 6
Pour the green sauce over the cooked hominy in the big pot. Add the reserved chicken broth to reach a soupy consistency.
- 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
Add the shredded chicken, season with salt and pepper. Heat through.
- 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.