Pozole Verde

Hominy stew with green chili, pumpkin seed and chicken.

Ingredients

• 3 cups Hominy corn
• 1.2 kg Chicken
• 800 g Tomatillos
• 1 cup Pumpkin seeds
• 4 Green chilies
• 2 Onion
• 6 cloves Garlic
• 1 cup Coriander
• 1 head Lettuce
• 6 Radishes
• 3 Lime
• 1 tbsp Oregano
• 2 tsp Salt
• 10 cups Water

Method

1. Cook the hominy — Simmer the hominy for 2 hours until the kernels burst open like flowers.
2. Poach the chicken — Cook with onion and garlic, then shred and keep the broth.
3. Toast the seeds — Dry-toast the pumpkin seeds until they pop, then grind — this thickens the whole stew.
4. Make the green base — Blend the tomatillos, chilies, coriander and ground seeds.
5. Fry the sauce — Cook the purée in a little oil for 10 minutes so the raw edge cooks off.
6. Combine — Add to the hominy and broth with the chicken and simmer 30 minutes.
7. Pozole is ready — Serve with shredded lettuce, radish, oregano and lime added at the table.

More Mexico recipes

• Tacos al Pastor
• Guacamole
• Enchiladas Rojas
• Pozole Rojo
• Chiles Rellenos
• Tamales