Authentic Green Pozole (Pozole Verde) Recipe Mexico, North America

Put the nixtamalized corn kernels into a pot, add onion and garlic, cover with water and bring to a boil. Cook for 2 hours, until the kernels burst and become soft.

Place the chicken and the pork into two separate pots, add salt, and cook them as well until they become soft. Skim the foam from the surface during cooking.

In the meantime, prepare the green sauce. Roughly slice the onion and cut the green tomatoes into quarters. Chop the poblano and jalapeño peppers. You can either leave or remove the seeds – they add spiciness to the dish.

Heat a large frying pan and gently toast the pumpkin seeds without oil. Set the seeds aside.

Heat some oil in the same pan and fry the garlic and onion. Add chilis and sauté for a few minutes. Then, add tomatoes and pumpkin seeds. Season with bay leaves, oregano, cumin, and salt. Stir well.

Next, add coriander leaves and radish leaves. Let them wilt and then add lettuce. Cook shortly.

Transfer this mixture into a food processor with some water or broth reserved from cooking the chicken. Pulse until smooth. Then, fry the sauce in a preheated pan with some oil, season with salt if necessary, and set aside.

Check if the corn kernels have popped and if they are soft. Shred the pork and chicken finely, and add them to the corn, along with both of their broths. Bring to a boil.

Next, add green sauce and bring to a boil once again. Simmer shortly and adjust the seasonings.

Serve with lettuce, lemons, onion, chicharrón, sliced radish and tostadas.