Pozole Verde Guerrerense

Shell recently returned from a humanitarian trip to a tiny village in Mexico. I told her the food would be great! Here's a recipe she found that I've translated for her--I can't wait to see how it turns out, Shell! Follow the link below for the original recipe in Spanish.


Pozole Verde Guerrerense
(Green Pozole from Guerrero--this is the traditional recipe from the Mexican State of Guerrero, and is "officially" consumed on Thursdays.)

½ kilogram of Hog's Head
½ kilogram of pork backbone
500 Grams Green Tomato
1 kilogram of hominy
1 onion
2 cloves garlic
100 grams Pork meat (possibly ground)
1 bunch radishes
3 bay leaves
1 Lettuce
2 Poblano Chiles
Salt, oregano and lemon to taste

Pozole: A Mexican dish that dates back to prehispanic times. Pozole in Nahuatl means foam, by the appearance of Cracked grains in stock. Originally white and pork, but now is made with beef or chicken, among other ingredients.


1 Place the hominy (corn) in a pan with enough water, add bay leaf, garlic, onion and salt to taste after the first boil. *(does this mean you boil the hominy separately first? I don't know) Let cook for 3 to 4 hours.

2 Prepare a sauce with tomatoes and peppers and pour into the pot with the corn. It is important that it's hot.

3 In another pan, cook pork along with the ground, a bit of onion and garlic. Shred the pork and add it to the other cooking pot when the corn pops.

4 Allow to cook a little longer and serve your pozole accompanied by lettuce and finely chopped radishes. Add oregano, salt and lemon to taste.