Pozole Verde Guerrerense

Ingredients

• 2lbspork loin country-style ribs
• 4lbspork leg, cubed
• 1bay leaf
• 0.5tspdried thyme
• 2white onions, halved
• 2whole garlic heads
• 1tbspsalt

Steps

1. 1Place pork ribs and leg cubes in a large stock pot with onions, garlic heads, bay leaf, thyme, and salt.
2. 2Cover with water, bring to a boil over medium heat, and skim foam.
3. 3Reduce to low simmer, cover, and cook until meat is tender and falling off the bone (45 min to 2 hours).
4. 4Remove meat, strain broth (discard solids). Shred and cut meat into bite-sized pieces.

Ingredients

• 2cupraw pumpkin seeds (pepitas)
• 2poblano peppers, seeded
• 3serrano peppers
• 1lbstomatillos, husked (raw)
• 3garlic cloves
• 1cupfresh cilantro, chopped
• 0.25cupfresh epazote, chopped
• 1radish leaves
• 1white onion quarter
• 4tbspvegetable oil
• 1tbspsalt
• 1tbspground cumin
• 1tspdried Mexican oregano
• 0.5tspblack pepper

Steps

1. 1Toast pumpkin seeds on a dry comal over medium-high heat, stirring constantly until they pop and lighten (3-5 min). Cool.
2. 2Blend toasted seeds with raw tomatillos, poblanos, serranos, cilantro, epazote, radish leaves, garlic, onion, cumin, oregano, pepper, and enough pork broth to blend smooth.
3. 3Heat oil in a large pan over medium-high. Pour in sauce and cook, stirring frequently, until it darkens (about 7 min). Season with salt.

Ingredients

• 2canned white hominy (110 oz), rinsed

Steps

1. 1Return strained broth and shredded pork to the pot. Add rinsed hominy and simmer.
2. 2Pour in the cooked green sauce, stir to combine, and simmer 5 more minutes.
3. 3Taste and adjust salt. Serve in large bowls.

Ingredients

• 3cupshredded iceberg lettuce
• 8thinly sliced radishes
• 0.5cupfinely chopped white onion
• 8lime wedges
• 2tbspdried chile piquin, crushed
• 2tbspdried Mexican oregano
• 2sliced avocado
• 16corn tostadas

Steps

1. 1Lay out all toppings at the table for guests to customize their own bowl.