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Description
Authentic green pozole from Guerrero state — the signature style of the Acapulco region. Toasted pumpkin seeds in the salsa verde and crushed chile piquin as garnish are the two distinctly Guerrero markers.
Stage 1
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Steps
1.
Place pork ribs and leg cubes in a large stock pot with onions, garlic heads, bay leaf, thyme, and salt.
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2.
Cover with water, bring to a boil over medium heat, and skim foam.
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3.
Reduce to low simmer, cover, and cook until meat is tender and falling off the bone (45 min to 2 hours).
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4.
Remove meat, strain broth (discard solids). Shred and cut meat into bite-sized pieces.
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Stage 2
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Steps
1.
Toast pumpkin seeds on a dry comal over medium-high heat, stirring constantly until they pop and lighten (3-5 min). Cool.
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2.
Blend toasted seeds with raw tomatillos, poblanos, serranos, cilantro, epazote, radish leaves, garlic, onion, cumin, oregano, pepper, and enough pork broth to blend smooth.
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3.
Heat oil in a large pan over medium-high. Pour in sauce and cook, stirring frequently, until it darkens (about 7 min). Season with salt.
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Stage 3
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Steps
1.
Return strained broth and shredded pork to the pot. Add rinsed hominy and simmer.
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2.
Pour in the cooked green sauce, stir to combine, and simmer 5 more minutes.
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3.
Taste and adjust salt. Serve in large bowls.
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Stage 4
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Ingredients
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Steps
1.
Lay out all toppings at the table for guests to customize their own bowl.
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Notes (optional)
The pumpkin seeds (pepitas) in the sauce are what make this specifically Guerrerense. Pozole verde is the signature style of Guerrero state, while rojo is more associated with Jalisco and CDMX. Traditionally served on Thursday nights across Acapulco.
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