Pozole Verde.

Green Pozole.
Here is the how-to, just don't look at the dirty blender and filthy stove (incredible how messiness and grime shows so brightly on photograph, sheesh!)

It is very easy. Ingredients:

-Pozole corn (I think it is called hominy in the U.S.)
-Chicken or pork (mine is made with chicken, I used a whole one chopped into parts)
-Green tomatoes (or tomatillos)
-Serrano chiles (also called green chile)
-Cilantro
-Radishes leaves
-White Onions
-Garlic
-Salt (you can also add chicken bullion squares)

Garnish:
-Diced or sliced radishes
-Diced white onions
-Avocado
-Shredded Lettuce or cabbage (I prefer lettuce)
-Dried full leaf Oregano
-Limes
-Tostadas
-Sour cream

First thing I do is cook the meat. I always use a pressure cooker, it is faster. All I do is add the meat to salted water, and and cook for 15 min. after the weight starts "dancing" (as we say here).

After the presuure cooker cools down, I take out the chicken (or pork) and put it in a bowl. While the corn is being cooked, I will chop or "pull" the meat for putting into the pozole bowls.

While the chicken was cooking, I put the following in the blender (or you can use a food processor):
-250 gms. (about 1/2 pound) green tomatoes (or tomatillos)
-Serrano chiles (I used about 6),
-cilantro leaves (about one fistfulls),
-radish leaves (just chop them off the radishes, wash them and put in blender, about two fistfulls),
-a head of garlic without skins
-two onions
-a bit of salt (remember the broth already has salt) and chicken bullion

Serrano chiles, and tomatillos.

Radishes.


Cilantro.


Onions.


Garlic.

Next the corn. I don't know how it is sold in the U.S. but here it is sold precooked in bags. It still has to be cooked for about an hour in the pressure cooker. After taking the chicken out of its broth, I put two bags of corn into the broth, and also pour in the contents of the blender.
Cook for about 1 hour....and done!

We went to buy the ingredients pretty late, so there wasn't
any white corn left. This corn tastes just as good.
I wash it three times, because it comes
pre-cooked in a bag.

I know, lots of fat in the broth...
but it doesn't taste the same without it.

Very bright green color.
It will change once cooked.

Serving: I put the meat at the bottom of the pozole, but most people will put it on top. Pour the hot pozole into deep bowls, put all the garnishes in small bowl so you can add whatever you like.
In some places, fresh cheese, and even canned tomatied sardines are added!

Squeeze limes over pozole...remember
we use limes on everything!



We spread sour cream onto the tostadas.

By the look on his face, guess he liked it....

Oh, the oregano.
We put it between our palms and crush it
over the pozole.

Mmmm!

Digging in.

Yep... approved!

Hope you understood. I'm not very good at explaining recipies, but it really is easy.
Let me know if you make some....
¡Buen Provecho! (Enjoy your food!)