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Pozole Verde Share this recipe

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  • 6 cloves of garlic
  • 2 onions (chopped)
  • 1 carrot (chopped)
  • 300g pork shoulder (diced)
  • 4 chicken thighs
  • 300g pork ribs
  • 2 tsp of epazote
  • 3 chile arbol
  • 1 can of tomatillos (puréed)
  • 1 can of hominy (drained)
  • Garnish - offer in little dishes the following toppings;
  • crushed tortilla chips, finely chopped spring onions, sliced radish,
  • chopped avocado, lime wedges, and chopped coriander leaf.
  • Salt and pepper


  1. Fry vegetables in oil, add pork and brown. Add ribs and chicken thighs. Top up with a pint of water.

    Add chile arbol, epazote, tomatillos, salt and pepper. Bring to the boil and simmer for 40 minutes until meat is tender.

    Add the hominy and simmer for a further 15 minutes. Serve in bowls giving each person a cooked thigh.

    Each person adds their own garnish.

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