Pozole Verde

While Pozole Rojo with its deep chile-brick broth is better known outside Mexico, Pozole Verde from the state of Guerrero is beloved by those who know it: a vivid, herby broth made from tomatillos, pepitas (pumpkin seeds), and fresh chiles that colours the soup a striking jade green. It is a dish of pre-Columbian origins, once reserved for sacred ceremonies.

Serves: 6

Ingredients

• 1 kg (2.2 lb) bone-in chicken pieces (thighs and drumsticks)
• 2 x 400 g (14 oz) cans hominy (maize pozolero), drained and rinsed
• 500 g (1.1 lb) tomatillos, husked and halved
• 2 poblano chiles, roasted, peeled, seeded
• 2 jalapeño chiles, roughly chopped
• 100 g (3.5 oz / ¾ cup) raw pepitas (pumpkin seeds)
• 1 medium white onion, quartered (plus more, diced, to serve)
• 5 cloves garlic
• Large bunch fresh coriander (cilantro), roughly chopped
• 6 large romaine lettuce leaves (or tomatillo husks for traditional method)
• 1.5 litres (6 cups) chicken stock
• 2 tbsp (30 ml) vegetable oil
• Salt

To serve: shredded cabbage, sliced radishes, dried oregano, lime wedges, tostadas

Instructions

1. Simmer the chicken in the stock with half the onion and 2 garlic cloves for 30-35 minutes until cooked through. Remove, shred the meat, and reserve the stock.
2. Toast the pepitas in a dry pan for 3-4 minutes until they pop and turn golden. Transfer to a blender.
3. Add the tomatillos, poblanos, jalapeños, remaining onion and garlic, coriander, and romaine leaves to the blender with 250 ml (1 cup) of the reserved stock. Blend until very smooth.
4. Heat the oil in a large pot over high heat. Pour in the green sauce — it will spatter and sizzle. Stir constantly and fry the sauce for 5-7 minutes until it darkens and thickens.
5. Add the remaining stock and the hominy. Simmer for 20 minutes for the flavours to meld. Season generously with salt.
6. Return the shredded chicken to the pot and heat through.
7. Serve in large bowls, letting guests add their own garnishes: shredded cabbage, radishes, dried oregano, and lime.

Cook's Notes: Frying the green sauce after blending — called 'sofríto' — is the key step that transforms raw herb flavour into depth and complexity. Do not skip it. Pepitas thicken and add a subtle nuttiness to the broth.