Pozole verdeGreen pozole

• 1 kg2.2 lb pork shoulder (maciza), in large pieces
• 700 g1.5 lb pork backbone (espinazo) or head meat, in pieces
• 4 l17 cups water, plus more as needed
• 1 white onion, halved
• 1 head garlic, halved crosswise
• 1 tbsp coarse salt, plus more to taste
• 1 kg2.2 lb (about 6 cups) cooked cacahuazintle hominy, drained and rinsed, or 500 g / 1.1 lb dried, cooked until opened (see the pozole blanco page)
• 150 g1 cup hulled raw pumpkin seeds (pepitas)
• 500 g1.1 lb tomatillos (tomate verde), husked and rinsed
• 3 to 5 serrano chiles, stemmed; to taste
• 1/2 white onion, for the sauce, roughly chopped
• 3 cloves garlic, for the sauce
• 1 large bunch epazote, leaves only; or a bunch of cilantro
• 1/2 bunch cilantro
• 2 hoja santa leaves, or a few chard or radish leaves, optional, for colour and flavour
• 2 tbsp lard or vegetable oil
• to serve: chicharrón (pork crackling), diced avocado, chopped onion, dried oregano, ground chile piquín, lime wedges, tostadas

Method

1. 1

   1. Put the pork in a large pot with the water and bring to a boil, skimming off the foam for the first 10 minutes. Add the halved onion, the garlic head and the salt, lower the heat and simmer, partly covered, for about 1 1/2 hours, until tender.

2. 2

   2. Lift out the meat, strain the broth and skim off most of the fat. Shred the meat and discard the bones. Return the broth to the pot with the hominy and keep it at a low simmer.

3. 3

   3. Toast the pumpkin seeds in a dry frying pan over medium-low heat, stirring constantly, for 4 to 5 minutes, until they puff and start to pop but are still green. Spread them on a plate to cool.

4. 4

   4. Simmer the tomatillos and serranos in water for 8 to 10 minutes, until the tomatillos turn olive green and soft but have not burst. Drain.

5. 5

   5. Grind the cooled pumpkin seeds finely in a blender. Add the tomatillos, serranos, the half onion, the 3 garlic cloves, the epazote, cilantro, hoja santa or chard and 500 ml (2 cups) of the pork broth, and blend until completely smooth.

6. 6

   6. Heat the lard in a large saucepan over medium-high heat, pour in the green sauce (it will spatter) and cook, stirring often, for 10 to 15 minutes, until it thickens and turns a deeper green.

7. 7

   7. Stir the sauce into the pot of broth and hominy, add the meat and simmer gently for 20 to 30 minutes, stirring from the bottom now and then so it does not stick. Thin with hot broth or water if it gets too thick and season well with salt.

8. 8

   8. Serve very hot in deep bowls, with the chicharrón, avocado, onion, oregano, chile, lime and tostadas on the table.