How to Make Pozole Verde From Scratch (Real Mexican Comfort Food)

Ingredients

• 2 lb Dried Hominy (Nixtamalized Corn) (Soaked overnight with lime, hulls removed)
• 2 Tbsp Food Grade Calcium Hydroxide (Lime) (Used for nixtamalization, food safe only)
• 2 lb Pig Feet (Trotters) (Shaved, hair removed, blanched)
• 2 lb Pork Shoulder (Bone‑in) (Cut into 2‑inch chunks)
• 1.5 lb Pork Shank (Bone‑in) (Cut into pieces, bone retained for gelatin)
• 2 lb St. Louis Pork Ribs (Split lengthwise, cut into 3 portions)
• 4 cup Roasted Turkey Stock (Homemade or store‑bought, frozen)
• 2 unit Chicken Bouillon Cubes (Optional for extra umami)
• 2 large Onion (Quartered)
• 6 clove Garlic (Peeled)
• 2 sprig Fresh Oregano
• 2 leaf Bay Leaves
• 2 Tbsp Salt (Adjust to taste)
• 4 medium Tomato (Raw, for salsa verde)
• 6 medium Tomatillo (Peeled, for salsa verde)
• 2 unit Poblano Pepper (Roasted, skin removed)
• 2 unit Jalapeño Pepper (Roasted, skin removed)
• 2 unit Anaheim Pepper (Roasted, skin removed)
• 0.5 cup Pumpkin Seeds (Pepitas) (Toasted)
• 1 tsp Cumin Seeds
• 1 tsp Coriander Seeds
• 0.5 tsp Black Peppercorns
• 0.5 cup Fresh Cilantro (Chopped, for salsa and garnish)
• 1 cup Swiss Chard (Chopped, optional for extra body)
• 2 Tbsp Olive Oil (For toasting seeds)
• 1 cup Cabbage (Shredded, garnish)
• 0.5 cup Radish (Thinly sliced, garnish)
• 2 wedge Lime (Cut into wedges for serving)
• 1 unit Avocado (Diced, garnish)
• 0.5 cup Crema Mexicana (Optional, for topping)
• 0.25 cup Chicharrón (Crisped pork skin, garnish)

Instructions

1. Nixtamalize the Corn

   Combine dried hominy with 2 Tbsp food‑grade lime and enough water to cover. Let soak at room temperature for 12 hours, then rinse thoroughly and discard the loosened hulls.

   Time: PT12H

   Temperature: 20°C

2. Rinse and Remove Hulls

   Drain the soaked corn, rinse under cold water, and rub between your hands to remove the outer skins. Discard the skins.

   Time: PT30M

3. Prep Pig Feet

   Shave any remaining hair from pig feet, soak them in ice water with a pinch of salt for 15 minutes, then pat dry.

   Time: PT30M

4. Blanch Bones and Feet

   Place pig feet, pork shoulder pieces, shank, and ribs in a large pot, cover with cold water, bring to a rapid boil for 5 minutes, then discard the water and rinse the bones under cold water.

   Time: PT15M

   Temperature: Boiling

5. Start the Broth

   In a clean stockpot combine the roasted turkey stock, blanched bones, pork shoulder, shank, ribs, 2 large onions (quartered), 6 garlic cloves, fresh oregano, bay leaves, 2 Tbsp salt, and enough water to reach 4 L total volume.

   Time: PT30M

   Temperature: Medium‑high

6. Simmer and Skim

   Bring the pot to a gentle simmer, then reduce heat to low. Skim off any foam every 15 minutes. Simmer for 2 hours, adding more water if needed to keep the level.

   Time: PT2H

   Temperature: Low simmer

7. Toast Pumpkin Seeds and Spices

   In a skillet heat 2 Tbsp olive oil over medium heat. Add 0.5 cup pumpkin seeds, 1 tsp cumin, 1 tsp coriander, and 0.5 tsp black peppercorns. Toast until fragrant and seeds turn golden, about 8 minutes.

   Time: PT10M

   Temperature: Medium

8. Roast Peppers

   Place poblano, jalapeño, and Anaheim peppers under a hot broiler or over an open flame until the skins are blackened all over (about 5 minutes per side). Transfer to a bowl, cover with plastic, let steam 5 minutes, then peel, seed, and set aside.

   Time: PT15M

   Temperature: High heat

9. Blend Salsa Verde

   In the blender combine roasted peppers, 6 tomatillos, 4 tomatoes, toasted pumpkin seeds with their oil, 2 garlic cloves, 0.5 cup cilantro, 1 tsp cumin, 1 tsp coriander, 0.5 tsp pepper, and 1 cup water. Blend until smooth, then strain through a fine mesh sieve.

   Time: PT15M

10. Add Corn to Broth

    Stir the rinsed hominy into the simmering broth. Continue to simmer for 30 minutes until the kernels are tender and have swollen.

    Time: PT30M

    Temperature: Low simmer

11. Add Ribs and Finish Cooking Meat

    Add the rib portions to the pot and simmer an additional 45 minutes, or until all meat pieces are fork‑tender.

    Time: PT45M

    Temperature: Low simmer

12. Season Final Broth

    Taste the broth and adjust salt. Dissolve 2 chicken bouillon cubes if more depth is desired.

    Time: PT5M

13. Prepare Garnishes

    While the broth finishes, shred 1 cup cabbage, slice 0.5 cup radishes, chop remaining cilantro, dice avocado, crumble chicharrón, and cut lime wedges.

    Time: PT15M

14. Serve Pozole Verde

    Ladle broth, corn, and meat into bowls. Top each serving with a generous spoonful of salsa verde, then garnish with cabbage, radish, cilantro, avocado, lime, crema, and chicharrón.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

45 g

Fat

20 g

Fiber

6 g