Pozole refers to the giant kernels of nixtamalized corn (aka hominy, maiz cacahuacintle, maiz mote or giant corn) used to make tortillas, as well as the famously hearty soup that features them – a dish whose history reaches back to Aztec times.
While the red pozole rojo of Jalisco is well known outside of Mexico, the green pozole verde of Guerrero is a rarer treat: big tender kernels in rich, tangy chicken (also available veg’n) featuring tomatillos, garlic, pepitas (pumpkin seeds), and the unique Mexican herbs of epazote and hoja santa.
Served with a colourful array of fresh toppings: radishes, finely shredded lettuce, japleño, Mexican oregano, lime, cilantro, and crispy chicharones or tortilla strips.
Len Senater is the founder and proprietor of The Depanneur, who happily cooks for his friends and neighbours every Tuesday night.
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