Green Pozole

Total Time: 2 hours
Serves: 6
Green Pozole
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  • 1 (29 oz) Juanita’s Mexican Style Hominy
  • 3.5 lbs of pork meat cut into bitesized pieces (Cushion Meat)
  • 3 cloves of garlic
  • ½ onion
  • 4 bay leaves
  • 2 green bell peppers
  • 2 cloves
  • salt to taste
  • 6 green tomatoes
  • 4 serrano chiles
  • 5 leaves epazote
  • 1 teaspoon ground hulled
  • pumpkin seed
  • Salt to taste
  • Vegetable oil


  1. Cook the meat in a pot with enough water to cover the meat, garlic, onion, bay leaves, peppers and cloves.
  2. Simmer for about 1 hour.
  3. Once it has cooked, remove the meat from the pot and set aside.
  4. Store the water for later use.
  5. Blend green tomatoes, chiles, epazote, ground hulled pumpkin seeds and salt.
  6. Once ingredients have blended well, fry the salsa in little bit of oil.
  7. Boil the Juanita hominy (be sure to drain it before) in the water where the meat was cooked and add in the salsa, simmer for 10 minutes.
  8. After hominy has boiled add the meat and cook over low heat for 10 minutes.
  9. Serve hot, accompanied with cabbage, radish, onion and diced avocado.
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