Pozole is a Mexican dish that comes in three colors: green, white, and red. The white version is prized for its hearty pork broth and tends to appeal to traditionalists. The red version is celebrated for its deep crimson color and chile-forward taste, and it is often considered the signature pozole. But for me, the green version is the most impressive, thanks to a layered broth made with pumpkin seeds, cilantro, and tomatillos. This green pozole tastes as if it has been simmering for hours, yet it comes together in roughly an hour. Hailing from the Pacific coastal state of Guerrero, pozole verde is traditionally made with pork and topped with pieces of chicharrón. In this recipe, shrimp replace pork for a lighter dish suited to warmer months. The plump shrimp stand out against the rich, nutty broth, the brightness of tomatillos and herbs, and the gentle heat of fresh serrano chile.
Info
- Cook time: 50 minutes
- Total time: 1 hour 10 minutes
- Yield: 4 to 6 servings
Ingredients
- One 30-ounce can white hominy, drained and rinsed
- 3 bay leaves
- Kosher salt
- 1/4 cup toasted sesame seeds
- 1/4 cup salted roasted pumpkin seeds
- 2 corn tortillas, torn into pieces
- 2 pounds tomatillos, husked and quartered
- 2 cups fresh cilantro leaves and stems, chopped
- 4 cloves garlic, peeled
- 1 serrano chile, stemmed and sliced in half
- 1/2 yellow onion, quartered
- 1 tablespoon grapeseed or canola oil
- 1 cinnamon stick
- 1 1/2 pounds shrimp, peeled and deveined, tails removed
- 1 bunch radishes, thinly sliced
- 1/2 red onion, finely diced
- 1 avocado, thinly sliced
- 1/2 small cabbage, thinly sliced
- 1 tablespoon dried oregano
- 12 tostadas
- 4 lime wedges, for serving
Instructions
- Pour 6 cups of water into a large stockpot and bring to a boil. Stir in the hominy, bay leaves, and 1 teaspoon salt, then reduce the heat to a simmer. Cook until the hominy is tender and slightly puffed, 15 to 20 minutes.
- While that cooks, combine the sesame seeds, pumpkin seeds, tortillas, and 2 cups water in a blender and puree until smooth.
- Once the hominy has puffed, pour the pumpkin seed mixture into the stockpot and stir well. Keep it at a low simmer while you make the salsa verde.
- For the salsa verde, put the tomatillos, cilantro, garlic, serrano, yellow onion, and 1 cup water into the same blender and puree until smooth. Depending on your blender's capacity, you may need to work in batches.
- Heat the oil in a large skillet over medium heat. When the oil is hot and shimmering, carefully pour in the salsa verde and add the cinnamon stick. Partially cover the skillet with a lid until the salsa stops splattering and begins to simmer gently. Remove the lid and continue cooking until the salsa turns dark green and starts to thicken, about 15 minutes.
- Move the salsa verde and cinnamon stick to the stockpot with the hominy mixture and let it simmer to blend the flavors, 15 to 20 minutes. The mixture may separate slightly, but it will come together as it cooks. Taste and season with salt, about 1 tablespoon. Using a slotted spoon, fish out the cinnamon stick and bay leaves. The broth should be slightly thickened, similar to heavy cream. If it is too thin, cook for 5 to 10 minutes more. If it is too thick, stir in 1/2 cup water.
- Cut the shrimp in half crosswise and sprinkle with 1 teaspoon salt. Take the stockpot off the heat and immediately add the shrimp. The residual heat will cook the shrimp, turning them pink and fully cooked in 3 to 5 minutes.
- With a slotted spoon, ladle some of the hominy and shrimp into deep bowls, about 1 cup per serving. Spoon some of the verde broth over each bowl and top with radishes, red onion, avocado, cabbage, and a pinch of dried oregano. Serve with tostadas and lime wedges.
