Pozole Verde (Guerrero — Green Tomatillo and Pumpkin Seed Version)

Pozole Verde is the regional variation of Guerrero, the Pacific coast state where the city of Acapulco sits, and it differs from the Jalisco red version in both technique and flavour profile. Where pozole rojo uses dried red chillies, pozole verde builds its colour and character from tomatillos, fresh green chillies, and pumpkin seeds — a combination that produces a soup that is simultaneously lighter, tangier, and more herbaceous than its red counterpart. The protein in Guerrero-style pozole verde is typically pork shoulder, though chicken is a common alternative. The cooking process for the meat remains the same — simmered in water with aromatics until fully tender, then shredded. The hominy is similarly prepared, cooked until it blooms fully. The green sauce is the technical heart of the dish. Tomatillos are cooked (either simmered or roasted) with serrano chillies, garlic, and onion until completely soft. Epazote and Mexican hoja santa (an anise-scented herb with large, velvety leaves) are added for their aromatic character. Toasted pumpkin seeds (pepitas) are ground and added to the tomatillo base, thickening the sauce and adding richness. The blended sauce is fried in lard before being added to the combined broth and hominy. The pepita component provides the sauce's body and its characteristic slight earthiness. Without it, the verde sauce would be too thin and acidic against the starchy hominy. The pumpkin seeds also link pozole verde to the broader tradition of pepita-based sauces in Mexican and Mayan cooking. Garnishes for pozole verde differ slightly from the red version: avocado, sliced radish, shredded cabbage, lime, oregano, and tostadas remain constant, but the addition of sliced jalapeño and fresh cilantro reflects the green colour theme.