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

Ingredients

• 1.5 kg pork shoulder, cut into 3 cm cubes
• 500 g dried pozole corn (or frozen white hominy, thawed), rinsed
• 400 g fresh tomatillos, husked and rinsed
• 150 g pumpkin seeds (pepitas), raw and unshelled
• 8 fresh serrano chiles (or jalapeños), roughly chopped
• 10 garlic cloves
• 1 white onion, quartered
• 80 g fresh cilantro leaves
• 40 g fresh epazote (or additional cilantro), roughly chopped
• 1.5 teaspoons cumin seed, toasted
• 2 bay leaves
• 10 g sea salt
• Black pepper, to taste
• For serving: shredded cabbage, sliced radishes, lime wedges, tostadas, dried oregano, sea salt, crema or sour cream

Method

1. 1
   Place pork cubes in a large pot of cold salted water, bring to a boil, and simmer for 20 minutes, skimming impurities; drain and rinse the pork.
2. 2
   In a dry pan over medium heat, toast pumpkin seeds for 3–4 minutes, shaking frequently, until fragrant and lightly golden; grind in a spice grinder or molcajete until finely ground (not to a paste).
3. 3
   Blend fresh tomatillos, serrano chiles, garlic, and cilantro into a smooth purée; do not strain.
4. 4
   Return cleaned pork to the pot with 2 litres of fresh water, add onion and bay leaves, and bring to a boil; reduce heat and simmer for 1 hour until pork is tender.
5. 5
   Add rinsed pozole corn and simmer for 40 minutes until corn kernels open.
6. 6
   Stir in ground pumpkin seeds, tomatillo-chile purée, cumin, and epazote; simmer for 15 minutes to meld flavours and allow the pumpkin seed base to thicken the broth.
7. 7
   Season with sea salt and black pepper; remove bay leaves.
8. 8
   Serve in large bowls; diners garnish with shredded cabbage, radishes, lime, tostadas, dried oregano, sea salt, and a drizzle of crema at the table.