Pozole of Acapulco

Mexico has a great variety of styles of pozole that depend on the different gastronomic traditions of the place where it is prepared, but in Acapulco the most popular is the delicious Pozole Verde.

The Pozole Verde owes its name to its characteristic color and flavor. In its preparation, the green tomato sauce is the last to be added, although it can also be prepared with green mole.

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Other ingredients that it has, in addition to corn, are chicken or pork meat served with lettuce, avocado and accompanied by toast, pork rinds and cream.

Pozole Thursday in Acapulco is the tradition of many establishments that have been cooking recipes inherited from their family for decades to delight their guests.

Today, the recipe that comes from the central area of ​​Guerrero is served in a delicious white or green pozole that accompanies its delicious traditional snack, pig trotters, tamales, pozole tacos, golden potato tacos, chilapeñas chalupas or beans, and lots of cheese.

The traditional cuisine of Acapulco cannot forget the drinks, including a good variety of mezcal to accompany the pozole, and mixology to try mezcal in a different way.

Many of the restaurants on the beaches of Acapulco have chosen to make the pozole a seafood dish to savor and enjoy delicacies from the sea. The flavor that distinguishes the seafood pozole is unmissable, a red pozole that you will not forget.

Guerrero’s pozole is part of the pre-Columbian heritage, in its Nahuatl root “pozolli” means foam, this refers to cacahuazintle corn grains, whose white appearance that when cooked, gives the impression of being foam.

On national days in Mexico, the Guerrero pozole is identified as a preponderant element of the world recipe book of Mexican cuisine, whose recipe comes from the central area of ​​the State of Guerrero.

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¿How is the Guerrero pozole?

The warrior’s pozole The custom is to offer it in different meetings that go from massive festivities such as weddings, to solemn funerals.

Like all classic food, it can have several versions in its content or elements depending on the area in question; then it can also be served with chicken meat or other chilies.

White Pozole from Guerrero

The classic white pozole is produced as a broth of boiled corn grains with the flavor of the head of a cow or pig and various condiments; It is seasoned with oregano, ground chili, onion, radishes, fresh cheese, avocado or pressed pork rinds, a true feast that combines years of history in a single dish.

Guerrero Green Pozole

The green pozole is typical and originally from the state of Guerrero. The story tells that Wednesday nights were established where people went out to have fun and from there the so-called “pojolero Thursday” was born.

Because on Wednesdays there was a lot of pozole left over to take advantage of, the cooks of those times made the green pozole. A dish that came to enrich regional cuisine and Mexican cuisine.

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Guerrero’s Red Pozole

Guerrero’s pozole: elopozole or red pozole is another diversity based on boiled corn grains with pork and chicken backbone, ground guajillo chili, zucchini and carrot and epazote.

Also if you get to Guerrero, you cannot miss the pozole de camagua, we are talking about a mixture of shelled corn which is boiled together with black beans and sliced ​​pieces of corn, epazote is added to give it that peculiar flavor and it is served with beef. pig.

Guerrero’s pozole, being a yielding stew, substantial and even economical in its preparation, reaches each of the tables of homes and classic food restaurants.

The custom of the pozole de Guerrero is to offer it in different meetings that go from massive festivities such as weddings, to solemn funerals.

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Pozolero Thursday in Acapulco

Guerrero’s pozole is the quintessential dish to celebrate a Mexican celebration, continuously protagonist of celebrations such as the national holidays, May 5, even Day of the Dead and any other moment in which one dictates to accommodate a meeting with a lot of Mexican flavor.

This Thursday is pozolero!

What ingredient makes green pozole that color?

The Pozole in Guerrero is because they add green seed pipian. The base is a white pozole and when served they add a spoonful of pipián. They do that because they serve white, red and green pozoles, but if we are going to make it at home we have the possibility of adding the sauce to the whole casserole or making it like them so that everyone can eat it as they love it.

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How is the Guerrero pozole?: And the snack?

Guerrero Style Pork Pozole Verde; It is essential to enjoy an exquisite snack as a companion to an excellent pozole: pig’s trotters with vinaigrette, golden carnitas surrounded by slices of onion, strips of jalapeño pepper and grated carrot.

Or some chicken taquitos or chalupitas with shredded chicken, sauce and chipotle chili; the delicious chili capons or how about some mincemeat or cheese quesadillas.

However, the perfect pairing for pozole has been achieved with mezcal, an alcoholic beverage resulting from the distillation process of the fermented juice of cooked agave heads or pineapples.

Mezcal has an intense and aromatic flavor, it is also another representative of the state of Guerrero, the second national producer of the drink.

Guerrero Style Pork Pozole Verde Recipe

In Guerrero, the Green, White, Red and Seafood Pozole is prepared and today we share the green one that is as tasty as the other variants.

The green warrior pozole Ingredients:

• 1 kilo of precooked hominy corn
• 1 pork bone
• 2 bay leaves
• 3 sprigs of thyme
• 1 head of garlic
• 1 kilo of combined pork meat (leg, backbone, knuckle and solid)
• 1/2 kg of green tomato
• 300 gr of green pumpkin seeds
• 1 poblano chili
• 5 serrano peppers
• 1 cup of coriander
• 1 cup of romaine lettuce
• 1 cup of parsley
• 1/2 cup of epazote
• 1/2 white onion
• 2 cloves of garlic
• 1 cup radish leaves
• 1/4 cup of lard
• salt to taste
• Washed and disinfected julienned romaine lettuce to accompany the pozole
• Washed and disinfected radishes cut into small squares or very thin slices for garnish
• Finely diced onion for garnish
• Dried oregano
• Lemon halves for garnish
• Pork crackling for garnish
• Avocado
• Powdered piquin chili

Step by Step:

The first thing we have to do is cook the corn because even if it comes precooked, it is not finished cooking nor has the corn burst, so we need to wash it really well and put it to cook with enough water to cover it and exceed about 10 centimeters with the bay leaves, the head of garlic, the thyme and the pork bone. If they put it in an express pot it will take an hour, if they put it in a regular pot about 2 hours. You will see that the corn is more open and burst once it is cooked.

Then we cook the pork with enough water (if you have another pressure cooker it is much faster or in a slow cooker it is also really good since it is soft without drying out) salt, a few cloves of garlic and a piece of onion .

If you did not buy the ground seeds, we need to put them in a processor so that they are ground and we can have the powder to make the mole. It is much better to do it in a processor since the blades allow them to grind better. If you do not have one, I recommend this blender/processor that has solved my life and in a single device I have 2.

As the corn and meat are ready, we are going to cook the green mole. We place a pot with water and there we cook the tomatoes without the skin and let them cook until they remain soft and have changed color. Once they are ready, we place them in the blender and grind them together with the chiles, the radish leaves, the cilantro, the lettuce leaves, the onion, the ground pepita, the parsley, the epazote, and we blend really well, until get a really well-incorporated soft and smooth paste. DOES NOT sneak.

We place a pot over medium high heat and add the butter, let it heat up and once it reaches the temperature we add the sauce that we blend and fry it moving again and again, add salt to season well and leave it on the lowest possible heat in your stove to cook and integrate all the flavors.

Once the corn and meat are ready, we combine them and make a mixture of the broths so that they integrate one and the other. Leaving it to have enough broth, however, without it being enough because we still need to add the green mole. Let it come to a boil and add the well-seasoned green sauce so that it is included with the broths and gives flavor to the corn and meat. Let it boil for 10 to 15 minutes over low heat.

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To serve, we shred the meat, put the pozole grains in it and then we serve it with broth. It is followed by lettuce, radishes, chopped onion, oregano, pork rinds, avocado and chili pepper, as well as toast.