Pozole Verde From Scratch | A Deep, Comforting Mexican Classic

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner; chicken thighs are more affordable.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños add flavor with fewer calories; bell peppers are often cheaper.

Soak dried corn in water with pickling lime overnight to prepare.

Rinse the corn and remove the hard outer shell and beak using a pairing knife.

Prepare a station for cleaning the corn and remove the hard parts to help it bloom in the broth.

Season the pork with salt and let it rest in the fridge overnight for flavor.

Blanch the pig feet in clean water to extract impurities, then add them to a pot.

Add the pork shoulder and shank bone to the pot with the pig feet.

Pour in the roasted turkey stock to cover the meat and bring to a simmer.

Cook the mixture until the pork is tender and the broth is flavorful, about 2-3 hours, checking occasionally.

Once cooked, remove the meat, shred it, and return it to the pot with the broth.

Add the prepared corn to the pot and simmer until the corn is tender, about 30-45 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary