Pozole Verde Estilo Guerrero

Rinse the dried nixtamalized corn thoroughly. Place the dried nixtamalized corn in a large pot with plenty of water and 100g of white onion and 25g of garlic. Bring to a boil, then reduce heat and simmer for 2-3 hours or until the kernels have fully bloomed and are tender, stirring occasionally and adding more water if needed. Drain and set aside.

Cut the pork shoulder into 3-4 cm cubes. Place the pork shoulder in a separate large pot with 2 liters of water, 100g of white onion, 25g of garlic, and 15g of salt. Bring to a boil, then reduce heat and simmer for 1.5-2 hours or until the pork shoulder is very tender. Skim off any foam that rises to the surface. Reserve the cooking liquid and the cooked pork shoulder.

Remove the husks from the tomatillos and rinse them. Place the tomatillos, jalapeño chiles, serrano chiles, and poblano chiles on a baking sheet. Roast under a broiler or in a hot oven (200°C/400°F) for 10-15 minutes, turning occasionally, until softened and lightly charred. Alternatively, roast them on a comal.