Mexican · dinner
150m
Total time
6
Servings
—
kcal
medium
Difficulty
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FAQ · Things people ask
The combination of tomatillos, serrano chiles, pepitas, and herbs — especially epazote or cilantro. There are no additional colorants. The green deepens to an olive green as the sauce cooks; the brightest color is in the first 10 minutes before the heat takes it.
Yes. Use pork shoulder, bone-in. Cook the pork for 90 minutes before adding the green sauce and hominy. The pork version is heartier and takes slightly longer than the chicken version.
Add a small handful of fresh spinach or raw cilantro to the blender with the tomatillos — their chlorophyll contributes color. Avoid over-cooking the sauce; add the greens and serve within 30 minutes for the most vivid result.
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