Pozole Verde (Green Pozole)
Guerrero - Señora Carmen Villalba
This is one of those rare recipes, surprising in its flavors and wonderful in its simplicity -- an out-and-out favorite of mine. I found it in a little book dedicated to the cooking of Chilapa, in the state of Guerrero, where I have eaten it very often. It calls for 20 leaves of axoxoco, an intriguing name that turns out to be a wild sour-grass, also called lengua de vaca (cow's tongue) or oreja de liebra (hare's ear) or more prosaically in the state of Mexico, vinagrera, describing its sharp acidity.
During the rainy season I can find this wild green growing alongside the irrigation ditches, but since it wasn't raining when I was cooking this recipe, I substituted sorrel.
The toppings or garnishes for pozoles in Guerrero are different from those of other regions; while they call for finely chopped onion and dried oregano, which are normal, they also include cubed avocado and small pieces of chicharrón (fried pork skin), all of which provide a wonderful contrast to the soup. Chopped chiles serranos and limes are also part of it, but I think they tend to exaggerate the heat and acidity of this particular pozole. I have listed them as optional.
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Recipe from The Art of Mexican Cooking by Diana Kennedy (Clarkson Potter/Publishers, an imprint of the Crown Publishing Group). Copyright 1989, 2008 by Diana Kennedy).