{"id":39680,"date":"2020-09-16T10:30:01","date_gmt":"2020-09-16T15:30:01","guid":{"rendered":"https:\/\/lossaboresdemexico.com\/?p=39680"},"modified":"2020-10-01T22:56:00","modified_gmt":"2020-10-02T03:56:00","slug":"receta-pozole-verde-estilo-guerrero","status":"publish","type":"post","link":"https:\/\/lossaboresdemexico.com\/receta-pozole-verde-estilo-guerrero\/","title":{"rendered":"Receta de Pozole de Verde estilo Guerrero"},"content":{"rendered":"<section class=\"wpb-content-wrapper\"><p>[vc_row][vc_column][vc_column_text]<\/p>\n<h2><span style=\"font-size: 14pt;\">Por Elsie M\u00e9ndez <a href=\"https:\/\/www.instagram.com\/sabormexico\/\" target=\"_blank\" rel=\"noopener noreferrer\"><span style=\"color: #0000ff;\">@sabormexico<\/span><\/a><\/span><\/h2>\n<p>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]El pozole es el platillo por excelencia para celebrar una fiesta mexicana, siempre protagonista de celebraciones como las fiestas patrias, el 5 de mayo, hasta D\u00eda de Muertos y cualquier otro momento en el que uno decide organizar una reuni\u00f3n con mucho sabor a M\u00e9xico. En <strong>Guerrero<\/strong> se elabora el <strong>Pozole Verde<\/strong>, Blanco, Rojo y de Mariscos y hoy les compartimos la del verde que resulta tan sabroso como las otras versiones.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_single_image image=\u00bb39685&#8243; img_size=\u00bbmedium\u00bb alignment=\u00bbcenter\u00bb][\/vc_column][\/vc_row][vc_row][vc_column][penci_recent_posts build_query=\u00bbpost_type:post|size:1|categories:12|tags:2782|by_id:5731&#8243; hide_postdate=\u00bbyes\u00bb heading_title_style=\u00bbstyle-13&#8243; heading=\u00bbTE GUSTAR\u00c1 TAMBI\u00c9N\u00bb heading_meta_settings=\u00bbTE GUSTAR\u00c1 TAMBI\u00c9N\u00bb use_btitle_typo=\u00bbyes\u00bb btitle_typo=\u00bbfont_family:Arial%3AHelvetica\u00bb btitle_fsize=\u00bb25px\u00bb btitle_bgcolor=\u00bb#630155&#8243;][\/vc_column][\/vc_row][vc_row][vc_column][vc_separator color=\u00bbwhite\u00bb][vc_column_text]<\/p>\n<h2><span style=\"color: #630155;\">\u00bfQu\u00e9 ingrediente hace que el pozole verde sea de ese color?<\/span><\/h2>\n<p>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_separator color=\u00bbwhite\u00bb][\/vc_column][\/vc_row][vc_row][vc_column width=\u00bb1\/2&#8243;][vc_column_text]Uno de mis lugares favoritos para comer pozole es en <strong>Ixtapa- Zihuatanejo<\/strong>. A la llegada del Aeropuerto justo antes de llegar la zona hotelera existe un lugar muy tradicional donde la gente local disfruta ir a comer platillos aut\u00e9nticos y tradicionales de Guerrero, entre ellos el <strong>pozole verde<\/strong>. El restaurante se llama <strong>Teosintle<\/strong>, si entre sus planes est\u00e1 viajar a este maravilloso destino no se pierdan de visitarlo.<\/p>\n<p>Y bueno, regresando al tema de por qu\u00e9 es verde el Pozole en Guerrero es porque le a\u00f1aden pipi\u00e1n verde de pepita. La base es de un pozole blanco y al servirlo le agregan una cucharada de pipi\u00e1n. Eso lo hacen ellos porque sirven pozoles blancos, rojos y verdes, pero si lo vamos a preparar en casa podemos a\u00f1adir la salsa a toda la cazuela o hacerle como ellos par que cada quien se lo coma como le gusta.[\/vc_column_text][\/vc_column][vc_column width=\u00bb1\/2&#8243;][vc_single_image image=\u00bb39692&#8243; img_size=\u00bbmedium\u00bb][\/vc_column][\/vc_row][vc_row][vc_column width=\u00bb1\/2&#8243;][vc_single_image image=\u00bb39689&#8243; img_size=\u00bblarge\u00bb][\/vc_column][vc_column width=\u00bb1\/2&#8243;][vc_column_text]<\/p>\n<ul>\n<li>1 kilo de ma\u00edz pozolero precocido<\/li>\n<li>1 hueso de cerdo\n<div class=\"checkboxes\"><\/div>\n<\/li>\n<li>2 hojas de Laurel<\/li>\n<li>3 ramitas de tomillo<\/li>\n<li>1 cabeza de ajo<\/li>\n<li>1 kilo de carne de cerdo combinada (pierna, espinazo, codillo y maciza)<\/li>\n<li>1\/2 kg de tomate verde<\/li>\n<li>300 gr de pepita de calabaza verde<\/li>\n<li>1 chile poblano<\/li>\n<li>5 chiles serranos<\/li>\n<li>1 taza de cilantro<\/li>\n<li>1 taza de lechuga romana<\/li>\n<li>1 taza de perejil<\/li>\n<li>1\/2 taza de epazote<\/li>\n<li>1\/2 cebolla blanca<\/li>\n<li>2 dientes de ajo<\/li>\n<li>1 taza de hojas de r\u00e1bano<\/li>\n<li>1\/4 de taza de manteca de cerdo<\/li>\n<li>sal al gusto<\/li>\n<li>Lechuga romana picada en juliana lavada y desinfactada para acompa\u00f1ar el pozole<\/li>\n<li>R\u00e1banos lavados y desinfactados cortados en cuadros peque\u00f1os o rebanadas muy delgadas de guarnici\u00f3n<\/li>\n<li>Cebolla picada en cuadritos finamente para guarnici\u00f3n<\/li>\n<li>Or\u00e9gano seco<\/li>\n<li>Mitades de lim\u00f3n para guarnici\u00f3n<\/li>\n<li>Chicharr\u00f3n de cerdo para guarnici\u00f3n<\/li>\n<li>Aguacate<\/li>\n<li>Chile piqu\u00edn en polvo<\/li>\n<\/ul>\n<p>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][penci_recent_posts build_query=\u00bbpost_type:post|size:2|categories:12|tags:5546,5399&#8243; heading_title_style=\u00bbstyle-13&#8243; heading=\u00bbTE GUSTAR\u00c1 TAMBI\u00c9N\u00bb heading_meta_settings=\u00bbTE GUSTAR\u00c1 TAMBI\u00c9N\u00bb use_btitle_typo=\u00bbyes\u00bb btitle_typo=\u00bbfont_family:Arial%3AHelvetica\u00bb btitle_fsize=\u00bb25px\u00bb btitle_bgcolor=\u00bb#630155&#8243;][\/vc_column][\/vc_row][vc_row][vc_column][vc_separator][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/p>\n<h2><span style=\"font-size: 20pt; color: #630155;\">Vamos al paso a paso<\/span><\/h2>\n<p>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]Lo primero que tenemos que hacer es poner a cocer el ma\u00edz porque aunque venga precocido no esta terminada la cocci\u00f3n ni ha reventado el ma\u00edz por lo que necesitamos lavarlo muy bien y ponerlo a cocer con suficiente agua que lo cubra y sobre pase unos 10 cm con las hojas de laurel, la cabeza de ajo, el tomillo y el hueso de cerdo. Si lo ponen en olla express necesitar\u00e1 una hora, si lo ponen en olla convencional unas dos horas. Ver\u00e1n que el ma\u00edz esta m\u00e1s abierto y revent\u00f3 cuando esta cocido.<\/p>\n<p>Despu\u00e9s ponemos a cocer la carne de puerco con suficiente agua (si tienen otra olla express es mucho m\u00e1s r\u00e1pido o en una <a href=\"\/?p=23144\" target=\"_blank\" rel=\"noopener noreferrer\"><strong><span style=\"color: #0000ff;\">olla de cocci\u00f3n lenta<\/span><\/strong><\/a> tambi\u00e9n queda muy bien porque queda suave sin secarse) sal, unos dientes de ajo y un trozo de cebolla.<\/p>\n<p>Si no compraron las pepitas molidas necesitamos ponerlas en un procesador para que se muelan y podamos tener el polvo para hacer el mole. Es mucho mejor hacerlo en un procesador porque las aspas permiten que se muelan mejor. Si\u00a0 no tienen uno les recomiendo esta <a href=\"\/?p=37307\" target=\"_blank\" rel=\"noopener noreferrer\"><strong><span style=\"color: #0000ff;\">licuadora\/procesador<\/span><\/strong><\/a> que me ha resuelto la vida y en un solo aparato tengo dos.<\/p>\n<p>Mientras est\u00e1 el ma\u00edz y la carne vamos a cocinar el mole verde. Colocamos una olla con agua y ah\u00ed ponemos a cocer los tomates sin cascara y dejamos que se cuezan hasta que est\u00e1n blandos y han cambiado de color. Cuando est\u00e1n listos los colocamos en la licuadora y los molemos junto con los chiles, las hojas de r\u00e1bano, el cilantro, las hojas de lechuga, la cebolla, la pepita molida, el perejil, el epazote, y licuamos muy bien, hasta lograr una pasta suave y tersa muy bien integrada. NO se cuela.<\/p>\n<p>Colocamos una olla a fuego medio alto y a\u00f1adimos la manteca, dejamos que se caliente y cuando tome la temperatura a\u00f1adimos la salsa que licuamos y la sofre\u00edmos moviendo constantemente, a\u00f1adimos sal para sazonar bien y dejamos a fuego lo m\u00e1s bajo posible en su estufa a que se cueza y se integren todos los sabores.<\/p>\n<p>Cuando el ma\u00edz y la carne est\u00e9n listas, las combinamos y hacemos una mezcla de los caldos para que se integren uno y otro. Dejando que tenga suficiente caldo pero sin que sea demasiado ya que falta que agreguemos el mole verde. Dejamos que de un hervor y agregamos la salsa verde bien sazonada para que se integre con los caldos y le de sabor al ma\u00edz y la carne. Dejamos que hierva unos 10 a 15 minutos a fuego bajo.<\/p>\n<p>Para servir deshebramos carne, le ponemos granos de pozole y luego le servimos caldo. Se acompa\u00f1a de lechuga, r\u00e1banos, cebolla picada, or\u00e9gano, chicharr\u00f3n, aguacate y chile piqu\u00edn, adem\u00e1s de tostadas.[\/vc_column_text][vc_column_text]https:\/\/www.instagram.com\/p\/BRuC2RFgjMU\/[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column]                <div id=\"pencilatest_posts_3224\" class=\"penci-latest-posts-sc penci-latest-posts-mixed-2 penci-el-mixed-s1\">\r\n\t\t\t\t\t                    <div class=\"penci-wrapper-posts-ajax\">\r\n\r\n                        <div class=\"penci-wrapper-posts-content pwid-default\">\r\n\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                                <ul class=\"penci-wrapper-data penci-grid penci-shortcode-render\">\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<section class=\"grid-style grid-overlay\">\r\n    <article id=\"post-60143\" class=\"item overlay-layout hentry\">\r\n        <div class=\"penci-overlay-over\">\r\n            <div class=\"thumbnail\">\r\n\t\t\t\t\t\t\t\t                    <a 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<\/a>\r\n\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t            <\/div>\r\n\t\t\r\n        <div class=\"grid-header-box\">\r\n\t\t\t\r\n            <h2 class=\"penci-entry-title entry-title grid-title\"><a\r\n                        href=\"https:\/\/lossaboresdemexico.com\/flautas-de-pollo-la-receta-clasica-del-recetario-de-la-abuela\/\">Flautas de Pollo, la receta cl\u00e1sica del recetario de la abuela<\/a>\r\n            <\/h2>\r\n\t\t\t\t\t<div class=\"penci-hide-tagupdated\">\n\t\t\t<span class=\"author-italic author vcard\">por \t\t\t\t\t\t\t\t\t\t<a class=\"author-url url fn n\"\n\t\t\t\t\t\t\t\t\t\t\thref=\"https:\/\/lossaboresdemexico.com\/author\/sabormexico\/\">Elsie Mendez Enriquez<\/a>\n\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t<time class=\"entry-date published\" datetime=\"2024-04-03T13:30:25-06:00\">3 de abril de 2024<\/time>\t\t<\/div>\n\t\t\t\t\t\t        <\/div>\r\n\r\n\t\t            <div class=\"item-content entry-content\">\r\n\t\t\t\t<p>Hay platillos que son cl\u00e1sicos de la cocina mexicana, y las flautas de pollo son el ejemplo perfecto. Esta es la receta de mi abuela y les encantar\u00e1.<\/p>\n            <\/div>\r\n\t\t\r\n\t\t            <div class=\"penci-readmore-btn\">\r\n                <a class=\"penci-btn-readmore\"\r\n                   href=\"https:\/\/lossaboresdemexico.com\/flautas-de-pollo-la-receta-clasica-del-recetario-de-la-abuela\/\">Leer m\u00e1s<i class=\"penci-faicon fa fa-angle-double-right\" ><\/i><\/a>\r\n            <\/div>\r\n\t\t\r\n\t\t            <div class=\"penci-post-box-meta penci-post-box-grid\">\r\n                <div class=\"penci-post-share-box\">\r\n\t\t\t\t\t<a href=\"#\" class=\"penci-post-like\" aria-label=\"Like this post\" data-post_id=\"59634\" title=\"Like\" data-like=\"Like\" data-unlike=\"Unlike\"><i class=\"penci-faicon fa fa-heart-o\" ><\/i><span class=\"dt-share\">1<\/span><\/a>\t\t\t\t\t<a class=\"new-ver-share post-share-item post-share-facebook\" aria-label=\"Share on Facebook\" target=\"_blank\"  rel=\"noreferrer\" href=\"https:\/\/www.facebook.com\/sharer\/sharer.php?u=https:\/\/lossaboresdemexico.com\/flautas-de-pollo-la-receta-clasica-del-recetario-de-la-abuela\/\"><i class=\"penci-faicon fa fa-facebook\" ><\/i><span class=\"dt-share\">Facebook<\/span><\/a><a class=\"new-ver-share post-share-item post-share-twitter\" aria-label=\"Share on Twitter\" target=\"_blank\"  rel=\"noreferrer\" href=\"https:\/\/twitter.com\/intent\/tweet?text=Check%20out%20this%20article:%20Flautas%20de%20Pollo%2C%20la%20receta%20cl%C3%A1sica%20del%20recetario%20de%20la%20abuela%20-%20https:\/\/lossaboresdemexico.com\/flautas-de-pollo-la-receta-clasica-del-recetario-de-la-abuela\/\"><i class=\"penci-faicon penciicon-x-twitter\" ><\/i><span class=\"dt-share\">Twitter<\/span><\/a><a class=\"new-ver-share post-share-item post-share-pinterest\" aria-label=\"Pin to Pinterest\" data-pin-do=\"none\"  rel=\"noreferrer\" target=\"_blank\" href=\"https:\/\/www.pinterest.com\/pin\/create\/button\/?url=https%3A%2F%2Flossaboresdemexico.com%2Fflautas-de-pollo-la-receta-clasica-del-recetario-de-la-abuela%2F&media=https%3A%2F%2Flossaboresdemexico.com%2Fwp-content%2Fuploads%2F2024%2F04%2FFlautas-de-pollo-2.jpeg&description=Flautas+de+Pollo%2C+la+receta+cl%C3%A1sica+del+recetario+de+la+abuela\"><i class=\"penci-faicon fa fa-pinterest\" ><\/i><span class=\"dt-share\">Pinterest<\/span><\/a><a class=\"new-ver-share post-share-item post-share-linkedin\" aria-label=\"Share on LinkedIn\" target=\"_blank\"  rel=\"noreferrer\" href=\"https:\/\/www.linkedin.com\/shareArticle?mini=true&#038;url=https%3A%2F%2Flossaboresdemexico.com%2Fflautas-de-pollo-la-receta-clasica-del-recetario-de-la-abuela%2F&#038;title=Flautas%20de%20Pollo%2C%20la%20receta%20cl%C3%A1sica%20del%20recetario%20de%20la%20abuela\"><i class=\"penci-faicon fa fa-linkedin\" ><\/i><span class=\"dt-share\">Linkedin<\/span><\/a><a class=\"new-ver-share post-share-item post-share-whatsapp\" aria-label=\"Share on Whatsapp\" target=\"_blank\"  rel=\"noreferrer\" href=\"https:\/\/api.whatsapp.com\/send?text=Flautas%20de%20Pollo%2C%20la%20receta%20cl%C3%A1sica%20del%20recetario%20de%20la%20abuela %0A%0A https%3A%2F%2Flossaboresdemexico.com%2Fflautas-de-pollo-la-receta-clasica-del-recetario-de-la-abuela%2F\"><i class=\"penci-faicon fa fa-whatsapp\" ><\/i><span class=\"dt-share\">Whatsapp<\/span><\/a><a class=\"new-ver-share post-share-item post-share-email\" target=\"_blank\" aria-label=\"Share via Email\"  rel=\"noreferrer\" href=\"mailto:?subject=Flautas%20de%20Pollo,%20la%20receta%20cl\u00e1sica%20del%20recetario%20de%20la%20abuela&#038;BODY=https:\/\/lossaboresdemexico.com\/flautas-de-pollo-la-receta-clasica-del-recetario-de-la-abuela\/\"><i class=\"penci-faicon fa fa-envelope\" ><\/i><span class=\"dt-share\">Email<\/span><\/a>                <\/div>\r\n            <\/div>\r\n\t\t    <\/article>\r\n<\/li>\r\n<li class=\"grid-style\">\r\n    <article id=\"post-57855\" class=\"item hentry\">\r\n\t\t            <div class=\"thumbnail\">\r\n\t\t\t\t\t\t\t\t                    <a class=\"penci-image-holder penci-lazy\"\r\n                       data-bgset=\"https:\/\/lossaboresdemexico.com\/wp-content\/uploads\/2023\/10\/descarga-1-585x390.jpeg\"\r\n                       href=\"https:\/\/lossaboresdemexico.com\/borrachitos-receta-dulce\/\" title=\"Borrachitos. Un dulce tradicional mexicano.\">\r\n                    <\/a>\r\n\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t            <\/div>\r\n\t\t\r\n        <div class=\"grid-header-box\">\r\n\t\t\t\r\n            <h2 class=\"penci-entry-title entry-title grid-title\"><a\r\n                        href=\"https:\/\/lossaboresdemexico.com\/borrachitos-receta-dulce\/\">Borrachitos. Un dulce tradicional mexicano.<\/a>\r\n            <\/h2>\r\n\t\t\t\t\t<div class=\"penci-hide-tagupdated\">\n\t\t\t<span class=\"author-italic author vcard\">por \t\t\t\t\t\t\t\t\t\t<a class=\"author-url url fn n\"\n\t\t\t\t\t\t\t\t\t\t\thref=\"https:\/\/lossaboresdemexico.com\/author\/carlosdragonne\/\">Carlos Dragonn\u00e9<\/a>\n\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t<time class=\"entry-date published\" datetime=\"2023-10-30T19:20:02-06:00\">30 de octubre de 2023<\/time>\t\t<\/div>\n\t\t\t\t\t\t        <\/div>\r\n\r\n\t\t            <div class=\"item-content entry-content\">\r\n\t\t\t\t<p>Bueno, pues si quieres armar tus propios borrachitos, la verdad es que esta receta es bastante sencilla de hacer.<\/p>\n            <\/div>\r\n\t\t\r\n\t\t            <div class=\"penci-readmore-btn\">\r\n                <a class=\"penci-btn-readmore\"\r\n                   href=\"https:\/\/lossaboresdemexico.com\/borrachitos-receta-dulce\/\">Leer m\u00e1s<i class=\"penci-faicon fa 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href=\"https:\/\/lossaboresdemexico.com\/latte-de-peras-receta\/\">Latte de Peras y Especias. \u00bfQu\u00e9 tal andan de antojo?<\/a>\r\n            <\/h2>\r\n\t\t\t\t\t<div class=\"penci-hide-tagupdated\">\n\t\t\t<span class=\"author-italic author vcard\">por \t\t\t\t\t\t\t\t\t\t<a class=\"author-url url fn n\"\n\t\t\t\t\t\t\t\t\t\t\thref=\"https:\/\/lossaboresdemexico.com\/author\/carlosdragonne\/\">Carlos Dragonn\u00e9<\/a>\n\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t<time class=\"entry-date published\" datetime=\"2023-10-05T10:14:59-06:00\">5 de octubre de 2023<\/time>\t\t<\/div>\n\t\t\t\t\t\t        <\/div>\r\n\r\n\t\t            <div class=\"item-content entry-content\">\r\n\t\t\t\t<p>Esto de tener acceso a Peras de California para jugar con recetas cl\u00e1sicas tiene algo bueno. \u00bfSe les antoja un Latte de Pera?<\/p>\n            <\/div>\r\n\t\t\r\n\t\t            <div class=\"penci-readmore-btn\">\r\n                <a class=\"penci-btn-readmore\"\r\n                   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La mejor fusi\u00f3n de todas. Aqu\u00ed les traigo la receta.\"\r\n                       title=\"Birriamen. La mejor fusi\u00f3n de todas. Aqu\u00ed les traigo la receta.\">\r\n                    <\/a>\r\n\t\t\t\t            <\/div>\r\n\r\n            <a aria-label=\"Birriamen. La mejor fusi\u00f3n de todas. Aqu\u00ed les traigo la receta.\" class=\"overlay-border\"\r\n               href=\"https:\/\/lossaboresdemexico.com\/birriamen-receta-caldo-birria-ramen\/\"><\/a>\r\n\r\n            <div class=\"overlay-header-box\">\r\n\t\t\t\t\r\n                <h2 class=\"penci-entry-title entry-title overlay-title\"><a\r\n                            href=\"https:\/\/lossaboresdemexico.com\/birriamen-receta-caldo-birria-ramen\/\">Birriamen. La mejor fusi\u00f3n de todas. Aqu\u00ed les traigo la receta.<\/a>\r\n                <\/h2>\r\n\t\t\t\t\t\t<div class=\"penci-hide-tagupdated\">\n\t\t\t<span class=\"author-italic author vcard\">por \t\t\t\t\t\t\t\t\t\t<a class=\"author-url url fn n\"\n\t\t\t\t\t\t\t\t\t\t\thref=\"https:\/\/lossaboresdemexico.com\/author\/carlosdragonne\/\">Carlos Dragonn\u00e9<\/a>\n\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t<time class=\"entry-date published\" datetime=\"2023-05-16T08:30:36-06:00\">16 de mayo de 2023<\/time>\t\t<\/div>\n\t\t\t\t\t\t\t            <\/div>\r\n        <\/div>\r\n\r\n\t\t            <div class=\"penci-post-box-meta grid-post-box-meta overlay-post-box-meta\">\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    <div class=\"penci-post-share-box\">\r\n\t\t\t\t\t\t<a href=\"#\" class=\"penci-post-like\" aria-label=\"Like this post\" data-post_id=\"57085\" title=\"Like\" data-like=\"Like\" data-unlike=\"Unlike\"><i class=\"penci-faicon fa fa-heart-o\" ><\/i><span 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mole verde que se le agrega. Te damos la receta que es muy sencilla de elaborar<\/p>\n","protected":false},"author":22,"featured_media":39687,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8032,2,12],"tags":[2439,36333,36332,36328,36329,29780,36940,36331,1114,1223,9728,36936,10311,36935,36334,36937,36939,1688,8039],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.4 (Yoast SEO v22.5) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Receta de Pozole de Verde estilo Guerrero<\/title>\n<meta name=\"description\" content=\"El pozole verde es tradicional de Guerrero, su color viene del mole verde que se le agrega. 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