Entree: Mexico – Guerrero – Pozole verde (Green pozole)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs

Total 2 hrs 25 min

Ingredients

- 3 lb (1.36 kg) pork shoulder, bone-in, cut into large chunks
- 2 (29 oz / 820 g each) cans hominy, drained (58 oz / 1.65 kg total)
- 6 cups (1.4 L) low-sodium chicken or pork stock
- 1 lb (450 g) tomatillos, husked and rinsed (about 8–10 medium)
- 2 poblano chiles, roasted, peeled and seeded
- 2 jalapeño chiles, roasted and seeded (reduce if less heat desired)
- 1 large bunch cilantro (including stems)
- 1 cup (30 g) fresh epazote or additional cilantro if unavailable
- 1 medium white onion, quartered (approx. 8 oz / 225 g)
- 6 garlic cloves
- 2 tbsp (30 ml) vegetable oil
- 2 bay leaves
- 1 tsp (5 g) dried Mexican oregano
- Salt, to taste
- Freshly ground black pepper, to taste
- Shredded lettuce or cabbage, for garnish
- Radishes, thinly sliced, for garnish
- Lime wedges, for serving

Instructions

1. In a large pot, add pork shoulder, cover with stock and 2 cups (480 ml) water, add bay leaves, bring to a boil then reduce to a gentle simmer; skim any foam and simmer covered 1 to 1½ hours until pork is tender.
2. Roast poblanos and jalapeños directly over flame or under broiler until charred, place in a bowl covered with plastic wrap 10 minutes, then peel and seed.
3. Meanwhile boil tomatillos in a small pot with enough water to cover for 5–7 minutes until softened; drain.
4. In a blender combine softened tomatillos, roasted chiles, cilantro, epazote, onion, and 3 garlic cloves with ½ cup (120 ml) of the pozole cooking liquid or water; blend until very smooth.
5. Strain chile-herb purée through a fine sieve into a bowl, then stir purée into the pot with the cooked pork; add hominy, oregano, salt, and pepper, and simmer uncovered 25–30 minutes to marry flavors.
6. Remove pork, shred or chop (discard bones), return meat to pot, adjust seasoning, and serve hot with shredded lettuce or cabbage, radishes, cilantro, and lime wedges.