Pozole Verde
Pozole Verde is a Mexican stew made by simmering pork with hominy and a green sauce of tomatillos, cilantro, and jalapeños.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Pork Shoulder (cut into 2-inch cubes) | 800 | Grams |
| Hominy (drained and rinsed) | 2 | Cans |
| Tomatillos (husked and rinsed) | 500 | Grams |
| Jalapeños (seeded and chopped) | 2 | Count |
| Cilantro (roughly chopped) | 1 | Bunch |
| Onion (chopped) | 1 | Count |
| Garlic (minced) | 4 | Cloves |
| Chicken Broth (low sodium) | 1 | Liter |
| Radishes (sliced for garnish) | 5 | Count |
| Avocado (sliced for garnish) | 1 | Count |
| Lime (cut into wedges for serving) | 2 | Count |
| Salt (to taste) | 1 | Tsp |
| Pepper (to taste) | 0.5 | Tsp |
| Vegetable Oil (for cooking) | 2 | Tbsp |
Instructions
- In a large pot, heat vegetable oil over medium heat. Add pork shoulder cubes and brown on all sides.
- Add chopped onion and minced garlic to the pot. Sauté until the onion is translucent.
- In a blender, combine tomatillos, jalapeños, and cilantro. Blend until smooth.
- Pour the tomatillo mixture into the pot with the pork. Stir well to combine.
- Add chicken broth and drained hominy to the pot. Bring to a boil, then reduce heat to low and simmer for 1.5 to 2 hours, or until pork is tender.
- Season the pozole with salt and pepper to taste.
- Serve the pozole hot, garnished with sliced radishes, avocado, and lime wedges.
Prep
- Soak hominy overnight if using dried hominy instead of canned.
Kitchen equipment
Blender