Pork Pozole VerdePork
2 pounds boneless pork shoulder (cut into 1- to 1 1/2-inch pieces)
1 pound tomatillos (husked and halved)
2 poblano chiles (or pasilla chiles, stemmed, quartered, seeds and veins removed)
2 jalapeno chilies (stemmed, halved, seeds and veins removed)
1/2 cup cilantro leaves (coarsely chopped)
6 cloves garlic
2 small onion (1 cut into 6 or 8 chunks and 1 cut into 1/2-inch dice)
6 cups chicken stock (divided)
2 tablespoons canola oil (or other neutral-flavored oil, divided)
50 ounces hominy (drained)
1 1/2 teaspoons dried oregano
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1In a blender, combine tomatillos, poblanos, jalapenos, cilantro, garlic and chunked out onion and pulse to coarsely chop. Add 1 cup of chicken stock and puree.
2In a large skillet over medium-high heat, warm 1 tablespoon of oil. Add tomatillo mixture and bring to a boil. Reduce to medium and cook, stirring occasionally, until the sauce thickens and becomes medium green, about 20 minutes. Remove from heat, add salt and pepper to taste, and set aside.
3While the tomatillo mixture is cooking, in a small stockpot or Dutch oven over medium-high heat, warm remaining 1 tablespoon of oil. Add half the pork and cook until browned on all sides, about 5 minutes. Use a slotted spoon to remove browned pork to a plate and set aside. Repeat with remaining pork.
4Add diced onion to the pot and cook, stirring occasionally, until crisp-tender, 2 to 3 minutes. Add remaining 5 cups of chicken broth, scraping up any browned bits. Add pork, hominy and oregano and bring to a boil over high heat. Reduce to a simmer and cook, stirring occasionally, for 15 minutes.
5Stir in tomatillo mixture and continue cooking, stirring occasionally, until the pork is very tender, 1 to 1 1/2 hours. Add salt and pepper to taste. Serve pozole topped with suggested garnishes.
PER SERVING *
|Calories390Calories from Fat100|
|% DAILY VALUE*|
|Calories from Fat100|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.