Chile Verde Pork Pozole

By drinkfairy

Hispanic Kitchen

Ingredients

• 3 pounds, boneless pork butt, cut into 2-inch pieces
• 1 head of garlic
• 1 medium white onion, chopped
• 6 Poblano peppers, roasted and peeled
• 6 tomatillos roasted
• 1 to 2 jalapenos, roasted
• 5 cups cooked, white pozole-hominy
• Mexican oregano
• 1 tablespoon whole cumin seeds, toasted and freshly ground (ground cumin is okay to use also)
• salt

Details

Servings 8
Adapted from hispanickitchen.com

Preparation

Step 1

1. In a large pot, combine the pork, garlic, onion, salt (about 3 tablespoons) and enough water to cover, 8 to 10 cups. Bring to a boil, skimming the top, reduce heat and cook for a good 2½ to 3 hours. Now at this time, remove the garlic. I chose to leave the onions in, instead of straining them out.

2. Add 2 tablespoons of Mexican oregano, all of the hominy and the cumin, stir well to combine. In the blender, combine the roasted poblano, jalapeno and tomatillos, 1 cup of water, blend until smooth. Carefully add it to the pozole and stir well to combine. Once it comes to a boil, taste for salt, season as needed. You may want to add a little more water (about 1½ cups) to the pozole. Cook, partially covered for another hour or until pork is tender.

3. To serve the pozole, these are some of the common choices for garnish:

Shredded green cabbage
Radishes, sliced
Chile Serrano, minced
Toasted pepitas
Lemon or lime wedges
Red onion, diced
Mexican oregano

You can serve with warm corn tortillas or tostadas with a little melted cheese. Oftentimes, pozole is made with chicken and pork together, but I only had pork when I prepared this recipe.

Cooked the 14oz bag in salted water for 1½ hours, until tender, then drained and rinsed well.I strive to use all fresh ingredients in my cooking, but I was curious to try these roasted Poblanos in a can! Amazing find!The blended chile verde and tomatillos going into the pozole.Chile Verde Pork Pozole before all of the garnishes.Chile Verde Pork Pozole ready to enjoy...