Green Posole with Pork and Chicken

By á-25994

Delicious green posole!!

Ingredients

• 2 lbs boneless pork shoulder blade (butt), trimmed and cut into 2-inch chunks
• 2 lbs chicken thighs
• 1 1/2 tsp. salt
• Freshly ground black pepper
• 2 tbsp. Olive Oil
• 1 White onion
• 6 cloves garlic thinly sliced
• 1 tsp. dried oregano
• 10 cups chicken stock
• 1 lb. Tomatillos husked
• 2 Serrano chiles
• 1/2 cups fresh cilantro
• 30 oz. Hominy

Details

Preparation time 15mins
Cooking time 150mins

Preparation

Step 1

1. Season pork and chicken with 1 tsp. of the salt and pepper to taste. In a large pot, heat half the oil over medium-high heat. Add pork and chicken, in batches, and saute until browned on all sides, about 5 minutes per side, adding oil as needed between batches. Remove with a slotted spoon to a warm plate.

2. Pour off all but 1 tbsp. of the fat in the pot. Reduce heat to medium, add onion and saute until softened, 3 to 4 minutes. Add garlic and oregano; saute for 1 minute. Return pork, chicken and any accumulated juices to the pot and add stock; bring to a boil over medium-high heat. Cover, reduce heat to low and simmer gently until pork is tender and juices run clear when chicken is pierced, 1 1/2 to 2 hours. Skim the fat from the surface with a large spoon.

3. Meanwhile, preheat broiler. Place tomaillos and chiles in baking dish. Broil until blackened in spots, 5-10 minutes. Turn and broil until blackened is spots on the other side, about 5 minutes. Let cool, then remove and discard the stems from both the tomatillos and chiles. Transfer to a food processor or blender and add 1/2 cup liquid from the soup, pumpkin seeds and cilantro; puree until smooth. Set aside.

4. Remove pork and chicken from the pot with a slotted spoon and let cool slightly. Remove skin and bones from the chicken and discard. Shred both chicken and pork into bite-size pieces. Set aside.

5. Strain the stock and discard all solids. Return stock to low heat and add the tomatillo mixture and hominy; bring to a gently simmer. Simmer for about 20 minutes to blend the flavors. Return meat to the pot and add the remaining salt; simmer until heated through, about 5 minutes.

6. Ladle into heated bowls and garnish with avocado, cilantro, onion and lime wedges. Diners may squeeze the lime over their soup, if they desire.