Pork Pozole Verde

  • 2-3 pounds pork, assorted
  • 1 pound tomatillos, husked and halved
  • 2 poblano chiles, veins and seeds removed
  • 2 jalapeno or serrano chiles, veins and seeds removed
  • 1/2 cup cilantro, loosely chopped
  • 2 teaspoons dried oregano
  • 6 cloves garlic
  • 2 onions (1 onion to be cut into big chunks and the other diced)
  • 6 cups chicken stock or broth
  • 2 tablespoons oil
  • 45-50 oz hominy, drained

For Garnish
  • oregano
  • sliced radish
  • diced onion
  • shredded cabbage
  • lime
  • avocado
  • tostadas 

  • In a blender: Combine the garlic, cilantro, one chunked onion, jalapenos, poblanos and tomatillos with 1 cup of the chicken stock or broth. It will need to be fully pureed so it's best to do it a little at a time.
  • Warm 1 tablespoon of oil in a large skillet over medium heat.
  • Add the blended green sauce mix to the skillet and bring to a boil.
  • Reduce to a simmer and stir occasionally until sauce thickens, takes up to 20 minutes.
  • Remove from heat and salt/pepper to taste.
  • Alongside cooking the green sauce, heat one the other tablespoon of oil in a dutch oven or large soup pot to brown the meat.
  • Brown the pork a little at a time, take out and set aside.
  • Add the diced onions and cook until desired crispness.
  • Pour the other 5 cups of chicken stock or broth remaining into the dutch oven or large soup pot and scrape up the burnt pieces along the bottom for added flavor.
  • Add the browned pork.
  • Add the 45-50 oz of hominy (size depending on retail).
  • Add the 2 tablespoons of oregano.
  • Mix together and bring to a boil.
  • Reduce to a simmer and cook for 20 minutes.
  • Stir in green sauce and continue cooking, stirring occasionally.
  • This process takes 1-2 hours on a low simmer or until pork is very tender and falling off the bone. Add salt/pepper to taste.
  • Serve with garnishes.
  • Garnishes can be oregano, sliced radish, diced onion, shredded cabbage, sliced lime, sliced avocado and tostadas.