Pozole Verde
Pork shoulder simmered until it shreds, then finished with a blended tomatillo, chile, and pumpkin seed sauce and plenty of hominy. The raw cabbage, radish, and lime at the table are not optional.
- 1
Combine the pork, water, onion, garlic, bay leaves, and salt in a large pot. Bring to a boil, skim the foam, then simmer partly covered until the pork pulls apart easily, about 1 1/2 hours.
- 2
Meanwhile, boil the tomatillos, poblanos, and jalapenos in water until they turn olive-drab and soften, about 10 minutes. Drain.
- 3
Toast the pumpkin seeds in a dry skillet over medium heat until they pop and smell nutty, about 4 minutes.
- 4
Blend the drained tomatillos and chiles with the pumpkin seeds, cilantro, cumin, and oregano until smooth, adding a ladle of the pork broth to loosen.
- 5
Lift out the pork and shred it with two forks. Strain the broth and discard the onion, garlic, and bay leaves. Pork is safe at 145°F; this long simmer carries it well past that, to shreddable.
- 6
Heat the oil in the empty pot over medium-high, pour in the green sauce, and fry it, stirring, until it darkens and thickens, about 5 minutes.
- 7
Return 8 cups of the strained broth along with the shredded pork and the hominy. Simmer 20 minutes and season with salt.
- 8
Ladle into bowls and pass the cabbage, radishes, and lime wedges to add at the table.
Ingredients
- 2 pounds boneless pork shoulder, cut into 2-inch chunks
- 10 cups water
- 1 white onion, halved
- 6 cloves garlic, peeled
- 2 bay leaves
- 2 teaspoons salt
- 1 pound tomatillos, husked and rinsed
- 2 poblano peppers, stemmed and seeded
- 2 jalapenos, stemmed
- 1/2 cup raw pumpkin seeds
- 1 cup cilantro leaves and stems
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons vegetable oil
- 2 (25 ounce) cans hominy, drained and rinsed
- 2 cups green cabbage, thinly shredded
- 6 radishes, thinly sliced
- 2 limes, cut into wedges
Instructions
- 1
Combine the pork, water, onion, garlic, bay leaves, and salt in a large pot. Bring to a boil, skim the foam, then simmer partly covered until the pork pulls apart easily, about 1 1/2 hours.
- 2
Meanwhile, boil the tomatillos, poblanos, and jalapenos in water until they turn olive-drab and soften, about 10 minutes. Drain.
- 3
Toast the pumpkin seeds in a dry skillet over medium heat until they pop and smell nutty, about 4 minutes.
- 4
Blend the drained tomatillos and chiles with the pumpkin seeds, cilantro, cumin, and oregano until smooth, adding a ladle of the pork broth to loosen.
- 5
Lift out the pork and shred it with two forks. Strain the broth and discard the onion, garlic, and bay leaves. Pork is safe at 145°F; this long simmer carries it well past that, to shreddable.
- 6
Heat the oil in the empty pot over medium-high, pour in the green sauce, and fry it, stirring, until it darkens and thickens, about 5 minutes.
- 7
Return 8 cups of the strained broth along with the shredded pork and the hominy. Simmer 20 minutes and season with salt.
- 8
Ladle into bowls and pass the cabbage, radishes, and lime wedges to add at the table.