Pozole Verde

Instructions

1. 1

   Sear the Pork

   • Pat the pork cubes dry with paper towels and season generously with 1 tsp of salt and 0.5 tsp of black pepper.
   • Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
   • Working in batches to avoid overcrowding, sear the pork on all sides until deeply browned, about 5-7 minutes per batch. Transfer the seared pork to a clean plate and set aside.
2. 2

   Simmer the Pork and Broth Base

   • Return all the seared pork to the pot. Add the quartered large onion, 6 smashed garlic cloves, bay leaves, and the chicken broth. The broth should cover the meat completely.
   • Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 1.5 to 2 hours, or until the pork is fork-tender.
   • During the first 10 minutes of simmering, skim off any foam that rises to the surface.
3. 3

   Roast the Salsa Verde Vegetables

   • While the pork simmers, preheat your broiler to high and arrange an oven rack about 6 inches from the heat source.
   • Place the tomatillos, poblano peppers, jalapeños, the half onion, and the 4 whole garlic cloves on a foil-lined baking sheet.
   • Broil for 5-7 minutes, until the tops are blistered and charred in spots. Carefully flip the vegetables and broil for another 4-6 minutes until softened and charred on the other side. Let cool slightly.
4. 4

   Blend the Salsa Verde

   • Transfer the roasted vegetables, along with any juices from the baking sheet, to a high-powered blender.
   • Add the packed cilantro. Carefully ladle about 1 cup of the hot pork cooking liquid from the pot into the blender.
   • Blend on high until the salsa is completely smooth. Use caution when blending hot liquids; ensure the blender lid is vented.
5. 5

   Combine and Finish the Pozole

   • Once the pork is tender, use a slotted spoon to transfer it to a bowl. Using two forks, shred the meat into bite-sized pieces, discarding any large pieces of fat.
   • Strain the cooking broth through a fine-mesh sieve into a large bowl, discarding the solids (onion, garlic, bay leaves). Return the strained broth to the pot.
   • Pour the blended salsa verde into the pot with the broth. Add the shredded pork and the rinsed and drained hominy. Stir to combine.
   • Bring the pozole to a simmer over medium heat. Let it cook, uncovered, for at least 30 minutes to allow the flavors to meld together.
   • Stir in the crumbled Mexican oregano and the remaining 0.5 tsp of salt. Taste and adjust seasoning as needed.
6. 6

   Serve with Garnishes

   • Ladle the hot pozole into large bowls.
   • Set out small bowls of the garnishes: shredded cabbage, sliced radishes, diced onion, and lime wedges.
   • Allow everyone to customize their own bowl. Serve immediately with tortilla chips or warm tortillas on the side.