Pozole Verde

Another comforting soup to warm you up this winter. This pozole verde is time consuming but the end product is so worth it. 

Let's get started.

Pozole Verde Printable Recipe

4-6 Pounds bone in Pork Shoulder

8 Tomatillos

3 Serrano Peppers

3 Jalapeno Peppers

8 Poblano Peppers

1 Bunch of Cilantro 

1 head of Garlic, Peeled

2 Onions

3 Tbsp. Dried Oregano

Salt

Freshly Ground Black Pepper

4 Bay Leaves

1 Can of Hominy, drained

3 Tbsp. Vegetable Oil

Water

3 Tbsp. Chicken Bouillon 

Toppings:

Shredded Cabbage 

Thinly Sliced Radish

Finely Chopped Onion

Finely Chopped Cilantro 

Lemon/Lime Wedges

Avocado 

Oregano

Chili Flakes

Cut the pork into 2 inch pieces, and season evenly with salt and freshly ground black pepper. (leave some meat on the bone and season, and sear the bone as well)

In a large stock pot, add in the vegetable oil and sear all sides of the pork. (sear in batches, so the pan is not crowded.) 

Once all of the pork has been seared add all of the meat back into the pot along with one chopped onion, one tablespoon of oregano, and the bay leaves. 

Let this mixture sauté for a couple of minutes on medium heat until the onions get some color and start to soften (about 3-5 minutes)add in just enough water to cover the meat and bring to a boil. Stir in the chicken bouillon and bring to a boil, then reduce the temperature and let simmer for 2 hours. 

Meanwhile, in a skillet. Char all of your peppers until they are blistered and slightly softened. Remove the stems and the seeds and place the peppers into a blender. 

Char the tomatillos slightly about 4-5 minutes and place them in the blender along with all of the garlic, one onion cut into quarters, oregano, and cilantro. Season with 1 tsp. salt and 1 tsp. freshly ground black pepper, add in 1-2 cups of the boiling liquid and puree.

After the soup has been cooking for two hours, add in the hominy and chili puree and cook for an additional 30-45 minutes. 

Making sure to skim the top of the soup to remove any excess oil. 

Taste for seasoning and adjust to your liking. You can tell the soup is ready once the meat is tender enough to shred. 

Tip: this can also be made with chicken just make sure the skin has been removed and you will only want the soup to simmer for one hour initially instead of two. A total of 1 hour and 45 minutes cooking time for the chicken pozole verde. 

Serve and enjoy.

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