Pozole Verde

Name: Pozole Verde
Prep time: 45 min
Cook time: 120 min
Total time: 165 min
Yield: 6 servings
Cuisine: mexican
Ingredients: 1.5kg (3½ lb) pork shoulder, cut into large chunks; 3 cups chicken or beef stock; 2 cups water; 2 x 400g cans hominy, drained and rinsed; 1 white onion, roughly chopped; 2 bay leaves; Salt and black pepper; 1 tbsp cooking oil; 750g tomatillos, husked and rinsed; 2 poblano chilies, halved, seeds removed; 2 jalapeños, seeds removed; 1 serrano pepper, seeds removed (optional); 4 garlic cloves; 1 white onion, roughly chopped; Large handful fresh cilantro; 1 tbsp dried oregano; ½ tsp chili powder; 1 cup pork cooking broth; Radishes, thinly sliced; ½ small green cabbage, finely shredded; 2 avocados, sliced; 3 limes, cut into wedges; Fresh cilantro; Tortilla chips

Rate this recipe:

A proper Mexican pork and hominy stew with a vivid green tomatillo and roasted chili sauce. One of those dishes that looks impressive and tastes even better.

Dairy FreeGluten Free

Cooking Ability Level

Prep

45 mins

Cook

120 mins

Serves

Difficulty

Weekend Cook

Budget

Reasonable

Calories

520

Ingredients

Serves6

1.5kg (3½ lb) pork shoulder, cut into large chunks
3 cups chicken or beef stock
2 cups water
2 x 400g cans hominy, drained and rinsed
1 white onion, roughly chopped
2 bay leaves
Salt and black pepper
1 tbsp cooking oil
750g tomatillos, husked and rinsed
2 poblano chilies, halved, seeds removed
2 jalapeños, seeds removed
1 serrano pepper, seeds removed (optional)
4 garlic cloves
1 white onion, roughly chopped
Large handful fresh cilantro
1 tbsp dried oregano
½ tsp chili powder
1 cup pork cooking broth
Radishes, thinly sliced
½ small green cabbage, finely shredded
2 avocados, sliced
3 limes, cut into wedges
Fresh cilantro
Tortilla chips

How to make it

1. Brown the pork Season the pork generously all over. Heat the oil in a large Dutch oven over medium-high heat. Brown in batches, getting a good dark colour on all sides, 6–8 minutes per batch. Set aside.

2. Slow cook Return all pork to the pot. Add stock, water, bay leaves and onion. Bring to a boil, then turn down to a gentle simmer. Cover with lid slightly ajar and cook for 1½ hours until the pork pulls apart easily.

3. Make the verde sauce Add all sauce ingredients to a blender with a cup of hot pork broth. Blitz until smooth. Heat a tablespoon of oil in a saucepan, pour in the verde sauce, and simmer for 15 minutes until it darkens to a deeper green. Set aside.

4. Finish the stew Lift out the pork and shred with two forks. Skim fat from the broth. Remove bay leaves. Return pork to the pot, add verde sauce and drained hominy. Stir, cover, and simmer for 30 more minutes. Taste and adjust salt.

5. Serve Ladle into deep bowls. Put toppings in the middle of the table and let people build their own. Squeeze lime over everything.

Good to know

Keeps in the fridge for 4 days, freezes well
Verde sauce can be made a day ahead
Tomatillos look like small green tomatoes in a papery husk — peel and rinse before using

Got a question while you're cooking?

e.g. What can I swap for paprika?

Nutrition per Serving

520

Calories

38g

Protein

32g

Carbs

24g

Fat

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