Chile Verde Pork Pozole

• Gluten free

• Meat

  • 3 lbs Pork butt, boneless

• Produce

  • 1 head Garlic
  • 1 Green cabbage or lettuce
  • 2 Jalapeno or serrano peppers, roasted
  • 1 Lemon or lime, wedges
  • 2 Mexican marjoram
  • 6 Poblano peppers, roasted and peeled
  • 4 cups Pozole-hominy, cooked white
  • 1 Radishes
  • 1 Red onion
  • 1 Serrano pepper
  • 6 Tomatillos, roasted
  • 1 White onion, medium

• Baking & Spices

  • 1 Salt

• Nuts & Seeds

  • 1 tbsp Cumin seeds, whole
  • 1 Pepitas, toasted

Found on hispanickitchen.com

Description

Directions

• In a large pot, combine the pork, garlic, onion, salt (about 3 tablespoons) and enough water to cover, 8 to 10 cups. Bring to a boil, skimming the top, reduce heat and cook for a good 2½ to 3 hours.
• When meat is tender, remove the garlic. I chose to leave the onions in, instead of straining them out.
• Add 2 tablespoons of Mexican oregano, all of the hominy and the cumin, stir well to combine.
• In the blender, combine the roasted poblano, jalapeño and tomatillos, 1 cup of water, blend until smooth.
• Carefully add it to the pozole and stir well to combine. Once it comes to a boil, taste for salt, season as needed. You may want to add a little more water (about 1½ cups) to the pozole. Cook, partially covered for another hour or until pork is tender.
• Serve with warm tortillas or tostadas. Garnish with your favorite toppings.