Pork Pozole Verde

• Meat

  • 4 cut into pieces 1 1/2 lb. boneless pork butt or shoulder, boneless

• Produce

  • 1/2 cut into pieces 12 oz. tomatillos
  • 1 Avocado and sliced radishes
  • 1 cup Cilantro, fresh
  • 4 cloves Garlic
  • 1 4-oz. can Green chiles, roasted
  • 1 28-oz. can Hominy
  • 1 Onion

• Canned Goods

  • 1 tbsp Chicken bouillon base, low-sodium

• Condiments

  • 1/4 cup Lime juice, fresh

• Baking & Spices

  • 1 Kosher salt and pepper

• Nuts & Seeds

  • 2 tsp Cumin, ground

• Beer, Wine & Liquor

  • 12 oz Beer

Found on womansday.com

Ingredients

• 12 oz. beer
• 1 tbsp. low-sodium chicken bouillon base (we used Better than Bouillon)
• 2 tsp. ground cumin
• Kosher salt and pepper
• 12 oz. tomatillos, cut into 1/2 pieces
• 4 cloves garlic, finely chopped
• 1 Onion, finely chopped
• 1 4-oz. can roasted diced green chiles, drained
• 1 1/2 lb. boneless pork butt or shoulder, cut into 4 pieces
• 1 c. fresh cilantro (stems included), plus more for serving
• 1 28-oz. can hominy, rinsed
• 1/4 c. fresh lime juice
• Diced avocado and sliced radishes, for serving

Directions

• In a 5- to 6-quart slow cooker, combine the beer, bouillon base, cumin, 2 cups water, and 1⁄2 teaspoon each salt and pepper.Add the tomatillos, garlic, onion, chiles, pork and cilantro and mix to combine. Cook, covered, until the pork is tender and easily pulls apart, 7 to 8 hours on low or 5 to 6 hours on high.Remove and discard the cilantro from the slow cooker, then using two forks, break the pork into smaller pieces. Add the hominy and cook, covered, until tender, 3 to 4 minutes. Stir in the lime juice and serve with cilantro, avocado, and radishes, if desired.