In a blender, combine tomatillos, poblanos, jalapenos, cilantro, garlic
and chunked out onion and pulse to coarsely chop. Add 1 cup of chicken stock
In a large skillet over medium-high heat, warm 1 tablespoon of oil. Add
tomatillo mixture and bring to a boil. Reduce to medium and cook, stirring occasionally,
until the sauce thickens and becomes medium green, about 20 minutes. Remove
from heat, add salt and pepper to taste, and set aside.
While the tomatillo mixture is cooking, in a small stockpot or Dutch oven
over medium-high heat, warm remaining 1 tablespoon of oil. Add half the pork
and cook until browned on all sides, about 5 minutes. Use a slotted spoon to
remove browned pork to a plate and set aside. Repeat with remaining pork.
Add diced onion to the pot and cook, stirring occasionally, until crisp-tender,
2 to 3 minutes. Add remaining 5 cups of chicken broth, scraping up any browned
bits. Add pork, hominy and oregano and bring to a boil over high heat. Reduce
to a simmer and cook, stirring occasionally, for 15 minutes.
Stir in tomatillo mixture and continue cooking, stirring occasionally, until
the pork is very tender, 1 to 1 1/2 hours.
Add salt and pepper to taste.
Serve pozole topped with suggested garnishes.
Prep time 20 minutes Cook time 130 minutes Serves 8
Simplify this recipe by using 2 to 3 cups of canned chile verde sauce, which
you can find in the Mexican or ethnic section of your supermarket. If you don’t
have a poblano or pasilla chiles, you can use ancho chiles as a dry substitute.
To make a Red Pozole, use red chile sauce.
For garnish, add diced or sliced avocado, shredded lettuce or cabbage, chopped
onion, chopped cilantro, sliced radishes, lime wedges, and/or tortilla chips.