• 2 pounds boneless pork shoulder, cut into 1- to 1 1/2-inch pieces
  • 1 pound tomatillos, husked and halved
  • 2 poblano chiles, or pasilla chiles, stemmed, quartered, seeds and veins removed
  • 2 jalapeno chiles, stemmed, halved, seeds and veins removed
  • 1/2 cup cilantro leaves, coarsely chopped
  • 6 cloves garlic
  • 2 small onions, 1 cut into 6 or 8 chunks and 1 cut into 1/2-inch dice
  • 6 cups chicken stock, divided
  • Salt and pepper
  • 2 tablespoons canola oil, or other neutral-flavored oil, divided
  • 3 15-oz. cans or 2 25-oz. cans hominy, drained
  • 1 1/2 teaspoons dried oregano
In a blender, combine tomatillos, poblanos, jalapenos, cilantro, garlic and chunked out onion and pulse to coarsely chop. Add 1 cup of chicken stock and puree.

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.

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.

Calories: 390 calories

Protein: 28 grams

Fat: 17 grams

Sodium: 750 milligrams

Cholesterol: 75 milligrams

Saturated Fat: 4.5 grams

Carbohydrates: 30 grams

Fiber: 5 grams