Pork Pozole VerdeDecember 9, 2020
Servings: 6-8 Difficulty: easy
- drizzle grapeseed oil
- 8oz salt pork, diced (can sub for pancetta or bacon)
- 1 1/2 lbs pork shoulder, cubed into 2-inch cubes & season with s/p
- 1/2 tsp sea salt
- 1 onion, large dice
- 2 tsp cumin, ground
- 6 garlic cloves, roughly chopped
- 1 jalapeño, seeds removed and minced
- 1 lb tomatillos, husks removed and large dice
- 32 oz can hominy, rinsed and drained (can sub. for white beans)
- 1 qt chicken or vegetable broth
- 1 cup cilantro, minced
- corn tortillas as a side
- In a large pot or dutch oven, place over medium-high heat and drizzle with oil. Add the salt pork until browned. Remove the browned salt pork and set aside.
- Keep the rendered fat in the bottom of the pot and add in half of the cubed pork shoulder (to not overcrowd the pot). Brown the pork on all sides and remove from pot. Finish browning the rest of the pork shoulder.
- When the pork has been browned and removed, add in diced onion and season with a pinch of salt. Over medium-high heat, let the onions sweat until translucent and soft. Add in the chopped garlic and diced jalapeño and cook for 30 seconds or until fragrant. Add in tomatillos and hominy. Mix everything together.
- Once all the vegetables are incorporated, add the salt pork and pork shoulder back in.
- Pour in the stock and bring up to a simmer. Add in cilantro and cover with a lid. Reduce heat to low or place in a 300-degree oven and let it cook for 2 hrs until pork is fork-tender.
- Serve with corn tortillas and garnish with avocado, cilantro, radish, and lime.
This recipe comes from Simply Seasonal Cooking Show
image source: The Defined Dish