Posole Verde

Prep Time: 0 Minutes

Cook Time: 510 Minutes

Ready In: 510 Minutes

Servings: 15

This is the green version of posole. This will make enough for a crowd so make sure to have the whole family over.

Ingredients:

7 lbs pork shoulder (bone-in)

4 maggi beef bouillon cubes

8 cloves garlic minced

5 bay leaves

1 large can hominy (about 60oz)or 5-15oz small cans

water (about 1-1/2 to 2 gallons)

verde sauce

8 tomatillos

4 roasted, peeled and seeded poblano peppers

1 7oz can roasted green chiles

1 large white onion - quartered

1 tablespoon mexican oregano

1/2 teaspoon majoram

1/2 teaspoon cilantro

1/2 teaspoon cumin

1/4 teaspoon coriander

1/2 teaspoon white pepper

1/8 teaspoon ground cloves

salt and fresh ground black pepper to taste ( usually start with 1 tablespoon of each and add more as needed.)

toppings

shredded cabbage (or lettuce)

diced raddishes

sliced avocado

diced onion

limes

hot sauce

tostadas

Directions:

1. 1.Place pork roast in stock pot, fill with water a little more than 1/2 way up the pot. Add garlic cloves, beef bouillon cubes and bay leaves. Bring to boil and reduce heat to simmer for about 5 hours. Pork should start to get tender and pull apart.
2. 2.Roast chiles and tomatillos and dice them. Place
3. 3.all ingredients for verde sauce into blender. Blend until smooth.
4. 4.Add verde sauce to pot of posole, let simmer another 2 hours. Add hominy, and simmer 1 hour. Remove from heat. Shred meat, remove bay leaves and bone.
5. Note: You may sub pork broth instead of the maggi beef bouillon cubes and water.

By RecipeOfHealth.com