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Prep Time: 0 Minutes Cook Time: 150 Minutes |
Ready In: 150 Minutes Servings: 8 |
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Ingredients:
this earthy-tasting, full-flavored pork and hominy stew originated in mexico, although it is now extremely popular in the american southwest. this stew is typically accompanied by an assortment of crunchy toppings (each in a small bowl) and warm tortillas. verde means green in spanish and green pozole, not surprisingly, is lighter and more refreshing than red pozole. green pozole is prepared with lots of cilantro, fresh jalapenos, and tomatillos. these ingredients are cooked for a very short time; the flavors are bigger, brighter, and fresher than pozole with red sauce. a slightly different set of garnishes accompanies green pozole as well: diced tomato, diced avocado, and minced jalapeno. in other words, forego the cilantro, oregano, and ancho chile puree garnishes suggested for pozole rojo. |
stew |
1 bone-in pork picnic shoulder roast , (about 5 pounds) |
salt and ground black pepper |
2 tablespoons vegetable oil |
2 medium-large onions , chopped coarse (about 3 cups) |
5 medium garlic cloves , minced or pressed through a garlic press (about 5 teaspoons) |
1 tablespoon chopped fresh oregano leaves , or 1 teaspoon dried mexican oregano |
6 cups low-sodium chicken broth |
3 (15-ounce) cans hominy , white or yellow, drained and rinsed |
verde sauce |
1 pound tomatillos , husked, washed, and quartered |
3 jalapeño chiles (medium) , stemmed, seeded, and chopped coarse |
1/2 small onion , chopped coarse |
1/2 cup water |
2 bunches fresh cilantro leaves and stems (about 5 cups) |
garnishes |
2 limes , cut into quarters |
1/2 head romaine lettuce , sliced crosswise into thin strips |
6 medium radishes , sliced thin |
1 small onion , minced |
fresh cilantro leaves , roughly chopped |
fresh oregano , or dried mexican oregano, chopped |
corn or flour tortillas , warmed |
Directions:
1. 1. Adjust the oven rack to the lower-middle position and heat the oven to 300 degrees. Trim the thick skin and excess fat from the meat and cut along the muscles to divide the roast into large pieces of various sizes; reserve the bones. Season the meat generously with salt and pepper to taste.
2. 2. Heat the oil in a large ovenproof Dutch oven over medium heat until shimmering. Add the onions and 1/4 teaspoon salt. Cook, stirring frequently, until the onions have softened, about 4 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
3. 3. Add the meat and bones and stir often until it is no longer pink on the outside, about 8 minutes. Add the oregano, broth, and 1/2 teaspoon salt. Increase the heat to medium-high and bring to a simmer. With a large spoon, skim off any scum. Cover the pot, and place it in the oven. Cook until the meat is very tender, about 2 hours.
4. 4. Meanwhile, puree the tomatillos, jalapenos, onion, and water in a blender until smooth, about 2 to 3 minutes. Add 2 bunches cilantro leaves and stems and puree until smooth, about 2 minutes.
5. 5. Remove the pot from the oven and remove the meat and bones to a cutting board. Stir in the hominy. Cover and bring the stew to a simmer on top of the stove over medium-low heat. Cook until the hominy is hot and the flavors meld, about 30 minutes.
6. 6. When the meat is cool, shred it using your fingers or the tines of 2 forks; discard the bones. Stir the shredded meat into the stew along with the tomatillo mixture. Simmer until heated through, 10 to 15 minutes. (The stew can be covered and refrigerated for up to 3 days. Spoon off the hardened fat and bring back to a simmer over medium-low heat.) Adjust the seasonings. Ladle the stew into individual bowls and serve immediately with the garnishes.
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