pozole verde

time: 3 hours serves: 8

I basically combined these two:

• https://www.isabeleats.com/chicken-pozole-verde/
• https://cooking.nytimes.com/recipes/1017526-pozole-verde

ingredients

meat:

• 4 lbs boneless pork shoulders

packaged:

• 8 cups broth (chicken or vegetable)
• 30oz of canned hominy, drained and rinsed
• tortilla chips

produce:

• 1 medium yellow onion, chopped
• 1 medium red onion, diced
• 1 lb tomatillos, husked and rinsed
• 3 jalapeno peppers, halved
• 2 serranos, halved
• large bunch of cilantro, chopped
• 4 limes, wedged
• thiny sliced cabbage
• 6 cloves of garlic

spices:

• 1 tablespoon dried marjoram (or mexican oregano)
• 1 teaspoon kosher salt

instructions

1. cook the pork: cut the pork into 2-inch chunks. salt and pepper them. in a large pot, add the chopped yellow onions, marjoram, and all the pork, cover with roughly 32oz of broth. bring to a boil, reduce to a simmer for 1.5 hours, stiring once every 30m or so.

2. cook and blend the veggies: in a second large pot, add the tomatillos, jalapenos, serranos, garlic, salt, and broth. bring to a boil, reduce to a simmer for 40 minutes. transfer the contents with a slotted spoon to a blender and blend until completely smooth.

3. combine: combine all the contents (the pork, the pork broth, the veggie broth, and the blended veggies) with the hominy in a large pot. and simmer for 15m-30m, add salt to taste if necessary.

4. serve: serve with a handful of shredded cabbage, lime wedges, fresh cilantro, diced red onion, and some tortilla chips on top.

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