Comforting Green Pozole
A heartwarming dish made with tender pork and hominy, enveloped in a zesty tomatillo sauce, perfect for family gatherings.
Ingredients
Main Ingredients
- 2 cups hominy Canned or dried, cooked.
- 1 pound pork shoulder, cut into pieces Can substitute with chicken thighs or turkey.
- 4 cups chicken broth Vegetable broth can be used for a vegetarian option.
- 1 cup tomatillos, husked and chopped Fresh tomatillos preferred.
- ½ cup green chilies, chopped Use mild or spicy according to preference.
- ½ cup onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- to taste Salt Adjust according to taste.
- to taste Fresh cilantro (for garnish)
Instructions
Preparation
- Gather all your ingredients and prep them by chopping the pork, tomatillos, chilies, onion, and garlic.
Cooking
- In a large pot, combine the pork shoulder, chicken broth, and hominy, ensuring the pork is submerged.
- Bring the mixture to a rolling boil over medium-high heat.
- Once boiling, reduce the heat to low and let it simmer for about 1 hour.
- In a blender, add tomatillos, green chilies, onion, garlic, and cumin; blend until smooth.
- Add the blended green sauce to the pot and stir gently.
- Allow the mixture to simmer together for an additional 30 minutes.
- Season with salt to taste before serving.
Serving
- Ladle the pozole into bowls and top with freshly chopped cilantro before serving hot.
Notes
Store leftovers in an airtight container. It can be refrigerated for 3-4 days or frozen for up to 3 months. Reheat on the stove, adding water or broth if too thick.