Pozole Verde Recipe (Mexican Green Posole)

🧂 Ingredients

• 3 pounds pork shoulder

  bone-in preferred, cut into large 2-3 inch chunks
• 1 pound ham hocks
• 1/2 pound pig's feet

  Or use more ham hocks - see RECIPE NOTES for other options
• 1 large white onion

  quartered
• 2 carrots

  rough chopped
• 2 stalks celery

  rough chopped
• 1 large head garlic

  peeled
• 2 bay leaves
• Salt to taste
• 4 quarts water
• 3 15- ounce cans white hominy

  drained and rinsed (or use dried hominy soaked overnight)
• 1 tablespoon vegetable oil
• 1 small white onion

  rough chopped
• 3 jalapeno peppers

  chopped
• 3 serrano peppers

  chopped
• 5 garlic cloves
• 1 cup hulled pumpkin seeds

  (pepitas)
• 1 teaspoon dried Mexican oregano
• 1 teaspoon dried thyme
• ½ teaspoon cumin
• Salt and pepper

  to taste
• 1.5 pounds tomatillos

  husks removed, chopped
• ½ cup radish leaves

  use spinach or other greens as a substitute
• Crushed red chilies, sliced radish, chopped cilantro, lime wedges, chopped onion, hot sauce, avocado, fried pork rinds (chicharrónes), shredded lettuce or cabbage (as desired)

Instructions

• 1 To a large pot, add the pork shoulder, ham hocks (or other pork you’re using),
  onion, carrot, celery, garlic, bay leaves and salt. Pour in the water. It should
  cover the ingredients. Bring to a boil, then reduce heat and simmer for 2-2.5
  hours, or until the pork is fall apart tender. Skim the fatty foam that rises to
  the top of the pot periodically.
• 2 Remove the pork from the pot and shred it with forks. Cover the shredded meat
  and set aside.
• 3 Strain the stock and discard the solids (spent vegetables and any bones). Return
  the strained stock to the large pot and keep at a simmer.
• 4 While the pozole stock is cooking, heat the vegetable oil in a large pan to
  medium heat. Add the onion and peppers. Cook 4-5 minutes to soften.
• 5 Stir in the pumpkin seeds and cook 7-8 minutes, or until the seeds start to
  brown and some begin to pop.
• 6 Stir in the garlic, Mexican oregano, thyme, cumin, and salt and pepper. Cook,
  stirring, for 1 minute to let the spices bloom.
• 7 Transfer to a food processor or blender along with the tomatillos and radish
  leaves.
• 8 Pour in 1 cup of the stock from the simmering pozole stock. Process until
  smooth.
• 9 Pour the verde sauce back into the pan and simmer for 10 minutes to thicken.
• 10 Swirl the green sauce into the simmering stock. Add the hominy and reserved
  shredded or chopped pork. Taste and adjust for salt.
• 11 Simmer for 10 more minutes to heat through.
• 12 Serve the pozole verde into bowls and top with your chosen garnish, or serve the
  garnish on the side for diners to garnish as desired.

Nutrition Info