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time: 3 hours
serves: 8
I basically combined these two:
-
-
meat:
- 4 lbs boneless pork shoulders
packaged:
- 8 cups broth (chicken or vegetable)
- 30oz of canned homindy, 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
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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