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pozole verde

time: 3 hours

serves: 8

I basically combined these two:

-

-

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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