Pozole Verde

From Steaks, Chops, Roasts, and Ribs

Why this recipe works:

Tests proved that bones were necessary to achieve the rich, full-bodied pork flavor we were after in our pozole verde recipe. We found that a 5-pound picnic roast, when trimmed of its thick skin and fat, yielded enough meat for the stew. Cutting the meat into large chunks along the natural… read more

Tests proved that bones were necessary to achieve the rich, full-bodied pork flavor we were after in our pozole verde recipe. We found that a 5-pound picnic roast, when trimmed of its thick skin and fat, yielded enough meat for the stew. Cutting the meat into large chunks along the natural lines of the muscles made for easier shredding at the end. Tomatillos and fresh jalapeño chiles gave our pozole verde sprightly flavor and heat. As for the hominy, fresh is wonderful, but it takes most of a day to prepare. In this recipe, canned hominy works well.

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Serves 8 to 10

This earthy-tasting, full-flavored pork and hominy stew originated in Mexico, although it is now extremely popular in the American Southwest. This stew is typically accompanied by an assortment of crunchy toppings (each in a small bowl) and warm tortillas. Verde means green in Spanish and green pozole, not surprisingly, is lighter and more refreshing than red pozole. Green pozole is prepared with lots of cilantro, fresh jalapenos, and tomatillos. These ingredients are cooked for a very short time; the flavors are bigger, brighter, and fresher than pozole with red sauce. A slightly different set of garnishes accompanies green pozole as well: diced tomato, diced avocado, and minced jalapeno. In other words, forego the cilantro, oregano, and ancho chile puree garnishes suggested for Pozole Rojo.

Ingredients

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