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 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.