In all honesty, with the looks of these older pictures, I’d say it’s time to prepare green chile pozole right now! I love it so much and I don’t know why I wait so long. I may just have to add it to my menu this week. As many of you know, I have worked at the Hispanic Kitchen site developing recipes for the past few years. It has been such a wonderful experience for me. The site grew so much in the past 4 years that it is currently moving once again to a larger platform as we speak(or type). What this means is that, until the dust settles, many of my older recipes are not available on the site. So I am recovering some of my more traditional Mexican favorites and adding them to my site. In doing so, I am also giving them a little make-over to say with new pictures, in some cases. This recipe can easily be prepared with strictly chicken instead of pork. Or often times, the chicken and pork are both used.
Update! Check out the end of the post for an update and variation on preparing Green Chile Pork Pozole using Twang, Zas Hatch Chile seasoning. So tasty!!
New Pictures! Yay! That what a great excuse to prepare this recipe again!
Yields 8 Servings
Prep Time- 40 minutes
Cook Time- 3 hours, 40 minutes
3 pounds, boneless pork butt, cut into 2-inch pieces
1 head(whole bulb)of garlic
1 medium white onion, chopped
6 Poblano peppers
3 (14oz.) cans of Mexican-style hominy, drained (maiz pozolero)
2 teaspoon whole cumin seeds, toasted and freshly ground
salt to taste
Tips~ Again, just as I stated in the red chile pozole recipe, you could also add 2 trotters(pig’s feet) to the simmering pork. I don’t add them, as my husband is not a fan, lol!
Shredded green cabbage or lettuce
Chile Serrano, minced
Lemon or lime wedges
Red or white onion, diced
1. In a large pot, combine the pork, garlic, onion and salt. Cover with 10 cups of water. Bring to a boil, skimming the top, reduce heat and cook for a good 2½ to 3 hours. Now at this time, remove the garlic. I chose to leave the onions in, instead of straining them out.
2. While the pork cooks, preheat broiler on high. Line a baking sheet with foil paper. Add the poblanos, tomatillos and jalapeños. Broil for 10 to 12 minutes, turning halfway through cooking time. Remove from oven. Transfer the poblanos to a plastic bag and let cool for 15 minutes.
3. Add 2 teaspoons of Mexican oregano, all of the hominy and the cumin, stir well to combine. Remove the skins, seeds and stems from the poblanos. Also remove stems from jalapeños. In the blender, combine the poblano, jalapeno, tomatillos and 1 cup of water. Blend until smooth. You can strain the sauce, if you like. Carefully add it to the pozole and stir well to combine.
4. Once it comes to a boil, taste for salt, season as needed. You may want to add a little more water (about 1½ cups) to the pozole. Cook, partially covered for another 40 minutes to one hour. Garnish as desired. Yields 8 servings.
I had no radishes for my pozole today. So to add color and a little more heat, I added some sliced Fresno chiles.
Update and Variation: For this version, I sliced the seasoned pork with Twang, Zas Hatch Chile seasining and fresh cracked pepper. I seared in hot oil until brown in most spots. I added 1 cup diced onion and 3 tablespoons minced garlic. Saute for 3 minutes. I added a good handful of fresh cilantro to the chile sauce before I blended it all together with 2 cups of water. Add strained chile sauce to pork, oregano, hominy, cumin and 6-7 cups of chicken broth. Bring to a boil, reduce to a simmer and cook for 35-40 minutes. Garnish as desired.
What I really enjoy about the Twang, Zas Hatch Chile seasoning is that it can be used to season your food in two ways! Use it to season meats or seafood before cooking. Or you can use it as a finishing salt. It’s zesty with hints of citrus and green chile. Not too spicy at all.