In all honesty, with the looks of these older pictures, I’d say it’s time to prepare green chile pozole (pozole verde) 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! More new photos at the end of blog post!
New Pictures! Yay! That what a great excuse to prepare this recipe again!
Green Chile Pork Pozole (Pozole Verde)
- 3 1/2 pounds boneless pork butt, cut into 2-inch pieces
- 1 head whole bulb of garlic
- 1 medium white onion slice in half
- 6 Poblano peppers
- 6-8 tomatillos
- 2-3 jalapenos
- 1/4 cup fresh epazote if not available use cilantro
- 3 14oz. cans of Mexican-style hominy, drained (maiz pozolero)
- Mexican oregano
- 2 teaspoon whole cumin seeds toasted and freshly ground
- salt to taste
- Shredded green cabbage or lettuce
- Radishes sliced
- Chile Serrano minced
- Toasted pepitas
- Lemon or lime wedges
- Red or white onion diced
- Mexican oregano
- In a large pot, combine the pork, garlic, onion and salt. Cover with 12 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 and onion.
- While the pork cooks, preheat broiler on high. Line a baking sheet with foil paper. Remove the stems and seeds from the poblano peppers. Remove stems from jalapeños.
- 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.
- 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, epazote and 1 cup of water. Blend until smooth. Strain the sauce. Carefully add it to the pozole and stir well to combine.
- 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 30-40 minutes. Garnish as desired.
I had no radishes for my pozole today. So to add color and a little more heat, I added some sliced Fresno chiles.