Hatch green chile season! I am happy to share with you, my version and yet another variation on how to prepare hatch green chile pork pozole!
Video! Video! Video!
I am no professional video producer, but little by little am learning to edit better. The visual on how recipes come together is helpful to many. This post was meant to be only for video purposes since I have various green chile pozole recipes established on my blog already. Recipe below reflects a smaller portion of pork than in previous recipes.
No Hatch Green Chile? No Worries!
Can’t get your hands on Hatch green chile? No sweat. Anaheim green chile and poblanos are perfect substitutes. In my other green chile pozole recipes, those are what I used and the recipes are delicious! Not a fan of pork? Try beef hind shanks, whole chicken and even shrimp!
Mexican Salsa Cookbook!
Thank you to all that have ordered my first cookbook, Mexican Salsa!! So surreal to me! New updated cover with vibrant colors and the book is now available in a digital version too! The hardcover version is beautifully done and you can personalize each book you order. It will make a great holiday gift for all you Mexican food loving friends that enjoy getting into their kitchen and hosting Mexican night! Order early for the holidays! Mexican Salsa Hardcover or Digital Version Here!
- Large heavy pot
- 2 1/2 lbs pork butt/shoulder sliced into 1 1/4 inch pieces
- Salt and pepper, to taste
- Avocado oil
- 1 med white onion
- 1 large bulb garlic
- 2 liters water
- 3-4 bay leaves
- 6 med-large Hatch green chiles. previously roasted, cleaned and peeled
- 4-5 med tomatillos, peeled, washed, roughly chopped
- 2 jalapeños, stems removed, roughly chopped
- Handful of fresh cilantro
- 1/3 cup toasted pepitas
- 1 tsp toasted cumin seeds
- 2 c water
You Also Need
- 30 oz Can of maiz pozolero, hominy
- 2 tsps Mexican oregano
- 4-5 large epazote leaves
- 4 cups Cabbage, finely shredded
- 1 cup Radishes, thinly sliced
- Crushed chile de arbol or piquin, to taste
- 8-12 Limes wedges
- oregano, crushed, to taste
- cilantro, finely chopped, to taste
- Toasted pepitas, to taste
- Corn tostadas, chips or strips
- avocado slices. optional
- At medium heat, add the sliced pork to a large heavy pot. Season to taste with salt and pepper. Drizzle in 2-3 tablespoons of oil. Let sit and preheat for a few minutes. Stir the pork as needed to lightly brown and sear in some spots.
- While the pork cooks, take 2/3 of the onion and finely dice it. From the bulb of garlic, take three to four cloves an mince them. Once pork is brown all around, add the diced onion and minced garlic. Saute for 3-4 minutes. Reserve remaining onion and garlic.
- Pour in 1 1/2 liters of water to the pork. Add bay leaves and salt to taste. When it comes up to a boil, reduce heat slightly. Skim off the foam that forms at the top when needed. The pork will cook for about 2 1/2 hours or until tender.
- Once pork is tender, prepare green chile sauce. To the blender, add the roasted green chiles, tomatillos, jalapeños, cilantro, pepitas, cumin seeds, 2 cloves of garlic, remaining onion and just enough water to cover ingredients. Blend on high until very smooth. I have a power blender, so no straining required. If your sauce looks to coarse, try blending it longer or you may have to strain it through a wire strainer.
- Pour hatch chile sauce into pot with the tender pork. Stir well to combine. When it comes up to a boil, skim any foam as needed. Taste for salt. To the pot, add the oregano, hominy(with some of the liquid) and epazote leaves. Let pozole cook for another 30 minutes on medium/low heat.
- Ladle into bowls. Garnish with cabbage, radishes, oregano, crushed chile, lime, pepitas, cilantro and avocado, if you like. I enjoy it the green chile version this way, but is not common to add avocado. This recipe yields four extra large Mexican bowls(lol!) or 6 smaller bowls. Store any leftover cooled pozole in an airtight storage container for 5-6 days refrigerated.