Pork Pozole in a Tomatillo Broth

People ask me all the time, “How do you come up with your recipes?” On many days, I cook from whatever I have available to me in my pantry and refrigerator on any given day. Somedays you find yourself with an excess of certain ingredients or produce that must be used while still fresh. This was one of those days.   Today I share with you one of the many variations of a pork pozole. Instead of red chiles for the broth, I am adding  fresh tomatillos and jalapenos. The fresh corn adds a nice contrast with the hominy. This recipe can easily be adapted to your slow cooker. See instructions at the end of the post.  

Pork Pozole in a Tomatillo Broth

Pork pozole with a fresh corn twist!

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Course: Soup

Cuisine: Mexican

Prep Time: 25 minutes minutes

Cook Time: 2 hours hours 40 minutes minutes

Total Time: 3 hours hours 5 minutes minutes

Servings: 5 Servings

Ingredients

• 1 1/2 pounds pork shoulder or boneless country ribs sliced into 1 inch pieces
• 4 cloves garlic left whole plus 4 minced
• 2 bay leaves
• 2 teaspoons oregano separated
• 2 teaspoons salt more to taste
• 6 cups water
• 1 small white onion diced
• 2 to 3 jalapeños diced (I used pickled peppers, was out of fresh)
• 4 cups fresh tomatillo diced
• 1 cup fresh tomato diced
• 2 cups hominy
• 2 cups fresh corn off the cob uncooked
• Juice of 1 lime
• 1 1/2 cups water or chicken broth
• 1 teaspoon cumin
• 1/3 teaspoon pepper
• For Garnish
• lime wedges
• Avocado slices
• Crushed red pepper flakes
• Oregano and fresh cilantro
• warm corn tortillas

Instructions

• In a large pot, add the pork, 4 whole cloves of garlic, 2 bay leaves, 1 teaspoon oregano, 6 cups of water and 2 teaspoons of salt. Bring to a boil then reduce heat and continue cooking for 1 1/2 hours, skimming the top as needed.
• Using a slotted spoon remove the pork onto a plate. Strain the broth and return it to the pot. Add the pork back in along with all of the remaining soup ingredients, minus the corn and hominy.
• Add a little more water or chicken broth if you like(about 1 1/2 cups). Cook at a low simmer for another 45 minutes or until the meat is tender. Add in the hominy and corn and cook for another 20 minutes. Taste for salt as it cooks down. Garnish with your favorite toppings. Serve with warm corn tortillas or tostadas

Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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