POZOLE VERDEFrom choclytcandy 7 years ago
- This earthy-tasting, full-flavored pork and hominy stew originated in Mexico, although it is now extremely popular in the American Southwest. This stew is typically accompanied by an assortment of crunchy toppings (each in a small bowl) and warm tortillas. Verde means green in Spanish and green pozole, not surprisingly, is lighter and more refreshing than red pozole. Green pozole is prepared with lots of cilantro, fresh jalapenos, and tomatillos. These ingredients are cooked for a very short time; the flavors are bigger, brighter, and fresher than pozole with red sauce. A slightly different set of garnishes accompanies green pozole as well: diced tomato, diced avocado, and minced jalapeno. In other words, forego the cilantro, oregano, and ancho chile puree garnishes suggested for Pozole Rojo. shopping list
- Stew shopping list
- 1 bone-in pork picnic shoulder roast , (about 5 pounds) shopping list
- salt and ground black pepper shopping list
- 2 tablespoons vegetable oil shopping list
- 2 medium-large onions , chopped coarse (about 3 cups) shopping list
- 5 medium garlic cloves , minced or pressed through a garlic press (about 5 teaspoons) shopping list
- 1 tablespoon chopped fresh oregano leaves , or 1 teaspoon dried Mexican oregano shopping list
- 6 cups low-sodium chicken broth shopping list
- 3 (15-ounce) cans hominy , white or yellow, drained and rinsed shopping list
- Verde sauce shopping list
- 1 pound tomatillos , husked, washed, and quartered shopping list
- 3 jalapeño chiles (medium) , stemmed, seeded, and chopped coarse shopping list
- 1/2 small onion , chopped coarse shopping list
- 1/2 cup water shopping list
- 2 bunches fresh cilantro leaves and stems (about 5 cups) shopping list
- Garnishes shopping list
- 2 limes , cut into quarters shopping list
- 1/2 head romaine lettuce , sliced crosswise into thin strips shopping list
- 6 medium radishes , sliced thin shopping list
- 1 small onion , minced shopping list
- fresh cilantro leaves , roughly chopped shopping list
- Fresh oregano , or dried Mexican oregano, chopped shopping list
- corn or flour tortillas , warmed shopping list
How to make it
- 1. Adjust the oven rack to the lower-middle position and heat the oven to 300 degrees. Trim the thick skin and excess fat from the meat and cut along the muscles to divide the roast into large pieces of various sizes; reserve the bones. Season the meat generously with salt and pepper to taste.
- 2. Heat the oil in a large ovenproof Dutch oven over medium heat until shimmering. Add the onions and ¼ teaspoon salt. Cook, stirring frequently, until the onions have softened, about 4 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
- 3. Add the meat and bones and stir often until it is no longer pink on the outside, about 8 minutes. Add the oregano, broth, and ½ teaspoon salt. Increase the heat to medium-high and bring to a simmer. With a large spoon, skim off any scum. Cover the pot, and place it in the oven. Cook until the meat is very tender, about 2 hours.
- 4. Meanwhile, puree the tomatillos, jalapenos, onion, and water in a blender until smooth, about 2 to 3 minutes. Add 2 bunches cilantro leaves and stems and puree until smooth, about 2 minutes.
- 5. Remove the pot from the oven and remove the meat and bones to a cutting board. Stir in the hominy. Cover and bring the stew to a simmer on top of the stove over medium-low heat. Cook until the hominy is hot and the flavors meld, about 30 minutes.
- 6. When the meat is cool, shred it using your fingers or the tines of 2 forks; discard the bones. Stir the shredded meat into the stew along with the tomatillo mixture. Simmer until heated through, 10 to 15 minutes. (The stew can be covered and refrigerated for up to 3 days. Spoon off the hardened fat and bring back to a simmer over medium-low heat.) Adjust the seasonings. Ladle the stew into individual bowls and serve immediately with the garnishes.
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