Pozole Verde De Puerco

Name: Pozole Verde De Puerco
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Latin American, American
Ingredients: 4 lbs bone in pork shoulder steaks; 1 large Bay Leaf; 1 large white onion cut; 8 large garlic cloves; Salt to taste; 6 cups water; 1/2 tbsp dry Thyme leaves; Black pepper to taste; 1 tbsp cumin powder; 1 tbsp chicken bouillon powder; 1 cup of raw pumpkin seeds; 2 Poblano Peppers with seeds removed; 4 jalapeños; 2 serranos; 1 Lb. tomatillo husk removed; 4 garlic cloves; 1 1/2 cup of chopped cilantro; A small bunch of radish leaves; 1/2 white onion; 2 Cups chicken broth; 4 Tablespoons Vegetable oil; 1 Tablespoon Salt; 1 tbsp dried Oregano; 1/2 tbsp cumin powder; 1 tbsp chicken bouillon powder; Salt to taste; 108oz white hominy; Radishes sliced thinly; Cabbage shredded; Dried oregano

9 steps

Prep:15minCook:2h

Pozole Verde De Puerco 🐷 To be honest I only ever grew up knowing of red pozole until I was introduced to green pozole recently and it changed my world! I tried to keep it as traditional as I could all while introducing some things that were just more feasibly available in my area (i.e the cut of meat) Don’t let the amount of ingredients stop you from cooking up the best pozole, it will all be worth it 🤤 *** 4lbs pork shoulder steak BONE IN. For some reason it didn’t want to save when I created this recipe :(

Updated at: Thu, 17 Aug 2023 08:48:49 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories703.5 kcal (35%)

Total Fat26.8 g (38%)

Carbs66.7 g (26%)

Sugars12 g (13%)

Protein47.9 g (96%)

Sodium2965.3 mg (148%)

Fiber13.2 g (47%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

In a large stock pot cook the meat on medium high COVERED with salt, onions , garlic, bay leaf and thyme with enough water to cover the meat.

Step 2

Drain, rinse, your hominy and set aside.

Step 3

Once the meat has cooked for about 1hr on medium heat. The bones should easily fall off the meat, if not let cook for a little longer under a soft simmer.

Step 4

Shred your meat & place in a large bowl to cool. Strain the broth where the meat was cooked and place the meat, broth and hominy back in the stock pot.

Step 5

Toast the pumpkin seeds in a hot griddle until they start popping, be sure not to burn them by occasionally moving them around. Remove and place in your blender.

Step 6

To the blender add the tomatillos, peppers, cilantro, radish leaves, garlic, onion, spices and freshly ground black pepper to your blender with the chicken broth. You will need to do this step in batches. Blend until smooth.

Step 7

In a large pan heat the oil and cook your sauce and cook until it changes color. It will turn from a bright green to a yellowish green. It will take about 5-8min. Season with salt & black pepper to your liking.

Step 8

Place your stock pot with the meat, broth and hominy back in the stove to medium high heat and add your sauce. Cook on medium high for 10min, stirring occasionally. If needed add more chicken bouillon by the teaspoon!

Step 9

Serve with cabbage, radishes, oregano, limes, tostadas and crema mexicana.