Entree: Mexico – Guerrero – Pozole verde (green hominy and pork stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs

Additional 10 min

Total 2 hrs 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 lb (1.36 kg) pork shoulder, bone-in, cut into large chunks
- 10 cups (2.4 L) water or low-sodium pork broth
- 1 large white onion (about 8 oz (225 g)), halved
- 6 garlic cloves (about 1.5 oz (45 g))
- 2 tsp (12 g) kosher salt, plus more to taste
- 1 bay leaf
- 2 (15 oz (425 g)) cans (15 oz (425 g) each) white hominy, drained
- 8 oz (225 g) tomatillos, husked, rinsed
- 3 poblano chiles (about 8 oz (225 g)), roasted, peeled, seeded
- 2 serrano chiles (about 0.7 oz (20 g)), roasted, peeled, seeded (optional for extra heat)
- 1 cup (240 ml) (packed) cilantro leaves and tender stems (about 1 1/16 oz (30 g))
- 1/2 cup (15 g) fresh epazote leaves or 2 tbsp (6 g) fresh Mexican oregano (optional)
- 2 tbsp (30 ml) vegetable oil or lard
- 1 tsp (5 g) ground black pepper
- Garnishes: 2 cups (480 ml) (about 10 oz (280 g)) shredded cabbage, 8 radishes sliced, 1 small white onion diced, 3 limes cut into wedges, dried Mexican oregano to taste, avocado slices (optional)

Show original ingredient measurements

- 3 lb (1.36 kg) pork shoulder, bone-in, cut into large chunks
- 10 cups (2.4 L) water or low-sodium pork broth
- 1 large white onion (about 8 oz/225 g), halved
- 6 garlic cloves (about 1.5 oz/45 g)
- 2 tsp (12 g) kosher salt, plus more to taste
- 1 bay leaf
- 2 (15 oz) cans (425 g each) white hominy, drained
- 8 oz (225 g) tomatillos, husked, rinsed
- 3 poblano chiles (about 8 oz/225 g), roasted, peeled, seeded
- 2 serrano chiles (about 0.7 oz/20 g), roasted, peeled, seeded (optional for extra heat)
- 1 cup (packed) cilantro leaves and tender stems (about 30 g)
- 1/2 cup (15 g) fresh epazote leaves or 2 tbsp (6 g) fresh Mexican oregano (optional)
- 2 tbsp (30 ml) vegetable oil or lard
- 1 tsp (5 g) ground black pepper
- Garnishes: 2 cups (about 10 oz/280 g) shredded cabbage, 8 radishes sliced, 1 small white onion diced, 3 limes cut into wedges, dried Mexican oregano to taste, avocado slices (optional)

Instructions

1. Rinse pork chunks under cold water. In a large heavy pot, place pork, halved onion, 4 garlic cloves, bay leaf, 2 tsp (12 g) salt, and 10 cups (2.4 L) water or broth. Bring to a gentle boil, skim any foam, then reduce to a simmer.
2. Simmer, partially covered, until pork is very tender and easily shredded, about 1.5–2 hours. Remove pork to a bowl and reserve 4 cups (960 ml) of the cooking liquid; discard onion and bay leaf. Shred pork, discarding excess bone and fat if desired.
3. While pork cooks, char the poblano and serrano chiles over a gas flame or under a broiler until blistered on all sides. Place in a bowl covered with plastic wrap for 10 minutes, then peel, seed, and roughly chop.
4. Roast tomatillos on a hot comal or in a skillet until softened and lightly charred, about 5–7 minutes total; or broil until softened.
5. In a blender, combine roasted tomatillos, charred chiles, remaining 2 garlic cloves, cilantro, epazote (if using), 1 tbsp (15 ml) of the reserved broth, and 1/2 tsp (3 g) salt. Blend to a smooth, bright green salsa.
6. Heat 2 tbsp (30 ml) oil in a large pot over medium heat. Pour the green salsa into the pot and cook, stirring, 4–6 minutes to reduce and deepen flavor. Add the reserved cooking liquid to thin as needed and bring to a simmer.
7. Add drained hominy and shredded pork to the salsa-broth. Simmer together 15–20 minutes to meld flavors. Adjust salt and pepper to taste.
8. Serve hot in bowls and offer garnishes: shredded cabbage, sliced radish, diced onion, lime wedges, dried oregano, and avocado. Diners add garnishes to taste.