Green Pozole (Pork Stew with Corn and Green Salsa)

Submitted by: Leo Artalejo, Halifax

“I grew up on the border of Mexico and Texas and in my family we would eat pozole at Christmas. It's a hearty warming soup full of bright, fresh and just spicy enough flavours. often better the next day as warmed up leftovers.”

Ingredients

Pozole

  • 5-6 lb(s) pork shoulder also known as picnic roast
  • 1 white onion, minced
  • 1 lb(s) tomatillos (fresh or canned)
  • 1 poblano pepper, roasted, seeded and cut into quarters
  • 2 jalapeno chiles, seeded and quartered
  • 3 garlic cloves, peeled and flattened, divided
  • 1/2 cup(s) packed fresh cilantro, chopped
  • 1/2 cup(s) pepitas (toasted pumpkin seeds)
  • 3 15 oz cans of white hominy
  • 4 cup(s) chicken broth
  • 4 cup(s) water

Dry Rub for Pork

  • 2 tsp(s) salt
  • 2 tsp(s) pepper
  • 1/2 tsp(s) red chile flakes
  • 1/2 tsp(s) dried onion
  • 1/2 tsp(s) dried garlic
  • 2 tsp(s) brown sugar
  • 1/2 tsp(s) cinnamon
  • 1 tbsp(s) ground cumin

Garnishes

  • 1 cup(s) sliced radish rounds
  • 1 cup(s) chopped cilantro leaves
  • 1 cup(s) sour cream
  • 1 lime, cut into wedges
  • 1/2 cup(s) pepitas (toasted pumpkin seeds)

Cooking Instructions

Combine all dry rub ingredients in small bowl. Rub pork with dry rub on all sides. Place 1/2 minced onion in crock pot and then place pork on top of onion. Pour chicken broth over pork into crock pot. Cover and cook on LOW for 8 hours or overnight. Allow pork to cool. Transfer pork to a plate and shred the meat; discard fat and bones. Skim fat from cooking liquid and reserve the liquid.

In a blender combine tomatillos, remaining onion, poblano and jalapeno chiles, garlic, cilantro and ½ cup of pepitas. Pulse until coarsely chopped, scraping down the sides. With machine running, add 1 cup of the reserved cooking liquid and puree until smooth. Season the mixture with salt and pepper.

Heat oil in a large deep, heavy skillet. Add the tomatillo puree and cook over moderate heat, stirring occasionally until the sauce turns deep green, about 12 minutes.

Pour the sauce into the cooking liquid in the casserole. Add additional water to make a clear flavourful broth. Add the hominy and bring to a simmer over moderate heat. Add the shredded pork to the stew, season with salt and pepper and cooked until heated through, approximately 30 minutes.

Serve the pozole in deep bowls with garnishes.

Prep Time

30

Cook Time

30

Serves

8

Source

Mi abuelita (my grandmother)




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