This Mexican-Style soup will warm you up in minutes. With fall-apart tender pork and a zesty Salsa Verde to give it a little kick, you will be scraping the bowl for the last spoonful!
Pork Pozole Verde
INGREDIENTS
Soup
2 T BUTCHER BOY CORN OIL (or other neutral-tasting oil)
1 yellow onion, diced
3 cloves garlic, minced
2 poblano peppers, diced
3 lbs pork shoulder, cut into 1. inch pieces
1 t salt
1 T cumin
2 t dried Mexican oregano
4 cups chicken broth
1 28oz can hominy (or canned pinto beans or corn if preferred)
Salsa
1 dozen tomatillos, husks removed
2 jalapeños
1/2 onion, cut into several large pieces
1 T Butcher Boy corn oil or other neutral tasting oil
juice of 2 limes
1 bunch cilantro
pinch of salt
Garnishes (optional)
radishes, sliced
avocado, sliced
pepitas
queso fresco
lime juice
cilantro
tortilla chips
DIRECTIONS
Heat oven to 400ºF.
In a stock pot or other large pot, heat oil over medium-high. Add onion and poblano peppers, cook, stirring constantly, until onions soften and turn translucent (about 8 minutes). Add garlic and cook an additional minute. Add pork, salt, cumin, and oregano. Cook until pork starts to brown (about 6 minutes). Add broth and bring to a boil. Reduce heat to low and cover (do not allow to boil). Simmer for 30 minutes, or until pork is completely cooked (internal temperature reaches 145ºF).
Meanwhile, spread tomatillos, jalapeño peppers, and onion on a sheet pan and toss with oil. Place in the oven and roast for 15 minutes at 400ºF. Remove veggies, cut the tops off the jalapeño peppers and remove internal seeds. Put the tomatillos, jalapeños, onion, lime juice, and cilantro into a food processor or blender and blend until smooth. Add salt to taste.
Once the pork has thoroughly cooked, add the salsa and hominy to soup and stir to combine. Cover and simmer for an additional 10 minutes.
To serve, ladle soup into bowls and garnish as desired.
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