Pozole Verde

Name: Pozole Verde
Total time: 4 min
Ingredients: 1 pound dried pozole, soaked overnight in cold water; 1 head garlic, divided into cloves but not peeled; Kosher salt and black pepper; 4 pounds boneless pork shoulder, cut into 2-inch chunks; 1 small onion; 2 bay leaves; 6 cloves; 1 pound tomatillos, diced, about 2 cups; 1 small chayote squash, diced (optional); 2 medium zucchini, diced; Kernels from 3 large ears corn, about 2 cups; 1 cup finely diced onion; 2 cups roughly chopped cilantro; 1/4 cup finely chopped hot green chile, such as serrano or jalapeño; 1/4 cup dried oregano; 2 firm-ripe avocados, cut into thick slices; Roasted poblano chile strips (optional); Lime wedges

4.0

(271)

cooking.nytimes.com

Your recipes

Total: 4 hours

Servings: 8

Cost: $6.98 /serving

Author : David Tanis

corn hominy pork

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Drain pozole and transfer to a large soup pot. Add water to cover by 3 inches and bring to a boil over high heat. Reduce heat to a simmer, add garlic and cook pozole for 2 1/2 to 3 hours, until kernels are tender and beginning to burst. Add 1 tablespoon kosher salt halfway through cooking and be sure to keep the cooking liquid topped up. (Pozole kernels may be cooked in advance, up to 1 day ahead.)

Step 2

Season pork well with salt and pepper. Place in large soup pot and cover with 12 cups water. Add onion, bay leaves and cloves. Bring to a boil, then reduce to a simmer and cook, covered with lid ajar, until very tender, about 1 1/2 hours.

Step 3

Combine cooked pozole (with broth) and cooked pork (with broth) in one pot. Simmer for 15 minutes, then add tomatillos, chayote, zucchini and corn and cook for 5 minutes more. Taste broth and adjust seasoning. Add a little more water if necessary to keep a soupy consistency.

Step 4

Serve in large bowls. Pass garnishes separately.

Top similar recipes

Curated for you