mexicanutama· 6 servings
≈244 kkal · P 4.4g · L 7g · KH 41.6g (per recipe, TKPI estimate)
Pozole Hijau
Pozole Verde
Ingredients
- 2 lbs pork shoulder, cut into 1-inch cubes
- 1 lb pork neck bones
- 2 cans (15 oz each) hominy, drained
- 1 lb tomatillos, husked
- 2 serrano chilies, stems removed
- 1 jalapeño, seeded
- 1/2 cup fresh cilantro leaves
- 1/4 cup fresh epazote leaves
- 1 medium onion, quartered
- 3 cloves garlic, peeled
- 1 tsp dried oregano
- Salt to taste
Instructions
- 11. Place pork shoulder and neck bones in a large pot, cover with water, add a pinch of salt and simmer, skimming foam, for 45 minutes.
- 22. While broth simmers, roast tomatillos, serrano chilies, jalapeño, onion, and garlic on a comal or under a broiler until charred.
- 33. Transfer roasted vegetables to a blender, add cilantro, epazote, oregano, and blend until smooth.
- 44. Strain the blended sauce through a fine sieve into the simmering broth, stirring to combine.
- 55. Add the drained hominy to the pot and continue cooking for another 20 minutes until flavors meld.
- 66. Taste and adjust seasoning with salt and a squeeze of fresh lime juice.
- 77. Ladle the pozole into bowls and garnish with shredded lettuce, sliced radish, diced avocado, and extra lime wedges.
Source: llm-generated