Green Pozole with Tomatillo and Pork

Ingredients

• 1½ lbs tomatillos, husked and halved
• 3 lbs pork shoulder, cut into 2-inch chunksChicken thighs work
• 30 oz canned hominy, drained and rinsed (2 cans)
• 3 poblano peppers, roasted, peeled, seeded
• 1 large white onion, half quartered for broth, half diced for serving
• 6 cloves garlic, divided
• 8 cups chicken broth
• 1 cup fresh cilantro, packed
• 1 tsp dried oregano, Mexican oregano if available
• 2 tsp salt

Method

1. Season pork with 1 tsp salt. Sear in batches in a large pot with oil over high heat until browned. Set aside.About 15 min
2. Add onion quarters, 4 garlic cloves, broth, and oregano to pot. Return pork. Bring to a boil, then simmer covered for 1.5 hours until pork is very tender.About 95 min
3. Meanwhile, simmer tomatillos, poblanos, and remaining garlic with 1 cup water for 10 minutes. Blend with cilantro and remaining salt until smooth.About 15 min
4. Remove pork and shred. Strain broth. Return both to the pot with hominy and green sauce. Simmer 20 minutes.About 25 min
5. Serve with toppings: diced onion, cabbage, radishes, lime, dried oregano, and tortillas.About 5 min