Hispanic Kitchen

Spice It Up!

'Green Goddess' Pozole

Recipe courtesy of Chef Denise Portillo

Pork tenderloin
2 cans of hominy
1 whole white onion
5 cloves of garlic
2 bay leaves
3 lbs or fresh tomatillos or canned tomatillos
2 serrano chilies, deseeded
1/3 bunch of cilantro

1. Wash and cut pork tenderloin into 1-inch pieces. Sauté in olive oil, with ½ of your chopped onion, 5 garlic, 2 bay leaves allow to simmer for 1½ hours then in a colander strain broth with a cheesecloth and separate the meat into another bowl.
2. Bring broth in a new pot adding tomatillos and serrano deseeded chilies and boil. Pour liquid into blender adding cilantro. Blend well season salt and pepper to taste.
3. Cook pork tenderloin, onion mixture, hominy and tomatillo blend to pot simmer for another 45 minutes. Serve with a garnish of cilantro.


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