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Chile Verde Pork Pozole

Ingredients:

3 to 4 pounds,(fat trimmed) boneless pork butt, cut into 2-inch pieces
1 head of garlic
1 medium white onion, chopped
6 Poblano peppers, roasted and peeled
6 tomatillos roasted
1 to 2 jalapenos, roasted
5 cups cooked, white pozole-hominy
Mexican oregano
1 tablespoon whole cumin seeds, toasted and freshly ground (ground cumin is okay to use also)
salt

Directions:

1. In a large pot, combine the pork, garlic, onion, salt (about 3 tablespoons) and enough water to cover, 8 to 10 cups. Bring to a boil, skimming the top, reduce heat and cook for a good 2½ to 3 hours. Now at this time, remove the garlic. I chose to leave the onions in, instead of straining them out.

2. Add 2 tablespoons of Mexican oregano, all of the hominy and the cumin, stir well to combine. In the blender, combine the roasted poblano, jalapeno and tomatillos, 1 cup of water, blend until smooth. Carefully add it to the pozole and stir well to combine. Once it comes to a boil, taste for salt, season as needed. You may want to add a little more water (about 1½ cups) to the pozole. Cook, partially covered for another hour or until pork is tender.

3. To serve the pozole, these are some of the common choices for garnish:

Shredded green cabbage
Radishes, sliced
Chile Serrano, minced
Toasted pepitas
Lemon or lime wedges
Red onion, diced
Mexican oregano

You can serve with warm corn tortillas or tostadas with a little melted cheese. Oftentimes, pozole is made with chicken and pork together, but I only had pork when I prepared this recipe.

Cooked the 14oz bag in salted water for 1½ hours, until tender, then drained and rinsed well.I strive to use all fresh ingredients in my cooking, but I was curious to try these roasted Poblanos in a can! Amazing find!The blended chile verde and tomatillos going into the pozole.Chile Verde Pork Pozole before all of the garnishes.Chile Verde Pork Pozole ready to enjoy...

Other recipes by Sonia:

Mexican Red Rice
Buñuelos
Cheesy Chorizo Bread
Pork Chile Colorado
Frijoles Borrachos con Chorizo (Drunk Pinto Beans with Chorizo)
Shrimp-Stuffed Little Chiles
Pork Chile Verde
Lemon Pepper Chicken Fajitas
Simply Seasoned Shrimp
Dulce de Leche and Chocolate Chip Chimichangas

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Tags: Pork, Pozole, Soup

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Comment by Sonia Mendez Garcia on March 10, 2013 at 9:07am: Thanks Cynthia!! Sounds good to me...let me know how you like it.

Comment by Cynthia Combest on March 10, 2013 at 6:23am: This sounds wonderful. I am on my way to the kitchen to prepare for our Sunday supper.

Comment by Sonia Mendez Garcia on December 6, 2012 at 8:07pm: Absolutely...i actually have the beef green chile and potato recipe on this site....but I will look it over and do a version with cactus.....and a few others...I will inbox them to you...:)

Comment by Jan Day on December 6, 2012 at 7:49pm: Sounds fantastic ! Can you send the recipes ?

Comment by Sonia Mendez Garcia on December 6, 2012 at 8:47am: Jan I was talking to a couple of my Mexican friends who's Moms cook with nopales and some said they have added nopales-cactus to their green chile pozole!!! Yummy! My Mom also made a beef chile verde with potatoes, cactus would be real good in that!

Comment by Sonia Mendez Garcia on December 6, 2012 at 8:16am: Where I live in New York, there is only cactus in a jar. In comes in a brine. I buy that all the time to make salsa with or as a filling for empanadas...

Comment by Sonia Mendez Garcia on December 6, 2012 at 8:14am: Jan I will be honest, it has been at least 10 years since I have had fresh cactus in a recipe. My Mom use to cook it at home around Easter time when we would eat meatless meals. For breakfast, she would simply saute onions, serrano chile, and the cactus. Then add scrambled eggs and serve with a warm salsa on top. Now if you wanted it just for a regular meatless filling for tacos, just saute with chile peppers and onions, then a dd a quick, fresh blended tomato sauce from blender and cook for a few minutes, season with salt and pepper. I will ask some of my family about a few more recipes....:)

Comment by Jan Day on December 6, 2012 at 12:00am: A stew would be a good choice and breakfast sounds interesting. 1 of my old neighbors made something with cactus and potatoes-but I forget what else..

Comment by Sonia Mendez Garcia on December 5, 2012 at 6:19pm: Jan< I am so happy you liked the pozole!

Comment by Sonia Mendez Garcia on December 5, 2012 at 5:57pm: What do you have in mind for the cactus Jan??? A stew, breakfast, appetizer??? Let me know, I will see what I can pull together for you...:)