Salsa Verde Pork Pozole
Course: DinnerCuisine: MexicanDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
45
minutesI love this pozole. It is two favorite recipes combined into one. I serve it with lots of good garnishes, thin sliced radishes, sliced avocado, fresh chopped cilantro, shredded cabbage, and chopped scallions. Warm tortillas also are so yummy with it.
Ingredients
Vegetable oil
1 lb pork tenderloin, cut into 1/2 pieces
1 yellow onion, finally chopped
3 cloves garlic, minced
1 1/2 Tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon oregano
2 cups chicken stock
1 can diced fire roasted tomatoes
1 can of hominy
- Salsa Verde
8 tomatillos, husked removed
3 poblanos
2 jalapeño
1 red onion, quartered
6 cloves garlic, peeled
1 bunch cilantro
Directions
- To begin make the salsa verde: preheat the oven to 425. Line a baking sheet with parchment paper and add the tomatillos, poblanos, jalapeños, red onion, and garlic. Drizzle with oil. Season with salt. Roast for 15-25 minutes. Once the peppers and tomatillos are browned and blackened.
- Place poblanos in a bowl and cover tightly with plastic wrap for 10 minutes. Place everything in a blender and pulse until blended but not puree. Pour into a glass measuring cup and set aside.
- In a large Dutch oven, add 2 Tablespoons oil and add the pork in batches and lightly brown. Once all browned, place on a plate and set aside.
- Drain off all but 2 Tablespoons of the fat. Add 1 tablespoon of the oil and add the onion and saute until softened, 3-5 minutes. Add the garlic, chili powder, cumin, and oregano , cook, stirring to blend for 1 minute.
- Add the salsa verde, stock, tomatoes, hominy, jalapeño, and add the pork and the juices. Season with salt and pepper. Bring to a boil over high heat and return heat to low and cover and simmer until the soup is fragrant about 15-20 minutes.
- Serve with all the garnishes.
