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Pork Pozole

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Prep Time 30 minutes
Cook Time 4 hours
Course Main Course
Servings 6 -8

Ingredients
  

  • 2 tablespoons vegetable oil
  • 2 pounds bone-in pork shoulder
  • 1 cup chopped onion
  • 4 garlic cloves , minced
  • 1 jalapeño pepper , chopped
  • 1 teaspoon red pepper flakes
  • 4 cups water
  • 4 cups chicken broth
  • 6 tomatillos , cored and diced
  • 2 (25-ounce) cans white hominy, drained
  • 1 cup chopped cilantro leaves and stems , packed
  • ½ tablespoon ground cumin
  • Garnishes: 5 radishes, sliced thin; 1 cup thinly shredded green cabbage; ½ cup chopped scallion; 2 limes, cut in wedges; 8 corn or flour tortillas, warmed

Instructions
 

  • Preheat oven to 375°F.
  • Heat 2 tablespoon of oil in a large Dutch oven over medium heat. Sear the pork on both sides until brown. Remove the pork shoulder and reserve.
  • Add the onion, garlic, jalapeno and red pepper flakes. Cook for 3–5 minutes, until fragrant.
  • Add the water, and broth and return the pork to the pan. Bring the mixture to a boil. Cover and place in the oven. Cook until the pork is tender, about 3½ hours.
  • Remove the pork from the broth and allow to cool, then shred with 2 forks.
  • Strain the broth, reserving 6 cups. Place the onion and garlic and jalapeño mixture in a blender with the reserved broth. Blend until smooth. Add back to the pan.
  • Add the diced tomatillos, hominy, shredded pork and seasonings. Bring to a boil and lower to a simmer. Cook for 5 minutes.
  • Serve in individual bowls with the garnishes on the side.
Keyword pork