Pozole Verde Recipe (Green Pozole)
"My pozole verde recipe is made from scratch with various cuts of pork for a rich broth with hominy, tomatillos, green chilies, pepitas and fresh herbs...."
INGREDIENTS
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3 pounds pork shoulder (bone-in preferred, cut into large 2-3 inch chunks)
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1 pound ham hocks
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1/2 pound pig's feet (Or use more ham hocks - see RECIPE NOTES for other options)
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1 large white onion (quartered)
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2 carrots (rough chopped)
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2 stalks celery (rough chopped)
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1 large head garlic (peeled)
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2 bay leaves
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Salt to taste
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4 quarts water
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3 15- ounce cans white hominy (drained and rinsed (or use dried hominy soaked overnight))
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1 tablespoon vegetable oil
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1 small white onion (rough chopped)
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3 jalapeno peppers (chopped)
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3 serrano peppers (chopped)
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5 garlic cloves
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1 cup hulled pumpkin seeds ((pepitas))
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1 teaspoon dried Mexican oregano
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1 teaspoon dried thyme
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½ teaspoon cumin
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Salt and pepper (to taste)
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1.5 pounds tomatillos (husks removed, chopped)
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½ cup radish leaves (use spinach or other greens as a substitute)
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Crushed red chilies, sliced radish, chopped cilantro, lime wedges, chopped onion, hot sauce, avocado, fried pork rinds (chicharrónes), shredded lettuce or cabbage (as desired)
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