Chicken Free Classic Pozole Verde

Total time2 hr 30 min

Prep time30 min

Cook time2 hr

4.6

(26)

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Ingredients

6 servings

For the broth

2 ½ lb bone-in pork shoulder
6 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
4 cups water
1 white onion, halved
6 garlic cloves, peeled
2 bay leaves
1 tsp salt, plus more to taste

For the green sauce

1 lb tomatillos, husked and rinsed
3 poblano chiles
2 jalapeño peppers, stems removed
1 cup fresh cilantro leaves and tender stems
½ cup fresh epazote leaves (optional)
1 tbsp neutral oil (such as canola or vegetable oil)

For the pozole

2 cans (25 oz each) hominy, drained and rinsed

For serving

shredded green cabbage, for serving
thinly sliced radishes, for serving
dried oregano, for serving
lime wedges, for serving
tostadas or tortilla chips, for serving
sliced avocado, for serving (optional)

Instructions

1
Place the pork shoulder in a large Dutch oven with the halved onion, garlic cloves, bay leaves, and 1 tsp salt. Pour in the chicken broth and water — the liquid should come at least halfway up the pork. Bring to a boil over high heat, skimming any foam that rises to the surface, then reduce the heat to a gentle simmer. Cover and cook for 1 hour 30 minutes, until the pork is fork-tender and an instant-read thermometer inserted into the thickest part reads at least 195°F (90°C).
2
While the pork simmers, char the poblano chiles directly over a gas flame or under a broiler, turning occasionally, until the skin is blackened and blistered on all sides, about 8–10 minutes. Transfer to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes. Peel off the charred skin, remove the stems and seeds, and roughly chop the flesh.

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