Eosinophilic Esophagitis Friendly Classic Pozole Verde
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Learn more →Ingredients
6 servings
For the broth
- 2 ½ lb bone-in pork shoulder
- 6 cups low-sodium 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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