Pork Free Classic Pozole Verde

Total time2 hr 30 min

Prep time30 min

Cook time2 hr

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Ingredients

6 servings

For the broth

2 ½ lb bone-in pork shoulder
Simple Truth Boneless & Skinless Chicken Thighs Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Nature's Promise Natural Boneless Skinless Chicken Thighs Fresh Signature Farms Boneless Skinless Chicken Thighs Value Pack - 3 Lb Nature's Promise Boneless Skinless Chicken Thigh Family Pack
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Chef's tip
Use the same weight of boneless chicken thighs and cut them as directed. For thin slices, skewers, stir-fries, or frying, cook to 165°F (74°C). For covered braises, cook about 45 minutes; for a slow cooker, use 3 to 4 hours on low.
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 oil 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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