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Per serving
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- 1
Simmer the pork
Season the pork shoulder generously with salt and cut it into large 2- to 3-inch chunks. Add it to a large stockpot with the chicken broth, one onion cut into quarters, 4 of the garlic cloves, and the bay leaves. Add water as needed to cover the pork by an inch. Bring to a boil, then reduce to a gentle simmer and cook 2 to 2.5 hours, until the pork is fork-tender. Skim off any foam that rises to the top as it cooks.
- 2
Shred and strain
Pull the pork out and shred it with two forks, discarding the bone, then cover and set aside. Strain the stock and discard the solids. Return the clear stock to the pot and keep it at a low simmer.
- 3
Toast the salsa base
Heat the vegetable oil in a large skillet over medium. Add the second onion (roughly chopped) along with the chopped jalapenos and serranos and cook 4 to 5 minutes to soften. Stir in the pumpkin seeds and cook 7 to 8 minutes, until they turn golden and start to pop. Add the remaining 4 garlic cloves (minced), the oregano, cumin, and a pinch of salt and pepper; cook 1 minute more until fragrant.
- 4
Blend the verde sauce
Transfer the skillet mixture to a blender with the husked and chopped tomatillos and the fresh cilantro. Add 1 cup of the hot stock and blend until smooth. Pour the sauce back into the skillet and simmer 10 minutes to thicken and deepen the color.
- 5
Bring it together
Stir the green sauce into the simmering stock. Add the drained and rinsed hominy and the shredded pork. Simmer another 10 minutes to heat through and let the flavors marry, then taste and adjust the salt.
- 6
Serve and store
Ladle into bowls and top as you like with sliced radish, shredded cabbage, extra cilantro, diced avocado, and a squeeze of lime. Cool leftovers completely before refrigerating or freezing.
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Big-Batch Pork Pozole Verde
Created by: SundayPrepCo
Ingredients
- 3 lb pork shoulder
- 8 cup chicken broth
- 2 white onion
- 8 garlic cloves
- 2 bay leaves
- 1 1/2 lb tomatillos
- 2 jalapeno peppers
- 2 serrano peppers
- 1 cup hulled pumpkin seeds
- 1 cup fresh cilantro
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 3 white hominy
- 1 tbsp vegetable oil
- salt and pepper, to taste
Instructions
- Simmer the porkSeason the pork shoulder generously with salt and cut it into large 2- to 3-inch chunks. Add it to a large stockpot with the chicken broth, one onion cut into quarters, 4 of the garlic cloves, and the bay leaves. Add water as needed to cover the pork by an inch. Bring to a boil, then reduce to a gentle simmer and cook 2 to 2.5 hours, until the pork is fork-tender. Skim off any foam that rises to the top as it cooks.
- Shred and strainPull the pork out and shred it with two forks, discarding the bone, then cover and set aside. Strain the stock and discard the solids. Return the clear stock to the pot and keep it at a low simmer.
- Toast the salsa baseHeat the vegetable oil in a large skillet over medium. Add the second onion (roughly chopped) along with the chopped jalapenos and serranos and cook 4 to 5 minutes to soften. Stir in the pumpkin seeds and cook 7 to 8 minutes, until they turn golden and start to pop. Add the remaining 4 garlic cloves (minced), the oregano, cumin, and a pinch of salt and pepper; cook 1 minute more until fragrant.
- Blend the verde sauceTransfer the skillet mixture to a blender with the husked and chopped tomatillos and the fresh cilantro. Add 1 cup of the hot stock and blend until smooth. Pour the sauce back into the skillet and simmer 10 minutes to thicken and deepen the color.
- Bring it togetherStir the green sauce into the simmering stock. Add the drained and rinsed hominy and the shredded pork. Simmer another 10 minutes to heat through and let the flavors marry, then taste and adjust the salt.
- Serve and storeLadle into bowls and top as you like with sliced radish, shredded cabbage, extra cilantro, diced avocado, and a squeeze of lime. Cool leftovers completely before refrigerating or freezing.