Pozole Verde Soup


Makes 1 ½ gallons

  • 6 medium sized tomatillos, husk removed
  • 2 serrano peppers
  • 2 tablespoons of pepitas
  • 1 teaspoons of cumin
  • 1 teaspoon of sugar
  • 3 tablespoons of dry oregano
  • Juice of 1 lemon
  • 20 to 25 cilantro leaves
  • 3 tablespoons of olive oil
  • 2-pound pork shoulder roast
  • 1 small diced yellow onion
  • 2 finely minced cloves of garlic
  • 10 cups of chicken stock
  • Three 28 ounce cans of strained and rinsed white hominy
  • 2 cups of cooked corn off the cob
  • Kosher salt and fresh cracked pepper to taste
  • Sliced radishes for garnish
  • Diced avocado for garnish
  • Lemon slices for garnish
  • Fresh oregano leaves for garnish
  • Pepitas for garnish
  1. Preheat the oven to 425°.
  2. Place the tomatillos and serrano peppers on a sheet pan lined with parchment paper and coat with 2 tablespoons of olive oil and season with salt and pepper.
  3. Bake the pan in the oven for 20 minutes and then turn the broiler to low and cook for 5 more minutes until charred.
  4. Remove the seeds from the serrano peppers and add it to a blender along with the tomatillos, tablespoons of pepitas, cumin, sugar, dry oregano, lemon juice and cilantro leaves and puree on high until smooth and set aside.
  5. Next, season the pork on all sides with salt and pepper and sear it over high heat in a a saute pan with 1 tablespoon of olive oil until golden brown. Set the pork aside.
  6. In a large cast iron pan on high heat with 1 tablespoon of olive oil, caramelize the onions and garlic. Once brown add in the seared pork, ½ of the verde sauce and chicken stock and cook over low heat for 3 hours or until the pork shreds apart with ease.
  7. Finish the soup by adding in the hominy, cooked corn, salt and pepper.
  8. Garnish with radishes, avocado, lemon slices, fresh oregano leaves and pepitas.