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
Preheat the oven to 425°.
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.
Bake the pan in the oven for 20 minutes and then turn the broiler to low and cook for 5 more minutes until charred.
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.
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.
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.
Finish the soup by adding in the hominy, cooked corn, salt and pepper.
Garnish with radishes, avocado, lemon slices, fresh oregano leaves and pepitas.