Pozole Verde Soup
Servings: 1
INGREDIENTS
- 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
INSTRUCTIONS
- 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.