To Cook The Pork: 3 ½ lbs pork chopped into small 1-inch pieces 1 onion (cut in half) 3 garlic cloves 1 teaspoon oregano 2 teaspoon salt 8 cups water 1 bay leaf To Make the Sauce: 12 tomatillos or 10 large tomatillos 2 jalapenos stems removed ½ onion 1 garlic clove ½ cilantro (bunch) 1 lime juice water enough to cover the tomatillos 1 teaspoon salt 2 roasted poblanos stems and seeds removed Also Need: 1 can hominy drain and rinsed Optional Toppings: cilantro diced onion cabbage or lettuce radishes jalapeno slices lime wedges
Place the fresh tomatillos, green chiles, onion, and garlic in a stock pot. Cover with water, bring to a boil. Then, blend until smooth.
Grab your large pot—a Dutch oven would work wonders—and combine your pork, onion, garlic cloves, oregano, salt, and bay leaf. Cover in water and simmer.
Remove any impurities that may have cooked from the pork with a slotted spoon.
Discard the onion, garlic, and bay leaf from your simmered pork. Add the green tomatillo sauce and hominy. Stir to combine. Cook.
The best way to enjoy this Green Pork Pozole is with your favorite toppings.