Hatch Green Chile Pork Pozole

Hatch Green Chile Pork Pozole

Introduction

Hatch Green Chile Pork Pozole is a flavorful and comforting dish, perfect for any occasion. This traditional Mexican soup is made with tender pork, hominy, and a rich green chile sauce, creating a delicious balance of smoky, spicy, and tangy flavors. Topped with fresh garnishes, this dish is both hearty and refreshing.

Ingredients

• Pork and Broth:
  • 2 1/2 lbs pork butt/shoulder, sliced into 1 1/4-inch pieces
  • Salt and pepper, to taste
  • 2-3 tbsp avocado oil
  • 1 medium white onion, diced
  • 1 large bulb of garlic, minced
  • 2 liters water
  • 3-4 bay leaves
• Green Chile Sauce:
  • 6 medium-large Hatch green chiles, roasted, cleaned, and peeled
  • 4-5 medium tomatillos, peeled, washed, and roughly chopped
  • 2 jalapeños, stems removed, roughly chopped
  • Handful of fresh cilantro
  • 1/3 cup toasted pepitas
  • 1 tsp toasted cumin seeds
  • 2 cloves garlic, minced
  • 2 cups water
• Pozole Base:
  • 30 oz can of maiz pozolero (hominy)
  • 2 tsp Mexican oregano
  • 4-5 large epazote leaves
• Garnishes:
  • 4 cups cabbage, finely shredded
  • 1 cup radishes, thinly sliced
  • Crushed chile de arbol or piquin, to taste
  • 8-12 lime wedges
  • Oregano, crushed, to taste
  • Cilantro, finely chopped, to taste
  • Toasted pepitas, to taste
  • Corn tostadas, chips, or strips
  • Avocado slices (optional)

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Instructions

Step 1: Brown the Pork

1. Heat a large heavy pot over medium heat.
2. Season the pork with salt and pepper and drizzle with 2-3 tablespoons of avocado oil.
3. Cook the pork until lightly browned and seared, stirring as needed.

Step 2: Sauté Onion and Garlic

1. Add the diced onion and minced garlic to the pot.
2. Sauté for 3-4 minutes until fragrant and slightly softened.

Step 3: Simmer the Pork

1. Pour in 1 1/2 liters of water, bay leaves, and additional salt.
2. Bring to a boil, then reduce heat and skim off any foam.
3. Simmer for about 2 1/2 hours, or until the pork is tender.

Step 4: Prepare Green Chile Sauce

1. In a blender, combine:
   • Roasted Hatch green chiles
   • Tomatillos
   • Jalapeños
   • Cilantro
   • Pepitas
   • Cumin seeds
   • Minced garlic
   • 2 cups water
2. Blend until very smooth.

Step 5: Combine and Cook

1. Add the green chile sauce to the pot with the tender pork.
2. Bring to a boil, then reduce heat and skim any foam.
3. Stir in:
   • Mexican oregano
   • Hominy (with some of its liquid)
   • Epazote leaves
4. Simmer for an additional 30 minutes.

Step 6: Serve

1. Ladle the pozole into bowls.
2. Garnish with cabbage, radishes, crushed chile, lime wedges, oregano, cilantro, pepitas, and avocado slices (if desired).
3. Serve with tostadas, chips, or tortilla strips.

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Storage

• Store any leftover cooled pozole in an airtight container in the refrigerator for 5-6 days.

Enjoy your delicious and hearty Hatch Green Chile Pork Pozole, perfect for a comforting meal!