Authentic Pozole Verde

One of Mexico's most iconic dish is Pozole Verde. Pork cubes and hominy are cooked in a tangy and slightly spicy salsa verde and served with crackling pork rinds, shredded lettuce, sliced radishes, and avocado. Don't be discouraged by the long ingredient list. Authentic Pozole Verde is very easy to make and a feast to the eyes and the senses!

Ingredients and substitutions for Authentic Pozole Verde

• Green Tomatillos: there is no substitute for tomatillos verdes. They essential for making the salsa verde.
• Poblano pepper: You can use green bell pepper if you can't find. The flavor will change slightly though.
• Serrano chilis: You can substitute them with jalapeños but make sure you remove the seeds if you don't like too much heat.
• Fresh cilantro and parsley: these herbs are also essential. If you need to use just one, I would pick cilantro.
• Epazote: You can find it in Mexican grocery stores, but you can omit it if you can't find it. It's recommended but not essential.
• White Onion and garlic: use your favorite onion.
• Herbs: Oregano, bay leaf, and thyme are classic herbs used in Latin cuisine. Use all of them or the ones you have on hand.
• Oil: Use your favorite oil.
• Hominy: or Maiz Pozolero is essential. You can find it canned, in most grocery stores.
• Pork Shoulder: or pork butt. I have even used pork loin, although this cut is less juicy.
• Chicken Broth: to make the sauce. You can use water instead.

How to Make Easy Pozole Verde

1. Place the green tomatillos, poblano pepper, and Serrano peppers in a medium-sized pot. Fill with water and cook over medium heat until the tomatillos change from a bright green to an olive green color, about 8-10 minutes.

2. While the tomatillos are cooking, heat 2 tablespoon oil in a large pot over medium-high heat and brown the pork pieces on all sides (they don't have to be fully cooked). Season with salt and pepper.

3. Place the cooked tomatillos and peppers into the blender along with the onion, garlic, cilantro, parsley and epazote. Add about 1 cup of the cooking water and blend until smooth.

4. Heat 2 more tablespoon of oil in the same pot used to brown the pork, and pour in the sauce. Add the oregano, bay leaf, thyme, one teaspoon salt, pepper, and chicken broth (or water). Bring to a boil, reduce the heat and simmer for 10 minutes.

5. Transfer the browned pork to the pot, bring to a boil, reduce the heat, and cook for 30-40 minutes or until the pork is soft and fork-tender.

6. Add the drained hominy and cook for an additional 5-8 minute or until warmed through. Check the seasoning and add more salt if needed.

Tips to Make the Best Authentic Pozole Verde:

• Serve with sliced fresh radishes, avocado, shredded lettuce, freshly chopped onion, pork rinds, Mexican crema, and fresh cilantro. A feast!
• Browning the pork instead of just boiling it in the sauce elevates the flavor of the pozole. Don't skip this step.
• If you don't like spicy food, make sure to remove all the seeds in the peppers.