Pozole Verde Recipe (Mexican Green Posole)

To a large pot, add the pork shoulder, ham hocks (or other pork you’re using), onion, carrot, celery, garlic, bay leaves and salt. Pour in the water. It should cover the ingredients. Bring to a boil, then reduce heat and simmer for 2-2.5 hours, or until the pork is fall apart tender. Skim the fatty foam that rises to the top of the pot periodically.

Remove the pork from the pot and shred it with forks. Cover the shredded meat and set aside.

Strain the stock and discard the solids (spent vegetables and any bones). Return the strained stock to the large pot and keep at a simmer.

While the pozole stock is cooking, heat the vegetable oil in a large pan to medium heat. Add the onion and peppers. Cook 4-5 minutes to soften.

Stir in the pumpkin seeds and cook 7-8 minutes, or until the seeds start to brown and some begin to pop.

Stir in the garlic, Mexican oregano, thyme, cumin, and salt and pepper. Cook, stirring, for 1 minute to let the spices bloom.

Transfer to a food processor or blender along with the tomatillos and radish leaves.

Pour in 1 cup of the stock from the simmering pozole stock. Process until smooth.

Pour the verde sauce back into the pan and simmer for 10 minutes to thicken.

Swirl the green sauce into the simmering stock. Add the hominy and reserved shredded or chopped pork. Taste and adjust for salt.

Simmer for 10 more minutes to heat through.

Serve the pozole verde into bowls and top with your chosen garnish, or serve the garnish on the side for diners to garnish as desired.