A delicious zesty pozole soup recipe with hominy and fresh corn. This pozole is verde style with shredded pork and is absolutely delicious.
Servings: 16
Prep Time: 20 minutesminutes
Cook Time: 4 hourshours
Total Time: 4 hourshours20 minutesminutes
Ingredients
For the Posole:
8 tomatillos, husk removed
2seeded serrano peppers
¼cupof pepitas
1tablespoonof cumin
2teaspoonsof sugar
3tablespoonsof dry oregano
Juice of 2 lemons
20 to 25cilantro leaves with stems
2tablespoonsof olive oil
2-poundpork shoulder roast
2small diced medium sized yellow onions
4finely minced cloves of garlic
96ouncesof chicken stock
Three 25-ounce cans of strained and rinsed hominy
2cupsof cooked corn sliced off the cob
sea salt and fresh cracked pepper to taste
For the Garnishes:
Sliced radishes for garnish
Diced avocado for garnish
Lemon or lime slices for garnish
Fresh oregano leaves for garnish
Pepitas for garnish
Instructions
Preheat the oven to 400°.
add the tomatillos and seeded serrano peppers to a sheet tray lined with parchment paper along with 4 ears of corn on the cob.
Roast the vegetables in the oven for 20 to 25 minutes or until they are browned.
Next, add the serrano peppers to a blender along with the tomatillos, pepitas, cumin, sugar, dry oregano, lemon juice, and cilantro leaves and puree on high until smooth and set aside.
Shuck the cooked corn and slice the corn off the cob. Note: Wait a few minutes to shuck as it will be hot.
Season the pork on all sides with salt and pepper and sear it over high heat in a large cast-iron pot with a lid with 1 tablespoon of olive oil until golden brown on all sides. Set the pork aside on a plate.
Turn the pot to high heat with 1 tablespoon of olive oil and caramelize the onions and garlic. Once browned add in the seared pork, the verde sauce, chicken stock salt, and pepper and cook over low heat for 3 hours or until the pork shreds apart with ease.
Finish the soup by adding in the hominy and cooked corn. Adjust any seasonings.