Pozole Verde

 Pozole Verde

2-3 pounds boneless pork butt

2-3 tablespoons vegetable oil

1 large onion diced

2 tablespoons Mexican oregano

1 tablespoon cumin

2 quarts low sodium chicken broth

1 quart water

2 (4 ounce) cans diced fire roasted green chilies

6 cloves garlic

1 cup water

1 (29 ounce) can hominy

Salt to taste

Flour tortillas

Cut the pork into 1 inch cubes and set aside. Heat the oil in a large pot and sear pork over medium-high heat until browned.  Sear in batches if necessary as to not crowd and steam the pork. Do not cook the pork completely. Remove the pork using a slotted spoon and set aside. Add diced onions to the pot and cook until softened and browned, reduce heat to medium if necessary. Crush Mexican oregano in hands and add to the onions.  Add ground cumin. Stir constantly for 30 seconds until fragrant to bloom flavors. Add 1 tablespoon of oil if needed. Add the water and stir, scraping up any browned bits. Add the reserved port and accumulated liquids, along with the chicken stock. Bring to a boil, reduce heat to low. Cover and simmer for 2 hours. Check liquid level occasionally. Adding water if needed. Lightly toast garlic cloves in a small saute pan until light brown and fragrant.

Chilies sauce

 Place the garlic in a blender. Add 1 (4 ounce) can of green chilies to the blender. Add 1 cup water and blend to make a quick sauce. Set aside. After the pork has cooked for 2 hours, add the green chile sauce, remaining 4 ounce can of diced green chilies and the can of hominy (including liquid) to the pot. Add water if necessary to reach the desired consistency. Bring to a boil. Remove from heat. Add salt to taste.

Transfer to bowls and top with optional garnishes and squeezes of lime. Serve with warmed flour tortillas.

Optional Garnishes

Red cabbage shredded

Red radish thinly sliced

Jalapeno thinly sliced

Sour cream 

Lime wedges