Pork Recipe 4
Servings
8
servingsIngredients
- Pork Broth
3 lbs. Pork shoulder, cut into 2-inch cubes
1 each Onion, white, halved
6 each Garlic cloves
2 each Bay leaves
2 tsp. Salt
10 cups Chicken stock
- Salsa Verde
2 lbs. Tomatillos, husked
4 each Poblano peppers
2 each Jalapeños
2 each Serrano chiles
1 each White onion, quartered
6 each Garlic cloves
1 bunch Cilantro
1/2 - 1 bunch Epazote
1 cup Pepitas, toasted
2 Tbsp. Oil
- To finish
2 each White hominy, 25-oz. can, drained and rinsed
as needed Salt
as needed Lime juice, fresh
- Garnishes
as needed Cabbage, shredded
as needed Radishes, thinly sliced
as needed Onion, white, diced
as needed Cilantro, chopped
as needed Lime, wedges
as needed Oregano, dried
as needed Tostadas
Directions
- For the pork broth: Combine the pork, onion, garlic, bay leaves, salt, and chicken stock in a large pot. Bring to a simmer and cook for 2–2½ hours, or until the pork is fork tender. Remove the onions and bay leaves.
- For the salsa verde: Roast the tomatillos, poblanos, jalapeños, serranos, onion, and garlic until lightly charred.
- Blend the roasted vegetables with cilantro, epazote, toasted pepitas, and a few cups of the reserved broth until completely smooth.
- Add the salsa verde to the broth and bring to a simmer. Stir in the hominy and cooked pork, then simmer for 20–30 minutes. Season with salt and a squeeze of fresh lime juice.
- Serve hot garnished with cabbage, radishes, onion, cilantro, lime wedges, oregano, and a side of warm tostadas.
Notes
- Source: Chef Rogelio Garcia
