Ingredients:

  • 2 lbs (900 g) pork shoulder, trimmed and cut into 2-inch chunks
  • 1 large white onion, halved
  • 6 cloves garlic, peeled
  • 8 cups (2 liters) water or low-sodium chicken broth
  • 1 (29 oz / 820 g) can white hominy, drained and rinsed
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • Salt, to taste
  • 12 oz (340 g) tomatillos, husked and rinsed
  • 3 poblano peppers
  • 2 jalapeño peppers (adjust to taste)
  • 2 cups fresh cilantro leaves and tender stems (packed)
  • 1 medium white onion, roughly chopped
  • 3 cloves garlic
  • Juice of 1 lime
  • 1 teaspoon ground cumin
  • Salt, to taste
  • Shredded radishes
  • Shredded iceberg lettuce or cabbage
  • Diced white onion
  • Sliced avocado
  • Lime wedges
  • Dried oregano
  • Crushed chili flakes or chili powder
  • Corn tostadas or tortilla chips

Instructions:

  1. Place pork shoulder chunks, onion halves, garlic cloves, and water or broth in a large pot. Bring to a boil, then reduce heat and simmer gently for about 1.5 hours until pork is tender. Skim impurities off the top occasionally.
  2. Roast poblano and jalapeño peppers over an open flame or under a broiler until skins are blistered and blackened. Place in a covered bowl to steam for 10 minutes, then peel and seed.
  3. Boil or roast tomatillos until softened.
  4. In a blender, combine tomatillos, peeled peppers, cilantro, chopped onion, garlic, lime juice, cumin, and salt. Blend until smooth to create the green sauce.
  5. Once pork is tender, remove onion and garlic from the broth. Adjust salt to taste.
  6. Add rinsed hominy and green sauce to the pot, stirring well.
  7. Simmer for an additional 20-30 minutes to meld flavors and slightly thicken.
  8. Check seasoning, add more salt or lime juice if needed.
  9. Ladle pozole into bowls and top with garnishes like shredded radish, lettuce, diced onion, avocado slices, oregano, and chili flakes.
  10. Serve with corn tostadas or tortilla chips on the side.