POZOLE VERDE

Pozole Verde image

Provided by Martha Stewart

Time 3h

Yield Makes 18 cups

Number Of Ingredients 15

4 pounds boneless pork shoulder, cut into 2-inch pieces
Coarse salt and freshly ground pepper
4 cups low-sodium chicken broth
1 large white onion, peeled and quartered
1 head garlic, halved crosswise
2 dried bay leaves
6 whole cloves
2 teaspoons dried oregano, preferably Mexican
3/4 pound tomatillos, husked, rinsed, and quartered
2 poblano peppers, quartered, ribs and seeds removed
2 jalapenos, quartered, seeds removed for less heat, if desired, plus more for serving
1/3 cup packed coarsely chopped cilantro, plus more for serving
1 tablespoon safflower oil
2 cans (28 ounces each) white hominy, drained
Diced avocado, sliced radishes, finely shredded purple cabbage, lime wedges, and warm fresh corn tortillas or tortilla chips, for serving

Steps:

Season pork with 2 tablespoons salt and 1/2 teaspoon pepper. Place in a pot with broth, half the onion, garlic, and 10 cups water. Bring to a boil, skimming impurities from surface. Reduce heat to low; stir in bay leaves, cloves, and oregano. Simmer, partially covered, until pork is fork-tender, 1 1/2 to 2 hours. Remove onion, garlic, bay leaves, and cloves.
Meanwhile, combine remaining onion, tomatillos, poblanos, jalapenos, cilantro, and oil in a blender; puree until smooth. Transfer to a saucepan and simmer over medium heat, stirring occasionally, until thickened slightly and deep green, 12 to 15 minutes. Stir into soup with hominy and simmer for 10 minutes. Serve with jalapeno, cilantro, avocado, radishes, cabbage, lime wedges, and tortillas.