POZOLE VERDE

Pozole Verde image

In most towns in Mexico, street vendors set up food stalls on summer evenings. Head for the pozole stand for bowls of brothy pozole verde, a stew of large hominy kernels simmered with pork. As opposed to pozole rojo, made with red chiles, this lighter, herby version makes a great summer supper. Set out bowls of condiments - chopped onion, cilantro, chopped chiles, avocado and oregano - so each diner can customize. A squeeze of lime for each serving is vital.

Provided by David Tanis

Time 4h

Yield 8 servings

Number Of Ingredients 18

Ingredients

1 pound dried pozole, soaked overnight in cold water
1 head garlic, divided into cloves but not peeled
Kosher salt and black pepper
4 pounds boneless pork shoulder, cut into 2-inch chunks
1 small onion
2 bay leaves
6 cloves
1 pound tomatillos, diced, about 2 cups
1 small chayote squash, diced (optional)
2 medium zucchini, diced
Kernels from 3 large ears corn, about 2 cups
1 cup finely diced onion
2 cups roughly chopped cilantro
1/4 cup finely chopped hot green chile, such as serrano or jalapeño
1/4 cup dried oregano
2 firm-ripe avocados, cut into thick slices
Roasted poblano chile strips (optional)
Lime wedges

Steps:

Drain pozole and transfer to a large soup pot. Add water to cover by 3 inches and bring to a boil over high heat. Reduce heat to a simmer, add garlic and cook pozole for 2 1/2 to 3 hours, until kernels are tender and beginning to burst. Add 1 tablespoon kosher salt halfway through cooking and be sure to keep the cooking liquid topped up. (Pozole kernels may be cooked in advance, up to 1 day ahead.)
Season pork well with salt and pepper. Place in large soup pot and cover with 12 cups water. Add onion, bay leaves and cloves. Bring to a boil, then reduce to a simmer and cook, covered with lid ajar, until very tender, about 1 1/2 hours.
Combine cooked pozole (with broth) and cooked pork (with broth) in one pot. Simmer for 15 minutes, then add tomatillos, chayote, zucchini and corn and cook for 5 minutes more. Taste broth and adjust seasoning. Add a little more water if necessary to keep a soupy consistency.
Serve in large bowls. Pass garnishes separately.

Nutrition Facts : @context http, Calories 678, UnsaturatedFat 29 grams, Carbohydrate 18 grams, Fat 49 grams, Fiber 8 grams, Protein 42 grams, SaturatedFat 15 grams, Sodium 1134 milligrams, Sugar 5 grams, TransFat 0 grams