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Green Pozole


Green Pozole
Serves 6
With just a handful of steps, this savory stew is simple to make. Most of your time will be spent waiting for the pork to finish simmering.
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Ingredients
    Braised Pork
    1. 1 3½- to 4-pound boneless pork shoulder, trimmed of excess fat and cut into 2-inch pieces
    2. 1 white onion, halved
    3. 1 head garlic, halved crosswise
    4. 1 green chile, such as jalapeño or serrano, stemmed
    5. 4 bay leaves
    6. 5 to 6 cilantro sprigs
    7. 2 teaspoons dried oregano (preferably Mexican)
    8. 2 teaspoons kosher salt
    Pozole
    1. 1½ pounds tomatillos (about 9 to 12 large), husked, washed, and quartered
    2. 5 cloves garlic
    3. 1 white onion, chopped
    4. 1 poblano pepper, seeded and chopped
    5. 1 green chile, such as jalapeño or serrano, stemmed and chopped (remove seeds if you prefer less spice)
    6. 2 15-ounce cans hominy, drained and rinsed
    To Serve
    1. 1½ cups crumbled cotija cheese
    2. ½ cup finely chopped cilantro
    Instructions
      Braised Pork
      1. Add all ingredients to a large pot or Dutch oven. Add enough cold water to cover the pork (about 8 cups) and bring to a boil. Skim any foam that rises to the surface. Reduce heat, cover partially, and simmer gently until pork is very tender, about 2 hours, skimming as needed.
      Pozole
      1. Meanwhile, add tomatillos and ¾ cup cold water to a medium saucepan over medium heat. Simmer until softened, about 15 minutes. Drain and let cool. Once cool, add tomatillos to the bowl of a food processor or blender with garlic, onion, poblano, and green chile. Process until completely smooth.
      2. When pork is done cooking, place a colander into a large bowl and put in the sink. Carefully pour the pork and broth into the colander. Remove colander from the bowl and return broth to the pot set over medium heat. Remove pork chunks from the colander and add to the pot with the broth. Discard remaining solids. Stir in tomatillo mixture and hominy and simmer over medium heat, 15 to 20 minutes, lowering heat if needed. Taste and adjust seasoning.
      To Serve
      1. Ladle pozole into bowls and top with cotija and cilantro.
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      Molly Shuster

      Molly is a freelance food stylist, writer and recipe developer. She is one of the co-recipe editors of Gather Journal and has had her work published in various publications including Boston Magazine, Yankee Magazine, The New York Times, Food and Wine, Family Fun, The Boston Globe and Edible Vineyard, among others. Molly currently divides her time between New York and Boston.

      Photographer Lauren Volo

      New York City-based photographer Lauren Volo has been shooting our "One Cheese, Five Ways" feature for over a year—hard job, huh?