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.
- 1 3 ½- to 4-pound boneless pork shoulder trimmed of excess fat and cut into 2-inch pieces
- 1 white onion halved
- 1 head garlic halved crosswise
- 1 green chile such as jalapeño or serrano, stemmed
- 4 bay leaves
- 5 to 6 cilantro sprigs
- 2 teaspoons dried oregano preferably Mexican
- 2 teaspoons kosher salt
- 1 ½ pounds tomatillos about 9 to 12 large, husked, washed, and quartered
- 5 cloves garlic
- 1 white onion chopped
- 1 poblano pepper seeded and chopped
- 1 green chile such as jalapeño or serrano, stemmed and chopped (remove seeds if you prefer less spice)
- 2 15- ounce cans hominy drained and rinsed
- 1 ½ cups crumbled cotija cheese
- ½ cup finely chopped cilantro
- 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.
- 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.
- 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.
- Ladle pozole into bowls and top with cotija and cilantro.