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Green pozole
Serves 4 Starters and mains
Ingredients
- 900g pork shoulder, cut into 5cm pieces
- 900g tomatillos, husked
- 1 poblano chilli pepper
- 1 white onion, quartered, 1 quarter finely diced, to serve
- 1tbsp extra virgin olive oil
- 2 garlic cloves, smashed
- 2 fresh bay leaves
- 350ml Mexican-style beer
- 1tbsp salt
- 1tsp pepper
- 950ml chicken stock
- 2tsp dried oregano, plus extra to serve
- 2 x 400g cans hominy, drained (found in speciality stores)
Accompaniments
- shredded cabbage, sliced radish, diced onion, chopped avocado, toasted pumpkin seeds, sliced jalapeños, tortilla chips, oregano
Method
Heat the grill to high. Season the pork all over with salt and pepper and set aside.
Place the tomatillos, poblano and 3 onion quarters on a baking sheet on the top rack and grill for 8-10 minutes, rotating a few times, until charred in spots. Transfer to a board. When cool enough to handle, discard the stem and seeds of the poblano, then chop the poblano, tomatillos and onions and set aside. Preheat the oven to 150C/ 130C F/Gas 2.
Heat the olive oil in a large casserole dish over a medium- high heat. Add the pork in a single layer and cook for 3-5 minutes on each side, until browned. Add the garlic, bay leaves and beer, scraping up the brown bits on the bottom of the pan. Add the reserved roasted vegetables, the stock, oregano, 1tbsp salt and 1tsp pepper. Bring to a gentle simmer, cover with a lid and transfer to the oven. Braise for at least 2 hours, or until the pork is fork-tender.
Skim off excess fat. Stir in the hominy and return to the oven for 30 minutes.
Remove from the oven and serve hot with your accompaniments of choice.
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