Chile verde pork pozole is often prepared for fiestas and large family gatherings. A hearty soup that will taste even better the next day!
When I lived back home, one of my favorite meals was the Sunday brunch. My mom would prepare dishes like beef barbacoa for tacos, menudo or a big pan of chile con queso. My oldest sister began to cook on her own and prepared a big pot of red chile pork pozole for us. For this recipe, I prepared the green chile version of pork pozole. I was lucky enough to find big cans of roasted poblanos, and I could not think of a better use for them!
For the Pozole
3 pounds boneless pork butt, cut into 2-inch pieces
In a large pot, combine the pork, garlic, onion, salt (about 3 tablespoons) and enough water to cover, 8 to 10 cups. Bring to a boil, skimming the top, reduce heat and cook for a good 2½ to 3 hours.
When meat is tender, remove the garlic. I chose to leave the onions in, instead of straining them out.
Add 2 tablespoons of Mexican oregano, all of the hominy and the cumin, stir well to combine.
In the blender, combine the roasted poblano, jalapeño and tomatillos, 1 cup of water, blend until smooth.
Carefully add it to the pozole and stir well to combine. Once it comes to a boil, taste for salt, season as needed. You may want to add a little more water (about 1½ cups) to the pozole. Cook, partially covered for another hour or until pork is tender.
Serve with warm tortillas or tostadas. Garnish with your favorite toppings.
For a quick chicken version of this recipe, look for the fire roasted green chiles in a can to blend into a delicious chile verde sauce. Substitute the pork for a store-bought roasted chicken.
Roasted poblanos in a can are not that easy to come by, but they're a great item to have in the pantry for your favorite Mexican recipes.