Green Pozole
A green pozole packed with tons of fresh flavor.
Soup ingredients
  1. Cut the pork shoulder into large 2 inch pieces. Add 1/2 the yellow onion and 3 cloves of garlic and 2 quarts of stock to a large pot and add the pork. Season with a few heavy pinches of salt. Bring to a boil and lower to a simmer and cover with a lid. Let the pork cook on low heat for about 1 hour, skimming the foam that rises to the top. Remove the onion.
  2. Toast the sesame seeds and pumpkin seeds on medium high heat until the seeds just begin to start brown and become fragrant. Remove the stem and seeds from the jalapeno, poblano pepper and Anaheim pepper.
  3. Remove the husk from the tomatillos and rinse under hot water to remove the sticky coating. Place the tomatillos in a blender, add the pumpkin and sesame seeds, 1/4 onion, 2 cloves of garlic, cilantro, jalapeno, poblano and Anaheim peppers. Add a couple ladles of the hot stock to the blender and blend until completely smooth.
  4. Add the tomatillo mixture to the pot and stir to combine. Add the hominy and continue to simmer the soup for another 30 minutes or until the meat is fork-tender and falls apart. Season with salt to taste.
  5. Serve each bowl of soup with a handful of cabbage, pinch of oregano, few slices of avocado and radishes, crumbles of queso fresco, some chopped white onion and cilantro. Serve with tostadas and lime wedges.