Pozole Verde With Hatch Green Chiles

A hearty and rich pork and hominy corn stew with lots of Hatch green chiles.

servings: 8-10
Prep Time: 30 Min
Cook Time: 2 Hr 0 Min

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  • 4 1/2 lbs pork butt
  • 5 quarts water
  • 1 head, plus 10 cloves garlic
  • 4 bay leaves
  • 2 medium cans, white hominy
  • 3 tbsp Mexican oregano
  • 2 cups pumpkin seeds, hulled
  • 1/2 tsp cumin, ground
  • 2 cups roasted tomatillos
  • 2 lbs roasted Hatch green chiles
  • 1 bunch fresh cilantro
  • 6 romaine lettuce leaves
  • Salt and pepper, to taste


In a large pot, place the pork, 5 quarts of water, bay leaves, 2 quartered onions, and head of garlic cut in half. Bring to a boil, lower to a simmer, and skim any impurities off the top while simmering. Simmer until the pork becomes tender and falls apart, about 90 minutes. Remove the pork and allow to cool. Discard the onions, garlic, and bay leaves. Add water to maintain the original water level. Drain and rinse the hominy. Add the rinsed hominy to the pot along with the Mexican oregano. Simmer for 30 minutes. Meanwhile, in a dry skillet, toast the pumpkin seeds until they puff but still remain green. Roast the tomatillos, onions and garlic. Grind the pumpkin seeds in a coffee grinder. Put the ground pumpkin seeds, cumin, roasted tomatillos, onion, garlic, cilantro, Hatch green chiles and the romaine leaves in a blender. Puree the mix and add pork broth, as needed, to puree completely. Add this puree to the pot along with the reserved meat (cut into smaller pieces). Season with salt and pepper, simmer for 10 minutes and serve. Traditional garnishes are sliced radishes, tostadas, shaved cabbage, Mexican oregano and even more Hatch green chiles!

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