Mise en place
- Wash and dry produce.
- Mince garlic (chopping into very small pieces)
- Chop onion into ½ inch cubes
- Rinse and dry hominy
- Measure out the spices (cumin, oregano) and the oil
- Cut jalapeno in half (make sure to remove stem), remove seeds and veins
- Remove stem, seeds, and veins from poblano and cut into quarters
- Husk and halve tomatillos (remove outer papery husk covering)
- Cut lime into quarters
- Cube pork into ½” pieces
Prepare green chili sauce
- Heat 1 Tbsp of olive oil in a saute pan over medium heat for 1 minute and add the onions and garlic and saute for 2-3 minutes, until onions are translucent.
- Remove onion and garlic from the saute pan and place in a blender. Add the jalapenos, poblanos, tomatillos, and cilantro to the blender with 1 cup of vegetable broth. Blend on medium speed for 30-45 seconds until a puree consistency is formed.
- In a large skillet over medium-high heat, warm 1 Tbsp of oil. Add puree mixture and bring to a boil. Reduce to medium and cook, stirring occasionally until the sauce thickens about 15-20 minutes. Remove from heat and set aside.
Prepare the pork
- In a large stock pot, warm 1 Tbsp oil on medium-high heat. Add the cubed pork and sear until brown on all sides, about 5 minutes. Add remaining 3 cups vegetable broth, hominy, cumin and oregano and bring to a boil over high heat. Reduce to a simmer and cook, stirring occasionally for 15 minutes.
- Stir in pureed green chili sauce and and continue cooking with pot covered until pork is tender, 1 to 1 ½ hours.
- Portion pozole into six bowls and garnish with avocado, radishes, cilantro and lime.
- Serve and enjoy!