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New Mexico Green-Chile Pozole

Dried hominy (hulled and dried kernels of corn) adds an incomparable corn flavor to this soup, but canned hominy is commonly used as a substitute.

  • prep: 45 mins
    total time: 3 hours 45 mins
  • servings: 12
Photography: Marcus Nillson

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Ingredients

  • 12 ounces dried hominy, rinsed (kalustyans.com) or 4 cans (15 ounces each) hominy, drained and rinsed (6 cups)
  • 3 pounds country-style pork ribs (or 2 pounds cubed pork shoulder, plus 1 pound baby back ribs or spareribs)
  • 8 sprigs flat-leaf parsley, tied together with kitchen twine
  • 4 garlic cloves, thinly sliced
  • 1 1/2 teaspoons dried oregano, preferably Mexican (kalustyans.com)
  • 1 pound tomatillos, husked and rinsed
  • 10 ounces pepitas (hulled green pumpkin seeds; 2 1/4 cups)
  • 3 large jalapeno chiles, quartered
  • 1 cup packed cilantro sprigs
  • 1 medium white onion, coarsely chopped
  • 2 tablespoons sunflower or safflower oil
  • Coarse salt

Cook's Note

Serve pozole with chopped Hass avocado, thinly sliced white onion, fresh cilantro, dried oregano, tostadas or tortilla chips, and lime wedges. Green-chile pozole can be refrigerated for up to 5 days; reheat gently before serving.

Directions

  1. Step 1

    If using dried hominy, bring hominy and 6 quarts water to a boil in a large pot (do not salt). Reduce heat to medium-low, and simmer until pointed tip can be pinched off and hominy is tender, about 2 hours. Transfer hominy to a bowl using a slotted spoon; let cool for 5 minutes. Pinch off the pointed tip of each kernel; discard. Return hominy to pot with liquid, and simmer until tender, about 1 hour and 45 minutes. Let stand.

  2. Step 2

    Meanwhile, place pork in a large pot; cover with water by 2 inches (about 3 quarts). Add parsley and garlic, and bring to a boil. Skim top layer of foam and fat from pot using a ladle. Reduce heat to medium-low; stir in oregano. Simmer, partially covered, until meat is falling off the bone, about 3 hours. Remove pork from broth; reserve broth. Trim excess fat, and remove meat from bones; discard bones. Shred meat, and cover.

  3. Step 3

    Meanwhile, fill a small pot with water, and bring to a boil. Add tomatillos; simmer until tender, about 10 minutes. Transfer tomatillos to a medium bowl using slotted spoon; reserve cooking liquid if using canned hominy.

  4. Step 4

    Heat a large skillet over medium heat. Toast pepitas, shaking and stirring often, until golden and popping, 10 to 12 minutes. Transfer to tomatillos. Add jalapenos, cilantro, onion, and 1 1/2 cups reserved hominy cooking liquid (use reserved tomatillo cooking liquid if using canned hominy). Let cool for 5 minutes. Working in batches, puree mixture in a blender until smooth, adding up to 1/2 cup more cooking liquid if needed.

  5. Step 5

    Heat oil in a large skillet over medium-high heat until surface is shimmering. Add tomatillo puree and 1/2 teaspoon salt, stirring constantly as it spatters. Reduce heat to medium; simmer gently, stirring occasionally, until thick and color deepens, about 15 minutes.

  6. Step 6

    Stir 1 tablespoon salt and the tomatillo mixture into reserved pork broth (8 cups; add reserved hominy or tomatillo cooking liquid if needed). Bring to a boil; add pork. Reduce heat, and simmer gently until heated through, about 10 minutes. Stir in cooked or canned hominy, and season with salt and pepper. Simmer until heated through, about 5 minutes.

Source
Martha Stewart Living, July 2010

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Reviews (3)

  • Carminacfv 31 Jan, 2014

    I made this recipe today, and used my pressure cooker for the pork, that sped things up a bit. I added 5 large roasted and peeled poblano peppers to the tomatillo mixture and the flavor is excellent! I also used dried posole, which is the only way to go if you want that lovely warm corn flavor. I will definitely be making this again!

  • Pecos Area Guide of New Mexico 26 Nov, 2013

    This is not a Green Chile Stew. As the name says, in a Green Chile Stew the main flavor and ingredient is New Mexican Green Chile - the best in the World!

  • NewTexican 26 Nov, 2013

    I do not understand why this is called New Mexico Green Chile posole when it doesn't contain any NM Green Chile. As a born and raised New Mexican we would never make our posole with tomatillos and jalepenos, ALWAYS green chile!