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Ingredients

• This earthy-tasting, full-flavored pork and hominy stew originated in Mexico, although it is now extremely popular in the American Southwest. This stew is typically accompanied by an assortment of crunchy toppings (each in a small bowl) and warm tortillas. Verde means green in Spanish and green pozole, not surprisingly, is lighter and more refreshing than red pozole. Green pozole is prepared with lots of cilantro, fresh jalapenos, and tomatillos. These ingredients are cooked for a very short time; the flavors are bigger, brighter, and fresher than pozole with red sauce. A slightly different set of garnishes accompanies green pozole as well: diced tomato, diced avocado, and minced jalapeno. In other words, forego the cilantro, oregano, and ancho chile puree garnishes suggested for Pozole Rojo.
• Stew
• 1 bone-in pork picnic shoulder roast , (about 5 pounds)
• salt and ground black pepper
• 2 tablespoons vegetable oil
• 2 medium-large onions , chopped coarse (about 3 cups)
• 5 medium garlic cloves , minced or pressed through a garlic press (about 5 teaspoons)
• 1 tablespoon chopped fresh oregano leaves , or 1 teaspoon dried Mexican oregano
• 6 cups low-sodium chicken broth
• 3 (15-ounce) cans hominy , white or yellow, drained and rinsed
• Verde sauce
• 1 pound tomatillos , husked, washed, and quartered
• 3 jalapeño chiles (medium) , stemmed, seeded, and chopped coarse
• 1/2 small onion , chopped coarse
• 1/2 cup water
• 2 bunches fresh cilantro leaves and stems (about 5 cups)
• Garnishes
• 2 limes , cut into quarters
• 1/2 head romaine lettuce , sliced crosswise into thin strips
• 6 medium radishes , sliced thin
• 1 small onion , minced
• fresh cilantro leaves , roughly chopped
• Fresh oregano , or dried Mexican oregano, chopped
• corn or flour tortillas , warmed

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