The Good, The Bad & The Ugly: Pozole Verde w/Pork

Serves 6

For the meat:

1 1/2 pounds boneless pork shoulder or butt

1/2 pound country style or baby back ribs

1 onion

1 large celery stalk

2 garlic cloves

1 teaspoon salt

3-4 epazote leaves (or 1 sprig oregano or 1/4 teaspoon dried oregano)

2 sprigs cilantro

1 teaspoon whole cumin seed

1 teaspoon chili powder

1/4 teaspoon black peppercorns

1 bay leaf

For the sauce:

1 lb. tomatillos, husked and quartered

1 poblano pepper, seeded and roughly chopped

1-2 jalapeño or Serrano peppers, roughly chopped and optionally seeded

1 onion, roughly chopped

2 garlic cloves

1/2 bunch cilantro

4-6 epazote leaves (or 3 sprigs oregano or 1/2 teaspoon dried oregano)

a handful of radish leaves (when you buy the radishes, they should have the leaves attached)

1/2 cup pepitas (unsalted roasted pumpkin seeds)

1 30-ounce can white hominy, drained and rinsed

for the garnish:

avocados

limes

chopped cilantro and/or epazote

sliced radishes

shredded cabbage

sliced scallions

tortilla strips

Place meat, onion, celery, garlic, salt, and herbs/spices in a soup pot. Cover meat with 3 quarts water and bring to boil, then reduce to medium for an hour. Skim fat and foam off the top as it cook with ladle.

Remove meat from broth. Strain broth and reserve. When meat has cooled, pull off meat from bones and discard the bones. (This can be done the day before and refrigerate meat and broth until ready to use.)

Place all the sauce ingredients in a blender or food processor (you may need to do in batches) and blend (you can puree or have it somewhat chunky - as you wish).

Heat a little oil in a soup pot (just clean the first one and reuse), then pour in sauce. Sauté for about 5 minutes, until its bright-greenness disappears (it will still be green but not that bright). Then add reserved broth (more or less depending on how soupy you want it - but remember the hominy will absorb some of it), the meat, and hominy to the sauce, bring to boil, then simmer for about 15-20 minutes. Salt and pepper, to taste.

Serve in bowls and with garnishes on the side.

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Original Post Found here: http://chef-du-cinema.blogspot.com/2013/01/tv-bites-good-bad-ugly-il-buono-il.html