Posole Verde

Been a bit busy this week. Started a new semester at school, attending birthday parties and getting the kids ready for halloween. They've all picked there costumes, this year we'll have spider man, minnie mouse and a kitty. The other day we invited the whole family over and made a big pot of posole, which happens to be one of my favorite dishes. I love that you can just let it simmer all day and not have to worry about it. There are many different ways to make posole, it can be red, green, or even a clear soup. This recipe I made was the green (or verde) version.

Posole Verde





7 lbs Pork Shoulder (bone-in)
4 maggi beef bouillon cubes
8 cloves garlic minced
5 bay leaves
1 large can hominy (about 60oz)or 5-15oz small cans
water (about 1-1/2 to 2 gallons)

Verde sauce:
8 tomatillos
4 roasted, peeled and seeded poblano peppers
1 7oz can roasted green chiles
1 large white onion - quartered
1 tablespoon mexican oregano
1/2 teaspoon majoram
1/2 teaspoon cilantro
1/2 teaspoon cumin
1/4 teaspoon coriander
1/2 teaspoon white pepper
1/8 teaspoon ground cloves
salt and fresh ground black pepper to taste ( usually start with 1 tablespoon of each and add more as needed.)

Toppings:
Shredded cabbage (or lettuce)
Diced raddishes
sliced avocado
diced onion
limes
hot sauce
tostadas


1.Place pork roast in stock pot, fill with water a little more than 1/2 way up the pot. Add garlic cloves, beef bouillon cubes and bay leaves. Bring to boil and reduce heat to simmer for about 5 hours. Pork should start to get tender and pull apart.
2.Roast chiles and tomatillos and dice them. Place
3.all ingredients for verde sauce into blender. Blend until smooth.
4.Add verde sauce to pot of posole, let simmer another 2 hours. Add hominy, and simmer 1 hour. Remove from heat. Shred meat, remove bay leaves and bone.


Enjoy and invite the whole family over for a bowl!