Posole Verde

Name: Posole Verde
Yield: Serves 8 to 10
Cuisine: Mexican
Ingredients: 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; 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); 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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Main Courses

Mexican

Stews

Posole is a complex, richly flavored hominy and pork stew made throughout Mexico. Traditionally, it is an all-day affair. We wanted a three-hour version of the recipe that lived up to the dish’s reputation.

SERVES8 to 10

WHY THIS RECIPE WORKS

Tests proved that bones were necessary to achieve the rich, full-bodied pork flavor we were after in our posole verde recipe. We found that a 5-pound picnic roast, when trimmed of its thick skin and fat, yielded enough meat for the stew. Cu...

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