Pozole Verde

Instructions

1. Prepare the pork
   Season the pork shoulder chunks generously with salt and pepper. In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat. Working in batches, brown the pork on all sides, about 3-4 minutes per batch. Transfer to a plate and set aside.
2. Make the green sauce
   In a large pot of boiling water, cook the tomatillos, poblanos, jalapeños, onion, and garlic until the tomatillos are soft, about 10 minutes. Drain and transfer to a blender. Add the cilantro stems, half the cilantro leaves, and spinach. Blend until smooth, adding a little chicken broth if needed to achieve a smooth consistency.
3. Cook the soup base
   Return the Dutch oven to medium heat. Pour in the green sauce and cook, stirring frequently, until it thickens slightly, about 10 minutes. Add the oregano and season with salt and pepper.
4. Simmer the pozole
   Return the browned pork to the pot. Add the chicken broth, bay leaves, and bring to a boil. Reduce heat to low, cover, and simmer until the pork is very tender, about 2 hours. Skim off any foam that rises to the surface during cooking.
5. Add the hominy
   Add the drained and rinsed hominy to the pot. Continue to simmer, uncovered, for 30 minutes more, allowing the flavors to meld together. If the pozole is too thick, add more broth or water. Remove the bay leaves.
6. Shred the meat
   Using tongs, transfer the pork pieces to a cutting board. Shred the meat using two forks, discarding any fatty pieces. Return the shredded meat to the pot and stir to combine.
7. Final seasoning
   Stir in the remaining cilantro leaves. Taste and adjust seasoning with additional salt and pepper if needed. If you prefer a spicier pozole, add some of the reserved jalapeño seeds.
8. Serve and garnish
   Ladle the hot pozole into bowls. Serve with garnishes on the side for each person to add according to their preference: sliced radishes, shredded cabbage, diced avocado, lime wedges, and tortilla chips.