POZOLE VERDE BOWL

Pozole Verde

• In a large stock pot over medium high heat, add olive oil and in batches, add pork in one even layer across the bottom of the pot.
• Brown pork on all sides and remove from the pan to make room for the additional batches of pork to be browned.
• When all the pork is browned and removed from the pot, reduce heat to medium and drain off all excess fat leaving only 1-2 tablespoons in the pot.
• Add 1 diced onion, garlic, cumin, oregano, and granulated garlic to the pan and sauté until lightly browned.
• Deglaze with vegetable broth and add pork back to the pot.
• Simmer for approximately 1 ½ -2 hours until pork begins to soften. Add hominy and simmer for an additional 20 minutes until pork is fork tender.
• While pozole is simmering, combine tomatillo, remaining 3 diced onions, poblano peppers, jalapeños, cilantro, salt and vegetable broth to a blender and blend until completely smooth.
• Transfer pureed tomatillo mixture to the pozole, stir to combine and bring pozole back up to a simmer.
• Pozole can be served immediately or chilled and reserved for later use.

Pozole Verde Bowl Assembled

• In a large bowl, ladle 2 cups of pozole verde and top with ½ cup carrot chips, ¼ cup shredded red cabbage, 2 tablespoons sliced radishes, ¼ of an avocado, 1 tablespoon of cilantro and a wedge of fresh lime.