Green Pozole | culture: the word on cheese

Name: Green Pozole | culture: the word on cheese
Ingredients: 1 3 ½- to 4-pound boneless pork shoulder (trimmed of excess fat and cut into 2-inch pieces); 1 white onion (halved); 1 head garlic (halved crosswise); 1 green chile (such as jalapeño or serrano, stemmed); 4 bay leaves; 5 to 6 cilantro sprigs; 2 teaspoons dried oregano (preferably Mexican); 2 teaspoons kosher salt; 1 ½ pounds tomatillos (about 9 to 12 large, husked, washed, and quartered); 5 cloves garlic; 1 white onion (chopped); 1 poblano pepper (seeded and chopped); 1 green chile (such as jalapeño or serrano, stemmed and chopped (remove seeds if you prefer less spice)); 2 15- ounce cans hominy (drained and rinsed); 1 ½ cups crumbled cotija cheese; ½ cup finely chopped cilantro

culturecheesemag.com

Zippy tomatillos and salty cotija offset rich pork and creamy hominy in this classic south-of-the-border stew

View full recipe on culturecheesemag.com

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Ingredients

1 3 ½- to 4-pound boneless pork shoulder (trimmed of excess fat and cut into 2-inch pieces)
1 white onion (halved)
1 head garlic (halved crosswise)
1 green chile (such as jalapeño or serrano, stemmed)
4 bay leaves
5 to 6 cilantro sprigs
2 teaspoons dried oregano (preferably Mexican)
2 teaspoons kosher salt
1 ½ pounds tomatillos (about 9 to 12 large, husked, washed, and quartered)
5 cloves garlic
1 white onion (chopped)
1 poblano pepper (seeded and chopped)
1 green chile (such as jalapeño or serrano, stemmed and chopped (remove seeds if you prefer less spice))
2 15- ounce cans hominy (drained and rinsed)
1 ½ cups crumbled cotija cheese
½ cup finely chopped cilantro