Posole Verde Recipe | Carhartt Family Wines

Ingredients

• 1 pound dried posole, soaked overnight in cold water (or canned hominy)
• 1 head of garlic, divided into cloves, but not peeled
• 4 pounds boneless pork shoulder, or stew meat, cut into 2-inch cubes
• Salt and pepper
• 1 onion
• 2 bay leaves
• 6 cloves
• 1 pound tomatillos, diced, or about 2 cups
• 2 medium zucchini, diced
• Kernels from 3 large ears of corn, or about 2 cups
• 1 cup finely diced onion
• 2 cups cilantro, roughly chopped
• ¼ cup finely chopped jalapeno or serrano chile
• ¼ dried oregano, or ½ cup fresh
• 2 avocados, cut into slices
• Lime wedges