Pozole Verde Recipe (Mexican Green Pozole) - Chili Pepper Madness

Name: Pozole Verde Recipe (Mexican Green Pozole) - Chili Pepper Madness
Total time: 195 min
Ingredients: 3 pounds pork shoulder (bone-in preferred, cut into large 2-3 inch chunks); 1 pound ham hocks; 1/2 pound pig's feet (Or use more ham hocks - see RECIPE NOTES for other options); 1 large white onion (quartered); 2 carrots (rough chopped); 2 stalks celery (rough chopped); 1 large head garlic (peeled); 2 bay leaves; Salt to taste; 4 quarts water; 3 15- ounce cans white hominy (drained and rinsed (or use dried hominy soaked overnight)); 1 tablespoon vegetable oil; 1 small white onion (rough chopped); 3 jalapeno peppers (chopped); 3 serrano peppers (chopped); 5 garlic cloves; 1 cup hulled pumpkin seeds ((pepitas)); 1 teaspoon dried Mexican oregano; 1 teaspoon dried thyme; ½ teaspoon cumin; Salt and pepper (to taste); 1 1/2 pounds tomatillos (husks removed, chopped); ½ cup radish leaves (use spinach or other greens as a substitute); Crushed red chilies, sliced radish, chopped cilantro, lime wedges, chopped onion, hot sauce, avocado, fried pork rinds (chicharrónes), shredded lettuce or cabbage (as desired)

www.chilipeppermadness.com

My pozole verde recipe is made from scratch with various cuts of pork for a rich broth with hominy, tomatillos, green chilies, pepitas and fresh herbs.

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Ingredients

3 pounds pork shoulder (bone-in preferred, cut into large 2-3 inch chunks)
1 pound ham hocks
1/2 pound pig's feet (Or use more ham hocks - see RECIPE NOTES for other options)
1 large white onion (quartered)
2 carrots (rough chopped)
2 stalks celery (rough chopped)
1 large head garlic (peeled)
2 bay leaves
Salt to taste
4 quarts water
3 15- ounce cans white hominy (drained and rinsed (or use dried hominy soaked overnight))
1 tablespoon vegetable oil
1 small white onion (rough chopped)
3 jalapeno peppers (chopped)
3 serrano peppers (chopped)
5 garlic cloves
1 cup hulled pumpkin seeds ((pepitas))
1 teaspoon dried Mexican oregano
1 teaspoon dried thyme
½ teaspoon cumin
Salt and pepper (to taste)
1 1/2 pounds tomatillos (husks removed, chopped)
½ cup radish leaves (use spinach or other greens as a substitute)
Crushed red chilies, sliced radish, chopped cilantro, lime wedges, chopped onion, hot sauce, avocado, fried pork rinds (chicharrónes), shredded lettuce or cabbage (as desired)