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.
... onion, carrot, celery, garlic, bay leaves and salt. Pour in the water. Bring to a boil, then reduce heat and simmer until the pork is fall apart tender.
– Remove the pork from the pot and shred it with forks. Cover the shredded meat and set aside.
– Strain the stock and discard the solids. Return the strained stock to the large pot and keep at a simmer.
– Stir in the pumpkin seeds and cook until the seeds start to brown and some begin to pop.
– Stir in the garlic, Mexican oregano, thyme, cumin, and salt and pepper. Cook, stirring.
– Pour the verde sauce back into the pan and simmer to thicken.
– Swirl the green sauce into the simmering stock. Add the hominy and reserved shredded or chopped pork. Taste and adjust for salt.
– Simmer to heat through.