Pozole Verde

Green Sauce

• 1 lb tomatillos, husked and rinsed 2 lbs tomatillos, husked and rinsed
• 2-3 poblano peppers 4-6 poblano peppers
• 2-3 jalapeños (adjust for heat preference) 4-6 jalapenos (adjust for heat preference)
• 1 bunch fresh cilantro 2 bunches fresh cilantro
• 4-5 romaine lettuce leaves 8-10 romaine lettuce leaves
• 1/2 white onion 1 white onion
• 4 cloves garlic 8 cloves garlic
• 1 cup pepitas (pumpkin seeds), toasted 2 cups pepitas (pumpkin seeds), toasted
• 2 tsp cumin 4 tsp cumin
• 2 tsp dried oregano (Mexican if possible) 4 tsp dried oregano (Mexican if possible)
• Salt to taste Salt to taste

Pozole

• 6 lbs pork shoulder, cut into 2-inch chunks (or use chicken thighs) 6 lbs pork shoulder, cut into 2-inch chunks (or use chicken thighs)
• 4 large cans (100 oz total) white hominy, drained and rinsed 4 large cans (100 oz total) white hominy, drained and rinsed
• 16 cups chicken or pork broth 16 cups chicken or pork broth
• 2 bay leaves 2 bay leaves
• Salt and pepper Salt and pepper

Serving

• Shredded cabbage Shredded cabbage
• Sliced radishes Sliced radishes
• Diced white onion Diced white onion
• Lime wedges Lime wedges
• Dried oregano Dried oregano
• Tostadas or tortilla chips Tostadas or tortilla chips
• Avocado slices Avocado slices
• Hot sauce Hot sauce