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4 lbs. bone-in pork shoulder<\/span><\/p>\n 4 tablespoons neutral oil divided<\/span><\/p>\n 1 white onion chopped<\/span><\/p>\n 6 garlic cloves<\/span><\/p>\n 2 bay leaves<\/span><\/p>\n 8 cups homemade chicken stock<\/span><\/p>\n 2 teaspoons ground cumin<\/span><\/p>\n 32 oz. can white hominy drained<\/span><\/p>\n 3 poblano peppers stem and seeds removed, and cut in half<\/span><\/p>\n 6 large tomatillos husks removed, rinsed, and cut in half<\/span><\/p>\n 1 jalape\u00f1o stem removed and cut in half<\/span><\/p>\n 1 cup chopped cilantro leaves and stems packed<\/span><\/p>\n Kosher salt<\/span><\/p>\n Freshly cracked black pepper<\/span><\/p>\n 4 radishes thinly sliced<\/span><\/p>\n 1 1\/2 cups thinly shredded green cabbage<\/span><\/p>\n 1\/2 cup diced white onion<\/span><\/p>\n 1\/2 cup chopped cilantro<\/span><\/p>\n Lime wedges<\/span><\/p>\n Cotija cheese crumbled<\/span><\/p>\n Corn or flour tortillas warmed<\/span><\/p>\n <\/p>\n Preheat an oven to 350 F. Liberally season the pork shoulder all over with kosher salt and pepper. Heat 2 tablespoons of oil in a large (5 qt) dutch oven over medium-high heat. Once the oil is very hot, sear the pork all over so that it\u2019s deeply golden brown. Turn off the heat and add the onion, garlic, bay leaves, cumin, and chicken stock.<\/span><\/p>\n Cover the dutch oven with a lid and transfer to the oven for 3 hours, turning the pork 1-2 times. Once the pork is tender, remove the dutch oven from the oven and let the pork rest in the juices for 30 minutes.<\/span><\/p>\n While the pork rests, crank the oven temperature up to 425 F. Line a rimmed baking sheet with parchment paper and toss the poblanos, jalape\u00f1o, and tomatillos with the remaining 2 tablespoons of oil. Season with salt and pepper. Roast for 20 minutes, until the veggies are soft.<\/span><\/p>\n Remove the pork from the broth and shred with forks. Set aside and keep the bone.<\/span><\/p>\n Discard the bay leaves from the broth. Using a slotted spoon, scoop the onions and garlic from the broth into the carafe of a high-powered blender. Add 1 cup of the broth and all the roasted veggies from the tray, including their juices. Add the chopped cilantro and blend until smooth.<\/span><\/p>\n Pour the green sauce in the dutch oven with the rest of the broth and add the shredded pork, pork bone, and hominy. Simmer for 45 minutes on medium-low heat and season to taste with salt and pepper.<\/span><\/p>\n Serve topped with shredded cabbage, diced onion, cilantro, sliced radishes, cotija, and lime wedges. Enjoy with warmed tortillas on the side for dipping.<\/span><\/p>\n Enjoy !!<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: POZOLE 4 lbs. bone-in pork shoulder 4 tablespoons neutral oil divided 1 white onion chopped 6 garlic cloves 2 bay leaves 8 cups homemade chicken stock 2 teaspoons ground cumin 32 oz. can white hominy drained 3 poblano peppers stem and seeds removed, and cut in half 6 large tomatillos husks removed, rinsed, and […]<\/p>\n","protected":false},"author":1,"featured_media":5324,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-5322","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"yoast_head":"\nTOPPINGS<\/b><\/h4>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n
<\/p>\nDirections:<\/h2>\n