Ingredients
- 2 cans (28oz) hominy
- 1 Tbsp alt
- 1/2 Tbsp black pepper
- 2 Tbsp oil
- 112 oz chicken stock (3.5 quarts)
- 1 large brown onion
- 1 head garlic, remove any excess layers of skin. Using a sharp knife cut a 1/4 inch from the top of the clove.
- 2 Tbsp oregano
- 1 Tbsp cumin
- 1 bay leaf
- 3 lbs tomatillos
- 2 anaheim chilies
- 3 jalapeños
- 1 pasilla chili
- 1/2 large onion
- 3 garlic cloves
- 1 bunch cilantro
- 2 cans (28oz) hominy
Instructions
Sear the pork, in batches, in oil, in a large stockpot
To the same stockpot add the seared meat, pork bone, chicken broth, onion, garlic and spices. Bring to a boil over high heat and then lower to a simmer.Simmer covered for 2- 2 1/2 hours making sure to stir occasionally. Once the pork is completely tender, debone the meat off of the pork butt bone. Add the meat back into the soup.
Roast the tomatillos, chilies and onions for about 15-20 minutes or until the skin begins to char. Transfer chilies to a bowl, cover with aluminum foil and let sit for 10-15 minutes. The steam will help to loosen the chili skins.Peel the skins and remove seeds from the chilies.
Working in batches, add the chilies, tomatillos, onion, garlic, cilantro and 1-2 cups of hot liquid from the soup to the blender. Blend well and add to the soup.
Simmer the soup with the salsa verde for 15-20 minutes before adding the hominy.
Open and drain hominy into a colander. Rinse extremely well with cool water and drain. Add to soup and simmer for 30 minutes.
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