15 to 20 minutes
1 pound tomatillos cut in quarters
2 poblano peppers
1/2 cup chopped coriander leaves
6 cloves of garlic
1 chopped small onions
2 pounds boneless pork shoulder in halves
1 chopped onion
6 cups chicken broth
Salt and pepper
2 tablespoons canola oil
1 teaspoon dried oregano
3 cans of 15 oz drained peeled corn
- Place the tomatillos, poblano peppers, jalapeños, cilantro, garlic and chopped onion in the blender and select to chop into pieces. Add 1 cup of chicken broth and process until a homogeneous mixture is achieved.
- In a large skillet, heat a tablespoon of oil over medium high heat. Add the tomatillo mixture and bring to a boil. Lower the temperature and simmer for approximately 20 minutes, while stirring occasionally until the sauce thickens. Remove from heat, season to taste and set aside. While cooking the tomatillo mixture, heat the remaining tablespoon of oil in a small pot or iron pot over medium heat. Add half of the pork and brown on all sides for 5 minutes. Remove the already golden pork, and reserve it on a tray with the help of a slotted spoon. Repeat the step with the other half of the pork.
- Add the chopped onion to the pot and cook for 2 to 3 minutes, while stirring occasionally, until it is crispy and tender. Add the remaining 5 cups of chicken broth. Scrape the small golden pieces to prevent them from sticking. Return the golden pork to the pot and add the corn and oregano. Bring to a boil over high heat. Then, lower the temperature and continue simmering for 15 minutes. Stir occasionally.
- Stir the tomatillo mixture and continue cooking for 1 hour to 1 hour and a half. Stir again occasionally, until the pork comes apart and is very tender. Add salt and pepper to taste. Serve the pozole decorated with the suggested garnish.
- As a side dish, you can add avocado cut into cubes or slices, lettuce in strips or red cabbage, chopped onion, chopped cilantro, sliced radishes, pieces of lime, or tortilla chips.