Food & dining
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    Recipe for pozole verde

    Serves 6

    Look for a mix of mild green chili peppers such as cubanelle, Anaheim, poblano, and banana.

    3tablespoons canola oil
    3large onions, chopped
    6cloves garlic, thinly sliced
    5mild green chili peppers, such as cubanelle and
    poblano, cored, seeded, and chopped
    ½to 1 jalapeno, cored,
    seeded, and finely chopped
    2tablespoons dried oregano
    1cinnamon stick
    teaspoons kosher salt, or more to taste
    Black pepper, to taste
    1pound pork butt
    (shoulder)
    About 10 cups water
    1large can (29 ounces) or
    2 cans (15 ounces each) hominy, rinsed and drained
    1bunch fresh cilantro
    4radishes, thinly sliced
    1lime, cut into wedges

    1. In a large flameproof casserole over medium heat, heat the oil. Add the onions, garlic, peppers, jalapeno, oregano, cinnamon stick, salt, and black pepper. Cook, stirring occasionally, for 8 minutes or until the vegetables soften.

    2. Add the pork and water. There should be enough water to cover the vegetables by at least 2 inches. Bring to a boil, lower the heat to medium, and partially cover the pan, Simmer for 1½ to 2 hours or until the pork is very tender.

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    3. Remove the pork from the pot and cool slightly. Shred or cut the pork into bite-size chunks and return to the pot. Discard the cinnamon stick.

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    4. Add the hominy to the soup and bring to a boil. Simmer gently for 30 minutes. Taste for seasoning, adding more salt, if you like.

    5. Ladle the posole into large shallow bowls. Garnish with cilantro, radishes, and lime. Adapted from 51 Lincoln