Ingredients
Method
Step 1: Brown the Pork
- Heat a large heavy pot over medium heat. Season the pork with salt and pepper, then add avocado oil and sear the meat on all sides until golden-brown. Stir occasionally to avoid sticking.
Step 2: Sauté the Aromatics
- Add the diced onion and half the minced garlic. Sauté for 3–4 minutes until softened and aromatic.
Step 3: Simmer the Pork
- Pour in 1½ liters of water and add bay leaves. Season lightly with salt. Bring to a boil, then lower the heat. Skim off any foam and simmer gently for about 2½ hours, until pork is fork-tender.
Step 4: Make the Green Chile Sauce
- In a blender, combine Hatch chiles, tomatillos, jalapeños, cilantro, toasted pepitas, cumin seeds, remaining garlic, and 2 cups of water. Blend on high until smooth and vibrant green.
Step 5: Build the Pozole Base
- Pour the green chile sauce into the pot of pork. Stir and bring to a gentle boil. Skim any remaining foam.
- Add the hominy (with some of its liquid), Mexican oregano, and epazote leaves. Simmer for another 30 minutes to let the flavors marry.
Step 6: Serve and Garnish
- Ladle pozole into bowls and load up with your favorite toppings: cabbage, radishes, crushed chile, lime wedges, oregano, cilantro, pepitas, and avocado.
- Serve with crispy tostadas, chips, or fried tortilla strips on the side.