Pozole verde is made with a rich broth that is infused with the flavors of tomatillos, green chilies, and pork. The hominy ...

Once all the pork is browned, return it to the casserole ... Strain the sauce through a sieve back into the casserole. Add the pozole maize, stir well and simmer for 30 minutes.

(May be done the night before; allow the posole to cool in the cooking broth overnight. Salt should be added when the kernels are nearly tender.) Add the pork shoulder, bones, chicken, oregano ...

Her secret? One medium jar of store-bought salsa verde. If you've never made it before, pork posole (aka pozole) is a hearty ...

Put the pork in a large heavy stockpot or Dutch oven ... Bring to a boil, then reduce the heat and simmer for 30 minutes. 4. While the pozole cooks, line a baking sheet with paper towels.

Today, "pozole" is a favorite comfort-food order served as a soup or stew made from nixtamilized corn, also known as hominy, in a broth of red or green chiles and, most commonly, pork or chicken.