Pozole Verde and Pork Carnitas

 Pozole Verde and Pork Carnitas

I adapted this recipe from the world-famous Pat Lewis Pozole recipe. This one gives options for low carb as well as a lazy way out, using store bought roasted salsa verde. I also added the recipe for Pork Carnitas to the end because we like to put the Pozole over crispy pork carnitas and we add the carnitas drippings to the soup broth in place of some of the chicken stock. 

Soup broth

1 rotisserie chicken – pull meat to add back later. Save bones for broth.

2 quarts chicken broth or stock – more if needed at the end

6 15 oz cans Bush’s hominy, mostly drained (leave in the thicker, starchier liquid)

1 teaspoon of paprika

1 teaspoon of cumin

1 teaspoon of ground oregano

1 teaspoon of chili powder

1 teaspoon of black pepper

Salt to taste

Cayenne pepper to taste.

Salsa to add to soup (Make two blender batches with half of each)

2 tomatillos, peeled, washed, halved & sauteed until a little tender & juicy. Use a little broth (above) to loosen tomatillo leftovers in skillet; remove & set aside in a bowl.

1 lg sweet onion, chopped; sauté in now empty skillets

Cilantro, one nice bouquet of well washed, large stems trimmed

10 garlic cloves, peeled

6 large poblano chilies (6-7 inches) or 12 [8] smaller (3-4 inches) seeded & chunked

OR….

Substitute store bought Roasted Salsa Verda. Approximately 32oz of salsa. Add 16oz and taste. 

In an 8-qt or larger pot, pour broth over the bones. Mix in dry seasonings and bring to boil. Then reduce heat to low simmer for about 5 minutes. Remove all chicken bones with slotted spoon onto cookie sheet to cool; pick any meat left on bones to add to broth. Discard the rest. Note: You can add the pork bone if you bought a bone in pork butt roast for carnitas. 

Add mostly drained hominy to broth. You can substitute a head of chopped cauliflower for low carb version. Keep at a low simmer.

Blend salsa ingredients (in two batches – add some broth if needed). Add salsa to soup broth, bring to boil. Reduce heat to a simmer - 10 minutes or more. 

(At this point, you can let cool & refrigerate soup overnight if serving the next day. You can also make this in a slow cooker and let it simmer for a longer period.)

When ready to serve, bring to a simmer and add shredded chicken. Taste to see if salt or bullion is needed for flavor.  The slow cooker does a nice job of keeping everything hot while your guests enjoy their first bowl. Seconds are mandatory.   

The topping you add to the soup really make this dish amazing. Try a little of each and try not to stir them down into the soup. 

Toppings (served at the table)

*Cilantro and limes are required. 😊

Cilantro leaves and tender stems

Limes, wedges

Shredded cabbage (I use a bag of coleslaw mix)

Queso fresco crumbled

Radishes, quartered and thinly sliced 

Serrano or Jalapeño chilies, thinly sliced 

Scallions, one bunch, white and green, scissors

Mexican oregano

Tortilla chips or strips

Sliced or Diced avocado (toss in fresh lime juice to prevent browning)

We like to make Pork Carnitas using the oven bag method. They come out tender and crispy on the outside. Place a few chunks in the bottom of the bowl and ladle the soup over the top. 

Pork Carnitas

3 to 6 pound pork butt roast cut in to 2”x2” cubes

¼ cup of lard or vegetable oil

6-8 cups of water

1 tablespoon of salt

3 cloves of garlic

Place an oven bags (like you use for a turkey) in a shallow pan or dish big enough to allow the meat to be in a single layer. 

Put all the ingredients in the oven bag, seal it, and bake at 350 degrees for 1 hour and 45 mins. After an hour and 45 minutes, remove the pan and use a baster to remove most of the liquid from the bag. 

Reseal the bag and place back in the over for 1 hour. 

I use the liquid from the pan to add into the Pazole broth. It will require ladling off the fat from the top unless you cook ahead and have time to refrigerate the liquid, making it easy to remove the fat on top.