Green Chile Pozole

Made this last night. Smelled sooo good and the taste did not disappoint. The sauce itself could be used for any number of dishes. Ingredients are cheap and the preparation is easy if not quick.

Pork:
3 lbs. picnic shoulder, cut in large pieces
1 c chopped yellow onion
5 cloves of garlic
1 1/2 tsp salt

Sauce:
1 lb husked tomatillos
1 c chopped white or yellow onion
2 bunches cilantro, stemmed
1 poblano chile, stemmed and seeded
5 garlic cloves
1 tsp dried Mexican oregano
2 c diced fresh mild hatch chiles
1 tbs salt
1 1/2 tsp chicken bouillon paste
1 1/2 tsp beef bouillon paste
3 tbs canola oil

Pozole:
3 15oz cans pozole (hominy) drained


1. Put all ingredients for pork in large stockpot over medium-high heat. Add enough water to cover and bring to a boil. Turn down heat to medium and simmer until tender, approximately 40 min.
2. Strain pork through a colander, reserving 7 cups of the stock. Cut pork into bite-size pieces and set aside.
3. Put all sauce ingredients-except canola oil- in a blender, and mix on high until pureed.
4. In a large stockpot over medium heat, add canola oil. When hot, add sauce and stir continuously until almost all the liquid has evaporated, about 4 minutes.
5. Put pork, pozole, and reserved stock in pot with sauce and simmer 30 min.
6. Serve hot and garnish with shredded cabbage, cilantro, and diced onion.