Green Pozole in the Slow Cooker


Ingredients

  • 6 quart slow cooker
  • 2 pounds pork stew
  • 1 pound pork spare ribs
  • 4 cups water
  • 1 pound green tomatillo
  • 1 pasilla pepper
  • 1 jalapeno pepper
  • 1/2 onion
  • 1 head of garlic +2 garlic cloves
  • 1 cup baby spinach
  • 1/2 bunch cilantro
  • 1.25 ounces pepitas (a type of pumpkin seed)
  • 4 cups hominy
  • 1 tablespoon salt
  • 2 tablespoon oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon thyme
  • 2 bay leaves
  • 1 tablespoon oregano
  • optional: raddish leaves
  • Optional toppings: lettuce or cabbage, raddish, lime, avocado, chips, jalapeno

Steps

  1. Preheat a medium saucepan with 4 cups of water until it boils (about 10 min)
  2. Peel the skin off the tomatillos
  3. Add the jalapeno into the water
  4. Once the water is boiling add the tomatillos into the water and cook for about 5 minutes
  5. Meanwhile roast the pasilla pepper with the stove flame and then let sit in a plastic bag until cool
  6. Roast the pepitas until a light golden brown (approximately 1-2 minutes)
  7. Peel, deseed/devein and cut the peppers if you do not want the soup to be spicy.
  8. Cut the top side of the garlic leaving the head still in tact
  9. Chop the cilantro into smaller parts to make it easier on the blender
  10. Optional: cut off a couple raddish leaves off
  11. Cut half an onion and peel leaving it in tact so that it will not break apart when it is cooked
  12. In a blender add the bay leaves, cumin, thyme, salt, tomatillos and blend
  13. Cut the jalapeno (if you do not want it spicy remove the veins and seeds)
  14. Add the jalapeno, spinach, radish leaves, and pasilla pepper to the blended mixture and blend again
  15. Add the cilantro and pumpkin seeds and blend one final time
  16. In a pot cook the blended sauce for 5 minutes on medium heat
  17. Pour sauce into the slow cooker
  18. Add the 1/2 onion, head of garlic and meat to the cooker
  19. Drain the rinse the hominy
  20. Add the hominy, add to the cooker, and stir to combine
  21. Cook on high heat for 6 hours or low heat for 8 hours
  22. Serve with toppings and enjoy!