This Pork Pozole Verde is traditional Mexican comfort food with a New Mexico twist. Made with grilled pork, tomatillo, and hatch peppers, this is a robust soup that borders on a stew.
Hatch Chile Peppers
Grill the Ingredients: On a wood fire or gas grill, roast the hatch chile peppers, garlic, tomatillos, onions, and pork. You can also roast the ingredients on a cast iron skillet on the stove.
Make the Tomatillo Green Chile Sauce: Rough chop the hatch chile peppers, onions, and tomatillos then place them in a Dutch oven or large pot. Add the roasted garlic and cook. Use an immersion blender to create a smooth sauce like texture.
Cook the Pork Pozole Verde: Cut up the pork into ⅓ to ¾ inch cubes and add it along with a can of hominy to the pozole, draining the liquid out first. Turn it down to medium-low to simmer for at least an hour, preferably two.