Ingredients:

  • 2 lbs (900 g) dried hominy (or canned, drained)
  • 1 lb (450 g) pork shoulder or pork loin, cut into chunks
  • 4-5 large tomatillos, husked and rinsed
  • 2 fresh jalapeño or Serrano chiles
  • 1 small white onion, quartered
  • 3 garlic cloves, peeled
  • 1 bunch fresh cilantro
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 cup shredded cabbage
  • 1 cup radishes, thinly sliced
  • 2 limes, cut into wedges
  • Fresh cilantro leaves
  • Diced white onion
  • Dried oregano
  • Crushed chili flakes or hot sauce

Instructions:

  1. If using dried hominy, soak overnight then cook in boiling water until tender (~1.5–2 hours). Drain; set aside. If using canned, rinse and drain well.
  2. Preheat oven to 400°F (200°C). Roast tomatillos, chiles, and onion on a baking sheet until charred and softened (~10–15 minutes). Let cool slightly.
  3. Combine roasted tomatillos, chiles, onion, garlic, and a handful of cilantro in a blender with salt and pepper. Blend until smooth, adjusting seasonings as needed.
  4. In your pot, brown pork chunks over medium heat. Add the green sauce and a cup of water or broth, bring to a simmer. Cook until pork is tender (~45 minutes).
  5. Add cooked hominy to the pot with pork and green sauce. Simmer for an additional 15–20 minutes to develop flavors.
  6. Taste and adjust salt/seasonings. Ladle into bowls and garnish generously with shredded cabbage, radishes, cilantro, onion, lime wedges, oregano, and chili flakes.