Knorr’s Pozole Verde

Ingredients:

1 1/2 lbs pork shoulder, cut into 1-inch cubes
5 cubes water
1 lb tomatillos, husked and rinsed
1 medium white onion, quartered
1 jalapeno pepper
2 cloves garlic, unpeeled
1 Tbsp vegetable oil
1/2 tsp dried oregano leaves, crushed
1 can (15 oz) hominy, rinsed and drained
3 Knorr Reduced Sodium Chicken flavor Bouillon cubes, crumbled

Instructions:

Bring pork and water to a boil in a large saucepan. Reduce heat and cook covered about 1 hour or until pork very tender. Remove pork shred. Reserve cooking liquid.

Meanwhile, broil tomatillos, onion, jalapeno pepper and garlic in a broiler pan with the rack removed about 10 minutes or until tomatillos and pepper are blackened on all sides, turning occasionally. Reserve any cooking liquid. Chop onion and peel garlic. Wrap pepper in aluminum foil and let stand until cool. Peel and seed pepper. Process tomatillos, pepper, garlic, reserved vegetable liquid and 1/2 cup pork cooking liquid in a blender or food processor until smooth.

Heat oil in a medium saucepan over medium heat and cook onion about 3 minutes, stirring occasionally. Add oregano and cook about 1 minute, stirring frequently. Add tomatillo mixture, hominy, Knorr® Reduced Sodium Chicken flavor Bouillon Cubes, shredded pork and remaining pork cooking liquid. Bring to a boil. Reduce heat and simmer covered about 10 minutes. Serve with diced tomato and avocado.

Serves 8.

From letsmakeknorr.com