Posoled

Ingredients:

1/2 pound boneless pork shoulder
1 pound meaty pork bones or a fresh ham hock
4 quarts of water
1 cup hulled pumpkin seeds
1 pound of tomatillos
6 serrano chiles, stemmed
1 yellow onion, chopped
2 Tbsp, of bacon drippings or olive oil
2 (29 oz.) cans hominy, drained
3 cloves of garlic, chopped
1 Tbsp, dried Mexican oregano
kosher salt and freshly ground black pepper

Condiments:

I small red onion, diced
1 avocado, peeled, pitted and diced
2 limes, quartered
8 radishes, thinly sliced
1/4 head green cabbage, shredded

Instructions:

Put the pork shoulder and bones in a stock pot and add the water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, uncovered, skimming away any foam that rises to the top, for about 3 hours or until the meat is tender. Remove from the heat and let the meat cool in the broth for about 30 minutes.

Preheat the oven to 350F.

Spread the pumpkin seeds on a baking sheet and place in the oven to toast for 5-7 minutes or until the seeds are aromatic. Allow the seeds to cool.

Using tongs, transfer the meat to a plate, then skim away and discard any fat collected from the top of the broth.

Heat a large skillet over medium-high heat. Add the tomatillos and cook, turning and rolling them with tongs for about 5 minutes or until the skins begin to blacken and blister. Transfer the tomatillos to a blender.

Add the chiles to the skillet and cook, turning as needed for 1-2 minutes, or until the skins begin to blacken and blister. Transfer the chiles to the blender and set the skillet aside.

Add 1 cup of broth from the stock pot to the blender and blend until the tomatillos and chiles are finely chopped. Add the onion and blend until almost pureed.

Heat the bacon drippings in the skillet over medium-high heat. Carefully pour the tomatillo puree into the skillet, watching for splatters and cook for about 10 minutes or until the puree begins to turn brown and dry slightly. Add to the meat broth, then tir in the hominy, garlic, oregano and 1 Tbsp. of salt. Shred the meat and add the vegetables. Cook over low heat for about 30 minutes or until the flavors have melded. Season to taste with salt and pepper.

To prepare the condiments, put the onion, avocado, limes, radishes and cabbage into small separate bowls and serve with the stew.

Yields about 3 quarts.

This recipe comes from Peter Hoffman of The Savoy Restaurant in New York City.