Measurements

• 2 lbs Pork shoulder
• 6 cups Chicken broth
• 2 cans
• 1 lb Tomatillos
• 2 Poblano peppers
• 2 Jalapeños
• 1 bunch Cilantro
• 5 Radishes
• 1 small head Lettuce
• 2 Avocados
• 1 large Onion
• 4 cloves Garlic
• 2 Limes
• 1 tsp Oregano
• 1 tsp Cumin
• Salt to taste
• Pepper to taste

Preparation Method

• 1. Cut pork shoulder into large chunks.
• 2. In a large pot, add pork and cover with chicken broth.
• 3. Bring to a boil, then reduce heat and simmer for 1 hour.
• 4. Husk and rinse tomatillos.
• 5. Roast tomatillos, poblano peppers, and jalapeños until charred.
• 6. Blend roasted tomatillos, peppers, cilantro, onion, and garlic until smooth.
• 7. Add blended mixture to the pot with pork.
• 8. Stir in hominy, oregano, cumin, salt, and pepper.
• 9. Simmer for another 30 minutes.
• 10. Slice radishes, chop lettuce, and dice avocados.
• 11. Serve pozole hot, garnished with radishes, lettuce, avocados, and lime wedges.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.