The Hirshon Moctezuma-Style Mexican Green Pozole

Ingredients

• 3 pounds pork shoulder cut into 2″ pieces
• 1 onion peeled and roughly chopped
• 1 carrot roughly chopped
• 1 teaspoon epazote dried, or Mexican Oregano
• 1 bay leaf
• 1 cinnamon leaf, TFD change – omit if not using and replace with a bay leaf
• 2 teaspoons cumin seeds whole, dry-toasted in a skillet, then powdered in a spice grinder
• 1 1/2 teaspoons whole coriander seeds dry-toasted in a skillet, then powdered in a spice grinder
• 1 whole clove dry-toasted in a skillet, then powdered in a spice grinder
• 10 peppercorns dry-toasted in a skillet, then powdered in a spice grinder
• 7 cups chicken stock or more as needed, preferably homemade or at least low-salt canned
• 250 grams maize dried, for Pozole, previously soaked per the package guidelines
• 5 garlic fat cloves, peeled
• stock from stockpot as needed to blend smoothly
• 2 jalapeño chilies stems removed
• 1/4 cup toasted pumpkin seeds dry-
• 250 grams tomatillos fresh, about 8, peeled and rough-chopped
• 1 teaspoon epazote
• 1/4 cup chopped fresh parsley
• 1/8 cup chopped fresh cilantro
• 1/8 cup fennel frond
• egg yolk 1 per person
• cabbage thinly-shredded
• white onion finely-diced and rinsed
• lime wedges
• batons radish, thinly-sliced
• Chicharrón crushed, fried pork skin
• avocado cubes
• sardines mashed, optional but recommended King Oscar brand strongly preferred
• 2 teaspoons mezcal per bowl
• Mexican oregano

Nutrition

• Calories : 1170 calories
• Carbohydrate : 106 grams
• Cholesterol : 245 milligrams
• Fat : 38 grams
• Fiber : 11 grams
• Protein : 98 grams
• SaturatedFat : 8 grams
• Sodium : 1280 milligrams
• Sugar : 19 grams