Ingredients
- 1/2 pound pork neck bones, ordered in advance from the butcher and rinsed
- 8 cups chicken stock
- 1 pound boneless pork shoulder
- 1/2 white onion plus 1⁄4 white onion, coarsely chopped
- 3 garlic cloves halved
- 3 1/2 teaspoons sea salt
- 3 pounds pozole packaged partially cooked, or nixtamal
- 4 serrano chilies
- 1 pound tomatillos husked and rinsed
- 2 romaine lettuce leaves torn into large pieces
- 3 radish leaves
- 2 cups green pumpkin seeds raw hulled
- 2 tablespoons canola oil
- 2 epazote
- 1 sprig parsley sprigs
- 1 bowl shredded cabbage
- dried oregano
- 8 lime quarters for serving
Nutrition
- Calories : 280 calories
- Carbohydrate : 27 grams
- Cholesterol : 55 milligrams
- Fat : 9 grams
- Fiber : 7 grams
- Protein : 27 grams
- SaturatedFat : 1 grams
- Sodium : 1280 milligrams
- Sugar : 10 grams
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