Pozole Verde

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