Green Pozole

Pozole is more than just a soup—it’s a celebrated, soul-warming Mexican classic. This hearty, brothy dish features tender hominy and succulent meat in an aromatic broth that is infused with the bright tang of tomatillos, the gentle heat of green chiles and the fresh, herbaceous touch of cilantro. Each bowl is a feast for the senses, garnished with crisp cabbage, buttery avocado, and fragrant cilantro, inviting you to dive into layers of texture and flavor with every spoonful.

2 pounds pork loin

3 teaspoons salt, divided

½ teaspoon pepper, divided

1 tablespoon oregano, divided

2 tablespoons olive oil, divided

3 tablespoons lime juice, divided

1 white onion, chopped

1 pound tomatillos, quartered

2 jalapeño peppers, chopped

3-4 cloves garlic, chopped

6 cups chicken broth

1 cup cilantro, plus more for serving

1 can hominy

For garnish: lime wedges, shredded cabbage, radishes, sliced avocado, cilantro

Slice the pork loin into 1.5-inch slices. Rub the pork with 1 teaspoon salt and ¼ teaspoon pepper and 2 teaspoons oregano, then marinate the slices in 1 tablespoon olive oil and 1 tablespoon lime juice.

Light a grill on high heat. Using your Alpine Outdoor Collection Grill Pan, grill the pork loin on each side until cooked through, about 4- 5 minutes per side. Let the pork rest while preparing the stew. While the stew is simmering, cut the pork loin into bite sized pieces.

In the Alpine Outdoor Collection Round Dutch Oven, heat the remaining olive oil. Add onions and tomatillos and cook until tender, about 7-10 minutes. Add garlic and jalapeño, and cook until fragrant, about 3-4 minutes longer. Add oregano, remaining salt and pepper and toast for 1 minute longer. Add chicken stock and bring to a simmer. Cook for about 15-20 minutes until all the vegetables are tender.

Using a slotted spoon, transfer the vegetables to a large blender. Add in 1 cup of the chicken broth and the cilantro. Blend until smooth. Return the pureed mixture to the Dutch oven with the broth. Alternatively, use a handheld immersion blender to carefully puree the soup base in the cocotte. Add in the hominy and bring to a simmer. Stir in the remaining lime juice and pork loin. Serve with garnishes of cabbage, radishes, avocado and cilantro.