Pozole Verde

1. To prepare the tomatillo sauce, set the broiler to high. Place the onions, garlic, tomatillos and jalapeño on a sheet tray. Place it under the broiler and cook, turning occasionally, until nicely charred.

2. Transfer the vegetables to a blender and puree until smooth. Season to taste with salt and pepper. Set the sauce aside while preparing the meat.

3. Season the pork with salt and pepper to taste. Heat a heavy pot over medium-high heat, and add the oil. Sear on all sides until golden brown. Remove the meat from the pan and set aside.

4. Reduce the heat to medium low and add the cumin. Cook until aromatic, about 30 seconds. Deglaze the pan with the water, scraping up any bits of fond.

5. Return the seared pork to the pan. Stir in the tomatillo sauce and bring to a boil. Reduce to a simmer and cook, covered, for about 2 hours or until the pork is tender (see note, below).

6. A half hour before serving the pozole, fold in the poblano peppers and hominy. Cook until heated through.

7. Right before serving, stir in the cilantro, salt and pepper to taste. Serve in bowls with warm corn tortillas on the side.

Notes:

• To roast a pepper, place it directly on your gas burner and cook, turning occasionally, until the skin is completely blackened on all sides. Place the pepper in a bowl, cover with plastic wrap and allow to steam for about 15 minutes. Remove the skin and seeds from the pepper, resisting the urge to rinse it, and cut as needed for your recipe.
• If cooking this recipe in a crock pot, transfer the contents of the braise to the crock pot after step 4 is complete. Allow to simmer on low all day. Complete steps 6 and 7 before serving.