Pozole Verde

Pat the Pork Shoulder and Pork Ribs dry and season generously with Kosher Salt and freshly cracked Black Peppercorns. Heat a large pot with a little Neutral Oil and brown the meat in batches until nicely caramelized, about 3–4 minutes per side; remove and set aside.

Pour in enough Water to cover the meat by 1–2 inches, scraping up any browned bits. Return the meat to the pot and add a halved White Onion and a Bay Leaf. Bring to a gentle simmer, skim any foam, reduce the heat and cook until the pork is fork-tender, about 1½–2 hours.

When the meat is almost done, add the Epazote (or add just before finishing) for a few minutes to perfume the broth. Remove the meat, strain the broth into a clean pot, discard solids, then shred the pork and discard bones.

While the pork simmers, roast the Tomatillos, Poblano Chile, Serrano Chile, a quartered White Onion and several cloves of Garlic under a broiler or on a hot skillet until well charred and softened, about 8–10 minutes. Let them cool slightly.

Toast the Hulled Pumpkin Seeds in a dry skillet over medium heat until fragrant and just puffed, about 2–3 minutes; set aside to cool.

In a blender, combine the roasted vegetables, toasted seeds, a generous handful of Cilantro, a pinch of Dried Mexican Oregano, a splash of warm strained broth and a bit of salt. Puree until smooth (or leave a bit textured), adding more warm broth or a tablespoon of Neutral Oil if needed to reach a saucy consistency.

Return the strained broth to a gentle simmer and stir in the green salsa. Add the Precooked Hominy and simmer together for 15–20 minutes so the flavors meld. Taste and adjust seasoning with more salt and freshly ground pepper as needed.

Stir the shredded pork back into the pot and heat through for 5–10 minutes. Finish with a squeeze of Lime juice to brighten the soup.

Ladle the pozole into bowls and serve with bowls of shredded Romaine Lettuce, thinly sliced Radish, extra diced White Onion, more chopped Cilantro, slices of Avocado and lime wedges. Offer crisp Tostadas or crumbled tostada pieces alongside for scooping.