Roast the Gringo.
My take on Pazole verde. I don't care for cold cabbage and was out of raddish so it ain't there.
Roasted Tomatillo, serano and mild hatch chilies. Chicken stock, cilantro, sea salt, oregano, cumin blended for the base. Pork shoulder seared and simmered in chicken stock for an hour and then simmered with the sauce for 2 hours. Added the white and yellow hominy for the last 30 minutes. Topped with home made pickled onion and sliced avocado with a dollop of Greek yogurt and tortilla chip crumble with a generous sprinkle of cotija queso.
Would you try it?
by Specialist_Ice636