NUTRITION

SERVINGS

INGREDIENTS

3.25 oz Pork shoulder

0.5 cup White hominy

1 cup Tomatillos

1 whole Poblano pepper

0.5 cup Yellow onion

2 clove Garlic

1.5 cup Chicken bone broth

0.25 cup Fresh cilantro

1 tsp Dried oregano

0 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

2 whole Radishes

0.5 whole Lime

PREPARATION

• 1

  In a large pot, heat the avocado oil over medium-high heat and sear the cubed pork shoulder until browned on all sides.

• 2

  While the pork sears, blend the husked tomatillos, poblano pepper, onion, garlic, and cilantro until a smooth green sauce forms.

• 3

  Pour the green sauce over the pork and stir in the chicken bone broth, dried oregano, sea salt, and black pepper.

• 4

  Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45 minutes or until the pork is fork-tender.

• 5

  Stir in the drained white hominy and simmer for an additional 10 minutes to allow the flavors to meld.

• 6

  Serve the stew hot in deep bowls, topped with thinly sliced radishes and a fresh squeeze of lime juice.