Servings: 8 to 10 servings
Prep Time: 1 hr 0 min
Cook Time: 2 hr 0 min
2 tablespoons butter
1 teaspoon salt
1 teaspoon ground cumin
5 pounds boneless pork shoulder, excess fat trimmed, cut into 1 1/2-inch pieces
1 1/2 cups chopped onions
1 cup chopped poblano pepper
1 tablespoon minced jalapeno pepper
4 cloves garlic, minced
1 1/2 cups chicken broth
One 16-ounce jar tomatillo salsa
One 15.5-ounce can hominy, drained and rinsed
1/4 cup chopped fresh cilantro
Preheat the oven to 325 degrees F.
In a large oven-safe Dutch oven, melt the butter over medium-high heat. Sprinkle the salt and cumin over the pork. Working in batches, add the pork to the pan and brown on all sides, about 5 minutes per batch. Remove and set aside.
In the same pot, add the onions, poblano pepper, jalapeno and garlic, and cook until the onion softens, about 5 minutes. Stir in the chicken broth, salsa, hominy and pork. Cover and bake until the pork is tender, about 1 hour and 20 minutes. Skim any fat from the top. Stir in the cilantro and serve.
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