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Ingredients
US|METRIC
6 SERVINGS
- 2 1/2 lb. pork butt (/shoulder sliced into 1 1/4 inch pieces)
- salt
- pepper
- avocado oil
- 1 white onion
- 1 bulb garlic
- 2 liters water
- 4 bay leaves
- 6 Hatch Green Chiles (med-large, . previously roasted, cleaned and peeled)
- 5 tomatillos (peeled, washed, roughly chopped)
- 2 jalapeños (stems removed, roughly chopped)
- 1 handful fresh cilantro
- 1/3 cup toasted pepitas
- 1 tsp. toasted cumin seeds
- 2 cups water
- salt
- 30 oz. hominy (Can of maiz pozolero)
- 2 tsp. Mexican oregano
- 5 leaves (large epazote)
- 4 cups cabbage (finely shredded)
- 1 cup radishes (thinly sliced)
- chile de arbol (Crushed, or piquin, to taste)
- 12 limes (wedges)
- oregano (crushed, to taste)
- cilantro (finely chopped, to taste)
- toasted pepitas (to taste)
- corn tostadas
- chips
- avocado slices (. optional)
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