Jessica says, “This is nothing like pozole. There’s no pozole in this. However, it is quite good.”
Excerpted from Everything I Want to Eat by Jessica Koslow Photography by Claire Cottrell, Jaime Beechum, Nacho AlegrePrint
- 1 lb pork shoulder, cut into 2-inch pieces
- Fine sea salt and freshly ground black pepper
- 1.5 cups shucked fresh beans, such as lima beans, black-eyed peas, or cranberry beans
- 2 tomatoes
- 5 cloves of garlic
- 1 bay leaf
- 1 small dried chile pepper
- Extra-virgin olive oil
- 1/2 yellow onion, diced, plus 1/4 yellow onion
- 1 small poblano or bell pepper (stem and seeds removed), diced
- 1.5 tsp ground coriander
- 1 tsp ground cumin
- 2 allspice berries
- 6 whole black peppercorns
- 2.5 cups husked tomatillos, halved
- 1/4 bunch fresh cilantro, stemmed, plus more leaves for serving
- 1 lime, halved
- fresh basil leaves & thinly sliced scallion (optional)
- 1- The day before you plan to cook (or an hour ahead of cooking), season the pork with 2 tsp salt and lots of black pepper. Cover and refrigerate 1 hour up to overnight.
- 2- Put the shucked beans in a large pot and cover with 2 inches of water. Cut one of the tomatoes in half, squeeze both halves over the pot, then drop them into the water. Smash 2 of the garlic cloves and add them along with the bay leaf, chile, and 1 tsp salt. Bring to a very gentle simmer. Cook until the beans are tender and creamy: 20 to 40 minutes. Taste and add a bit more salt, if needed.
- 3- Heat a large, heavy-bottomed pot over medium-high heat for 1 minute. Add enough oil to coat the bottom of the pot, then add half the seasoned pork and cook until nicely browned on one side. 2 to 3 minutes. Transfer the seared pork to a plate, then brown the other half and transfer it to the plate. Pour off all but about 2 tbsp of the fat in the pot.
- 4- Reduce the heat to medium-low. Add the diced onion, poblano or bell pepper, and 1/2 tsp salt, and cook stirring often, until the vegetables have softened, about 4 minutes. While the vegetables soften, thinly slice 2 of the garlic cloves. Once the onion and pepper are ready, add the garlic to the pot and let sizzle for 1 minute. Stir in the coriander, cumin, allspice, and peppercorns. Add the pork, the bean cooking liquid (save the beans for later), plus any additional water needed to cover the meat by 2 inches. Bring to a slow simmer, cover the pot partially, and cook until the meat is falling apart tender, about 2 hours.
- 5- Meanwhile, preheat the oven to 400F. Roast the tomatillos along with the remaining whole tomato, remaining 1 garlic clove, and 1/4 onion on a rimmed baking sheet until collapsed and browned, about 25 minutes. Puree everything plus the cilantro in a blender or food processor.
- Once the pork is tender, stir in the tomatillo sauce and the cooked beans. Simmer gently, stirring every so often, until the flavors have mingled, about 15 minutes. Taste, adding salt and lime juice as needed.
- 6- Optional- Garnish with amaranth, cilantro, basil, scallion, lime, and/or diced raw onion.
- Not Included in Large Kitchen Box: Sea Salt, Black Pepper, Bay Leaf, Chile Pepper, Olive OIl, Ground Coriander, Ground Cumin, Allspice Berries, Peppercorns, basil, amaranth
- Not Included in Small Box: Sea Salt, Black Pepper, Bay Leaf, Chile Pepper, Olive OIl, Ground Coriander, Ground Cumin, Allspice Berries, Peppercorns, basil, amaranth, scallion