Green Pozole

Pozole is more than just a soup—it’s a beloved, soul-warming Mexican classic. This hearty, broth-based dish features tender hominy and succulent meat in an aromatic broth infused with the bright tang of tomatillos, the mild heat of green chiles, and the fresh, herbal touch of cilantro. Each bowl is a feast for the senses, garnished with crunchy cabbage, creamy avocado, and fragrant cilantro, inviting you to dive into layers of texture and flavour with every spoonful.

Slice the pork loin into 1.5-inch (4 cm) slices. Rub the pork with 1 teaspoon salt, ¼ teaspoon pepper, and 2 teaspoons oregano, then marinate the slices in 1 tablespoon olive oil and 1 tablespoon lime juice.

Light a grill on high heat. Using your Alpine Outdoor Collection Square Skillet Grill, grill the pork loin on each side until cooked through, about 4-5 minutes per side. Let the pork rest while preparing the stew. While the stew is simmering, cut the pork loin into bite-sized pieces.

In theAlpine Outdoor Collection Round Dutch Oven, heat the remaining olive oil. Add onions and tomatillos and cook until tender, about 7-10 minutes. Add garlic and jalapeño, and cook until fragrant, about 3-4 minutes longer. Add oregano, remaining salt and pepper, and toast for 1 minute longer. Add chicken stock and bring to a simmer. Cook for about 15-20 minutes until all the vegetables are tender.

Using a slotted spoon, transfer the vegetables to a large blender. Add 1 cup (250 mL) of the chicken broth and the cilantro. Blend until smooth. Return the pureed mixture to the Dutch oven with the broth. Alternatively, use a handheld immersion blender to carefully puree the soup base in the cocotte. Add the hominy and bring to a simmer. Stir in the remaining lime juice and pork loin. Serve with garnishes of cabbage, radishes, avocado, and cilantro.