Pozole with Braised Pork and Green Sauce

When I say this meal is special, I mean it. Growing up in Arizona, I definitely had my fair share of delightfully authentic Mexican food, and I never grew tired of the simplicity and homeyness of the cuisine. This meal has deep, smokey spice and that feeling of complexity that only TIME can offer. It’s a great display of the versatility of corn, with both hominy and corn chips creating texture variation and interest. Braising the pork shoulder makes the meat tender and the broth complex. It adds those deep Maillard-reaction flavors and fills the kitchen with mouth-watering aroma. Finishing the soup with a drizzle of green sauce balances the earthy stew with bright, creamy flavors.

Pork shoulder is a great cut of meat for entertaining because it won’t break the bank, it’s very forgiving, and it gets better and better with time. Not a pork person? Easily sub stew beef. The other big win with this meal is that it’s naturally gluten free, so anytime I have someone coming over with this restriction, this meal leaves us wanting nothing more. The green sauce can also easily be made dairy free, by substituting the sour cream with a dairy-free yogurt like cashew yogurt or even just doubling-up on mayo. The cotija can be substituted with nutritional yeast and a little extra salt. So this meal is a complete win if you happen to have gluten-free and dairy-free restrictions. Restrictions or not, it’s such a crowd pleaser. You can also braise the meat the day before a gathering, and then just simmer the stew with the hominy and black beans about an hour before serving. In fact, making it ahead of time makes the flavors all the more vibrant. I love love LOVE this one.