Recipe: Pork Pozole Verde
We love fats!
Fats have gotten such a bad wrap in the last 3 decades. They’ve been wrongfully accused of causing weight gain, obesity, and heart disease when in fact, these conditions happen in the absence of fat!
In the 80’s the fat-free craze began and ever since then people have been afraid of fat!
If you’re one of them, then this episode will be so helpful!
Bottom line: Fats do NOT make you fat!
Fat is vital for your body to absorb nutrients, without it, your body becomes nutrient deficient.
Fats soothe your nervous system so you can feel calm and relaxed.
Fats nourish the body deeply in a way that no other nutrient can!
And when fat is removed from food, sugar is replaced!*
*Don’t be fooled if the label also says sugar free, sugar is hidden in so many chemical forms usually derived from GMO corn.
Americans have eaten a high sugar, low fat diet for the last 30 years and weight gain, obesity, diabetes, depression, anxiety, dementia, and Alzheimers have increased exponentially!
These are all conditions of not having enough fat!
Especially in the winter, fats help us ground, warm, absorb nutrients, and recover from the past year.
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Pork Pozole Verde
Simple tip: “Always cook with Seasonal foods to balance, heal, + thrive!”
xox Cara + Megan
– drizzle grapeseed oil
– 8oz salt pork, diced (can sub for pancetta or bacon)
– 1 1/2 lbs pork shoulder, cubed into 2 inch cubes & season with s/p
– 1/2 tsp sea salt
– 1 onion, large dice
– 2 tsp cumin, ground
– 6 garlic cloves, roughly chopped
– 1 jalapeño, seeds removed and minced
– 1 lb tomatillos, husks removed and large dice
– 32 oz can hominy, rinsed and drained (can sub. for white beans)
– 1 qt chicken or vegetable broth
– 1 cup cilantro, minced
– corn tortillas as a side
- In a large pot or dutch oven, place over medium high heat and drizzle with oil. Add the salt pork until browned. Remove the browned salt pork and set aside.
- Keep the rendered fat in the bottom of the pot and add in half of the cubed pork shoulder (to not over crowd the pot). Brown the pork on all sides and remove from pot. Finish browning the rest of the pork shoulder.
- When the pork has been browned and removed, add in diced onion and season with a pinch of salt. Over medium high heat, let the onions sweat until translucent and soft. Add in the chopped garlic and diced jalapeño and cook for 30 seconds or until fragrant. Add in tomatillos and hominy. Mix everything together.
- Once all the vegetables are incorporated, add the salt pork and pork shoulder back in.
- Pour in stock and bring up to a simmer. Add in cilantro and cover with a lid. Reduce heat to low or place in a 300 degree oven and let it cook for 2 hrs until pork is fork tender.
- Serve with corn tortillas and garnish with avocado, cilantro, radish, and lime.
If you enjoyed this recipe, we’d love to hear from you! Please leave a comment below and be sure to share with family and friends.
Cara + Megan
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