New Mexico Green-Chile Pozole
"Dried hominy (hulled and dried kernels of corn) adds an incomparable corn flavor to this soup, but canned hominy is commonly used as a substitute...."
INGREDIENTS
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12 ounces dried hominy, rinsed (kalustyans.com) or 4 cans (15 ounces each) hominy, drained and rinsed (6 cups)
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3 pounds country-style pork ribs (or 2 pounds cubed pork shoulder, plus 1 pound baby back ribs or spareribs)
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8 sprigs flat-leaf parsley, tied together with kitchen twine
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4 garlic cloves, thinly sliced
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1 1/2 teaspoons dried oregano, preferably Mexican (kalustyans.com)
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1 pound tomatillos, husked and rinsed
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10 ounces pepitas (hulled green pumpkin seeds; 2 1/4 cups)
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3 large jalapeno chiles, quartered
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1 cup packed cilantro sprigs
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1 medium white onion, coarsely chopped
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2 tablespoons sunflower or safflower oil
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Coarse salt
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