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Pozole Verde

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Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1⁄2 lb. pork neck bones, ordered in advance from the butcher and rinsed

8 cups chicken stock

1 lb. boneless pork shoulder

1⁄2 white onion, plus 1⁄4 white onion, coarsely chopped

3 garlic cloves, halved

3 1/2 tsp. sea salt

3 lb. packaged partially cooked pozole or nixtamal

4 serrano chilies

1 lb. tomatillos, husked and rinsed

2 romaine lettuce leaves, torn into large pieces

3 radish leaves

2 cups raw hulled green pumpkin seeds

2 Tbs. canola oil

2 fresh epazote sprigs or flat-leaf parsley sprigs

Small bowls of finely shredded cabbage, finely chopped white onion, thinly sliced radishes and dried oregano for serving

8 lime quarters for serving

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