Pozole Verde

• 1 pound dried pozole, soaked overnight in cold water
• 1 head garlic, divided into cloves but not peeled
• Kosher salt and black pepper
• 4 pounds boneless pork shoulder, cut into 2-inch chunks
• 1 small onion
• 2 bay leaves
• 6 cloves
• 1 pound tomatillos, diced, about 2 cups
• 1 small chayote squash, diced (optional)
• 2 medium zucchini, diced
• Kernels from 3 large ears corn, about 2 cups
• 1 cup finely diced onion
• 2 cups roughly chopped cilantro
• 1/4 cup finely chopped hot green chile, such as serrano or jalapeno
• 1/4 cup dried oregano
• 2 firm-ripe avocados, cut into thick slices
• Roasted poblano chile strips (optional)
• Lime wedges

1. Drain pozole and transfer to a large soup pot.
2. Add water to cover by 3 inches and bring to a boil over high heat.
3. Reduce heat to a simmer, add garlic and cook pozole for 2 1/2 to 3 hours, until kernels are tender and beginning to burst.
4. Add 1 tablespoon kosher salt halfway through cooking and be sure to keep the cooking liquid topped up.
5. (Pozole kernels may be cooked in advance, up to 1 day ahead.)
6. Season pork well with salt and pepper.
7. Place in large soup pot and cover with 12 cups water.
8. Add onion, bay leaves and cloves.
9. Bring to a boil, then reduce to a simmer and cook, covered with lid ajar, until very tender, about 1 1/2 hours.
10. Combine cooked pozole (with broth) and cooked pork (with broth) in one pot.
11. Simmer for 15 minutes, then add tomatillos, chayote, zucchini and corn and cook for 5 minutes more.
12. Taste broth and adjust seasoning.
13. Add a little more water if necessary to keep a soupy consistency.
14. Serve in large bowls.
15. Pass garnishes separately.

water, garlic, kosher salt, pork shoulder, onion, bay leaves, cloves, chayote squash, zucchini, kernels, onion, cilantro, hot green chile, oregano, avocados, chile strips, wedges

Taken from cooking.nytimes.com/recipes/1017526 (may not work)