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Hominy and pork in a vibrant green broth made from tomatillos, pepitas, and fresh herbs. This high protein, fresh soup is a lighter family alternative to the classic red pozole.
Trim excess fat from the pork shoulder and cut into large chunks. Season generously with half the salt and pepper.
In a large pot over medium-high heat, add 1 tbsp olive oil. Brown the pork pieces on all sides, about 7 minutes. Remove to a plate.
In the same pot, add the onion and sauté over medium heat until translucent, about 4 minutes. Stir in the garlic and cook 1 minute until fragrant.
Add tomatillos, jalapeño, and pepitas to the onion mixture. Sauté briefly, then pour in 7 cups of water. Return pork to the pot and bring to a boil, then reduce heat to low and simmer uncovered for 1 hour.
Transfer pork to a bowl. In a blender, combine spinach, cilantro, and 1 cup of hot broth from the pot. Blend until smooth, then return mixture to the pot. Add drained hominy. Shred pork into bite-sized pieces and return it to the soup.
Simmer for another 15 minutes on medium-low. Taste, adjust seasoning with remaining salt and pepper, and drizzle in remaining olive oil. Serve hot with fresh toppings as desired.
