Five years ago, when my husband and I were developing the menu for our first café, one of the things I really wanted to have on the menu daily was Pork Pozole Verde, a Mexican soup made with pork, chilies, and tomatillos. My soup guy at my previous job made pozole verde every other week, a menu staple that was a hit every single time. His soup recipes were always on point but his pozole was out of this world. Our Pozole Verde was also a hit at The Point. When we closed our café six months ago, in the midst of emotional state about the business and sadness of its end, I was reminded of the time when I made the soup for the first time at our café and taught the cooks my simple recipe. The restaurant opening was a two weeks full of promises, worries and unknown opportunities. It was tough and it was wonderful.

For dinner tonight, I felt Pork Pozole Verde is fitting. We had a lazy Saturday of lounging, napping, and doing much of nothing. No plans, just whatever. I love days like today.

Lazy Saturday Pork Pozole Verde

Serves 4 to 6

2 tbsp. canola oil

1-pound boneless pork butt cut into 1-inch cubes, season with salt and pepper

1 cup small diced yellow onions

3 garlic cloves, minced

1 qt chicken broth or chicken stock

2 cups hominy

4 tomatillos, husked, washed and cut into quarters

1 pasilla pepper, seeded, large diced

1 jalapeno, seeded, chopped

¼ bunch cilantro leaves

½ cup water

Salt and pepper to taste

2 cups finely julienned green cabbage

Lime wedges

Cilantro leaves

Scallions, thinly sliced

Shaved radish

Heat the soup pot over medium heat. Add the oil to the pot, and then add the seasoned pork. Brown each side of the pork pieces. Add the chopped onions to the pot and cook until soft, about two minutes. Add the minced garlic and cook until fragrant. Add the chicken broth, cover the pot and simmer until the pork is tender, about 20 minutes.

Place the tomatillos, chilies, cilantro, water, s&p in a blender and pulse until it resembles a chunky salsa.

Add the hominy and the salsa verde to the pot. Simmer for another 10 minutes. Season with salt and pepper.

Garnish the soup with shredded green cabbage and lime wedge. Other optional and delicious toppings are: avocado, radish, cilantro leaves, and crispy tortilla strips.

Bon Appetit!