Pozole Verde (Green Pozole)

2 Bunches of Fresh Spinach
10 Poblano Chiles, seeded
15 medium sized tomatillos
20 ears of corn, Shave Corn off and discard the Cob.
4-5 Gallons of Water
1 stick of I Can't Belive it's Not Butter
2 Dry Bay Leaves
1 Large Onion, cut in half
1 head of Garlic
1/4 to 1/2 cup of Salt, depending on Taste
7 lbs of Pork Shoulder

In The Blender add Spinach, poblano chiles, Spinach and 1 clove of Grlic and puree. Set Aside Corn and Puree for Later. In a large pot add pork, water, garlic, onion, garlic, and Bay leaves. Let cook for forty-five minutes over high heat. Add puree mixture and cook for another forty-five minutes of until meat is tender. Add remaining ingrediants and cook for another 15 minutes.

Serve hot with your favorite Picante, Cabbage, and Radishes.

Number of Servings: 35

Recipe submitted by SparkPeople user LAFMORENO.