Do you know where the best pork pozole I’ve ever had was? Himitsu, the best sushi restaurant in san diego- no joke. It was a pop up, mexican-japanese fusion. And the pozole was the cleanest, freshest and sparked a desire to make something that highlighted the same flavors myself.

Ingredients:

5 lb bone-in pork butt

1 Tbsp mexican oregano

1/2 Tbsp cumin

1 Tbsp trader joe’s onion salt

1/2 Tbsp salt

3/4 tsp white pepper

4 Tbsp avocado oil

1 bunch scallions, sliced

1 bunch cilantro, stems removed, divided use

1/2 jalapeño seeded and sliced

3 garlic cloves, minced

10 tomatillos, peeled, rinsed an quartered

4 corn cobs, kernels removed

8 cups chicken stock

8 cups water

4 radishes, sliced

1 scallion, sliced

2 avocados, peeled, pitted and chopped

stove top elote corn

Directions:

In a small bowl, combine oregano, cumin, onion salt, salt, and pepper. Rub all over pork butt, about an hour before starting cooking time, to come to temp.

Heat avocado oil in a large dutch oven. When shimmering, add pork butt and brown on all sides.

Remove from heat and add scallions, 1/2 of cilantro, jalapeño, garlic cloves, corn cobs, tomatillos, chicken stock and water. Bring to boil.

Turn down to simmer, cover, and let simmer for 4 hours, until meat is falling off the bone.

Remove pork and bones from pot.

Remove corn cobs, and discard.

Strain liquid.

Use fork to shred pork.

Place pork in bowls, pour clear broth over pork, top with fresh cilantro, radish slices, scallions, avocado and stove top elote corn.