Name: Pozole Verde, with Pheasant
Prep time: 45 min
Cook time: 120 min
Total time: 165 min
Yield: 6 people
Ingredients: 2 to 4 pounds of pheasant legs (or 2 pounds of pork shoulder); 1 quart of chicken broth; 20 to 30 tomatillos ((not the little ones)); 10 large sorrel leaves ((optional)); 2 to 3 serrano or jalapenos, (chopped); 2 or 3 tablespoons lard, (or other cooking oil); 1/2 cup pepitas (, toasted in a frying pan until aromatic and then ground); 1 28- to 32-ounce can of white hominy; 1 teaspoon of dried oregano, (Mexican if possible); 1 small bunch of epazote ((optional)); 1 small onion, (minced); 1 avocado, (diced); 1/2 cup chopped cilantro; Lime wedges