Green chili pozole

This is almost too spicy?

Ingredients

• 2 cans hominy, rinsed and drained
• 1.5 lbs pork ribs
• 8 springs of flat-leaf parsley, tied with kitchen twine
• 4 garlic cloves
• 3/4 tsp dried oregano (preferably Mexican, says Martha, but seriously?)
• .5 lbs tomatillos, husked and rinsed well (they get pretty sticky)
• 2 jalapeno peppers, quartered
• 1 cup cilantro
  
• 1/2 medium yellow onion, coarsely chopped (it's going into a food processor)
• 2 tbsp neutral oil
• salt

Place pork in large pot -- cover by 2" with water. Add parsley and garlic and bring to a boil. If any foam or fat rises to the top, skim it off with a ladle.
Reduce heat to medium low, and add oregano. Simmer, partially covered, until the meat is falling off of the bone, about 2 hours.
In the meantime, fill a small pot with water and bring it to a boil. Add your tomatillos and cook them in the boiling water for about 10 minutes, until the tomatillos are tender. Transfer them to a small bowl. Reserve some of the cooking liquid.
In a food processor or blender, add the onion, jalapeno peppers, cilantro, tomatillos, and as much reserved cooking liquid as you need to make the whole thing blend. Blend it until smooth. It should look like green chili.
Heat oil in skillet over medium-high heat. When it's hot enough to make you nervous, add the tomatillo mixture and 1/2 tsp salt, stirring constantly. It will probably spatter a little. Use a spatter shield.
Reduce heat to medium and simmer gently, stirring almost constantly (if you have pots like we do), until the mixture is thick, about 15 minutes. Remove from heat and set aside.
The pork might be done by now. If it is, remove it from the broth (reserve the broth) and trim any excess fat from it (we didn't have any to trim). Remove the meat from the bones (which should be pretty easy at this point). Shred meat. Remove the parsley from the broth and throw it away.
Stir tomatillo mixture into the reserved pork broth and bring to a boil. Add the shredded pork.
Reduce heat, and simmer gently until heated through. If you just took the pork from the broth, this really shouldn't take long.
Add the hominy. Simmer until heated through, about 5 minutes. Season with salt or pepper to your heart's content.
Eat.

Thoughts: This was a pretty involved recipe, actually. There must be a way to simplify it. We'll see. This was pretty good -- I was hoping it would be JUST SLIGHTLY more flavorful. I think the pork ribs we used were not super fatty, and they probably could have been. In the future I would choose a less lean cut. Although a healthier thing to do might be to cook everything in pork broth instead of water. Then you would get a more savory flavor without the extra fat. Just a lot of extra sodium. TOTALLY WORTH IT, KIDS. The hominy adds a really interesting flavor. I have never really eaten much hominy before, but I would like to be eating more of it. The heat is of a proper intensity. Dan says "delicious" about the whole affair. Good.

Disaster Index: 1.5/10