A green broth separates this pozole, filling the pot with tomatillos, chiles, garlic, onions, and herbs before the pork turns tender. Hominy adds bite, while verde sauce gives every spoonful a hearty kick that feels perfect for weekend cookouts or family gatherings. Let it simmer until the meat falls apart easily, then finish each dish with cabbage, radishes, lime, cilantro, or avocado.
It’s flavorful without feeling heavy, and the toppings keep the food fresh. Serve hot if dinner needs comfort with a bold Mexican-style finish. Every ladle feels spacious enough to share at the table tonight with warm tortillas.
Why This Recipe Works
This recipe works because the pork cooks slowly until it is tender and flavorful. The broth takes on the flavor of the meat, onion, and garlic, creating a rich base for the soup. Hominy adds texture to classic pozole and fills the dish.
The green sauce gives the soup its fresh, bright taste. Roasted tomatillos add tang, poblano peppers bring a little depth, and cilantro and lime keep everything alive. Toppings make each dish even better by adding crunch, crunch, creaminess, and a little extra heat if you want.
Ingredients
Pork Shoulder: Pork shoulder becomes tender and juicy when simmered. It gives the pozole a rich, hearty flavor.
Substitutes: Use pork loins, boneless country-style ribs, or chicken thighs.
Hominy: Hominy is the large, soft corn that gives pozole its classic texture. It makes the soup full and satisfying.
Substitute: Use canned white corn sparingly, but hominy offers the best flavor and texture.
Tomatillos: Tomatillos make the green sauce bright, tangy, and fresh.
Substitute: Use green enchilada sauce if you need a quick fix.
Poblano Peppers: Poblanos add a little heat and a deep green flavor to the sauce.
Substitutes: Use Anaheim peppers or cotton green chiles.
Chicken Broth: Chicken broth gives the soup a delicious base and helps cook the pork until tender.
Ingredients: Use pork broth, vegetable broth, or water with bouillon.
Tips
- Cut the pork into equal pieces so that it cooks at the same speed.
- Rinse and drain the hominy before adding it to the pot.
- Stir in tomatillos and chilies for a deeper flavor.
- Boil the pork until it is tender and easy to slice.
- Add fresh toppings before serving for the best texture and taste.
How to Serve
Pork pozole verde is best served hot with fresh ingredients. The soup is rich and hearty, while the ingredients add crunch, lightness, and freshness.
- Top with shredded cabbage, radishes, and lime juice for a new classic finish.
- Serve with warm corn tortillas to scoop up the pork, hominy, and gravy.
- Add avocado, cilantro, and sliced onion for extra flavor and texture.
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Heat the vegetable oil in a large pot over medium heat.
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Season the pork with salt and black pepper.
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Add the pork to the pot and brown it for 5 to 7 minutes, turning the pieces to brown on several sides.
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Add the chopped onion and cook for 3 to 4 minutes, until it begins to soften.
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Add the garlic and cook for 30 seconds.
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Pour in the chicken broth.
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Bring the pot to a good boil, then reduce the heat to low.
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Cover and simmer for 1½ to 2 hours, or until the pork is very tender.
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While the pork is cooking, place the tomatillos, poblano pepper, and jalapeño if using under the broiler or in a hot skillet.
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Roast until the skins crackle and the tomatillos are soft.
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Remove the stems and seeds from the peppers.
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Add the roasted tomatillos, poblano pepper, jalapeño if using, cilantro, oregano, cumin, and lime juice to the blender.
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Blend until smooth.
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Once the pork is tender, stir the green sauce into the pot.
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Add drained hominy.
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Simmer uncovered for 20 to 25 minutes for flavors to meld.
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Taste and adjust salt, pepper, or lime juice if needed.
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Serve hot with cabbage, radishes, onions, cilantro, avocado, lime wedges, tortilla chips, or warm tortillas.
Calories: 142kcal Carbohydrates: 7g Protein: 16g Oil: 6g Saturated Fats: 2g Polyunsaturated Fats: 1g Monounsaturated Fats: 2g Cholesterol: 50mg Sodium: 1000mg Potassium: 496mg Fiber: 2g Sugar: 4g Vitamin A: 276IU Vitamin C: 34mg Calcium: 33mg Iron: 2mg
• Cut the pork into equal pieces so that it cooks at the same speed.
• Clean and drain the hominy before adding it to the pot.
• Roast tomatillos and peppers for a deeper flavor.
• Boil the pork until it is tender and easy to slice.
• Add fresh toppings before serving for best texture and flavor.