This pozole verde delivers the authentic flavors of Mexico with tender pork and hominy in a vibrant green broth. The recipe stays true to tradition while remaining approachable for home cooks.
The secret lies in slow-cooking the pork until it falls apart, then combining it with tomatillos, green chiles, and aromatic spices. Each bite offers a perfect balance of tangy, slightly spicy, and deeply savory notes.
What emerges is a tender, hearty stew that’s ideal for gatherings or meal prep. The hominy adds texture, while fresh toppings like radishes, lettuce, and lime brighten each serving.
Serve with warm tortillas or tostadas for a complete meal. This dish only gets better as the flavors meld overnight.
Ingredients for Pozole Verde Recipe Pork
Pantry staples and fresh toppings bring this vibrant stew to life.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Shoulder 🥩 | 2 lb | Boneless, cut into chunks |
| Hominy 🌽 | 2 cans | Drained and rinsed |
| Tomatillos 🍅 | 1 ½ lb | Husked and rinsed |
| Poblano Peppers 🌶️ | 2 whole | Seeded and chopped |
| White Onion 🧅 | 1 whole | Chopped |
| Garlic Cloves 🧄 | 6 cloves | Minced |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Ground Cumin 🌿 | 1 tbsp | Toasted for depth |
| Dried Oregano 🍃 | 1 tbsp | Mexican oregano if available |
| Bay Leaves 🍃 | 2 pieces | Whole, for simmering |
| Salt 🧂 | 1 tbsp | Adjust to taste |
| Black Pepper 🌶️ | 1 tsp | Freshly ground |
| Radishes 🥬 | ½ cup | Thinly sliced, for topping |
| Iceberg Lettuce 🥬 | ½ whole | Shredded, for topping |
| Limes 🍋 | 2 whole | Cut into wedges |
The pork is the backbone here. Pork shoulder (or butt) works best—it breaks down beautifully after slow cooking. Look for well-marbled cuts at your local butcher or Whole Foods. The hominy is easy to find in the Mexican aisle at most supermarkets, but Goya or Juanita’s brands are reliable. For tomatillos, choose firm ones with tight husks—they should feel heavy for their size.
No poblano peppers? Anaheim or jalapeño peppers work in a pinch (adjust heat to taste). Fresh tomatillos can be swapped for canned tomatillos in juice. Need a shortcut? Pre-cooked pulled pork cuts the cooking time in half. The broth can be vegetable if you prefer, but chicken adds a richer depth that balances the tangy tomatillos.
This stew tastes even better the next day—flavors deepen overnight. Keeps in the fridge for 4-5 days and freezes well for 3 months. Prep toppings fresh when ready to serve for the best crunch and brightness.
Why You’ll Love This Recipe
- Dump and Simmer: It’s just pork shoulder, hominy, and a quick blend of tomatillos and poblanos—toss it all in and let the pot do the work.
- Tangy Green Magic: The roasted tomatillos and charred poblanos give this broth a bright, almost citrusy kick that makes every spoonful exciting.
- Feeds My Crew Twice: I make a huge pot on Sunday and we eat it fresh, then reheat it for lunches—it only gets better the next day.
- Pantry Hero: Pork shoulder is cheap, hominy lasts forever in the can, and the veggies are budget staples. Here’s what sold me—it tastes luxurious without breaking the bank.
Step-by-Step Instructions for Pozole Verde
Build layers of flavor carefully and you’ll end up with the most tender pork and vibrant green broth.
Step 1: Brown the Pork Shoulder
Pat the 2 lb Pork Shoulder dry with paper towels and season generously with 1 tbsp Salt and 1 tsp Black Pepper. Heat a large pot or Dutch oven over medium-high heat with a little oil, then add the pork in batches to avoid crowding.
Brown the meat on all sides for 8-10 minutes until deeply caramelized. This step develops rich, meaty depth in the broth. Don’t rush it—wait for that deep golden crust to form before turning. Remove the pork and set aside.
Step 2: Build the Green Base
In the same pot, add the chopped White Onion, 2 whole Poblano Peppers, and 1.5 lb Tomatillos. Sauté for 6-8 minutes until the onion softens and the poblano peppers begin to blister. Stir in the 6 cloves Garlic Cloves and cook for 1 minute until fragrant.
Add the 1 tbsp Ground Cumin, 1 tbsp Dried Oregano, and 2 pieces Bay Leaves, toasting them briefly to release their aromas. This creates a robust foundation that defines the pozole’s character.
Step 3: Simmer the Pozole to Tenderness
Return the pork to the pot and pour in the 4 cups Chicken Broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours. The pork should be fall-apart tender when pierced with a fork.
Add the 2 cans Hominy (drained and rinsed) and simmer for another 30 minutes to allow the flavors to meld. Skim off any excess fat from the surface if needed. The hominy will plump up and absorb the vibrant green broth.
Step 4: Adjust and Serve
Remove the 2 pieces Bay Leaves and discard. Taste and adjust the seasoning with additional salt if necessary. The broth should be tangy, slightly spicy, and deeply savory. Ladle the pozole into bowls, ensuring each serving has plenty of pork and hominy.
Serve with toppings of 0.5 cup Radishes (thinly sliced), 0.5 whole Iceberg Lettuce (shredded), and 2 whole Limes (cut into wedges) on the side. The crisp radishes and lettuce add freshness, while the lime brightens every spoonful.
Pro Tips For Making Pozole Verde Recipe Pork
- Char the Veggies: Throw your tomatillos, poblanos, and onions directly on a dry comal or cast-iron skillet until blackened in spots—this adds a smoky depth you can’t get from boiling. I learned this the hard way after making bland pozole for years before realizing I was skipping this step. —
- Simmer, Don’t Boil: Once the pork is in the broth, keep it at a gentle simmer, not a rolling boil, or the meat will turn tough. A slow, steady bubble—around 190°F—is the sweet spot for tender, fall-apart pork shoulder. —
- Rinse the Hominy: Always rinse canned hominy under cold water before adding it to the pot, even if the can says it’s pre-rinsed. Sounds tedious, but it removes the starchy liquid that can make your pozole verde cloudy. —
- Use Pork Fat: After browning the pork shoulder, leave those crispy bits and rendered fat in the pot—it’s pure flavor. My grandmother swore by this, and she was right: it builds a richer base for the broth than starting with a clean pan.
Best Sauces and Condiments for This Dish
Fresh Toppings
Thinly sliced radishes add a peppery crunch that contrasts the tender pork. I always shred iceberg lettuce for freshness—it stays crisp longer than romaine. Squeeze fresh lime wedges generously over each bowl for a bright citrus finish. 🍋
Spicy Condiments
Add sliced jalapeños or a drizzle of hot sauce like Valentina for extra heat. Pickled red onions bring tangy depth and a pop of color. A spoonful of chopped cilantro enhances the green broth beautifully.
Creamy Additions
Stir in a dollop of Mexican crema or sour cream to mellow the heat. Crumbled queso fresco melts slightly into the warm broth, adding richness. Avocado slices contribute a buttery texture that pairs perfectly with the pork.
Crunchy Garnishes
Toasted pumpkin seeds or chicharrón add satisfying texture. I love crushing tostadas over the top for extra crunch. These toppings keep the dish exciting bite after bite. ✨
Herbal Notes
Fresh oregano leaves or a sprinkle of dried Mexican oregano reinforce the stew’s aromatic base. Epazote, if you can find it, adds an authentic earthy note that’s traditional in many pozole recipes.
Nutrition Facts
Frequently Asked Questions
Can I use chicken instead of pork?
Yes, boneless chicken thighs work well. Simmer for 30-40 minutes instead of 1.5 hours to prevent dryness. The flavor will be lighter but still delicious.
How do I make it spicier?
Add 1-2 chopped jalapeños with the poblanos or stir in 1/2 tsp cayenne pepper while building the base. For extra heat, serve with hot sauce on the side.
Can I make this in a slow cooker?
Brown the pork first, then add all ingredients except hominy. Cook on low for 6-8 hours, adding hominy the last 30 minutes.
How long does it keep in the fridge?
Store in an airtight container for 4-5 days. The flavors deepen overnight, making leftovers even better. Reheat gently on the stove.
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