Hearty Pork Pozole Verde Recipe: A Zesty Mexican Classic

My grandma’s secret pork pozole verde recipe brings warmth and tradition straight from her Mexican kitchen.

Vibrant green chilies dance with tender meat in this hearty stew.

Generations of flavor simmer within each fragrant bowl.

Slow-cooked pork melts against a backdrop of hominy and roasted tomatillos.

Authentic spices weave through the broth, creating layers of complex taste.

Comfort emerges from this classic dish that connects us to rich culinary heritage.

Come explore how simple ingredients can craft an extraordinary meal that speaks directly to your soul.

Ingredients For Pork Pozole Verde

• Pork Shoulder: A flavorful and tender cut that becomes soft and succulent when slow-cooked.

• Onion, Garlic: Provide a rich, deep base flavor to the broth and add aromatic complexity.
• Poblano Peppers, Jalapeño: Offer a subtle heat and distinctive green pepper flavor to the pozole.
• Tomatillos: Contribute a tangy, slightly acidic taste that is characteristic of verde sauces.

• Bay Leaves, Cumin: Add warm, earthy undertones that enhance the overall depth of the dish.
• Cilantro: Brings a fresh, bright herb flavor that complements the rich pork and green sauce.

• Chicken Stock: Creates a flavorful liquid base for braising the pork and developing the soup's foundation.

• Hominy: A traditional corn product that gives pozole its signature texture and authenticity.

• Cabbage, Diced Onion, Radishes, Cotija Cheese: Provide crunch, freshness, and additional layers of flavor.
• Lime Wedges: Offer a bright, citrusy finish to balance the rich stew.
• Tortillas: A classic accompaniment for dipping and scooping the pozole.

Cooking Instructions For Pork Pozole Verde

Step 1: Sear and Season the Pork

Warm your oven to 350°F.

Generously coat the pork shoulder with salt and pepper.

Heat oil in a large Dutch oven over medium-high heat.

Sizzle the pork until it develops a deep golden-brown crust.

• Onion
• Garlic
• Bay leaves
• Cumin
• Chicken stock

Step 2: Slow Roast the Meat

Cover the Dutch oven and slide into the oven.

Roast for 3 hours, flipping the pork once or twice.

After cooking, let the pork rest in its own juices for 30 minutes.

Step 3: Roast the Green Vegetables

Crank the oven to 425°F.

Spread parchment paper on a baking sheet.

• Poblano peppers
• Jalapeño
• Tomatillos

Roast for 20 minutes until the vegetables soften and char slightly.

Step 4: Prepare the Meat

Pull the pork apart using two forks.

Set the meat aside and keep the bone.

Step 5: Create the Verde Sauce

Remove bay leaves from the broth.

Scoop onions and garlic into a blender.

• 1 cup broth
• Roasted vegetables
• Chopped cilantro

Blend until silky smooth.

Step 6: Combine and Simmer

Pour the green sauce into the Dutch oven with remaining broth.

• Shredded pork
• Pork bone
• Hominy

Simmer on medium-low heat for 45 minutes.

Season with salt and pepper.

Step 7: Serve and Garnish

• Shredded cabbage
• Diced onion
• Fresh cilantro
• Sliced radishes
• Cotija cheese
• Lime wedges

Serve with warm tortillas for dipping.

Enjoy your hearty pozole!

Helpful Tips For Pork Pozole Verde

• Choose a well-marbled pork shoulder for maximum tenderness and rich flavor that will melt in your mouth during the slow cooking process.
• Char poblanos, jalapeños, and tomatillos until they're soft and slightly blistered to develop a deeper, smokier verde sauce base.
• Keep an eye on broth volume during simmering, adding more stock if needed to prevent the pozole from becoming too thick or dry.
• Use two forks to pull pork apart while it's still warm, ensuring tender, uniform meat pieces that absorb the verde sauce beautifully.

Flavor Options For Pork Pozole Verde

• Chicken Pozole Verde: Replace pork shoulder with bone-in chicken thighs for a lighter protein option that absorbs flavors equally well.
• Vegetarian Green Pozole: Swap pork with roasted jackfruit or extra-firm tofu, using vegetable stock instead of chicken stock for a plant-based version.
• Instant Pot Green Pozole: Adapt the recipe to use an Instant Pot, reducing cooking time to 45 minutes on high pressure with natural release for faster preparation.
• Low-Carb Pozole Alternative: Skip hominy and use cauliflower rice as a substitute, maintaining the authentic verde sauce and traditional toppings for a keto-friendly adaptation.

Suggested Sides For Pork Pozole Verde

• Festive Family Feast: Gather loved ones around the table and enjoy this hearty pozole as a communal meal, sharing stories and passing around extra toppings for a fun, interactive dining experience.
• Taco Night Upgrade: Transform this pozole into a build-your-own taco bar by serving the meat and broth separately with warm tortillas, allowing guests to create their perfect pozole tacos.
• Mexican Fiesta Spread: Complement the pozole with classic Mexican sides like Mexican rice, elote (corn), and crispy chips with fresh salsa to create a complete and vibrant meal that celebrates traditional flavors.
• Weekend Comfort Meal: Perfect for lazy Sunday lunches or cold winter evenings, this pozole offers warmth and comfort with its rich broth and tender pork, making it an ideal dish for relaxed family gatherings.

Proper Storage For Pork Pozole Verde

• Store leftover pozole in an airtight container in the refrigerator for up to 4 days. Keep the broth and meat separate from toppings to maintain freshness and prevent soggy ingredients.
• Transfer cooled pozole to freezer-safe containers, leaving some space for expansion. Freeze for up to 3 months. Separate liquid and meat from fresh toppings before freezing.
• Warm refrigerated pozole in a pot over medium-low heat, stirring occasionally. Add a splash of chicken stock if the soup seems too thick. Heat until steaming and thoroughly warm, about 8-10 minutes.

FAQs

• What are the key spices and ingredients that give pozole verde its unique flavor?

The key spices are cumin, while tomatillos, poblano peppers, and jalapeños create the signature green sauce that defines the dish’s distinctive tangy and slightly spicy profile.

• Is pork shoulder the best cut of meat for this recipe?

Pork shoulder is ideal because it’s a tough cut that becomes incredibly tender when slow-cooked, providing rich flavor and a melt-in-your-mouth texture perfect for pozole.

• Why is hominy important in pozole?

Hominy, which are dried corn kernels that have been treated with lime, adds a traditional corn flavor and chewy texture that is essential to authentic Mexican pozole recipes.

Pork Pozole Verde Overview And Ingredients

• Unleash Flavor Explosion: Dive into a vibrant Mexican classic that bursts with rich, layered tastes from roasted peppers, tender pork, and zesty tomatillos.
• Master Complex Cooking Techniques: Learn professional-level culinary skills like searing meat, roasting vegetables, and creating a smooth green sauce using blending methods.
• Customize Your Comfort Bowl: Personalize each serving with an array of fresh toppings like crisp cabbage, sharp radishes, tangy cotija cheese, and bright lime wedges.
• Crowd-Pleasing Feast: Perfect for gathering friends and family, this hearty pozole offers interactive dining with tortillas and multiple garnish options that let everyone build their ideal meal.

Pork Pozole Verde Recipe

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4.8 from 37 reviews

• Total Time: 4 hours 35 minutes
• Yield: 8 1x

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Description

Hearty Mexican classic Pork Pozole Verde brings soul-warming comfort to dinner tables with its rich, tangy broth and tender meat. Green chiles and hominy create a robust stew that connects you to authentic Mexican culinary traditions.

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Ingredients

Scale 1x2x3x

Meat:

• 4 lbs bone-in pork shoulder

Peppers and Vegetables:

• 3 poblano peppers
• 6 large tomatillos
• 1 jalapeño
• 1 white onion, chopped
• 1/2 cup diced white onion
• 6 garlic cloves

Base and Liquid:

• 8 cups homemade chicken stock
• 32 ounces (907 grams) can white hominy, drained
• 4 tablespoons neutral oil
• 2 bay leaves
• 2 teaspoons ground cumin
• Kosher salt
• Freshly cracked black pepper

Garnish:

• 1 cup chopped cilantro leaves and stems, packed
• 1/2 cup chopped cilantro
• 4 radishes, thinly sliced
• 1 1/2 cups thinly shredded green cabbage
• Lime wedges
• Cotija cheese, crumbled
• Corn or flour tortillas, warmed

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Instructions

1. Massage pork shoulder generously with salt and pepper. Heat oil in a large Dutch oven over medium-high heat, searing meat until deeply caramelized on all sides.
2. Add onion, garlic, bay leaves, cumin, and chicken stock to the Dutch oven. Cover and transfer to a 350 F oven for 3 hours, rotating meat occasionally until extremely tender.
3. Allow pork to rest in cooking liquid for 30 minutes while increasing oven temperature to 425 F. Toss poblanos, jalapeño, and tomatillos with oil on a parchment-lined baking sheet, seasoning with salt and pepper. Roast vegetables for 20 minutes until softened and slightly charred.
4. Extract pork from broth and shred using two forks, reserving the bone for additional flavor.
5. Discard bay leaves from cooking liquid. Transfer roasted vegetables, onions, garlic, cilantro, and one cup of broth to a high-powered blender. Puree until creating a smooth green sauce.
6. Return green sauce to Dutch oven with remaining broth, shredded pork, pork bone, and hominy. Simmer on medium-low heat for 45 minutes, adjusting seasoning as needed.
7. Garnish with shredded cabbage, diced onion, fresh cilantro, radish slices, crumbled cotija cheese, and lime wedges. Serve alongside warm tortillas for dipping.

Notes

• Choose a well-marbled pork shoulder with good fat content to ensure rich, moist, and flavorful meat that falls apart easily during slow cooking.
• Char poblanos, jalapeños, and tomatillos until slightly blackened for deeper, smokier flavor that enhances the verde sauce’s complexity.
• Keep the pork bone while simmering to release additional collagen and enhance the broth’s depth and richness.
• Confirm chicken stock is gluten-free and serve with corn tortillas to make this dish completely gluten-free friendly.

• Prep Time: 30 minutes
• Cook Time: 4 hours 5 minutes
• Category: Lunch, Dinner
• Method: Roasting
• Cuisine: Mexican

Nutrition

• Serving Size: 8
• Calories: 377 kcal
• Sugar: 3 g
• Sodium: 520 mg
• Fat: 19 g
• Saturated Fat: 6 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 21 g
• Fiber: 5 g
• Protein: 33 g
• Cholesterol: 110 mg