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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Extract pork from broth and shred using two forks, reserving the bone for additional flavor.
- 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.
- 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.
- 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