Pork pozole verde is a deeply flavorful Mexican stew filled with hominy and poached pork in a warm green chile broth. This comforting stew is gluten free and freezer friendly.
I’ve been on a mission to make a delicious pozole since I fell in love with it at my favorite Mexican restaurant, Barrio Queen. While chicken is a popular choice for pozole, pork is the traditional protein, and it really creates a flavorful broth. With countless variations, there is one essential ingredient in every recipe.
- Hominy – it’s a type of corn that’s been soaked and enhanced with lime. Canned hominy is chewy and is pre-cooked. These puffy corn kernels can be found at any Hispanic grocery store. Quite simply, pozole isn’t pozole without hominy.
Besides hominy, you can substitute or add anything you like! In this recipe, I poach the pork with onions and garlic to create a broth. I then add tomatillos, serranos, onions and cilantro to create a tangy, spicy soup base.
Just like making chili, you can use green salsa to flavor the pork broth instead of fresh ingredients. Since I plan to serve my soup at a family dinner, I opted to make the freshest version possible.
How to Make This Pork Pozole Verde Recipe:
- Cook the pork in water to create a rich broth
- Strain the pork and set aside
- Add tomatillos and peppers to your broth to make it spicy and tangy (and green!)
- Blend it
- Add your pork back to the broth along with hominy
This stew involves cooking the pork shoulder cubes in water until you get fork tender pork and broth as your soup base. I really enjoy a homemade broth over a boxed broth. There’s just no comparison in taste.
Once the pork is cooked, you strain it out and use the broth to cook the tomatillos, onions, and serranos until tender. In order to get a smooth consistency, I used a blender, but I think an immersion blender works too. Just be sure to add the hominy after blending so that your final stew has the chewy texture of the whole kernels.
A big bowl of spicy pozole is wonderful this time of year. That, a corn tortilla, and a Mexican beer and I’m in a good ol’ mood.
Garnishing and Serving Suggestions
I garnish my pozole with thin slices of cabbage, radish, and cilantro. Feel free to add extra serrano peppers if you like it extra spicy or add a squeeze of fresh lime juice to brighten things up a bit. Serve along with warm corn tortillas to accentuate the maize that’s also in the lime enhanced hominy.
Pork Pozole Verde
Poached Pork and Stock Ingredients
- 4 pounds pork shoulder, trim fat and cut into 1 1/2-inch pieces
- 8 cups water
- 1 medium white onion, finely chopped
- 8 cloves garlic , peeled
- 1 bay leaf
- 2 teaspoons dried Mexican oregano
- 2 teaspoons kosher salt
- 6 cups pork stock, from previous step
- 1 pound tomatillos, husks removed and washed
- 1 large white onion, chopped
- 3 serrano peppers, chopped
- 1 T dried Mexican oregano
- 1 teaspoon kosher salt
- 1 large handful fresh cilantro, stems and leaves
- 1 30-oz can white hominy, drained and rinsed
- cooked pork, from previous step
- corn tortillas, limes, radishes, cabbage, and cilantro, for serving
Poach the Pork and Make the Stock
- Put all ingredients in a large pot and bring to a simmer over high heat, skimming any foam from the surface as necessary. Lower the heat and continue to simmer for 1 1/2 hours, partially covered, until the pork is fork tender. Remove the pork from the pot and set aside. Use the stock to make the stew.
Make the Stew
- In a large pot or dutch oven, add the pork broth, tomatillos, onion, serrano, oregano, and salt. Cook over high heat to bring to boil then lower the heat to simmer. Cover partially and cook for 20 minutes until the tomatillos are very soft.
- Use a large spoon to transfer the solids to a large blender with about a cup of liquid. Add the cilantro and blend until smooth. Return the puree to the pot along with the hominy and cooked pork. Cook over medium heat for 15 minutes uncovered. Taste and season with salt as needed.
- Garnish with sliced radish and cabbage with a sprinkle of chopped cilantro. Serve with warm tortillas and fresh lime wedges.