Green broth sets this pozole apart, filling the pot with tomatillos, chiles, garlic, onion, and herbs before the pork turns tender. Hominy adds bite, while the verde sauce gives every spoonful a lively kick that feels right for weekend cooking or family gatherings. Let it simmer until the meat shreds easily, then finish each bowl with cabbage, radishes, lime, cilantro, or avocado.
It tastes hearty without feeling heavy, and the toppings keep the meal fresh. Serve it hot when dinner needs comfort with a bold Mexican-style finish. Every ladle feels generous enough for sharing around the table tonight with warm tortillas.
Why This Recipe Works
This recipe works because the pork cooks slowly until it becomes tender and flavorful. The broth picks up the taste of the meat, onion, and garlic, creating a rich base for the soup. Hominy adds the classic pozole texture and makes the dish filling.
The green sauce gives the soup its fresh, bright flavor. Roasted tomatillos add tang, poblano peppers bring mild depth, and cilantro and lime keep everything lively. The toppings make each bowl even better by adding crunch, freshness, creaminess, and a little extra heat if you want it.
Ingredients
Pork Shoulder: Pork shoulder becomes tender and juicy when simmered slowly. It gives the pozole a rich, hearty flavor.
Substitute: Use pork butt, boneless country-style ribs, or chicken thighs.
Hominy: Hominy is large, soft corn that gives pozole its classic texture. It makes the soup filling and satisfying.
Substitute: Use canned white corn in a pinch, but hominy gives 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 shortcut.
Poblano Peppers: Poblanos add mild heat and a deep green flavor to the sauce.
Substitute: Use Anaheim peppers or canned green chiles.
Chicken Broth: Chicken broth gives the soup a savory base and helps cook the pork until tender.
Substitute: Use pork broth, vegetable broth, or water with bouillon.
Tips
- Cut the pork into even pieces so it cooks at the same speed.
- Rinse and drain the hominy before adding it to the pot.
- Roast the tomatillos and peppers for deeper flavor.
- Simmer the pork until it is very tender and easy to shred.
- Add fresh toppings right before serving for the best texture and flavor.
How to Serve
Pork pozole verde is best served hot with fresh toppings. The soup is rich and hearty, while the toppings add crunch, brightness, and freshness.
- Top with shredded cabbage, radishes, and lime juice for a classic fresh finish.
- Serve with warm corn tortillas to scoop up the pork, hominy, and broth.
- Add avocado, cilantro, and diced onion for extra flavor and texture.
Similar Recipes
Pork Pozole Verde
Ingredients
- 2 pounds pork shoulder cut into 1½-inch pieces
- 1 tablespoon vegetable oil
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper
- 1 medium yellow onion chopped
- 4 garlic cloves minced
- 6 cups chicken broth
- 2 cans white hominy 25 ounces each, drained and rinsed
- 1 pound tomatillos husks removed and rinsed
- 2 poblano peppers
- 1 jalapeño optional, for heat
- ½ cup fresh cilantro
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- 1 tablespoon fresh lime juice
- Optional Toppings
- Shredded cabbage
- Sliced radishes
- Diced white onion
- Chopped cilantro
- Lime wedges
- Sliced avocado
- Crushed tortilla chips
- Warm corn tortillas
Instructions
- Heat the vegetable oil in a large pot over medium-high heat.
- Season the pork with salt and black pepper.
- Add the pork to the pot and brown it for 5 to 7 minutes, turning the pieces so they brown on several sides.
- Add the chopped onion and cook for 3 to 4 minutes, until it starts to soften.
- Add the garlic and cook for 30 seconds.
- Pour in the chicken broth.
- Bring the pot to a gentle boil, then reduce the heat to low.
- Cover and simmer for 1½ to 2 hours, or until the pork is very tender.
- While the pork cooks, place the tomatillos, poblano peppers, and jalapeño if using under the broiler or on a hot skillet.
- Roast until the skins are blistered and the tomatillos are soft.
- Remove the stems and seeds from the peppers.
- Add the roasted tomatillos, poblano peppers, jalapeño if using, cilantro, oregano, cumin, and lime juice to a blender.
- Blend until smooth.
- When the pork is tender, stir the green sauce into the pot.
- Add the drained hominy.
- Simmer uncovered for 20 to 25 minutes so the flavors can blend.
- Taste and adjust the salt, pepper, or lime juice if needed.
- Serve hot with cabbage, radishes, onion, cilantro, avocado, lime wedges, tortilla chips, or warm tortillas.
Nutrition
Notes
• Rinse and drain the hominy before adding it to the pot.
• Roast the tomatillos and peppers for deeper flavor.
• Simmer the pork until it is very tender and easy to shred.
• Add fresh toppings right before serving for the best texture and flavor.
This pork pozole verde was so comforting and full of flavor. The pork came out tender, and the toppings made it even better.