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Posole Verde

A comforting and flavorful soup made with pork, hominy, and a rich green salsa, perfect for cozy nights and festive gatherings.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 people
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 lbs pork shoulder cut into chunks
  • 1 can 15 oz hominy, drained and rinsed
  • 4 tomatillos husked and quartered
  • 1 onion chopped
  • 4 garlic cloves minced
  • 1 bunch cilantro stems removed
  • 2-3 jalapeños stems removed (adjust for heat)
  • 4 cups chicken broth
  • 1 tsp cumin
  • Salt and pepper to taste
  • 2 tbsp lime juice

Equipment

  • Large pot or Dutch oven
  • Blender or food processor
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

  1. In a large pot or Dutch oven, heat a bit of oil over medium-high heat.
  2. Brown the pork chunks on all sides to develop flavor.
  3. Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent.
  4. In a blender, combine tomatillos, cilantro, jalapeños, and lime juice. Blend until smooth.
  5. Pour the blended sauce over the browned pork in the pot.
  6. Stir in the chicken broth, cumin, and hominy.
  7. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1 hour.
  8. Taste and adjust seasoning with salt and pepper as needed.
  9. Ladle the Posole Verde into bowls and top with fresh cilantro.
  10. Serve with your favorite toppings like radishes, avocado, or lime wedges.

Notes

Let the soup sit for 30 minutes before serving to deepen the flavors.