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Pozole Verde

This pozole verde recipe brings together tender pork, hominy, and a vibrant tomatillo-based broth to create one of Mexico's most beloved comfort foods. This green version stands out with its tangy, herby flavor profile that makes it perfect for family gatherings or cozy weeknight dinners.
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Prep Time 25 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 2 pounds pork shoulder cut into 2-inch chunks
  • 1 pound tomatillos husks removed and rinsed
  • 2 poblano peppers
  • 1 jalapeño pepper
  • 1/2 white onion roughly chopped
  • 4 cloves garlic peeled
  • 2 cans 29 ounces each white hominy, drained and rinsed
  • 8 cups chicken broth
  • 1 cup fresh cilantro packed
  • 1/4 cup fresh oregano leaves or 2 tablespoons dried Mexican oregano
  • 2 teaspoons ground cumin
  • 2 tablespoons vegetable oil
  • Salt and black pepper to taste
For Serving
  • Shredded cabbage
  • Sliced radishes
  • Lime wedges
  • Diced avocado
  • Tostadas or tortilla chips
  • Chopped white onion
  • Dried oregano
  • Hot sauce

Equipment

  • Large Dutch oven or heavy-bottomed pot (at least 6 quarts)
  • Blender or food processor
  • Baking sheet
  • Tongs
  • Large slotted spoon
  • Sharp knife and cutting board
  • Measuring cups and spoons
  • Ladle

Method
 

  1. Preheat your broiler to high and place the tomatillos, poblanos, jalapeño, onion, and garlic on a baking sheet. Broil for 8 to 10 minutes, turning halfway through, until the vegetables are charred and blistered.
  2. Remove the roasted vegetables from the oven and immediately place the poblanos and jalapeño in a bowl, covering it tightly with plastic wrap or a lid. Let them steam for 10 minutes, then peel off the charred skin, remove the stems and seeds.
  3. Add the peeled peppers, roasted tomatillos, onion, and garlic to your blender along with the cilantro, oregano, cumin, and 1 cup of chicken broth. Blend on high until completely smooth, about 1 minute.
  4. Heat the vegetable oil in your Dutch oven over medium-high heat. Season the pork chunks generously with salt and pepper, then brown them in batches for about 3 minutes per side.
  5. Return all the browned pork to the pot and pour in the blended green sauce. Cook for 3 to 4 minutes, stirring frequently, until the sauce darkens slightly and becomes fragrant.
  6. Add the remaining 7 cups of chicken broth and bring the mixture to a boil. Reduce heat to low, cover partially, and simmer for 1 hour and 30 minutes until the pork is fork-tender.
  7. Stir in the drained hominy and continue simmering uncovered for another 30 minutes. Taste and adjust the seasoning with salt and pepper as needed.
  8. Remove the pork chunks with a slotted spoon and shred them with two forks, discarding any large pieces of fat. Return the shredded meat to the pot and stir to combine.
  9. Ladle the pozole into deep bowls and set out all your toppings so everyone can customize their bowl with shredded cabbage, sliced radishes, lime wedges, diced avocado, tostadas, chopped onion, oregano, and hot sauce.

Notes

Make the pozole a day ahead and refrigerate it overnight. The flavors deepen considerably, and any excess fat solidifies on top for easy removal. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. The soup tastes even better the next day as the flavors meld together.